Eggs with Shiitake Mushrooms & Harissa
I don't believe in diets or depravation. They just don't make sense. Diets and restrictions are really ridiculous in the long run because they are not sustainable, or if you do manage to stick to it, they require huge amounts of will power, create feelings of depravation and basically suck big time! You tend to give it a go, "fall off the band wagon" and find yourself back at square one feeling like sh*t.
However, eating rubbish all the time is not ok either.
The key to this whole thing really lies in creating awareness and consciousness around what you do and how you feel.
Now this doesn't just happen overnight. To be come aware you need to understand how your body works and how food works inside your body.
This takes a little research and time.
Then with knowledge growing, you begin to connect the dots between your actions and how you feel.
Moving forward, once a level of awareness and consciousness is attained, you simply want to feel good, and know what makes you feel that way. You relearn how to please your body in ways that truely work.
Then this whole puzzle becomes simple and intuitive, as opposed to confusing and hard.
I personally find that a breakfast like this is an amazing way to start the day.
Experiment and see for yourself how your body responds. Everyone is different, so it is a matter of trial and error to discover what foods work for your unique body.
This also makes an incredibly easy lunch too.
So tune in and have a play I say!
Eggs with Shiitake Mushrooms, Greens and Harissa
1 teaspoon olive oil
2 free range eggs
1 large handful of silverbeet/spinach/kale
4 shiitake mushrooms, sliced
I use Julie Le Clerc Harissa1 tablespoon Harissa paste ()
salt and pepper
In a small frying pan heat the olive oil.
Add the mushrooms and fry for a minute or two.
Add the greens and a dash of water.
Cover and cook for a minute.
Remove the lid and make little holes for you eggs, crack the eggs into these holes.
Cover again and cook until the eggs have set to your liking.
Spoon over the Harissa and season.