Ayurvedic Egg Recipes
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Ayurveda is all about breakfast. It is believed that the way you start your day is the way you will feel for the rest of the day. Therefore, if you hastily eat a bagel on your way to the office, you will feel unsettled and rushed for the rest of the day, making you more likely to mindlessly eat.
Ayurveda states that our bodies are naturally in rhythm with the sun. In the morning, the sun is just beginning to rise. That’s why it’s important we gently kindle our weak digestive flame with spiced teas and a warm breakfast before dumping eggs and pancakes on it.
Easy Shakshuka Recipe
The sun is highest in the sky during mid-day and that’s when our biggest meal of the day should be-lunch. Then again it sets at night and we should have a light dinner to prepare our bodies for sleep.
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Try having some cooked grains with sliced walnuts, banana, chia seeds, cinnamon and cardamom. You’ll need something grounding and stabilizing, so breakfast should be warm and rich. Have a hot cup of turmeric golden mylk to go along with it (get my belly fat burning recipe here).
Two Ayurvedic Breakfast Bowls
Try having some overnight oats in coconut milk, raw almonds, goji berries, cinnamon and sliced apples or a green smoothie. Breakfast should be light and cleansing. Avoid eggs and bacon, which will put your digestive system in overdrive.
Try having some fresh fruit, especially berries and pineapple or a green smoothie (no bananas and avocado). Breakfast should be on the lighter side and is actually optional. If you aren’t hungry, no need to eat. Wait until your body is ready for food. Some matcha tea or lemon water is a great option.
And no pastries! They’re too sweet and dense and will make you feel tired and heavy for the rest of the day.
Ayurvedic Breakfast Recipes
Not a big fan of reading? Learn more about ayurvedic food here: How do I eat right for my mind-body type ?A comforting brunch or last minute dinner, you need to try this Easy Shakshuka recipe! This Middle Eastern-style baked egg dish is bursting with flavour and colour – perfect for sharing. The word Shakshuka means “all mixed up” in Arabic, so you don’t need to worry about this meal being perfect or looking pretty! Plus, it’s all cooked in one pan making life easy with minimal effort (and tidy up time)!
I’ve been cooking shakshuka on and off for about 3-4 years now. I remember the first time I saw a recipe for it, I was very intimidated! It looked like a lot of effort with too many steps. I will admit, my first few might not have worked out perfectly. But over the years, I’ve simplified my shakshuka to make it really easy even for beginners! This recipe is virtually foolproof and is so easy to make it your own!
This recipe is delicious as it is, but it’s also a perfect base to customise how you like it. I ALWAYS add in other ingredients depending on what I’m in the mood for. I love putting some roasted baby potatoes or sweet potato cubes (usually leftover from another recipe) to make it a more substantial meal. If you are feeling fancy, adding some prawns is AMAZING!
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If you want to green up your shakshuka, add in a large handful of spinach, some broccoli or a cup of frozen peas – all three work really well! Basically, it’s a great way to use up any extra vegetable you have at home! For any additional ingredients you want to include, just add them while the sauce is simmering. Make sure any root vegetables like potatoes are already cooked before adding them to the pan.
Eggs can either make or break your shakshuka. I love mine when the yolks are still a little soft, but the biggest (and really only) mistake you can make is undercooking your eggs. If the whites are still raw at all, it just won’t work.I simmer the eggs in the pan for a while until the whites are starting to firm but still a little jiggly. Then, I finish them off in the oven. It may be a few minutes more depending on how exactly you like your eggs and your oven so just check before serving!
It’s important to use an oven safe pan for the shakshuka as you will be baking it in the oven to finish off the eggs. How many eggs you use will depend on the size of your pan – I usually fit around 4-6 medium sized eggs. A word of warning – take care when transferring the pan to and from the oven, it’s heavier than you think! And have a chopping board ready to put the hot pan down safely.
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Shakshuka is literally full of flavour. Using Middle Eastern spices like paprika, cumin and chilli gives a smoky, rich taste to this meal. I love adding in some whole cherry tomatoes when making the base sauce in this recipe as it gives it a real fresh juicy flavour too! The recipe still works without them if you don’t have any at home. Coriander is my favourite fresh herb to use in this recipe but feel free to substitute it for either basil or flat leafed parsley if you don’t like it.
This meal is a perfect brunch or dinner for Vata and Kapha types. Kapha types can add a small rocket salad on the side to make it a lighter meal. The tomato base and warming spices can mean this meal is a bit heating for Pittas. To reduce the heat, omit the chilli flakes, add a splash of maple syrup when cooking the tomato base and serve with extra coriander leaves.
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A comforting brunch or last minute dinner, you need to try this Easy Shakshuka recipe. The word Shakshuka means “all mixed up” in Arabic, so you don’t need to worry about this recipe being perfect or looking pretty! Plus, it’s all cooked in one pan making life easy with minimal effort (and tidy up time)!
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