Some recipes change everything. This is one such recipe.
When I was nineteen I remember teaching my then boyfriend how to roast a chicken. In true practical fashion, he then proceeded to live off roast chicken, picking apart each bird for several days before preparing a new one. Some recipes change everything. This is one such recipe.
Originally of Gwyneth Paltrow ‘Goop’ origin, this quick, easy, hormone –balancing breakfast (lunch or dinner) was passed verbally to me by my dear friend and Beauticate founder, Sigourney Cantelo.
Originally of Gwyneth Paltrow ‘Goop’ origin, this quick, easy, hormone –balancing breakfast (lunch or dinner) was passed verbally to me by my dear friend and Beauticate founder, Sigourney Cantelo. I now have no idea how much it resembles the original (the measurements are very open to interpretation) and I give it to you with the sincere hope that you too will adapt it wildly to suite your own needs.
Breakfast with Gwyneth Recipe
1/2 tbsp. coconut oil (coconut makes it good)
1 clove crushed garlic
a thumbnail-sized piece of ginger, finely grated
½ tsp. chopped fresh chili (optional)
75g (destemmed) roughly chopped kale (3/4 cup)
90mL vegetable stock or bouillon
130g (1 1/2 cups) cooked quinoa (80g – 1/2 cup – uncooked)
1 tsp coconut oil
1-2 high-quality eggs
Pick your garnishes.
Chili Chia Jam – find the recipe here
roasted sweet potato
seeds or toasted almonds
chilli flakes or chopped fresh chilli
- Melt the coconut oil over a medium heat in a wok. Add the garlic, ginger, and chilli (if using), allowing them to infuse the oil for half a minute, being careful not to burn or crisp.
- Add the chopped ribbons of kale to the pan, stir-frying for 30 seconds.
- Add 60mL vegetable bouillon liquid and turn the heat up to steam-fry until bright green and just cooked, about 1 minute.
- Incorporate the cooked quinoa and remaining 30mL of vegetable stock. Cook for a further minute to heat the quinoa through.
- Taste and season with sea salt or soy/tamari.
- Meanwhile, in a separate pan, fry your egg(s) in coconut oil, according to your preference. If you don’t like frying, a poached egg also works beautifully here.
Place The Egg on top of The Gwyneth and garnish with whatever your heart desires: chilli jam, hot sauce, seeds, toasted nuts, avocado, chopped coriander or roasted sweet potato.
Kale not available? Spring greens or savoy cabbage work beautifully. No quinoa? Leftover brown rice or pearl barely work a treat, just make sure the grains are heated through. The egg? Vegans can skip the egg.
I’ve also been known to mix a combined egg into the mixture, creating a kind of Scrambled Gwyneth.