People often ask me: Are you paleo? Are you vegan? Do you count calories or combine foods? My answer will tend be that I try to be pretty fluid with such things.
One consistent guideline, however, along with ‘good fat makes everything better,’ is “outrageous portions of green make the world go around.” Take your green salad portion and double it.Buy enough broccoli for two. Eat your greens for breakfast! Drown the better part of your buffet plate in vegetables (with greens taking the lion’s share) and you’ll know what I mean.
A big phytonutrient-tastic portion of green with some healthy fat a top can invigorate more than a cup of Joe, purify the digestive system more consistently and efficiently than fancy teas, elixirs and pills, as well as filling you up and thus preventing over-eating.
Of course, there a subtleties to this rule: some believe raw kale, for example, isn’t great for your iodine absorption when eaten every day. As with most things, the solution lies with a little healthy variety: some buttered curly kale one day, watercress, parsley, coriander, savoy cabbage (magic), spinach, cos, broccoli, cucumbers or pak choi, rocket, stir-fried courgettes or brussel sprouts… try that funky salad leaf you never knew existed.Often, I like to pack an outrageous portion in first thing. This supercharged breakfast that made me feel like Mary Poppins on castors:
Outrageous Green Cabbage Recipe
(Breakfast/ Lunch/ Dinner)
- 1tsp coconut oil
- 2 cloves crushed garlic
- ¼ cabbage, fine sliced
- ½- 1 whole red chilli, chopped
- 1 cup left over brown rice
- handful of coriander leaves
- toasted coconut flakes
- 1-2 organic egg
- Coconut oil for frying
- Lemon wedge
Putting it all together
- Warm the coconut oil in a wok or frying pan on a medium heat. Add the garlic and infuse (don’t crisp or burn) for 1 minute.
- Add the chopped cabbage to the heated oil and garlic and cook until brightly coloured and slightly softened, about 3-4 minutes.
- Introduce the chopped chilli and the cooked brown rice. Warm though and season well.
- Meanwhile, heat the additional coconut oil on a med-high heat. Add your cracked egg(s) to the pan and fry to your liking.
- Serve the egg atop the greens. Garnish with toasted coconut chips, coriander leaves and a lemon wedge.
Can’t handle green in the morning?
This sort of thing is also the best speedy lunch or dinner I know. What does your next Outrageous Portion of Green look like?