BREAKFAST WITH GWYNETH

BY THE FRESH GINGER

 

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 exclusively, picking apart each bird for several days before preparing a new one.

Some recipes come into our lives and 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, 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.

The Gwyneth:

Serves 2

Gluten-free, dairy-free

 

1 cup quinoa

1 tsp coconut oil

4-5 cloves crushed garlic

1 whole chopped fresh chilli (or dried flakes works too)

200g roughly chopped kale

splash of stock or water

Sea salt

The Egg:

1 tsp coconut oil

1-2 high-welfare eggs per person

Optional extras:

In a saucepan with a lid, combine 1 cup quinoa with just over 1 cup of water or vegetable stock. Put the lid on and bring to the boil, then immediately drop to a lower temperature. Once the quinoa has absorbed all the water and looks hydrated (about 10 minutes), remove from the heat and place a paper towel between the pan and lid to absorb any excess moisture. When you’re ready to use, season well and fluff with a fork.

In a wok or large pan, melt the coconut oil on a medium heat. Add the garlic and chilli, allowing them to infuse the oil for half a minute, being careful not to burn or crisp.

Add the kale to the pan, stir-frying until it reaches it greenest point (about 2 minutes). Add a splash of stock or water to keep the kale moist. Season.

Meanwhile, in a separate pan, fry your egg(s) in coconut oil, according to your preference.

Tip the cooked quinoa into the kale mix. Combine and heat the grain through completely before tasting and adding more seasoning if required (it’ll take some seasoning).

To serve: Place The Egg on top of The Gwyneth and garnish with seeds or toasted almonds, a lime wedge, coriander leaves, chilli jam or sriracha.

To adapt: Try adding some grated ginger in with the garlic and chilli. 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? I’ve also been known to mix a combined egg into the mixture, creating a kind of Scrambled Gwyneth. Vegans can skip the egg or replace with tempeh.

To see more delicious recipes from The Fresh Ginger, visit her here.