This recipe is an excellent way to eat your fresh sprouts and veggies without cooking the goodness out of them - and it's not another salad. The vegetables are in the pan only long enough for the egg to set, so you are still getting the important enzymes and tasty crunch of celery and onion. This dish is filling, saucy, tasty and affordable, even with free range organic eggs because you don't need any meat in this one (but feel free to add some shredded cooked chicken if you like). Free range eggs are one of the most bioavailable sources of protein and please don't buy into using just the egg whites. All of the nutrients - vitamins, minerals, omega 3 fatty acids and antioxidants are in the yolks, although I can't say the same for commercial eggs which are nutritonally depleted. As for cholesterol concerns, recent studies do not support this theory. In fact, high cholesterol is more of a marker of an underfunctining liver and highly processed diet of refined carbs. More on that later but for now, try this for breakfast, lunch or dinner. Experiment with different sprouts and toppings and make it your own.
Egg Foo Young 1 cup thinly sliced celery 1 cup mung bean sprouts 1/2 cup thinly sliced sweet onions 3 free range eggs, beaten 1/4 tsp fresh ground pepper 1/2 tsp sea salt 1-2 Green onions, chopped 2 tbsp sesame seeds (raw, not toasted) Sauce 1 cup cold chicken stock 4 tsp arrowroot powder or organic, non-gmo cornstarch 2 tsp Braggs In a small saucepan whisk the sauce ingredients together on medium-high till starting to bubble, then turn to simmer, whisking frequently. Slice the celery and onion, chop sprouts in half and place all in mixing bowl. Beat the eggs with salt and pepper and add to veggies. Stir together and pour half into a small saute pan lightly coated with olive oil. Cook 2 pancakes on medium and top with the sauce, green onions and seseame (or hemp) seeds. Delicious! |
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