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Issue 167: Sunny Foods

Eggs Benedict

Eggs Benedict
Serves 4

8 slices turkey bacon 
2 sprouted grain English muffins
2 Tablespoons vinegar
4 eggs
organic butter

Hollandaise Sauce

2 teaspoons lemon juice
2 teaspoons white vinegar
3 egg yolks, room temperature
8 Tablespoons organic butter, melted
Herbamare or salt and pepper

Cook turkey bacon under the broiler until crisp. Keep warm. Prepare the hollandaise sauce. Pour lemon juice and white vinegar into a small glass or metal bowl. Add egg yolks and whisk until light and frothy. Place bowl over pan of simmering water and whisk until sauce thickens. Gradually add in melted butter while constantly whisking. Season and keep warm. Poach the eggs. Add vinegar to a large pan of boiling water. Lower heat so that water is simmering. Crack eggs and gently slide into water. Discard egg shells. Simmer for about 4 minutes. Remove with a slotted spoon. Toast the muffin halves, butter them and put onto plates. Place 2 slices turkey bacon and an egg on each muffin and top with sauce. Serve immediately.

Spinach is another great variation instead of turkey bacon.

Recipe courtesy of Nicki Rubin






Pineapple Creamy Treat

Pineapple Creamy Treat
Serves 2 or 3

1 cup organic ricotta cheese
1 Tablespoon unheated honey
½ teaspoon vanilla extract
1 cup pineapple

Mix ricotta, honey and vanilla extract. Top with pineapple.

Recipe courtesy of Jordan Rubin


Salmon Salad

Salmon Salad
Serves 1 or 2

1 can water-packed wild salmon
1 Tablespoon omega-3 mayonnaise
1 Tablespoon flaxseed oil or garlic-chili flax
chopped onions
chopped peppers
chopped celery

Combine all ingredients and serve over lettuce or toasted sprouted bread.

Recipe courtesy of Jordan Rubin


This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.

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