News - Nutrition
Breakfast recipe!
Omlette galore.
By Nick Lynch S.S.C, C.F.T.
Breakfast, what a funny word as it suggests you should have a "fast break." This is one way to look at it; the real meaning is "breaking the fast." When you sleep your body is fasting, replenishing and cleansing in order to get you ready for the day. Because you have been asleep for 8 hours your body is now dehydrated, hungry and begging for nutrients. Imagine you just worked 8 hours with not one bite to eat!!!! How would you feel? You would indeed be hungry or just flat out feel horrible. This meal has been designed to provide your body with minerals, fat burning fats, easily digested carbohydrates and adequate amounts of protein and lets not forget all the disease/cancer fighting agents such as CLA or conjugated linoleic acid, kidney protecting stearic acid and fat soluble vitamins A & D. There are many more nutrients in this food that I will explain below, lets first learn how to make it. Oh, and by the way, don't have time for breakfast? This took 12 minutes to prep and cook with 8 of those minutes I was able to get some things together for my day. Multi task.
Food needed:
Eggs: Make sure they are pasture eggs. (chickens can roam free in the grass and get plenty of sun light)
Bread: Whole wheat. (Ingredients should not contain white, wheat, bleached flours, corn syrup, sugar and synthetic vitamins) Deeters bread VT, Red Hen Baking - Sprouternickel VT or Ezekiel 4:9 - national.
Goat cheve: Get free range, grass fed goat cheve. (Blue ledge farm, VT)
Celtic Sea Salt: Grain and Salt Society http://www.celticseasalt.com
Butter: Organic Valley Pasture Butter or any butter that comes from grass fed cows. http://www.organicvalley.coop/products/butter/pasture/product/pasture-8-oz/
Take 1-3 eggs (or more depending on how many people your cooking for) and whisk them up. Once the pan is hot enough add butter or coconut oil to lubricate your cast iron pan, then pour the whisked eggs into the pan. Put your toast into the toaster oven or toaster and start it up! Once the eggs are cooked firm on the bottom add in the chevre liberally and let sit for about a minute. Now take one end of the omelet and fold it over the other end sandwiching the chevre in the middle. Cook both sides for about 30 seconds and then put on your plate. Take the toast out and add butter liberally (1-2 tablespoons). Sprinkle some Celtic sea salt on top of the omelet and enjoy!
What you need.
Notice how the yolks are orange, this is how they should look.
Goat chevre has lots of herbs on it, that is why you see the dark spots. Blue ledge farm herb chevre, mmmmmmmm.
The flip, cook both sides about 30 seconds.
Celtic sea salt by grain and salt society, 84 trace minerals, seriously? Yes, seriously.
The end product, time to enjoy the benefits of good health and almost equally important, deliciously tasting food.
Health benefits for each of these foods:
Goat cheese: Easier to digest than cow milk products, good source of calcium, potassium, vitamin b2, phosphorus, the amino acid tryptophan, good source of protein, CLA (as long as its grass fed) and all the health benefits of taking in these nutrients.
Pasture Butter: CLA, Vitamin D, A, calcium, Activator X (mineral absorption), cook able at high temperatures, small and medium chain fatty acids (energy, organ protection and toxin cleansing).
Whole wheat bread: Manganese, tryptophan, dietary fiber, magnesium, bran and wheat, betaine (anti-inflammatory). If the bread is not whole wheat then you compromise over 60% of these nutrients. WOW!
Pasture Eggs: Choline, tryptophan, selenium, iodine, vitamin B2, molybdenum, vitamin B12, phosphorus, vitamin B5, Vitamin D, high in protein, lutein (anti-aging).
Celtic Sea Salt: Minerals- iodine, iron, calcium, magnesium, manganese, potassium and zinc as well as 84 trace minerals. Breaks up sodium deposits and eliminates them lowering blood pressure, helps muscle cramps, keeps bodies PH at the right level, controls saliva and builds a stronger immune system.
Reference:
www.westonaprice.org
www.whfoods.com
The Fortold Path to Healing By Dr. Thomas S. Cowan, MD
