Carbohydrates get a bad rap sometimes, in this dieting world we live in. Many people ban them in a belief they are bad for our body's and the culprit that creates obesity. While there is some truth amongst these fears, it is not as black and white as we often think. There is a huge variation within the maconutrient carbohydrate, and on one end we have healthy and nourishing foods and on the other end we have white processed wheat, refined sugar and foods that contribute no nourishment to our body's. On the healthy and nourishing end of the carbohydrate confusion are the foods that nature created for us that grow in our soils. They include all the energy dense and nutrient rich vegetables, such as kumara, pumpkin, potatoes, beetroot, parnip and carrots. These our body's love and should make up a daily part of our diet, in replacement of the carbohydrates on the other end of the scale, such as wheat, sugar and processed foods. This recipe for Kumara Rosti and Poached Eggs is so delicious, easy to make and ticks all the boxes for a perfectly balanced wholesome meal. It can be so versatile and used for breakfast, lunch and dinner! If you give it a go, I would love to hear how you found it! Serves two. 1 large or 2 medium sized orange kumara 1 teaspoon sea salt 1 red onion 1 handful of green leaves (kale, spinach or silverbeet) 2 eggs, beaten 2 tablespoons coconut oil 4 eggs for poaching Grate the kumara and place in a large bowl. Sprinkle over sea salt and leave standing for 8-10 minutes. Scoop the kumara out of the bowl and place on a flat muslin cloth or tea towel. Picking up the edges of the tea towel, use the tea towel to wring the kumara firmly to squeeze all the liquid out. Discard the liquid and place the kumara back into a dry bowl. Finely chop the green leaves and the onion and add to the kumara along with the beaten eggs. Mix well. Heat 1 tablespoon of coconut oil in a frying pan over a medium heat. Place scoops of the kumara mixture into the pan using half of the mixture to make 3 fritters, and flatten down with the back of a fork. Cook for 4-5 minutes and flip over, and repeat on other side or until cooked to your preference. Meanwhile, when the rosti’s are nearly finished cooking, bring a pot half filled with water to the boil and reduce heat to a simmer. Gently crack eggs into the water and poach until your desired consistency. Place the rosti’s on a plate and gently place the poached eggs on top. Best served immediately. About the Author My name is Kerri van de Loo and I am a Personal Trainer and Nutrition Coach, specialising in Eating Psychology, with a huge mission to educate, inspire and ignite a passion within you to live a healthy life through moving, nourishing and loving your body.
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Kerri van de Loo - Mindfulness coach, Personal Trainer, Nutrition Coach & SELF-LOVE COACH:Join our Online Wellness Club here: https://www.bodyessence.co.nz/wellness-club.html Categories
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December 2022
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