It has taken me this entire week to get back in to the swing of a healthy diet after succumbing to the satanic temptation that is the Lindt gold bunny over the Easter weekend. So, just in case you’re in the same boat as me and are looking for a meal to set you back on the road to redemption with your body, I thought I’d share my saviour recipe.
This is as green as it gets, asparagus, avocado and chard. Each with their own healthy healing benefits that will send good vibes zinging around your body again to chase out the sugar rush.
400g thin stem asparagus
15 stalks chard (major neglect on my part – chard was from the allotment and I didn’t weigh it..)
1 bowl guacamole (recipe here)
2 tbsps sesame oil
2 tbsps hemp oil
To prepare the chard, separate the leaves from their stalks and chop individually (this is because their cooking time varies slightly, see picture below to get my drift)
- Toss the asparagus in the hemp oil and place in a preheated Gas 6 (conversions here) oven, they will take 10-15 minutes.
- Heat sesame oil in a large pan and begin cooking the chard stalks, once they’re kind golden-brown-ish throw the leaves in, too. They’ll wilt right down pretty quickly, once they resemble cooked spinach its time to turn off the heat. Cover them up so they don’t get cold and switch the oven off (if the asparagus is definitely cooked) so that you can concentrate on the eggs.
- Boil some water in a pan, you want the pan to be pretty much full. Once its boiling, add some salt and whisk the water with a fork to create a kind of whirlpool. Crack the eggs in to the salty abyss and start a timer for 2 minutes (for runny yolks)
- Once all that’s over with, plate up – don’t forget the guac, and do it nicely, this meal has the potential to look like it came through the kitchen doors at Bills.
This makes you feel good as you eat it and for a long time afterwards, so do yourself a favour and try it. This is your feel-good track for this feel-good recipe.
Thanks for reading x