I can finally eat again! The detox was successful and I actually feel quite rejuvenated. Although I do eat natural foods, it gave me a new perspective on fruits and vegetables. Before I must admit I was totally taking fruits for granted... but a week without them had me fantasizing about juicy honeydew and cold watermelon. It was pure joy to bit into a ripe plum and grab a handful of bright red grapes.
While browsing recipes online today I fell upon one for eggs florentine. I LOVE eggs florentine. I ate it every Sunday brunch I had to work over the summer. This was not a healthy version, however. I decided to tweak it a little.. omit the hollandaise (this was not an easy thing to eliminate!), get rid of the english muffin, and put my own Mexican twist. Now you do have to make poached eggs for this recipe. Don't worry, it's not that hard.. and practice makes perfect for this one. Try this website for a quick video on how to poach eggs if you're lost.
Eggs Florentine Mexican Style!
You will need:
2 poached organic free range eggs
2 handfuls of fresh organic spinach
2 tablespoons organic hot salsa
organic shredded cheese
celtic sea salt
1 garlic clove
red crushed pepper
1 tbsp olive oil
Saute minced garlic in olive oil until it become aromatic. Add spinach, sea salt, and crushed red pepper to taste.
Poach eggs.
Set up the plate like this: spinach layer, poached eggs, sprinkle of cheese, topped with salsa.
A most delicious quick meal that still looks kinda fancy. Plus, breakfast for dinner is the best to mix it up.
Stay tuned for tomorrow.... planning on posting about a killer raw food restaurant I would eat at for days in a row when I was home for the summer. It's that good.
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