This is one of my favorite meals of the day. I don’t worry if the peas are organic as they’re one of the foods on the clean 15 list! I have this for breakfast, and it’s like a garden party in your mouth! So stock up on your frozen sweet peas, because you’ll want to have a plate of this everyday, and it’s WAY healthier than cereal and milk.
Tip: The cheapest sweet peas I’ve found are at Aldi’s ($0.95/ lb).
Celery root (shaved, sometimes hard to find)
Chard, collards or other leafy green
Butter or duck fat
Dried Parsley or cilantro flakes, dried dill weed, taraggon
1 pasture raised egg
Spices: cumin powder, garlic powder, cayenne
Ok,it’s better if all the ingredients are organic (conventional onions and peas are okay, though).
1.) Steam the sweet peas on the stove top with some shaved/sliced celery root mixed in.
2.) Turn the oven on to 350F. Coat some chard/collard with some olive oil, cumin seed powder, garlic powder, cayenne pepper, and sea salt. Bake them on a baking sheet (with parchment paper underneath) until crispy (but not black/burnt)
3.) Drain the sweet peas when you notice the celery root is soft enough. Cover them with some butter or duck fat (grass fed butter is great).
4.) Break open a pastured egg into a separate container. Remove the yolk only and break onto the peas. Sprinkle generous amount of either dried cilantro leaf or dried parsley onto peas along with some dill weed. This will make the meal feel more dry/less fatty with a bit of a crunchy texture.
5.) Shave some onion onto the peas.
6.) Place the chard chips on top of the peas.
Lightly cook the whole egg with the peas near the end onto most of the white is cooked (leaving the yolk raw!).
This is an excellent tasting meal, and very healthy.