Did you know that kale is a powerful detoxifier? Kale is part of the brassica family of vegetables which contains isothiocyanates, or sulfur-containing phytochemicals, that aid in liver detoxification. The dark leafy green is also a naturally rich source of the methylated form of folate which is easier for the body to process. Vitamin C is yet another nutrient that kale has an abundance of which supports detoxification. Check out new ways to add kale to your breakfast!
Ingredients
1 Tbs shallot, diced
1 clove garlic, minced
A splash of water or bone broth
1-1½ cup of canned chickpeas, drained and rinsed
½ tsp sea salt, divided
½ tsp ginger, paste or powder
1 tsp turmeric
2-3 medium kale leaves, destemmed and roughly chopped
1 Tbs full fat canned coconut milk
1 dime sized amount avocado oil
1 egg
¼ to ½ avocado, sliced
Instructions
In a ceramic pan or stainless-steel pan over medium heat, sauté shallot and garlic with a little water or bone broth for about 3-5 minutes. Add chickpeas, sea salt, ginger, and turmeric. Cook for about 10 minutes adding more water or bone broth as needed to avoid drying out. Use a potato masher or the back of a large spoon to smash the chickpeas up. Then transfer mixture to a bowl.
In the same pan on medium low heat, sauté kale with coconut milk and remaining sea salt. Cook for 3-5 minutes until soft. Then transfer to the bowl. Add pickled beets to the bowl if using. Then mix the ingredients together.
In the same pan over medium, fry an egg in avocado oil. Cook about 3 minutes or until white is set and then flip to cook 1-2 minutes on the other side. Add a pinch of sea salt if desired. Then transfer the egg to the bowl over the mixture. Finally, top the bowl off with 3-5 avocado slices and enjoy!