Eggs + Veggie Benedict with Turmeric Hollandaise
Prep Time
8-12 hours
Prep Notes
Breakfast is the most important meal of the DAY!
So start it right.This egg benedict is dairyfree and alot healthier than the trandictional .
Start with soaking raw cashews for 8 to 12hrs ( do not stress about this) before you go to bed place nuts in a bowl cover them with filtered water and a pinch of sea salt and leave to at room temp.
Cooking Time
10
Yields
2 servings
Ingredients
Hollandaise Sauce
1/3 cup raw cashews (soaked)
1 oz canned artichoke hearts (remove tough outer leaves and reserve water)
1 tablesppon nutritional yeast or tamari soy sauce
1 tablespoon grated turmeric or 1/2 teaspoon ground
pinch sweet papricka
juice of 1 lemon
1/4 teaspoon sea salt
Sun-dried Tomato Pesto
http://healthynourishinglifestyle.liveeditaurora.com/apps/recipe/details/id/Sun-dried-Tomato-Pesto
Eggs
2 organic eggs
2 tablespoon distilled white vinegar
Veggies
1 ripe avocado
1/2 cup blanched spinach
8 aspargus spears trimmed and blanched
Directions
For hollandaise sauce
Blend all ingredients in a high speed blender or small food processor until completely smooth. If sauce is to thick add the reserve articoke water.
Poach the eggs
heat about water in a deep fying pan over low heat just simmering. Add vinegar and use a wooden spoon to create a whrirlpool. Crack egg into a ramikn then slip it into water. Poach for 3-4 minutes, then remove with spotted spoo
Assemble
Put a spoonful of pesto on the plate. Layer aparagus, spinach, avocado onto the plates. Top with the poached egg than hollandaise sauce. Sprinkle a little chipotle chili powder