One of the most interesting facts about food is that eating green leafy vegetables literally imparts energy from the sun into your body. Sounds fanciful... However, it's actually just photosynthesis 101.
The chlorophyll in the green leaves absorbs (or captures) light, this then excites the already present electrons in the plant. These excited electrons are turned into energy. So when we eat green leafy vegetables, we are consuming energy. No need for sugar and caffeine to keep you going - keep your liver clean and get nutrient dense energy from plants instead!
Green leafy roots and plants are incredibly beneficial for women in particular. In her book "The Calorie Fallacy," Dr Libby Weaver writes about the importance of eating green leafy vegetables for our breast tissue. Breast tissue is very receptive to magnesium; a mineral that is highly present in green leaves and that research has shown reduces breast cancer occurrences.
So, in honour of breasts, our livers, and our over-all energy, Luke and I had this for breakfast this morning. The great thing about this meal is that you can throw any raw vegetables into the mix; spinach, sprouts, sorrel, parsley, coriander. It's best to get creative with all the green leaves out there - keep your plate interesting! Here's what we came up with...
Poached Eggs on sweet potato toasts with greens
- 4 eggs, poached in water with lemon juice or apple cider vinegar
- 1 large sweet potato, cut into 4 thick slices
- 3 handfuls of kale or spinach
- Parsley, chopped
- Micro sprouts
- Sunflower seeds
- Pumpkin seeds
- Cold pressed extra virgin olive oil
- Preheat the oven to 180 degrees.
- On a lined tray, place sweet potato slices and brush with olive oil.
- Sprinkle with salt, and bake for 20 minutes, or until softened.
- Poach eggs, 4 minutes each egg.
- Allow your poached eggs to rest on a paper towel before placing them on the sweet potato - this ensures that the sweet potato doesn't become soggy.
To plate: place your green kale or spinach on a plate, top with 2 slices of sweet potato and place an egg on each slice. Drizzle over the oil, sprinkle seeds, and top with any green leafy extras or herbs. Season well.
"Feed, nourish, value yourself."