Turmeric has been used for centuries for a multitude of benefits, including aiding digestion, arthritis and regulating menstruation. It’s active constituent curcumin provides both anti-inflammatory properties and is an antioxidant. Have fresh in tea with ginger and lemon, add to your green smoothies, soups and stews! Adding a little fat such as coconut oil or olive oil will also assist the absorption of curcumin into the body.
This omelette is a quick and simple way to utilise such a powerful spice. Enjoy!
Ingredients:
3x eggs
1/4 cup coconut cream
1 heaped tsp turmeric powder
1 tsp onion powder
3 Rainbow chard leaves, chopped
1/2 tsp Himalayan sea salt
Freshly ground pepper
1 tbsp coconut oil
Method:
Heat a pan to medium on the stove and add in the coconut oil and rainbow chard.
Whilst the chard is cooking, grab a bowl and add in all the other ingredients. Whisk with a fork to combine.
Stir the chard in the pan, and then pour in the egg mix. Let it cook for 1 minute.
Grab a spatula and pull the 'outside' of the omelette in, whilst tilting the pan, so that the uncooked mix spills into the space. Do this for 3-4 'sides' of the pan.
The aim here is to cook the omelette quickly whilst preventing it burning.
Let sit for a further 3 minutes, until it is cooked.
Serve on it's own or with some gluten free toast
I would love to see your recreations! Tag me on Insta and FB @jennas_nourishing_life
Happy Day!
Jenna Poole
Clinical Nutritionist
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