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The Fez sunrise bowl – try this delicious recipe from Whole: Bowl Food for Balance
 More about the book!

Whole: Bowl Food for Balance is all about healing your relationship with food. Food is not the enemy and neither is your body.

Taking the time to get to know your body, treating it with respect and nourishing it with real fresh food is the single most important thing you can do for yourself. Eating mindfully, cutting out processed foods and embracing the foods that fuel you and leave you feeling energised are all part of the journey to finding happiness with food.

Try Melissa Delport’s recipe for Turkish poached eggs with spicy sesame drizzle: 

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The Fez

Turkish poached eggs with spicy sesame drizzle (v)

Serves 2

The Fez has everything that you want in a bowl: it has the crunch of the greens and seeds, the richness of the avocado and eggs, and the aromatic, herby yoghurt. You certainly won’t be yearning for anything else after this breakfast. You can also prep the quinoa and yoghurt dressing the night before to make this a reasonably fast breakfast.

Ingredients 

1 cup quinoa
2 cups water
1 cup yoghurt
1 handful fresh parsley, finely chopped
1 handful fresh dill, finely chopped
pinch of salt and pepper
juice of 1 lemon
4 eggs, poached to your liking
2 generous handfuls baby spinach
1 avocado, sliced
50 grams goat’s cheese, crumbled
1 tablespoon pumpkin seeds

Spicy sesame drizzle

1 tablespoon butter
1 clove garlic, crushed
1 teaspoon chilli flakes
½ teaspoon cayenne pepper
1 teaspoon sweet paprika
1 teaspoon sesame seeds

Method

In a medium-sized saucepan over medium heat, add the quinoa and water.

Salt the water, cover and simmer for 15–20 minutes. Keeping the lid on, remove from the heat and steam for 10 minutes. Fluff the quinoa with a fork and set aside.

Meanwhile, place the yoghurt, parsley, dill, salt, pepper and lemon juice in a mixing bowl and whisk until combined. Set aside.

For the spicy sesame drizzle, add the butter, garlic, chilli flakes, cayenne, paprika and sesame seeds to a small frying pan over medium heat. Stir until melted, with the mixture well combined and starting to brown. Set aside.

Cook the eggs to your liking.

To assemble the breakfast bowls, layer the baby spinach, quinoa, yoghurt dressing, eggs, avocado, goat’s cheese, pumpkin seeds and the spicy sesame drizzle. Season to taste.

Health tip

Adding freshly chopped herbs and lemon juice to yoghurt not only makes a delicious dressing for this recipe, but for many salads as well.

Categories Non-fiction South Africa

Tags Melissa Delport Penguin Random House SA Recipes Whole: Bowl Food for Balance


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