The snow is finally melting, spring has sprung, and detox time is upon us! I have been detoxing every spring for the past 6 years now and I look forward to it with great zeal. I love experimenting like a mad scientist, discovering new, healthy dishes and afterwards I feel revitalized and full of energy. While I love my carbs, coffee and cows, after a cold winter hibernating and packing on the “winter fat” as I lovingly call my excess padding, by the time spring rolls around I feel sluggish and start craving all kinds of sugary foods. These are some major indicators that it’s time for me to reset my system. So for the next three weeks I’ll be avoiding: processed sugar, corn bi-products, beef & pork, coffee, dairy (except for Greek yogurt, goat cheese and feta in limited amounts), alcohol – and the hardest one for me: gluten.
I can go without caffeine and alcohol without a problem, I love teas and have grown quite fond of a club soda with lime. I don’t have a big sweet tooth, so sugar is never an issue. But to have breakfast without toast?! Sacrilege! In previous years I have found some decent brown rice bread. Food For Life’s brand was the best of the bunch, but it’s expensive and the loaves are small. Last year I discovered a paleo bread recipe from Elana’s Pantry and while the density resembled more of a loaf, the bread was still flavourful, packed full of nutrients and held together well. This year, my boyfriend requested banana bread for our first detox breakfast, so I modified this recipe by adding a banana, cashew butter (almond butter would work as well, but cashew is his favourite), whole flax seeds for a bit of crunch and I doubled the coconut flour and baking powder. The result was a really addictive and filling banana bread! We polished the whole loaf off in two days (and are half way through another…but who’s counting). Topped with my favourite apple butter, this paleo bread makes my stomach forget about toast…for the moment.
Banana bread is not optimal for yolk dipping (annddd I’m back to missing toast) so for our breakfast I made scrambled eggs. Not just any scrambled eggs – Gordon Ramsay’s scrambled eggs. When I discovered Gordon’s recipe, I realized that I had been incorrectly scrambling for years. First off, I was using a fry pan instead of a pot that allows you to contain the eggs and mix them properly. Second, which was the biggest change for me, is that the eggs are cracked directly into the cold pot along with the butter and are scrambled in the pot as it heats up slowly over medium heat. This ensures the fluffiest of scrambled eggs, and the butter gives them a velvety finish. Finally, the eggs should be seasoned at the very end, otherwise the salt will break down the eggs and make them watery. Gordon’s eggs call for a tablespoon of creme fraiche, but we’re on a detox so no dairy for us! I added tumeric to our eggs which gives them a bit more of an “eggy” flavour, and tumeric is a strong antioxidant as well as an anti-inflammatory, perfect to help cleanse the liver.
Gordon tops his with some chives, but I like adding either some spice or sweetness to my eggs and will top mine with hot sauce & avocado or pomegranate. I sprinkled some pomegranate arils over today’s scrambled eggs to compliment the sweetness of the banana bread. Our bellies were happy and full after this breakfast, and we still have lots of banana bread and pomegranate to munch on for an afternoon snack!