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    Yellowtail Sashimi with Jalapeño & Coriander

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    Featured Posts
    Breakfasts
    Gluten-Free
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    Cancer Fighting
    Ketogenic

    Shakshuka

    November 4, 2017

     

    Shakshuka is my go to cancer-fighting breakfast, full of allium family veggies, omega 3 from the eggs and tonnes of anti-inflammatory spices including turmeric. I know how tempting it is to mop it up with some toast, but in the interest of being gluten-free, grain-free and keto, I fill up by having 2 eggs and a bulletproof coffee on the side, full of even more good fats! Garnish it with parsley (full of apigenin) and coriander (to help chelate metals from your body).

     

    What you need:

     

    1 tbls ghee/grassfed butter

    1 red onion (more nutritious than white)

    2 cloves of garlic minced

    1 red pepper, cut into strips 

    400g tinned chopped tomatoes 

    1 tsp turmeric 

    1 tsp ground cumin 

    1 tsp chilli flakes 

    2 organic eggs 

    Parsley/coriander to garnish 

     

    Method:

     

    Chop the onion finely and soften in the butter/ghee for 5-10 mins. 

     

    Add the red pepper and garlic and cook for a few minutes. 

     

    Add the chopped tomatoes and spices then simmer for 5 minutes.

     

    Make two wells in the mixture and crack an egg into each. 

     

    Let the egg cook on low-medium heat for a couple of minutes then transfer the pan to the grill and let the egg cook on top. 

     

    Garnish with chopped coriander and parsley (and bread if you desire).

     

    Serves 1-2

     

    Tags:

    ketogenic

    Shakshuka

    Breakfast

    Brunch

    Anticancer

    Cancer

    Antiinflammatory

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