(makes 3-4 servings, 5 min prep, 15 min cook)
Ingredients: Chop 2 cups sweet potato, 1 cup portabella mushrooms, 1 cup chopped dinosaur kale, 6 oz. salmon, 2 tsp garlic, 2 tsp turmeric, 1 tsp ginger, 1 tsp ground black pepper, eggs.
- Chop 2 cups sweet potato and 1 cup portabella mushrooms. Add them to a large skillet over medium heat with 2 Tbsp organic grassfed butter, ghee, or coconut oil.
- After about 5 minutes, add 1 cup chopped dinosaur kale, 6 oz. salmon (I like the Wild Planet brand, because it is sustainably caught and non-GMO), 2 tsp garlic, 2 tsp turmeric, 1 tsp ginger, and 1 tsp ground black pepper. Stir and allow to cook for approximately 5 more minutes or until the kale begins to wilt.
- Crack your desired number of eggs on top and allow to cook to your desired hardness (about 3 minutes for a runny yolk and about 6 minutes for a harder yolk). Serve and enjoy!
Turmeric and ginger are both potent anti-inflammatory roots that have been found to be as effective as hydrocortisone or Mortin, but without the nasty side effects. In fact, research has shown that turmeric is an effective treatment for inflammatory bowel disease, Crohn's disease, and ulcerative colitis as well as rheumatoid arthritis and cystic fibrosis. Ginger and turmeric have both been shown to have protective effects against cancer as well.