This picture you see is the usual breakfast that I have about 30 minutes after I wake up. It is what I usually eat early in the morning to start the day, but sometimes I replace it with other recipes to keep it interesting and still healthy (I will add these in my future recipes).
My breakfast is preceded by one freshly squeezed pink grapefruit mixed with one freshly squeezed lemon and some water to fill the glass. The grapefruit stimulates liver enzymes for liver regeneration and detox, and it stimulates lipolysis (the breakdown of fat in my body into single units to be utilized for energy). The lemon juice alkalinizes my body (i.e. prevents acidosis) and provides vitamin C as an anti-oxidant. I usually drink the juice right when I wake up and then do my 20 minute morning work out. After this I cook my breakfast which is the main topic of today’s recipe.
So what you see at the top of the picture is one small fresh cucumber sliced in half, three pieces of fresh red pepper and a whole bunch of miniature red and yellow tomatoes.
To the left I add one piece of Wasa multigrain dry flat bread with a thin layer of cream cheese and two slices of smoked Norwegian salmon. The multigrain bread provides me with some complex carbs for energy and the salmon with Omega 3 and Omega 6 fatty acids. The Omega fatty acids protect arteries (especially in the heart and brain) and act as potent anti-inflammatory agents. They also improve brain function in a general sense. I also add the salmon because it is one of my favorite treats.
At the bottom are scrambled eggs, and this is the procedure. I start by dribbling some organic olive oil on a pan. I heat it up to medium heat and add three sliced fresh cloves of garlic. The garlic protects the olive oil from oxidation so that it will not form the harmful trans fats while being heated. The garlic also protects my liver and acts as a natural anti-biotic (this is especially helpful during this winter flu season). After this I add a handful of fresh and chopped oyster mushrooms. I simply like mushrooms, but they also provide me with anti-cancer properties. I heat this mixture on medium heat for about 3 minutes until the mushrooms become soft. At this time I add one organic free range egg and add free range liquid egg whites to add volume. I only add one egg because although the egg yolks provide some good fats and B vitamins, they also contain harmful cholesterol and arachidonic acid. I try to avoid too much arachidonic acid as it is changed in the body to pro-inflammatory compounds, which as the name suggests cause inflammation. The egg whites, in addition to providing volume to my breakfast, are an excellent source of easily absorbed protein.
To finish this work of art I sprinkle everything with A. Vogel Herbamare. This is an excellent natural product containing a little bit of sea salt as well as healthy herbs, dried vegies, spices and kelp. It adds a nice rich and healthy flavour to the whole recipe. Thank you and enjoy.
-Dr. Karol M.D
For more sage advice from Dr. Karol and for natural health product recommendations, visit vitarock.com.