Kale, Fennel and Mushroom Saute

Kale, Fennel and Mushroom Saute

Kale, Fennel and Mushroom Saute

Perhaps not the most obvious breakfast dish, but certainly on that is becoming a stong favourite for me in these colder months of the year.

 Kale for breakfast, really? Yep! Why? Because the rules about what you eat when are not necessarily the ones that work for your body. 

Carrying on from the last post where I talked briefly about how damp cold foods were not considered ideal for the cold damp months as they can weaken the energy of the spleen and affect your immune system, and lead to a lack of digestive fire. 

One of my favourite things to have with my eggs and avocado from breakfast is salad. But at this time of the year it becomes too cold and damp for me, so time to effectively make warm salad.

Quite easy to just but a knob of butter in the frying pan, have the heat fairly high, shred some kale and let it cook for a while on its own. It will reduce down loads so you can use quite a bit. If you cook it alone on a high heat you can make it crispy a bit like crispy seaweed, but less salty (so better for your kidney energy and adrenals).

Turn in the roughly chopped fennel and mushrooms. Add in some pumpkin, sesame and hemp seeds to taste. A bit of salt and pepper (although I often just use this as garnish as I don't want to pull too much moisture out the mushrooms), and bob's your breakfast side dish.

I find this so filling and useful. Lots of goon nutrients, lots of protein from the mushrooms. Great start to my day.


What did I use (all organic of course):

  • Shredded kale
  • Mushrooms
  • Rough chopped fennel
  • Pumpkin seeds
  • Sesame seeds
  • Hemp seeds
  • Butter
  • Salt and pepper to taste

Please feel free to comment on your experience with this or with any recipe variations you want to suggest for this.


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