Food Porn: Weekend Breakfast

Depending on how much time I have, weekend breakfasts can be extravagant and, because on the volume of organic vegetables involved, expensive. I photographed my way through a recent weekend breakfast, prepared when we were all awake around 7:00 am but no one had to be anywhere before 11:00 am.

Dish No. 1 was sweet potato hash, and Dish No. 2 was vegetable scrambled eggs. First, I diced/processed my veggies and arranged them for those two dishes.

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In this photo, the middle mixing bowl contains the veggies for the scrambled eggs: carrots, garlic, red bell pepper, Jerusalem artichoke, and several sorts of mushrooms. Martin has declared that he doesn’t like mushrooms, so I sneak them in wherever I can; in this instance, the pre-cooked mushrooms will reduce enough that he doesn’t notice them in the scrambled eggs.

Also in the photo are—

a small glass of yellow “base,” which comprised onion, garlic, and turmeric root (there’s that turmeric again!), processed into a paste, which I put first into the pan, along with cooking oil (usually coconut);

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the diced sweet potatoes, which require the longest cooking time, so I added them as soon as the base became fragrant;

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onions and red bell pepper, which I add until well after the sweet potatoes, because they would have burnt before the sweet potatoes were cooked;

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and a glass of minced herbs, which on this occasion were parsley and sage, which went in last, just enough to heat them.

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When the sweet potato hash was about half done, I set the egg veggies to cook in coconut oil, separately.

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While both the sweet potato hash and the egg veggies were cooking, I prepped the vegetables for juice. I am very into juicing right now. Juice does have “all the sugar without the insoluble fiber,” which is not great vis-à-vis Martin’s yeast troubles. On the other hand, juicing is GAPS-approved and makes vitamins, minerals, and even enzymes rapidly available, which is terrific for those times when Martin is not so into eating vegetables. (Yes, even super-healthy-diet Martin behaves sometimes like an American seven-year-old.) On this morning, I made “green lemonade”: collard greens, celery, cucumber, kiwifruit, green and red apples, lemon, and turmeric. (Again with the turmeric!)

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Finally I juiced, added eggs and sea salt to the egg veggies, and served. For Adrian’s breakfast, I added a slice of toast, made from Canyon Bakehouse gluten-free bread.

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I think the Canyon Bakehouse product is good-quality, but it’s still too starchy and processed for Martin. So when Martin insisted that he too wanted toast, I substituted a couple Lundberg Family Farms Red Rice & Quinoa Stackers. Not perfect. Still a grain. Still processed to some degree. But these “toast crackers” made Martin happy and brought peace to breakfast.

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I don’t eat eggs. For my breakfast, I ate the sweet potato hash and drank the juice, and substituted the eggs with Fakin’ Bacon, which is spiced organic tempeh. I try not to eat too much soy; when I do consume soy, organic and fermented is the best way to go.

And I almost forgot: There was one more item that brought peace, and for me and Adrian, a lot of joy, to the morning kitchen—

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4 thoughts on “Food Porn: Weekend Breakfast

  1. Hi. I’ve enjoyed reading your blog, and I too make a million different things for my son. I have a recipe I want to share with you, but I have aspirations one day of writing a cookbook so I do not want to post it online. If you like you can email me and I will respond with it. electricslidestar @ gmail. com

  2. Pingback: Hubby Eats | Finding My Kid

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