Homemade Sunday Breakfast for Parents.....
with Love and Goodness
It was a Saturday night and we just finished attending a class. The topic was: Where did I come from?
As my friend and I walked to the nearest train station together, she asked me for some breakfast ideas. I shared with her this recipe that my mother prepared for me when I was 15. I recalled that my mother had learnt this recipe from a health seminar.
After sharing this simple recipe, I thought perhaps I should proceed to supermarket to get all these ingredients before I hopped up the bus. I wanted to make a tasty and nutritious breakfast for my parents. I guess I found meaning in the essence of the topic that I attended earlier.
I set my alarm clock and reminded myself that I had to wake up at 5.55am so that I would have enough time to prepare this breakfast for my parents before they are out of the home by 8am to attend church service!
Yes! I did it! I managed to wake up at 5.55am, on a Sunday morning, to prepare breakfast for my parents! I reminded myself, "just a quick wash up and hurry to the kitchen!"
My dad was so surprised to see me up so early!
"Why are you up so early today?" asked my dad.
"To make breakfast for both of you." I replied with a smile.
RECIPE FOR SCRAMBLED ‘EGGS’:
4 Servings
2 Firm Tofu 1 and 1/2 tbsp Turmeric Powder 1/4 tsp Sea Salt 1/2 tsp Soy Sauce or Braggs Liquid Amino 1 tbsp Vegetable Oil 2 tbsp Unsweetened Soy Milk A dash of Freshly Grounded Black Pepper (season according to your preference) 1 tsp Curry Powder (optional)
1 tsp Dry Chilli Flakes (optional)
METHOD FOR COOKING MUSHROOMS:
Use a slightly damp cloth to wipe the surfaces of the mini Portobello mushrooms and slice into small pieces (about width of fingers.)
Heat up a pot of water.
Boil the sliced mini Portobello mushrooms in the pot at high heat.
Turn the mushrooms with ladder occasionally.
Remove cooked mushrooms from hot water.
Press the mushrooms with ladder to squeeze out excess water.
Keep the hot water in the pot and set aside. You can use it as a ‘wash down’ into your pan after cooking the mushrooms.
Heat up wok or pan with oil and stir-fry the grated ginger, garlic, onion and chilli.
Stir-fry for a short while till slightly brown and fragrance.
Add the mushrooms and stir-fry. Season with black pepper. Set aside.
METHOD FOR SCRAMBLED ‘EGGS’:
Rinse, drain and mesh firm tofu into very small pieces. Marinate firm tofu with turmeric, salt and soy sauce. Heat wok with oil.
Stir-fry the firm tofu lightly. Pour in soya milk at the sides of the wok. Sprinkle a dash of freshly grounded black pepper.
Add curry powder or dry chilli flakes if you like it spicy!
Stir well.
Serve scrambled 'eggs' on your favourite dish.
Garnish with fresh cherry tomatoes and zucchinis.
Tip 1:
Toast the wraps in a dry wok to increase texture, taste and mouthfeel.
I like to use the brand, Mission, which I find the wraps are tasty and wholesome.
Tip 2:
To increase intensity of the taste and to save some time in the morning, marinate the night before you sleep!
Tip 3:
Add fresh fruits & vegetables to increase nutrients and dietary fibre into your meal.
Tip 4:
Start your breakfast with a plate of fresh berries and raw almonds, follow by warm, cooked food. This is to allow for easy digestion and better nutrients absorption.
When fruits are eaten immediately after food, this may cause 'wind' or bloated stomach for people. This is especially so for those who have weak digestion systems. Hence, eat fruits either right before meals or wait at least 1 hour later after your meals.
To avoid stagnation of internal cold or dampness in your body, remember to thaw your fruits on the table for about 20 minutes before eating.
Scrambled 'Eggs' (Firm Tofu) with Turmeric, Sea Salt, Black Pepper, Portobello Mushrooms with Fresh Cherry Tomatoes and Zucchini in Toasted 6-Grains Wrap
The experience of eating this 5-Colours and 5-Tastes breakfast is:
Soft and Warm,
Spicy and Creamy,
Savoury,
Sweet-Sour and Crunchy,
Colourful and Interesting,
Delightful and Pleasing,
Easy for Digestion and .....
Highly Satisfied! ☺
Enjoy! Bon Appetite!
Copyright © 2020 Jeannette Yeow Holistic Health Coach
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