Egg over Wild Greens
Image by Barry Gourmet and Raw
A Healthy Breakfast or Lunch and it takes only 10 minutes to make for one person.But 2 people can enjoy this recipe as well just double up on the ingredient portions.
Egg over Wild Greens
Written by Barry Gourmet & raw © Copyright Oct 3 2011
Always before I prepare a meal I consider the following very quickly to form the image into my mind of a near perfect healthy Breakfast or Lunch.
One is it Plant Based ? Is the meal primarily from the plant whole food kingdom.
Two is most of the meal presented Raw ? Is the recipe loaded with life giving Enzymes for better digestion of nutrients.
Three is the recipe colorful and fun to make ? You can think of different textures, smooth and course,with contrasting elements of shapes to help it to be the most interesting and entertaining food presentation made possible with TLC.
Four what does the food do for my body? What nutritional value is in the recipe? What purpose does the recipe serve for my well being?
Five how much time will it take for me to make this recipe? Can I make it in under 15 minutes? Or even under 10 minutes? How much of my precious time will I spent on creating this recipe? I consider any recipe that takes longer than 20 minutes tops in our modern world to be way too long , for most people that are busy. I always consider and think of the busy person that wants it all in under 15 minutes time flat.
Six if I am using any animal protein it must be small in size in proportion to the vegetables and thought of as not the main course of the recipe,but instead thought of as a small supporting role for the over all affect that I am trying to achieve. The animal must be organically fed,free range or wild, grass feed or left to forage in the wild. ( This idea eliminates most meat sold in stores today and it would take pages of content for me to explain why it is so important to know your meat sources unconditionally in todays market place. The book Diet for a New America authored by John Robins is only one of many books that would educate the public of the dangers of todays intensive factory farm methods and processed meat industry.
All animal is missing dietary fiber,with a much slower transit time through your body ,so it is very important to load up the recipe with vegetables .
And seven does the recipe pass the taste test? Yes why bother even to start a recipe if it absolutely doesn’t make your taste buds jump out and say WOW! this really is delicious and savory ,and brings a smile to your face.
Yes we are all human after all and I am not to proud to admit that on occasion my recipe plan did not work in the taste department and this can happen to you or any body else but it’s OK! You can learn from this as its all trial and error in the beginning . Sometimes it can become a real challenging attempt , to get it right the second or even the third time. No problem this is life.
In my opinion there is healthy and unhealthy ways of preparing meats in your kitchen and the following are just a few rules that I follow as I wash up and slip on my apron for preparation of this recipe.
One the meat is stored with meats, and the vegetables with vegetables separately in the refrigerator to prevent cross contamination. The meat should be stored near the back where it is coldest.
Two I use separate work areas in my kitchen with separate cutting boards with separate culinary utensils to prevent cross contamination.
Three the meat will always be cooked first as it will take the longest time to finish and the vegetables will follow after.
Four the only cooking medium I will use is pure water , or vegetable stock that is not more than 2 days old in the making at most.
All my cold pressed oils are not used for cooking as the high heat will denature and cause the oil to go rancid in the body creating even more free radicals.
I use the following cold pressed oils contained in glass were in moderation for vinaigrette dressings , sauces and as recipe thinning such as Virgin Olive, Flax Seed, and Coconut Oil.
Five my only heating methods will be light steaming, blanching ( dipped in hot water that has been previously boiled) And on rare occasions some vegetable broth pan frying and oven baking but the recipe would usually take to long in time to make, so it is not used much by me.
Six I think of possibly adding a probiotic cultured food such as Korean style traditional Kimchi or German style traditional Sauerkraut on the side. An optional small serving dish of either of the two would be an excellent compliment to the Egg over Wild Greens Recipe.
Often with many Thai dishes a side order of fermented greens or paste dip is offered.
And Seven is my organic garden of choices for fruits,vegetables and herbs to add to the recipe.
And what about that Egg ?
Not that long ago Eggs received a lot of negative publicity from the News Media,Doctors and uninformed Health advocates claiming that eggs would raise your cholesterol and clog up your arteries leading to heart disease. It went on like this for years and then the cholesterol lowering pharmaceuticals , where born to come to the rescue. But then later we found out that the cholesterol lowering drugs where not a necessity in most cases and that right diet like a Plant Based could actually do the job very well without any of the associated side effects. Of course we know today that our own body Liver manufactures cholesterol which we could not live without anyway . Later science discovered that lecithin,Vitamin E, and the trace mineral Selenium was in good supply in the eggs yolk sack. And on top of this if the egg was free range ,grass fed and organic you would have a good supply of essential Omega 3 fatty Acids as well ,the good fats.
So then the egg industry could breath a sigh of relief knowing that certain eggs where good for you in moderation, and the others where still questionable?
And what about all the egg cartons showing photos or drawings of fish all over them?
I thought that hens where vegetarian, and not fish eating birds? Am I looking at a GMO product here containing Genetically Modified Organisms?
We can see all kinds of controversial food and product claims made over the years that only adds confusion to the consumers to no end.
The following are good examples.
We where told that Dairy Butter was bad for our heart health and to only eat processed Margarine for protection. Then only years later we found out that the friendly margarine contained processed artery clogging, hydrogenated oils.
We where told that all coconut products are fattening and contained high levels of saturated fat.
Years later we learned that this simply was not true ,and now know that the saturated fat in coconut is different in chemical structure compared to the saturated fat found in all land based meats. The meat from land having long chain saturated fats and the coconuts having medium chain saturated fatty acids work differently in the body. The fact is coconut fat helps you to lose weight , and meat fat helps you to gain weight its proven.Generally all the South East Asian people living on a traditional plant based diet including coconuts ,and they are relatively all lean and thin .It is rare that you can find any obesity among them.
We where told that human mothers should never breast feed their new born babies, but instead to feed the human baby cows formula milk that was really met for the cows suckling calf.
But of course to day we know now that it is much more healthy for a human mother to breast feed her natural breast milk to support the babies immunity, brain development and function.
And then we where told not that many years ago that it was healthy to smoke cigarettes.
Yes its true! According to Medical Doctors pitching the sale of Cigarettes for the Tobacco Industry such following claims where made.
"Cigarettes are healthy for you , and can help your indigestion. They can even help you to attract the opposite sex."
These are only a few examples and there are many more, so what is going on here?
I let you decide?
“Do we really consciously think about where that food item came from ?, How it was made?, What is in it ?, What was taken out?, And how long it has been sitting on the shelf ? Do we really want to know ? Do we care? “
Barry Gourmet & Raw
Egg Over Wild Greens Ingredients:
One free range Organically raised Hen or Duck Egg . I prefer the Duck for its rich orange color of yolk that is rich in the trace mineral selenium.
A few whole Raw Macadamia Nuts.
On the side :Some raw unfiltered honey , Wasabi powder, Bee Pollen,powdered Green Tea powder. Thai chilli powder and soya sauce. Raw Apple Cider Vinegar. Black Pepper powder.
One small whole onion
One whole garlic clove . Or if you are like me you can add 2 garlic cloves for all those Garlic Lovers out there.
One whole lime or half a lemon .
One small field tomato.
One half ear of Organically grown corn on the cob.
Three medium size dry mushrooms of your choice.
Barry’s Gourmet Fresh Garden Wild Greens:
I like to add a lot of a little bit of everything to add flavor and nutrition to the mixed green salad.Just enough to balance out the meal with out overwhelming it.
This is almost like a ritual for me and I know a lot of gardeners reading this article can relate to this. I just walk around my garden with my stainless steal strainer basket and start picking what I feel like eating at the time.
For this recipe I picked young Rose Apple leaves, young Mango leaf, some Dandelion leaf, a few “By A Boo Bak “Leaves. Now I know what you are thinking ? What the heck is “By A Boo Bak” ? All I can say is they stand about 3 to 7 inches tall and they look like thin dark green pancakes supported by long thin edible stems.I would classify them as delicious edible weeds that grow just about every where.Almost every time I talk to a Thai knowledgeable elder person about edible weeds , they can only give me the Thai name and not the english name so that is the way it goes.
I find it very interesting that in the Thai produce out door market places , I can see all kinds of interesting green herbs with edible flowers and weeds that you would never find being sold in a conventional grocery store displayed under one air conditioned roof. It is a cottage industry in Thailand for growing medicinal herbs and exotics.As long as you see them eating this plant that has been done for generations then you know its OK to eat.
It is not uncommon that I would come home to my Thai wife,”her name is Am “ and ask her “what the heck is this? “ holding the weird looking green plant up for her inspection.
She will smile or maybe even laugh and tell me what it is in Thai language only.
She will say often that we do not know the English name and only the Thai name so look it up on the internet.But when I do in most cases I cant find it so I have resolved my self for giving Thai names only to some of these South East Asian herbs and edibles.
But not to worry if you do not have a Thai Herb garden in your back yard.
This is just in, my Thai wife surfed the internet for me to look up that weird pancake shaped edible weed for me , and it turns out that it is called an "Asiatic Pennywort or Tiger herb. This plant is a heart tonic and effective for lowering high blood pressure. My many thanks to my Thai wife ,Thanks Am.
You can use any of the following store bought greens that is just as effective.
Basil, Peppermint,Spinach,Romain Lettuce,Water Crescent. Organic as much as possible.
Method for preparing Egg over Wild Greens:
(I call this my Workout Recipe?)
When I am preparing any animal protein ,the food is with out exception always done first working on a separate cutting board. The meat will take longer to steam, and you want to avoid cross contamination with the vegetables from bacteria and parasites. Always make sure that in the end that the meat is thoroughly cooked . (The possible exception can be an egg for some people that like them runny) First add four 4 cups of pure water into your steam pot and add the 3 dry mushroom caps that will make your wonderfully rich broth of tea in the end.
Place your steamer basket on top then place your Hen or Duck Egg inside and cover with the lid.
Put on medium heat for 5 minutes , and now we get to work on the fun stuff , the vegetables.
Making of the Wild Greens:
First the salad sauce vinaigrette dressing for tossing .
In a mixing bowl add the following:
One teaspoon of Raw Cold Pressed Apple Cider Vinegar.
One teaspoon of Raw unfiltered honey.
One fresh squeezed lime or half a lemon juice.
Sprinkle in some Bee pollen (Bee Pollen keeps best in the freezer its a perishable)
Then grate your garlic clove into the bowl and stir then put aside.
Second the making of your savory macadamia nuts.
Place the macadamia nuts in a bowl.
With your basting brush add a bit of raw unfiltered honey , making sure that each nut is brushed .
Next spoon the sticky macadamia nuts into your glass jar and add the following.
One teaspoon of Wasabi powder.
Put the lid on tightly then shake the jar vigorously like all those cocktail bartenders you see doing all the time . A little music doesn’t hurt.
Add more wasabi powder if necessary to cover all your nuts.
By this time 5 minutes should be up, ? And you can add the medium whole onion to the steam basket to join the egg.
Next back to the Wild Greens Salad.
Gather all your leafy greens together on your cutting board and chop the leaves finely and place the whole lot into a large bowl.
Next take out your half cob of raw organic corn and with a pairing knife slice down ward into the cutting board to remove the kernels from the cob. (Raw sweet crunchy corn kernels are delicious)
Add the Corn kernels to the salad bowl.
Finally pour in your vinaigrette dressing and toss the salad wild greens and corn together thoroughly and spoon into your serving dish.
We should be near the 10 minute mark , so this is a good time to take out the steamed hot egg with a spoon and place it in a cold cup of ice water that I keep in the refrigerator.
This will quickly make the thermal scalding egg much more easy to handle in this way , for breaking open the shell.
When your egg is finally naked then , place it on top of your bed of wild garden greens.
Cut the egg, in sections , then layer thinly sliced field tomato across the edge of the serving plate.
Place your semi raw onion next to your egg.
Open up the onion a little down the middle and dribble some Soya Sauce over top and lightly sprinkle some Thai Chili powder over top.
Pour your mushroom broth into your cup and can add one of the caps. The other 2 mushroom caps add to the main dish.
Then spoon over and around your pre made Seed and Nut Salad Dressing made previously from the my “Barry’s Asian Salmon Recipe “ that you can find here below if you do not have it already?
Barry,s Asian Style Seed & Nut Dressing:
I have covered how to open coconuts correctly in some of my other articles, so I just want to say that you need the right kind of heavy Knife that has a rectangle blade. And you work in a circular chopping pattern to get the nut open. Practice Practice. The store where you buy your coconuts does most of the work for you by cutting the sides of the nut then making nice cone head points for easy opening.
But for me I often harvest my own organic coconut from my garden to wrestle with them, but I am getting better at it now.Stores do sell coconut milk or cream in cartons if you wish to go that way as well.
Ingredients for Asian Style Seed & Nut Dressing for one person and good for a 3 day supply:
1 cup of sprouted whole almonds.
Sprouting almonds is easy just have them submerged in fresh water over night , then in the morning rinse out all the old water. Then I use the matt or towel method by rapping them up to absorb the excess water. You will notice that your almonds look much bigger than before
‘because they are. They are sprouting , and the enzyme inhibitors , a protein membrane that surounds each nut is being dissolved away.
1 whole fresh coconut .
1 cup of fresh diced pineapple.
1 cup of fresh diced papaya .
1 level table spoon of the following.
Flax seed ,Chia seed,Black sesame seed,and Pumpkin seed.
A bottle of Bee Pollen that should be stored in your freezer as this is an extremely perishable product,and the same goes for flax seed oil and wheat germ as well.
Every store I know of in the US and Canada will practice this way of storing these kinds of products to avoid the product of becoming prematurely rancid , but retail stores in Thailand as hot as it gets here will not properly store these items in the cooler and it just amazes me why there is not any world standard for this.
Directions for Asian Style Seed & Nut Dressing:
Cut open the coconut at the top and pour the water juice into your glass blender.
Chop the nut down the middle in to two parts then scrape out the meat using a spoon and add it to your blender.
Add your pineapple and papaya to your mix in the blender .
Next add one level tablespoon each to your milling machine that attaches to your blender .
I hope that you purchased a quality blender that has this important unit ? If not then you will just add the seed directly into your blender.
Inside your milling machine you have one level table spoon of Flax,Chia,Pumpkin and Black sesame seed . Turn on the machine with the cover secured and grind the seed down into a fine powder. Then add the contents to your blender.
Blend everything together until you have a smooth consistency.
Always after I blend my dressing or smoothie I taste it first for making any necessary ingredient adjustments with more blending until its just right.
Pour your seed and nut dressing into glass gars to be stored in your refrigerator.
Tip for natural preservation of salad and dip dressings :
Natural foods tend to parish quickly if not properly handled and should be consumed as early as possible with in the first and second day for best taste and nutrition.Home made salad dressings in glass jars are best kept in the back of the refrigerator where it is coldest.
Nature has 3 powerful preservatives that you can mix into your raw dressing to taste.
I use ground Clove powder that is one of Natures highest antioxidants and is well documented anti parasitic.
I use ground Cinnamon powder that is also one of natures highest antioxidant herbs and it has the capability to help stabilize the blood sugar .
Raw unfiltered honey is a well researched preservative from nature , and it helps neutralize ,bitterness and tart after taste of the other two herbs.
I usually make enough to last 3 days tops and no longer than this.
I do not trash any of my left over raw dips or dressings I compost it instead.
“The supplement Industry is telling us that we cannot possibly get all our nutrition from our foods alone due to many factors like loss of top soil and unsustainable modern chemical agriculture used today. I can see their point hear ,but then we have peoples of the Blue Zones all over the world living today well into and over one hundred years of age ,disease free living on whole food plant based diets and they seldom take any supplements.”
Barry Gourmet & Raw