According to nutritionist Liv Kaplan, “this is my ultimate healthy meal, and I personally have some form of this meal every single day… a heap of greens, poached eggs, avocado and a garlicky dressing, you can’t go wrong!”. Raw garlic is one of those fabulous ingredients, not only is it fantastic for your immunity but it’s a prebiotic, meaning it feeds the gut bacteria and allows them to thrive. While many people eat cooked garlic on a regular basis, it’s also great to incorporate it raw when you can, and this coconut tartare is a tasty way to do so.
Tip:
This recipe can be made with any greens, whatever you’ve got lying around—broccoli, kale, silverbeet, broccolini, zucchini, anything!
Bondi Harvest’s Bondi Brunch Bowl + Coconut Tartare
Serves: 1
Prep Time: 10 minutes
Cook Time: 15 minutes
Dietary: GF, DF, SF
Ingredients
2 eggs
1 teaspoon turmeric, ground
1 tablespoon apple cider vinegar
2 tablespoons extra virgin olive oil
4 cups kale, leaves removed and roughly torn
1 bunch asparagus, chopped
½ avocado, sliced
¼ cup sauerkraut of choice
2 tablespoons sesame seeds
Sea salt and black pepper
Coconut Tartare
¼ cup coconut yogurt
1 clove garlic, crushed
1 teaspoon capers, finely chopped
Method
- To prepare the Coconut Tartare, combine all ingredients in a small bowl and set aside.
- To prepare the eggs, bring a small pot of water to the bowl and add in a splash of apple cider vinegar and turmeric. Stir to create a whirlpool and crack in the two eggs. Leave eggs to poach for approximately 5 minutes.
- Heat a large pan over medium heat, add a splash of olive oil then throw in the kale and asparagus to saute. Cook for about 5 minutes, stirring occasionally.
- To assemble the healthy bowl, place greens at the base, top with eggs, avocado, sauerkraut, sesame seeds and coconut tartare. To serve drizzle with a little extra olive oil, salt, and pepper.
