I like to kick it off the day with a good breakfast, especially if I have a busy day at my acupuncture clinic. Usually I'm on the run so I often choose something quick that was prepped a day or two before: a couple boiled eggs, a baked sweet potato topped with nuts & honey, or my favorite superfood shake. Today, I had some extra time so I made something hearty, full of protein for long lasting energy, and tasty too!
I had some leftover potato & Shan Yao (Chinese mountain yam) hash and thought eggs would go perfect with it. My favorite way to make eggs is sunny-side up or over-medium so that the yolk is still runny and soaks into whatever is under it (rice, potatoes, or toast)...so good! I also sautéed some kale to go with that runny egg (another favorite since I read an article in Saveur magazine). Lastly I topped my eggs with furikake, a blend of seaweed and sesame seeds.
Eggs and kale can be prepped however you like, but I wanted to share how I made the potato and yam hash.
Potato & Shan Yao Hash -
4 Russet Potatoes ( or any you like ) - cubed
2 Shan Yao - cubed, about 1.5 - 2 cups
1 Yellow Onion - chopped
3 Cloves of Garlic - chopped
Olive Oil
Salt
Pepper
Turmeric powder
Curry powder
Sauté garlic and onion in olive oil. Add potatoes and Shan Yao. Season with turmeric and curry. Sauté until done. Salt and pepper to taste. Easy!
Health benefits:
🍳Eggs - nourish Yin & are packed with protein
🌱Kale - nourishes blood & is rich in Vitamin A and C
🍠Shan Yao - tonifies Qi & strengthens digestion
🌾Turmeric - promotes circulation & is anti-inflammatory
#foodheals #foodtherapy #foodporn #foodie #nutrition #ChineseMedicine #acupuncturist #feelwellacu #feelwellacupuncture #sandiego #sdlife #cowlesmountain
