With so much goodness in this modest spice, why confine it to evening meals? Cumin may aid weight loss and help relieve digestive issues.
This is one of my go-to breakfasts when I’m working. Not only because you can knock it up in less than 5 minutes but because with the addition of cumin, you’re setting yourself up for the day with an early morning antioxidant boost.
Serve with spinach for a dose of vitamin K. Interestingly, cooked spinach is more beneficial than raw spinach. Raw spinach contains oxalic acid, which can inhibit the absorption of certain minerals. When cooked, the oxalic acid is broken down.
1 tsp Cumin
2 slices Rye Bread (wheat free if needed)
Knob of butter
Sprinkle of dried chilli flakes
Pinch of Himalayan Pink Salt and Papaya Seed Pepper
2 Large handfuls of spinach, steam
Use organic ingredients where possible, try biodynamic eggs and butter from a grass fed source too, if available. Spinach is available all year round but the best time to buy is though March to July when it’s in season.
Put a frying pan on the hob over a low-medium heat. Heat the butter in the pan until liquified.
Whisk the eggs together in a separate bowl then pour into the pan.
Stir for 2 minutes, once the eggs start to solidify, stir in the the cumin. Keep stirring for a couple more minutes until the eggs are cooked.
Eggs are much tastier if cooked over a low heat for longer. Cooking over a high heat can lead to a “rubbery” texture.
Serve with rye bread and a portion of steamed spinach.