7.8.19

Life has a funny way of teaching us our limits. If you’ve ever had a brutal hangover you know they’re no fun at best and completely derailing at worst. Having a few holistic tricks — and some essential hangover foods like these turmeric scrambled eggs — is key for getting yourself through the struggle.

When it comes to hangover food, eggs are easy to take down and loaded with protein that your body desperately needs as fuel for recovery. These anti-inflammatory scrambled eggs will mop up any toxins from the night before. The recipe is loaded with powerful turmeric and a fermented probiotic hot sauce that’ll give you a kick of energy and help bring your gut back to balance.

This hangover food staple comes from Super Roots by Tanita de Ruijt, a Dutch native whose path to herbal healing started after becoming enchanted with the volcanic islands of Indonesia. She now runs one of London’s most popular tonic companies, Jamu Kitchen, where she dishes up delicious healing foods like these eggs. Her other book, Tonic, is another on our required reading list. Get cooking below…

TURMERIC SCRAMBLED EGGS With Probiotic Sriracha
Serves 2

Ingredients:

For the eggs:
4 eggs
3 Tbsp coconut milk
¾ in. piece fresh turmeric, grated (or 2 tsp ground turmeric)
2 Tbsp coconut oil
1 garlic clove, finely chopped
2 generous handfuls of spinach
sea salt + freshly ground black pepper

For the sriracha:
1 lb 2 oz red chillies (large serrano peppers are great)
1 Tbsp sea salt
4 garlic cloves
1 Tbsp fish sauce (optional)
3 Tbsp sugar (palm sugar or unrefined cane sugar)

To serve:
sourdough bread, toasted

Directions:

For the eggs:
Whisk the eggs in a bowl or jug with the coconut milk and ground turmeric. Season well with salt and pepper.

Melt the coconut oil in a non-stick frying pan (skillet) over a medium heat. Add the garlic and fry for 2 minutes, then add the spinach and cook briefly until it wilts.

Add the egg mixture to the garlic and spinach. Then stir continuously until the scrambled eggs are at the desired consistency.

Serve the turmeric scrambled eggs on toasted sourdough bread and drizzle with some sriracha.

For the sriracha:
Wash and wipe clean the chillies, then cut and discard the green ends. Put the chillies, salt, garlic and fish sauce (if using) in a blender or food processor and blitz until smooth.

Now it’s time to ferment the sauce. Put the paste into a sterilized glass jar and seal the top with a muslin cloth. Store in a kitchen cupboard, away from direct sunlight, for 10 to 15 days (or longer if you prefer it a little funkier).

Once it is fermented, strain the paste through a sieve (fine-mesh strainer) into a saucepan. Add the sugar and cook over a medium heat for 1 to 2 minutes until it reaches the boil, then bottle in a sterilized glass jar. The bottled sriracha will keep for up to a year. Once opened, refrigerate to retain its freshness.

Note: To make this vegetarian or vegan, omit the fish sauce, adding extra salt if needed.

Recipe excerpted with permission from Super Roots: Cooking with Healing Spices to Boost Your Mood by Tanita de Ruijt, published by Hardie Grant Books May 2019, RRP $22.99.

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