Not gonna lie to you, we love all manner of ‘unhealthy’ food in the V+L office and believe life would not be the same with out proper Italian pizza or béarnaise sauce, separately, but only because it would ruin both things. Our aim is balance and for every pizza there is way more avocado on toast. Healthy or less so, we are still massive foodies and want to eat delicious food. Enter our favourite healthy recipe source – The Detox Kitchen Bible. Don’t be put off by the word detox, this is sustainable healthy eating not a controversial juice-diet quick-fix. We asked the lovely Harriet from The Detox Kitchen what her top post-cycle meal was:
SOFT-BOILED EGGS WITH AVOCADO SALAD
Two large eggs, at room temp
1 lemon, cut in half
1 tbsp pumpkin seeds, toasted
1 tbsp chopped fresh coriander
½ yellow pepper, seeded and finely diced
1 spring onion, finely sliced
Salt and pepper
- Bring a medium saucepan of water to the boil, then reduce to a simmer. Gently, place the eggs in the water, using a tablespoon to ensure the shells don’t crack. Cook for 6 mins. This will give you slightly runny eggs. Cook for a minute more or less, if you prefer.
- While the eggs are cooking, peel the avocado and remove the stone. Chop the avocado flesh into small chunks. Place in a bowl and add a squeeze of lemon juice, the pumpkin seeds, coriander, yellow pepper and spring onion. Season to taste, then mix together gently. Divide between to serving bowls or plates.
- Once the eggs are cooked, peel them and set on top of the avocado salad. When you cut open the egg, the yolk will mix with the avocado salad to create a rich dressing.