When I first started my healing journey, the one thing I missed the most in my diet was eggs. Eggs are the number one pathogen-feeding food, so if you have any type of chronic or mystery illness, if you're sick, or just for good health in general, they should be eliminated. With this mouth-watering veggie scramble, you won't miss your egg breakfasts or brunches at all! The consistency of the mashed garbanzo beans makes it actually taste like scrambled eggs. You will also greatly contribute to the starvation of any bugs within your body that could be causing you major health problems. Better yet, you will be HEALING your body with each and every bite. To learn about the extensive healing properties of each ingredient used in this recipe, I highly suggest the book "Life-Changing Foods" by Anthony William, which can be found here.
What you'll need:
3 carrots, sliced
1 bag frozen broccoli
1 bag frozen mushrooms
1/2 white onion, diced
1 medium sweet potato, cut into small wedges
1 tomato, cubed
2 cups spinach, chopped
2 cups garbanzo beans, cooked
~1/2 can full fat coconut milk
1 tablespoon coconut oil (optional)
2 teaspoons Himalayan sea salt
Preferred seasoning - I used 4 tablespoons of "Chicken Seasoning" by Simply Organic, but you can use whatever kind of blend you prefer. For the best flavor with this recipe, I recommend at least using garlic, sage, rosemary, thyme, and black pepper.
Steam sweet potato first for a few minutes.
Then add carrots, mushrooms, and broccoli. Steam all until soft. While you’re waiting, in a bowl, mash garbanzo beans with a fork and set aside.
When veggies are soft, strain them and transfer to a large pan. Sauté them all on medium heat with all of the coconut water inside of the can (underneath the cream later), plus about one spoonful of the cream. If needed, add 1 tablespoon coconut oil. Sauté for about 5-7 minutes.
Add tomato and garbanzo mash. Continue to sauté for another few minutes.
Turn off heat. In pan, stir in onion (leave uncooked for crunch), spinach, and seasoning.