Lately I have been trying to have a more nutrient dense breakfast and give the old habits a lil break. The first thing I do in the morning after I brush my teeth is to drink two to three glasses of room temperature water and while I’m doing my morning yoga practice or replying to emails, I slowly sip from the freshly prepared herbal tea with lemon. Then the fruits follow, the choice of fruits depends on the location and season, and by the time I’m ready for a ‘proper’ meal it is already lunchtime. Here I should mention that I’m a great believer that we need very little food to function well and carry on with life and I tend to follow the three natural body clock cycles.
The first cycle is elimination and lasts for 8hrs starting at 4am-12pm. It is the most important cycle as the body is in full power cleansing and releasing toxins. To cooperate with the body’s natural processes it is best to have drinks and foods that will require minimal digestion and will not interfere with the cleansing process. Water, herbal teas, fruits, veggies or green juices are just perfect.
The second 8hr cycle starting at 12pm is appropriation during which the body is most efficient at digesting and dealing with foods and this is when most of us have the two main meals of the day.
And the third 8hr cycle is assimilation starting at 8pm. We know, or at least heard, that dinner shouldn’t be eaten later than 7pm, although with today’s busy lifestyle this is easier said than done. During this cycle the body utilises the food we have consumed during the day by absorbing the nutrients and minerals so it is advicable to allow the body do its job without interfering with late night dinners or snacks.
So it is fair to say that I’m not supporter of the widely accepted idea that breakfast is the most important meal of the day but since I’m trying to supply more calories to the growing little man inside me, I thought I should try to inject food to my system earlier than usual.
I had a huge craving for toast with ‘something’ on it that would remind me of the toasts with eggs and feta cheese my grandmother use to make. The few remaining pieces of tofu in the fridge were enough to make me go wild in kitchen and create a delicious topping. My version is nowhere near my grandmother’s fluffy eggish bites, the thought of which make me salivate even today but it is, lets say, an updated healthier version that it is worth trying.
- 200g tofu
- 2 slices of whole wheat / brown or any favourite bread
- ½ green onion - chopped
- ½ tomato - chopped
- 8 asparagus or less
- Salt and black pepper to taste
- Or you can use colourful salt, which is the most popular spice in Bulgarian cuisine, that includes all herbs mentioned above.
- Wash and cut the asparagus into medium size pieces.
- In a skillet heat a little olive oil and add the asparagus with salt and black pepper to taste and stir until the asparagus is crisp tender. Set aside.
- Crumble the tofu into small pieces.
- In a large skillet heat the olive oil and add the green onion and half of the finely chopped tomato. Stir until fragrant.
- Add the tofu,asparagus, turmeric powder, all herbs, black pepper and salt and stir well.
- Stir for a 2 minutes and it is ready.
- Drizzle the bread slices with cold pressed olive oil
- Add the tofu over the bread and spread it out onto an even layer.
- Garnish with asparagus, pickles and more oregano.