Invigorated

Invigorated Spring brunch bowl! I’m feeling inspired by Spring asparagus, nettles, and brunch right now. Made with fresh arugula, asparagus, mint, nettles, egg/tofu, and toast. This simple homemade recipe can be made gluten-free and vegan by omitting the bread or pairing it with your favorite gluten-free bread. And, by simply omitting cheese and substituting egg for tofu! See recipe below…

The growth and aliveness of Spring has me excited about spending more time outside in the sunshine, and enjoying the abundant, fresh, seasonal vegetables. To me brunch is that in between time of a Spring morning, after breakfast and before lunch, when it’s still cooler outside and the sun doesn’t feel too hot. I love this recipe because I feel invigorated after enjoying it! See recipe below…

If you like nettles, I think you might also like the Trusting Walnut Nettle Pesto Pasta recipe!

Fresh raw Asparagus + Nettles

First, I begin with an Ayurveda practice before cooking that I love, helping to keep past, present, or future worries and thoughts from being cooked in or stirred into the food. To ground me into the moment before gathering the ingredients. I close my eyes and take a few rounds of deep belly breaths. Then, gather all the ingredients and wash my hands. This way everything is with in arms reach, creating a more grounding cooking experience.

Next, I prepare the vegetables by wearing three layers of gloves on each hand before washing and de-stemming the nettles. I always wear gloves when prepping, washing, and cooking them because the stinging hairs can sometimes be irritating to my skin for up to 48hrs.

Sauteing Asparagus + Nettles

Then, I heat a medium skillet over medium-high heat with EVOO. Adding, asparagus and nettles once heated, salt and pepper, and tossing to coat with a heat-resistant spatula / tongs.

I cook the nettles until dark green and wilted, about five minutes. I love Spring asparagus because it’s so tender and can be enjoyed raw. Adding a little heat to them is really nice too, especially in this dish. After a few minutes, I move the cooked down asparagus and nettles to one side of the skillet adding 1/2 TBS of EVOO and then the eggs/tofu and cooking them over-medium/light sear. Once cooked, I remove skillet from heat and begin making the simple arugula salad.

Adding the arugula to a medium bowl with 1/4 of one finely grated/minced garlic clove, 1/2 lemon squeeze of fresh lemon juice, mint, thyme, small pinch of salt and pepper, 1/4 tsp EVOO, tiny pinch of chili flake. Tossing, tasting, adjusting the flavors, possibly adding more of one ingredient to balance out the others. I don’t think you can mess it up because you can always add more of another ingredient to off set one that you have too much of.

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Recipe

Serves 2

Prep : 15 min

Cook : 20 min

Total : 35 min

Organic ingredients

Invigorated Brunch Bowl

• 2 eggs (omit if vegan & substitute for tofu, optional)

• 1.5 oz Arugula

• 4 oz Asparagus, ends trimmed

• 2 oz Nettles, de-stemmed

• Salt & Pepper

• EVOO

• 1/4 Garlic clove, minced/finely grated

• 4 TBS Mint, rinsed and gently torn

• 1 tsp Thyme, rinsed and de-stemmed, gentle chop

• 0.5 oz Lemon juice / 1/2 Lemon, squeezed/juiced

• 0.7 oz Feta, crumbled (optional/omit if vegan)

• 1/16 tsp chili flakes / tiny pinch

Directions

1. Apply gloves, de-stem nettles and trim asparagus ends, rinse. Gently squeeze excess water from nettles.

2. Over medium-high, heat a medium skillet with 1 TBS EVOO. Add asparagus, nettles, 1/2 tsp salt & 1/8 tsp pepper, cooking for a few minutes. Then, moving to one side of pan. Next, add 1/2 TBS EVOO, S&P, eggs / tofu and cooking until over-medium/light sear. Continue cooking nettles until dark green and wilted, at least five minutes. Taste nettles + asparagus adding more s&p, if needed.

3. In a medium bowl add arugula, lemon juice, garlic, s&p, chili flakes, mint, thyme and feta. Toss and taste. Add more s&p here or garlic, if you like it with more garlic, or other ingredients. Toss and taste.

4. If enjoying bread with this meal, now toast in toaster / toaster oven / heat in skillet with oil/butter.

5. Now, add nettles and asparagus to plate or bowl, top with arugula mix, eggs and bread. Enjoy!

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