Protein Veggie Bowl

The vegetables can either be lightly steamed or briefly fried in a pan for a healthy, grain-free breakfast which is acid–alkaline balanced. I recommend using the steaming method to avoid using oil.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Chop the tofu (or other protein option) into bite-sized pieces and coat them in a little salt, garlic powder and chives.

Step 2

Add the Parsley Oil to a small frying pan on medium heat and cook the protein until brown on each side (up to 2 minutes on each side — if cooking chicken, ensure it is well cooked through).

Step 3

Remove from the heat and drain on paper towels.

Step 4

On medium to high heat, cook the sliced potato until it appears golden, flip the pieces over and repeat the process.

Step 5

Then lightly fry the cabbage and beans for 1 minute.

Step 6

Before serving, top the vegetables with chives and salt.

Step 7

Add 3 cm (1½ in) of boiling water to a saucepan, and place on top the steaming basket with the vegetables and cover with a lid.

Step 8

(Tip: separate the cabbage from the other vegetables as the purple will stain them.)

Step 9

Steam the vegetables for 2 minutes or until you can pierce the thickest piece with a fork, then remove from the heat. Do not overcook.

Step 10

Leave the cabbage and beans with a bit of crunch as they will continue to cook after removed from the heat.

Step 11

Clean the frying pan and add a teaspoon of Parsley Oil.