Turmeric Scrambled Eggs

I’m always looking for ways to incorporate turmeric into my diet due to its amazing healing and anti-inflammatory properties.

Ayurvedically speaking, eggs can be heavy and tamasic, so it’s best to only consume a couple a week (especially true for Kapha dosha).

However, adding green chilli, garlic, and turmeric will bring a pungent and light guna, making eggs lighter on the digestion.

People with Vata constitution can enjoy up to 4 eggs per week, especially if they have a Vata imbalance and would benefit from the extra fat and protein.

How to make it;

• I clove garlic (thinly sliced)

• 1 green chilli (thinly sliced)

• 1/2 tsp ground tumeric

• 2 organic eggs

• Splash of coconut milk

• Salt and black pepper

Fry the chilli and garlic in ghee or coconut oil for a couple of minutes.

Add turmeric, salt and pepper.

Whisk up the eggs with a splash of coconut milk. Add to the pan and cook until soft.

Serve on a piece of organic sourdough toast with a side serving of ‘Arugula’ (rocket), which will also help assimilate the eggs due to its light, peppery and astringent guna.

By understanding yourself through the lens of Ayurveda, you gain the tools to work with your body’s natural intelligence, rather than against it. If you feel called to explore this path, I am here to guide and support you on your journey back to wholeness.