Recipe Spotlight: Turmeric Eggs & Tamarind with Brussels Slaw

One of my favorite jamu (herbal tonics) from Indonesia is the Kunir Asem. It is a combination of Turmeric and Tamarind blended in a superjuice (as I like to call it) with water, lime, a pinch of salt and palm sugar (or agave/honey.) Together, turmeric and tamarind together have a positive effect on your digestive system and helps fight inflammation in your system. But sometimes I don’t feel like making up a beverage – it’s not so convenient, but I know what is – breakfast. And brunch. We all enjoy it so why not combine that Indonesian grassy spice of turmeric and the tangy sweet flavor of tamarind fruit in our everyday routine? Make the exotic accessible in this easy to make recipe I created this weekend on my own leisurely brunch – and for sure I’ll be making it again!

And for all things JUARA Skincare that contain Turmeric, click HERE to see and learn about how Turmeric can benefit your skin! (I, for one, made the recipe below after applying the Turmeric Antioxidant Radiance Mask for a full experience and inspiration!)

Scrambled Turmeric Eggs with Tamarind Sauce – Serves 1.

Ingredients:

2 eggs

3 tablespoons of milk

1 clove garlic, finely chopped (or garlic powder as a shortcut)

2 big pinches or 1/2 teaspoon of turmeric powder

pinch of sea salt

generous crack/shakes of black pepper (helps turmeric be more bioavailable and easily absorbed by the body)

coconut oil (to heat in the pan, plus it’s good for you and turmeric is also more effective when mixed with a fat/oil)

Optional: Add a 1/2 teaspoon of Garam Masala or Everyday Spice mix (from Trader Joe’s or of your choice)

1 teaspoon (or more, to taste) Tamarind Sauce/Tamarind Chutney found in the Asian/Indian section of supermarkets. Often the sauces are pre-made, great for dips, sauces or condiments.

Scramble the eggs, milk, garlic, turmeric, salt and pepper (and optional spices) together. Heat coconut oil in a pan to medium, and scramble the eggs until fluffy and cooked. (You can always vary by making it into an omelette and adding spinach too).

Brussels Slaw – Serves 1:

3-4 Brussel Sprouts, raw, finely chopped

1 tsbp pepitas (pumpkin seeds)

1 tbsp Olive Oil

Juice of 1/4 Lemon

Sea Salt & Pepper to taste

Optional: Add baby kale or chopped cucumber for additional greens or crunch

Blend all ingredients together and serve. Add more lemon juice, or any other ingredient to flavor the brussel sprouts to taste. This is supposed to be a clean, light and fresh salad to complement the richer flavor and softer texture of the scrambled eggs.

How to serve: Plate the scrambled eggs on a plate, and top with tamarind sauce. Surround the eggs with a ring of brussels slaw. Enjoy the delicious texture combination and healthy flavors together!

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