Happy Tuesday! I hope you all enjoyed your Thanksgivings, and didn’t get run over during any holiday shopping pursuits!
Below is some stuff to do with the holiday.
Again, so many good food ventures while home:
You may be thinking: Alexis, another sauce? What is the matter with you?
My response is I love sauces, and they are so versatile and can really change a meal for the better! So another sauce I give you.
Turmeric is an anti-inflammatory spice that attains best absorption when ingested with fat and black pepper. SO, what better way to get that beautiful spice (and its benefits!) in than in a hollandaise sauce. I am a HUGE eggs benedict fan, so this thang is heavenly. I used ghee, or clarified butter and coconut cream as the base. That way it is lactose free! Also, since this recipe includes raw egg yolks, I cannot stress the importance of organic, free range eggs! I know they can be a little pricier, but I think quality is especially something to pay attention to in raw foods.
I tried out a PALEO CARAWAY BREAD LOAF from Just Be kitchen- HOLY MOLEY. They’ve done it again, folks. So damn good. Grain free, gluten free- alllll good. I toasted it, topped it with smashed avocado, a fried egg (NO NOT POACHED SINCE I WAS LAZY)*, and my hollandaise! …so good I’m gonna be thinking about it for daise.**
But don’t worry, I made it again and poached the eggs .. and took photos. Haha well I hope you try it out, get those good fats & anti-inflammatory properties in, and enjoy some brunch-action!
TURMERIC HOLLANDAISE SAUCE
2 tbsp ghee (I used the brand Ancient Organics, but I’m sure any will do!)
1 tbsp coconut cream
1 tbsp lemon juice
2 egg yolks
1/4 tsp black pepper
1/4 tsp turmeric
Dash (or a few dashes!) cayenne
Place the lemon juice, yolks, and spices in a blender. Blend ingredients.
On low heat (I used a pan), warm the ghee and coconut cream. Once melted, slowly add the melted coconut cream/ghee mixture to the blender. BLEND SLOWLY, until well emulsified! The slower the blend, the creamier!
Then top it on whatever you feel like. Have it for breakfast, brunch, lunch, dinner, I don’t care. Maybe spend the time to properly poach an egg, unlike myself.
I also saved the egg whites for possible future use… hey maybe make yourself a gin fizz with those egg whites if you really want to go all out on brunch 😉
Whatever you do, enjoy. 🙂
Have a great day guys!
Ps. Fun anthropological fact! Lactose tolerance ceases when the production of lactase (the enzyme that essentially karate-chops lactose into a digestive sugar) stops. This usually happens at the time of weaning/when the mother stops breastfeeding. Same goes for other mammals. However, some human populations have mutations (*gasp*) that allow for the production of lactase post-weaning- aka lactose tolerance. This was a selective advantage in some populations and BOOM many now perceive lactose intolerance as the abnormality, when really it is lactose tolerance that is odd. And with that, enjoy this lactose free recipe! (haha!)
*Honesty is the best policy
**I can’t stop & won’t stop puns