Breakfast at J’s

November 14, 2008

The menu:

  • Fresh squeezed orange and grapefruit juice
  • Pomegranite seeds
  • Garlicky greens
  • Sweet potatoes
  • Walnuts
  • Hard boiled eggs

The technique:

Scrub and slice sweet potatoes into half-inch rounds. Put them on to boil. They’ll be done by the time everything else is ready.

Put eggs on to boil. Turn them off after they’ve been boiling about ten minutes.

Chop the pomegranate in half (be forewarned – the juice splatters everywhere) and pick out all the seeds.

Squeeze grapefruits and oranges. J just bought a juicer, which makes the whole process much faster.

Chop up garlic and greens. Saute garlic in olive oil, add the stemmy parts of the greens, then the leafy parts of the greens. Stir until wilted.

Find the walnuts.

This may be the most antioxidant rich meal I have ever eaten.