The environment within our bodies is the most important one for warding off disease. Yet we are rarely encouraged to nurture it. This video will explain the biggest threat to your immune system, as well as a major cause of both diabetes and cancer. See how the Reset Your Body Health Challenge will help correct the problem. The power is always within your hands to heal your body with this protocol.
The other day, a member of the challenge was inquiring about my recipe for the spinach omelet I ate last week. To tell the truth, I’ve been making it for over 20 years and have to kind of eyeball the method every time I make it depending on quality of the spinach, and size of the eggs. Sometimes I use fresh spinach, when I get enough from our co-op, but otherwise, I will use frozen as spinach can be a pain to clean and fresh in the supermarket is often tasteless. In any case, here’s the recipe for:
Spanish-style Spinach Omelet
1 10 oz. package of frozen, chopped spinach, thawed
3 Tbs extra virgin olive oil or 2 Tbs. lard (lard makes a naturally non-stick surface)
1 clove garlic, chopped fine
8 large eggs
sea salt to taste
Heat a medium-sized cast iron or ceramic non-stick frying pan, then add oil or lard until melted. Add garlic and sauté for 30 seconds before adding spinach. Cook spinach until all excess water has evaporated. Meanwhile in a bowl, beat eggs and salt together. When the spinach is dry enough, lift it out of the pan and add to the bowl with the eggs. If frying pan seems too dry, add a bit more olive oil or lard to coat. When hot, but not smoking, add egg and spinach mixture to the pan. As the bottom layer cooks, gently create pockets in the egg so that the uncooked egg can move to the bottom. When omelet is fairly solid, place a plate (at least the same size as the frying pan) over the top and invert the frying pan. Then gently slide the omelet back into the frying pan (add more oil or lard if necessary) to cook the other side. Alternately, if the handle of your frying pan can handle it, place the frying pan into the broiler (grill) for 5 minutes or so to cook the top of the omelet.
This omelet can easily be made with cauliflower as well. Simply use 10 oz of frozen cauliflower, cook and chop fine before adding to the eggs.
About Adrienne Hew
Adrienne Hew is a Certified Nutritionist and the Nutrition Heretic Podcast Host, but is best known online as an author of the Amazon Top 100 Bestseller 50 Ways to Eat Cock: Healthy Chicken Recipes with Balls! Receiving a certificate in Chinese dietetics in 2002 and her degree as a Certified Nutritionist in 2004, she has helped many clients and workshop attendees to decode their own health dilemmas by understanding the inconsistencies in conventional nutritional dogma. She currently resides in Hawaii with her husband and two children.