Having a smoothie or something milky and cold first thing in the morning is, for your stomach – the equivalent of your boss barging through your door at 2am while you’re asleep and expecting you to start working. No one would like that, your stomach is no different.
Wake your digestive system up slowly and gently with a cooked breakfast.
Soup is the perfect meal as it is light, nutrients are easily adsorbed and just like a smoothie it’s transportable.
It’s only Aussies, English and Americans who seem to think cereal and smoothies is ok for breakfast. The three unhealthiest nations! Let’s go back in time or look to other cultures for inspiration.
The Chinese wake with a congee, in Vietnam it’s a Pho, Indian’s start their day with a Dhal, Mexico and Columbia a tomato based broth with eggs mixed through, whilst in japan it’s a Miso based broth. So many flavoursome ideas.
Soups are typically higher in nutrients and lower in calories than smoothies yet provide the same fullness that a smoothie does. Smoothies are full of sugar and unless you’re going to use that sugar straight away through exercise it will be stored.
5 Reasons you should switch to soup for breakfast.
- It can be made ahead of time and portioned
- Lower cost per portion
- Because it is warm in nature it is more gentle on your digestive system and will absorb more nutrients
- It will boost your energy and metabolism
- Soups can easily be customized to suit vegans, FODMAP, Paleo, Keto diet followers
One of my favourite recipes is a paleo one by Pete Evans. STRACCIATELLA! It literally takes 3 minutes to make and will keep you full all day. I simplify
1 litre (4 cups) Chicken Bone Broth
100 g cavolo nero – You can use baby spinach, silverbeet, kale or broccoli florets instead of the cavolo nero.
12 thin slices of pancetta, rindless bacon or lardo, cut into 2.5 cm lengths (see note)
2 teaspoons lemon juice
4 tablespoons chopped flat-leaf parsley
sea salt and freshly ground black pepper
extra-virgin olive oil, to drizzle
Pour the broth into a saucepan and bring to the boil. Add the cavolo nero and blanch for 30 seconds, then remove from the pan, transfer to a chopping board and roughly chop. If using pancetta or bacon, add to the broth and simmer for 1 minute. (If using lardo, this is added at the end.)
Combine the eggs, lemon juice and parsley in a bowl and beat with a fork. Pour into the broth and stir for 1 minute, then return the cavolo nero to the pan and season with salt and pepper. Spoon into warm bowls, top with the pancetta, bacon or lardo and drizzle over some olive oil.
If your digestive system is a bit sluggish our acupuncturists, naturopath, nutritionist all have ways to help. Call 02 8406 0679 to discuss the best way forward for you.