Kimberly Parsons’ Veggie Benedict With Turmeric Hollandaise


Here is the classic hollandaise with a healthy spin. This recipe re-invents eggs benedict, transforming it into a dairy-free alternative


For the hollandaise sauce:
• 50g activated nuts, raw cashews
• 30g canned artichoke heart, tough outer leaves removed, water reserved
• 1 tablespoon nutritional yeast
• 1/2 teaspoon ground turmeric
• pinch sweet paprika
• 1 lemon, Juiced
• 1/2 teaspoon sea salt, to taste

For the eggs:
• 2 eggs
• 2 tablespoons distilled white vinegar

For the vegetable layers:
• 2 tablespoons  turmeric
• cauliflower steaks & kale sundried tomato pesto
• 1 ripe avocado, peeled, stoned and sliced
• 25g spinach, washed and blanched
• 8 asparagus spears, trimmed and blanched

1 For the hollandaise sauce, blend all the ingredients in a high-speed blender or small food processor until completely smooth.
2 If the sauce is too thick, add more reserved artichoke water to reach a desired consistency.
3 To poach the eggs, heat 4cm water in a deep frying pan over a low heat until just simmering. Add the vinegar and use a wooden spoon to create a whirlpool. Crack each egg into a small mug and then slip into the water.
4 Poach the eggs for 3−4 minutes, then remove with a slotted spoon and drain well.
5 To assemble, put a spoonful of tomato pesto on each serving plate, then layer avocado slices, blanched spinach and blanched asparagus onto the plates.
6 Top each with a poached egg and a dollop of hollandaise sauce. Sprinkle the plates with a little dukkah, if desired. Serve immediately.

Recipe courtesy of Kimberly Parsons, extracted from The Yoga Kitchen

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