Have you ever seen anything
in your life
than the way the sun, every evening,
relaxed and easy,
floats toward the horizon
and into the clouds or the hills, or the rumpled sea,
and is gone—
and how it slides again
out of the blackness,
on the other side of the world, like a red flower
streaming upward on its heavenly oils, say, on a morning in early summer,
at its perfect imperial distance—
and have you ever felt for anything
such wild love—
do you think there is anywhere, in any language, a word billowing enough
for the pleasure
that fills you, as the sun reaches out,
as it warms you
as you stand there, empty-handed—
or have you too
turned from this world—
or have you too gone crazy
I think in some way we have all gone a little crazy, gotten a little bit (or a lot) lost at times. Forgetting the small miracles that every day brings forth. We are witness to a multitude of miracles within every moment. In such a mad world it’s easy to lose track of what’s really important, how truly blessed we are just to feel the suns kiss on our skin.
Mornings like these, when you permeate a radiant contentment, what do you do? How do you string that zeal along and stretch it out and make it last? For me, I linger softly around the fridge and wonder what I can create to continue the good vibration. The answer is always different, but on this day, it was Huevos Rancheros, a favourite comfort food, that doesn’t have to live solely at the breakfast table. Of course if you know me, my huevos recipe is very non-traditional. Skip the beans, load up some yummy roasted sweet potato, easy grain-free tortillas, roasted tomato sauce spiked with ample amounts of homemade hot sauce, and crumbled feta, all with a generous squeeze of lime and a handful of cilantro. String the good feelings along, make them last, nourish your whole being. That’s the juicy stuff right there.
- ½ C almond flour
- 3 Tbs tapioca starch
- 1 C water
- 1 egg
- 1-2 whole roasted sweet potatoes, or you could grate it and pan fry for a faster option.
- 4 whole tomatoes, halved
- 1 bell pepper, halved
- ¼ C homemade hot sauce or equivalent mexican hot sauce like cholula or a chipotle
- ½ tsp cumin seeds
- ¼ C crumbled feta cheese
- handful chopped cilantro
- 2 lime wedges
- sea salt to taste
- 4 eggs
- Preheat oven to 400F
- Roast sweet potatoes,bell pepper and tomatoes for 45 minutes with a bit of oil and salt
- Combine almond flour, tapioca and a pinch of salt
- In a separate bowl mix together water and 1 egg, whisk into dry ingredients, the consistency will be quite thin.
- Heat a skillet and melt some coconut oil or your preferred cooking fat, when its nice and hot drop batter by the Tbs. to make little tortillas, cook until golden brown on both sides.
- Fry or poach your eggs.
- When the tomatoes and pepper are ready, pop them into a food processor or blender, add the cumin seeds and a bit of salt and blend until smooth.
- Cut the roast sweet potato into chunks and assemble on plates with the tortillas and eggs, pour sauce over the sweet potatoes and garnish with cilantro, feta and lime.
This post was shared on Fat Tuesday alongside many other nourishing recipes.