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We’ve never been ones to shy away from a metabolism-revving pancake or a cacao-and- strawberry whipped parfait for breakfast, but there those mornings that call for savory. When the cravings hit, look no further than this 100 percent plant-based chickpea scramble. And for those who partake in pastured eggs, they will be floored by the culinary secret that captures the signature, egg-y flavor. To nail it, add kala namak or Himalayan black salt. This sulfurous, volcanic salt is said to have been identified by the father of Ayurvedic medicine, Maharishi Charak over 2,300 years ago. Nutritionally, it offers an internally cooling effect, therapeutic to inflammation and can relieve bloating. It’s an incredibly versatile favorite for Sakara Wellness Coach, Sasha Pagni, who developed the recipe years back and has friends request it often. Here, she shares the basic recipe—yummy on its own—plus two satiating ways to uplevel: on a sandwich and as part of a big brekky bowl with gut-loving extras.
CHICKPEA SCRAMBLE (BASE)
MORE WARMING WAYS TO START YOUR MORNING:
Black Quinoa Muffins with Spicy Goji Butter
Magic Shroom Broth
The High-Vibe Pumpkin Spice Latte
By Hannah Shanken • December 10, 2020
Photographer: Sasha Pagni