1 large tomato, diced or 8 cherry tomatoes, halved

1 large white mushroom or 4 small mushrooms

1/2 or 1 large red onion, diced

4 large kale leaves, stems removed and finely chopped while raw or 1 cup of watercress leaves

1/4 large red capsicum, diced (optional)

1/4 cup of eggplant, thinly sliced (say 3-4mm) (optional)

1/4 cup of zucchini, sliced

1/4 – 1/2 cup of fresh corn kernels cut off the cob (optional)

1 Tbsp of no-salt seasoning of your choice (optional)

2 tsp lemon thyme, finely cut (or other herbs to taste – parsley or basil work well also)

2 Tbsp coconut oil

black peppercorns

Put the coconut oil in a frying pan and heat. Once hot saute the red onions until tender. Then add the mushroom and capsicum until lightly browned. Add the tomatoes, corn, seasoning and herbs and grind the peppercorns over the pan and fry for 2 minutes, stirring regularly. Then add the chopped kale and cook for another 3 minutes until the kale is tender and mixed through.

Notes: Several studies draw some strong correlations between the nutrients in mushrooms and onion and prevention from some cancers, notably breast cancer. Kale is also among the healthiest foods on earth and rich in phytochemicals which are also shown to promote and reduction in cancers and heart disease when consumed as the primary part of a diet. While no comment is made at a medical level, these ingredients make a tasty breakfast which is very high in nutrition and taste.


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