Baked eggs with tomatoes, peppers and chorizo

A sneaky peak at one of our fantastic Gut Gastronomy recipes, this baked eggs recipe is packed with antioxidant betacarotene and vitamin C, as well as lycopene, which supports prostate health. Eggs supply every nutrient required for healing and repair. 

Prepare the sauce the night before to give you a head-start in the morning. This may be batch-cooked and frozen successfully. It is perfect when you need a full meal in the morning, but it can also be eaten as a light supper.

Serves 4

1 green (bell) pepper

12 slices chorizo cooking sausage

100g (3½oz) onion, sliced

1 garlic clove, sliced

250g (8oz/1 cup) canned chopped

tomatoes

1 tsp fresh thyme, chopped

1 tsp paprika

pinch of chilli powder

150ml (¼ pint/2

/3 cup) chicken stock

1 tsp coconut palm sugar

pinch of salt

4 organic free-range eggs

chopped parsley, to garnish

drizzle of olive oil

Preheat the oven to 170°C, 325°F, Gas mark 3.

Roast the green (bell) pepper in the preheated oven for 20 minutes.

When the skin is blistered, allow to cool, then peel, core, deseed and

shred into fine strips.

Over a low heat, cook the chorizo in a pan until the fat is released,

then add the onion and fry over a medium heat until golden brown.

Add the garlic and cook for 2 minutes. Reduce the heat and add the

tomatoes, thyme, green (bell) pepper, paprika, chilli powder, chicken

stock, sugar and salt. Cook gently until it reduces to a thick paste.

Divide the paste between 4 individual cocotte dishes. Make a small

indent in each and crack a whole egg into the centre. Bake in the

preheated oven for 12 minutes. Alternatively, put the paste in one

ovenproof dish or pan, break in the eggs and cook as above.

Serve hot, sprinkled with chopped parsley and drizzled with olive oil.

For more recipes and to learn about the unique Gut Gastronomy plan, pre order your copy from Amazon by clicking HERE.

WHY YOU SHOULD TAKE A CLOSER LOOK AT MY NEW BOOK: GUT GASTRONOMY 

Gut Gastronomy is one of the first books to clearly explain the relationship between the health of your digestive system and your overall health, sense of wellbeing, mood and vitality. This book focuses on the importance of healing the digestive system by providing it with real foods that all play a role in stimulating the regeneration and repair of the trillions of microscopic cells that make up the whole digestive tract.  

Based on years of sound research and brought together in a regime at Grayshott Spa for weeklong retreats. I feel this is an essential book that illustrates, with delicious recipes, the 'how to' of taking care of your health through eating real food, combined with partial intermittent fasting, to give your digestion a break.  As my 7th book on health and nutrition, I am thrilled that finally the reader can understand the why's and wherefores without having to give up anything other than processed food!

Whilst many have coined the phrase originally iterated by Hippocrates “we are what we eat”, this book illustrates why this is so, and how eating in the right fashion can help to prevent disease, improve your vitality, mood and energy.  

For your chance to win one of 5 signed copies of Gut Gastronomy, simply send an email to wingutgastronomy@gmail.com with Gut Gastronomy as the title OR take a photo of one of your own healthy creations and tag me on instagram (@venutrition #venutrition), twitter (@VickiEdgson #VickiEdgson), winners will be announced at the end of Janurary. 

GUT GASTRONOMY: OFFICIAL RELEASE THURSDAY 15TH JANUARY 2015
PRE-ORDER FROM AMAZON HERE

HAPPY NEW YEAR TO ALL MY CLIENTS, FRIENDS AND COLLEAGUES!!

January is a time for reconnecting with ourselves, and setting the tone for the year to come!

I  always encourage my clients to take this holiday time to think about what you want most out of this year - to be the very best you can be in yourself, enjoying all that life has to offer on the way, and feeling healthier and fitter than you have in the last few months. 

As a believer of genuine, real food, I recommend that you clear out your cupboards, purge your fridge, and stock only those very freshest of ingredients that you know you will benefit from, whilst the stores are closed, and the period of excess and temptation is past!!

The beauty of foods at this  time of the year is that they are mainly grown below ground, ensuring lasting energy, and natural sweetness - think beetroot, parsnips, carrots, sweet potato, kohlrabi and turnips - all delicious in soups and casseroles, or stir-fried for warming dishes of goodness, combined with those hardy greens - kale, Savoy cabbage and broccoli, that guarantee your magnesium stores are replenished - magnesium being one of the most important 

This year, I have teamed up with Abel and Cole to help design and launch their Superb Souping Boxes - complete with recipes to ensure that you really make the most our of your box delivery to create delicious soups with no waste.  Each recipe feeds 2-3 depending on the size of soup you want!

Check it out and join me for some mid-winter goodness, that will promise fullness whilst being light on your digestion - which surely deserves a break after the Festive madness!!  The idea is that you will have sufficient ingredients for 3 soups per week, to replace some of those evening meals when you need less food, or warming lunches when you are on the go….. Enjoy!!

 

• New

Superb Souping Box

£12.50

(£12.50 each)

★★★★★

Write a review

 

  Every Week  Every Other Week  Every Three Weeks  Every Four Weeks  Every Eight Weeks  Every Week

All souped up and nowhere to go? 

We’ve created a new organic souping box full of all the veg, spices and herbs you need to make 3 different delicious soups each week. 

You get 2-3 bowls of soup per recipe (it depends on the size of the bowl, mind), so that’s about 6 -9 bowls a week. 

We change the box every week so you get lots of variety while you build up your souper soup knowledge. 

Speaking of, we’ll pop in recipe cards for each of the three recipes with nutritional info each week, thanks to our nutrition expert Vicki Edgson. 

These boxes are so superb, you won’t be able to Tailor this Box. 

Box contents

From Monday 5th January 2015

Beetroot & Blood Orange Soup

Broccoli, Coconut & Lime Soup

Lemon, Parsnip & Watercress Soup

From Monday 12th January 2015

African Spinach Soup

Arabian Citrus Broth

Carrot & Turmeric Soup

Pre-order your copy of my new book, Gut Gastronomy, co-authored by the wonderful Adam Palmer. 

This unique and authoritative book introduces a whole new way of eating and promotes lifestyle choices that are best for your body. Today’s medicine often treats only the symptoms of specific health problems, rather than their cause, and is not a long-term solution. The eating programme in this ground breaking book was developed at Grayshott Spa to address these problems, simply by improving the gut function in its entirety. Cleansing and healing the digestive system, so that it works more efficiently, improving elimination, reducing fluid retention and alleviating bloating and inflammation, is the first step towards better health. This book shows you how to put this life-changing strategy into practice in a simple, sustainable way and offers guidance on how to continue to follow the key principles in order to maintain optimal digestive health and therefore promote good health generally. Addressing the digestive system as a whole is the essence of this tried-and-tested approach. By reading this book and following the delicious recipes it sets out, you can adapt the programme to your own lifestyle and follow the approach effortlessly at home.

Visit: www.amazon.co.uk/Gut-Gastronomy-Revolutionise-Eating-Create/dp/1909342831/ref=sr_1_1?ie=UTF8&qid=1415033586&sr=8-1&keywords=gut+gastronomy