Breakfast Nopales Tacos + Potatoes and Cabbage
I picked up some nopales at the farmers market this past weekend. These paddle-like prickly little fellows boast a lot of health benefits. They are a great source of fiber, vitamins A and C, and minerals like calcium and iron. They are also low in calories and fat. Nopales have a gentle laxative effect, being full of fiber and “slippery.” This slipperiness and its water-soluble fiber content give it a lubricating quality in the intestines. They are said to stabilize blood sugar, as well. When fresh, they are crunchy and have a pleasant salty and sour taste. They are often compared to green beans, okra, or asparagus in terms of flavor. Through an ayurvedic lens, they are tridoshic; they are moistening, salty, sour, bitter, cooling, mild, light, and cleansing so that all doshas can enjoy them in moderation.
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INGREDIENTS:
Breakfast Nopales Tacos
2-3 medium nopales
4 pasture-raised eggs from happy and spoiled chickens
1 teaspoon ghee
4 heirloom corn tortillas
a large pinch of salt for each nopales
1 small handful of minced cilantro
DIRECTIONS:
Use a paring knife to clean the nopales. Be sure to protect your hands by either using a dish towel to hold the paddle by the base or wear. Scrape off the tiny spines from both sides. Trim the outer edge, then rinse thoroughly to remove any stray spines and some of the sticky fluid that will be exuded. Starting at the base, slice the paddle from the base to the top. The base will remain intact, and the slices will be 1 inch apart.
Heat a dry pan on medium-high heat, add the cactus, and top with a pinch of salt. Cook for 4-5 minutes on each side.
While the nopales are cooking scramble your eggs and heat the tortillas.
Once thoroughly cooked, cut the cactus into bite-size pieces and mix with the eggs. Top with cilantro, eat mindfully and enjoy.
Potatoes and Cabbage Side Dish
2 potatoes peeled and cubed
2 cups cabbage, cleaned and sliced
2 teaspoon ghee or coconut oil
a pinch of cumin seed
a pinch or oregano
a pinch of rosemary
Salt and pepper to taste
DIRECTIONS:
Heat the oil in a pan. Add the potatoes and cook to brown, stirring often. Once the potatoes begin to soften add a but more oil, the cumin, rosemary and oregano. Once aromatic add the cabbage and cook until the potatoes are browned and the cabbage is soft. This can be enjoyed with or on the breakfast tacos.