August 25, 2020

Intro words by Jasmine Gescheit


A delicious simple and easy dish perfect for breakfast, lunch or dinner designed by Freya Lawler, a clinical naturopath and nutritionist. Rich in complex carbohydrates, protein, healthy fats and fermented foods to nourish your microbiome and keep your energy sustained for longer ( we all need this during lockdown!).

Click here to find out more about Freya


2 x cups cooked brown rice

3/4 bunch chopped kale

2 tbsp kimchi

2x soft boiled eggs*

1/2 avocado

1 tbsp Dijon mustard

1/2 tsp miso

1 tsp brown rice vinegar/sushi vinegar (or other vinegar)

Olive oil

Replace eggs for tempeh if vegan*


Mix 1 tsp vinegar into cooked rice to season it well. Place 1 cup of cooked brown rice into each bowl. Cut soft boiled eggs in half length ways and set aside. Prepare dressing – mix dijon, miso and olive oil together until combined, add a little water if needed. Sautee kale, olive oil, garlic, salt and pepper until cooked (5-8 minutes) add chilli flakes if desired. Divide kale between bowls, pop avocado on top along with eggs, finishing with kimchi. Add dressing. Make it look gorgeous then stir together and enjoy!

NOTE: this can be enjoyed warm in winter and cool in summer. Cook your brown rice in bone broth or vegetable broth for an added nutrient and flavour boost.