Kale omelette with hummus and sauerkraut


This kale omelet goes well with hummus and sauerkraut which is a welcomed rest from toast for the digestive system.
Kale is high in fiber and water. Both of these promote regularity and a healthy digestive track. It also contains B vitamins and vitamin C, which promote iron absorption. The high enzyme brown rice vinegar sprinkled on the kale is essential for the release of energy from this breakfast. Chew well and enjoy.

Shopping list – 1 person for 1 breakfast

4 leaves of kale
1 tsp avocado oil
½ teaspoon brown rice vinegar
½ teaspoon tamari
¼ teaspoon umeboshi vinegar
2 eggs, beaten
Tablespoon milk
Salt and pepper to taste

  • Place kale in boiling water for 8 min
  • Drain, slice and splash with brown rice vinegar


  • Mix eggs with milk and salt.
  • Heat a fry pan over med/high heat with oil.
  • Cook until eggs are firm approx. 3 minutes, flip and golden omelete .
  • Place kale on top then fold.
  • Sprinkle gomasio toasted sesame seeds.

Plate up

  • Garnish plate with hummus and sauerkraut
  • Serve