Dr. Dawna Ara, DACM

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Buddha Bowl

Buddha Bowl

Warm and buttery soft boiled eggs make me so happy. Not only do they taste delicious but they are high on the health meter. This is especially true for woman who are either planning to become pregnant, are pregnant, or are nursing assuming you don't have an allergy or intolerance to them. Eggs are a good source of protein and high in healthy fat and cholesterol, a precursor to important hormones.

  • 2 organic pasture raised eggs
  • 2 cups of chopped dino kale
  • 1 cup sweet potato cut into 1 inch cubes
  • 1/2 avocado
  • 1 tsp toasted sesame seed oil
  • 1 tbsp black & white sesame seeds
  • dash of tamari

For perfect soft boiled eggs poke a hole in the bottom of the egg using this gadget. Fill a pot about 2 inches high (or enough to cover the eggs when you add them) add a pinch of salt and bring to a boil. As soon as the water starts to rumble add eggs and boil for 5 - 7 minutes. Personally I like mine at the 5 minute mark. Take the eggs out and place in a small bowl filled with cold ice water. Peel the eggs when they are cool but not cold to the touch.

While the eggs are cooking peel and cut your sweet potato into 1/2 - 1 inch cubes and rough chop the kale. Place the sweet potatoes in a steamer and steam for 5 minutes or when they are firm but you can stick a fork through them. Add the chopped kale to the steamer and steam for an additional 2 minutes.

Chop up some avocado and place all ingredients in a bowl. Drizzle with toasted sesame oil, tamari, and a dash of lime juice. Top with a mix of black and white sesame seeds.


About Dr. Dawna Ara, DACM
Dr. Dawna Ara is an acupuncturist, herbalist, functional medicine practitioner, a mom, wife, writer, foodie and nature lover. She teaches her patients how to live a healthy lifestyle.