As I was scrambling a few eggs for breakfast last week I felt pretty chuffed with myself that I had super-charged them with a sprinkle of turmeric, a warming, anti-inflammatory spice that is often referred to as a “superfood” on the Internet. Standing over the stove I realized that every ingredient in the pan was in fact a superfood in their own right.

“Superfood” is a term that’s always kinda made my skin crawl. Not just because it’s a bit cheesy but because it leads people to believe that food has to be expensive, hard to come by and in some cases straight up kind of weird in order to be good for you when nothing could be further from the truth. Just about any food that is fresh, natural, of good quality and as close to it’s whole form can be “super” when prepared correctly.

Yes there are some heavyweights out there, take spirulina for example. Just a teaspoon of this blue-green algae is the nutritional equivalent of eating several servings of dark leafy greens. It contains essential fatty acids, calcium, iron, magnesium, B vitamins including the ever-elusive B12 and a complete source of protein. But that’s in a teaspoon. Also it is algae. And as nutritious as that may be, we need more than a teaspoon of superfoods in a day to keep us healthy – including the pleasure of you know actually eating, preparing and sharing a meal with loved ones, all of which can be as nourishing as the food itself.

A teaspoon of a super food isn’t going to make us healthy or undo the damage of a diet made up primarily of processed, refined junk food. Enter “regular” food, which as I mentioned earlier can be super in their own right, perhaps even more so then the “super” foods because they should be making up the bulk of our diets. Chances are you have several regular/super foods lurking in your kitchen at this very moment. Here’s what I put into my scramble along with the turmeric I mentioned earlier:

Onions, garlic & ginger – aka The Holy Trinity: There’s a reason that almost every recipe begins with onions and garlic – they are delicious and they are powerful. Both are rich in sulfur and pretty much anti-everything: anti-fungal, anti-inflammatory, anti-bacterial, antioxidant. Ginger is all of the above plus very soothing for our GI tracts. It’s important to get raw sources of all three in our diets for maximum super goodness.

Coconut oil: A healthy form of saturated fat made up on medium-chain triglycerides, coconut oil is also anti-bacterial, viral and fungal. It is a good oil for cooking as it has a high smoke point.

Chilli: Fresh and dried chilli peppers contain capsaicin – this is what makes them hot, but also what makes them anti-inflammatory. And the hotter the pepper the more capsaicin it contains.

Eggs: Perhaps the most perfect food, eggs contain protein, healthy fats and a wide range of vitamins and minerals including choline which is an essential nutrient for our nervous system.

Greens: Spinach, kale, lettuce, chard… The list of greens is long and so are the reasons why we should be eating a variety on a daily basis. Dark leafy greens contain everything that is good for you: protein, fibre, vitamins and minerals.

There you have it – a regular food scramble that is actually pretty super if you ask me. Take a look around your kitchen and you’ll be amazed at how powerful the “regular” every day foods can be!

Superfood Scramble
Serves 2


2 Tbsp coconut oil
1 small white onion, diced
1 Tbsp minced ginger
2 large garlic cloves, chopped and divided
1/2 tsp turmeric
Fresh or dried chilli, to taste
2 large handfuls of greens (I used baby kale)
4 large eggs, lightly beaten
Sea salt and pepper to taste


  1. Melt coconut oil in a skilled over medium-low heat. Once melted, add onions and saute until slightly softened, you want them to still have a bit of crunch.
  2. Add ginger, turmeric, chilli and half of the garlic and saute until fragrant, about 30 seconds.
  3. Toss your greens into the pan and stir until the leaves are coated in the fragrant oil and just beginning to wilt.
  4. Add eggs to the pan and stir to combine. Scramble until just set and season with remaining garlic, sea salt and pepper.
  5. Enjoy!