With four kids, Mother’s Day is a meaningful, reflective time on how much joy I get from being a mother. They add so much laughter, happiness, adventure and challenge to my life in ways that I cherish. It’s my day to celebrate all the love and appreciation they feel for me, as well as the love and appreciation I have for my mother. Whether you are a mother or not, it is so important to take time to feel appreciation from the people in your life. Really let in compliments and praise from those people around you. It’s a powerful key to enhancing the beauty and richness of life. Equally important is to express your appreciation for those you care about. It’s such a simple act of care that we can do for each other.
Mother’s Day is a wonderful opportunity to celebrate your self-care. If you’ve read my new book, Glow15, you know how valuable it is to eat in a way that follows the rhythm of intermittent fasting and protein cycling (IFPC). If you’re new to IFPC, it’s all about the rhythm and timing of when you eat (referred to in the book as Low and High Days). Both of these practices enhance your cell’s ability to activate autophagy — the essential piece to slow the aging process, helping you to look and feel your best. The process of autophagy repairs damaged cellular components and recycles proteins that could otherwise build up and contribute to inflammation and toxicity. To learn more about IFPC, click here.
Depending on what you have planned for Mother’s Day, you may want to experience it as a Low Day where you intermittent fast and limit your protein intake. This way you can spend the morning with loved ones, enjoy time outdoors, or maybe you’ll take some you time to curl up with a favorite book. You can break your fast with a Mother’s Day Brunch at noon.
This delicious recipe takes an already super healthy food to superfood status with the addition of thyme, lemon peel, and turmeric. Fresh and dried herbs and spices not only add so much color and flavor to whatever I’m cooking, but I like to think of them as a vital part of my health and wellness kitchen medicine apothecary. Additionally, this recipe is a great example of how you can add turmeric without anyone even knowing it! It adds a more robust and beautiful golden color to this already enticing sauce. It calls for lemon juice, so I like to include some grated lemon rind, giving you an extra dose of the anti-inflammatory flavonoid hesperidin, found in higher concentrations in the peel and pith, known for supporting blood vessel and circulatory health. It’s easiest to use a microplane to grate the lemon rind and use organic lemons to avoid pesticides that will inhibit your autophagy.
Egg yolks and butter or ghee are impart healthy fats that will leave your body feeling satiated and your blood sugar stable. The fats help your body better absorb the antioxidant-rich polyphenols from the lemon rind, turmeric, and thyme — helping to activate your autophagy for the ultimate youth booster. You’ll find more delicious recipes to activate your autophagy in Glow15.
Enjoy ¼ cup of this delicious Hollandaise Superfood Plus topped over sautéed greens, a poached egg, and half an avocado. If you choose to take Mother’s Day as a High Day, add an additional poached egg to your breakfast in place of the avocado.
Hollandaise Superfood Plus
½ cup (1 stick) unsalted grass-fed butter or ghee
2 teaspoons dried thyme
Zest of 1 lemon
4 teaspoons fresh lemon juice
6 egg yolks
1 teaspoon ground turmeric
Dash of sea salt, or more to taste
Dash of freshly ground black pepper, or more to taste
2 teaspoons, room-temperature water.
- In a small saucepan, melt the butter or ghee over low heat. Add the thyme and lemon zest and remove from the heat.
- Put the lemon juice, egg yolks, turmeric, salt and pepper in a blender. Blend on high for 15 seconds, until thoroughly mixed.
- With the blender running, slowly pour in the melted butter-herb mixture through the lid vent (have a towel nearby in case of splatters). Add the water and blend for 2 seconds more, until smooth and creamy. Taste and season with more salt and pepper, if needed. Store in an airtight container in the refrigerator for up to one week