Primal Breakfast Bowl


  • 2 cups organic cabbage, shredded
  • 2 eggs
  • ¼ avocado, peeled, pitted and sliced
  • 1 lime
  • Salt and pepper
  • Hemp pesto, recipe follows
  • Hot sauce, your choice


Add cabbage to pan with just enough water to cover and a pinch of salt; bring to boil and cook until tender, about 5 to 7 minutes. Drain and add cabbage to serving bowl. Cook egg to preference (Whole Sol poaches them) and add to one side of bowl. Arrange sliced avocado fanned along the other side and top with 2 tablespoons of the hemp pesto. Finish with healthy squeeze of fresh lemon juice as well as salt and pepper over all. Drizzle on hot sauce of your choice.

For hemp pesto: Pulse 4 tablespoons extra virgin olive oil, juice of 2 organic lemons, 2½ cups fresh organic basil, 2 teaspoons organic garlic and 1 cup of organic hemp seeds in a blender until a smooth paste forms, adding additional oil if needed for a smoother consistency.

Recipe by Co-founder Alexa Squillaro, Whole Sol Blend Bar, Denver