A BOWL OF THE GOODS
There are times where you may feel like you haven’t had enough vegetables for one reason or another. For me, that was today. Following a busy weekend with dinners out with friends today was the day where I woke up with pictures of green leafy vegetables, broccoli, and beetroot floating around my head. If that wasn’t a big enough hint that I needed some additional plant goodness in my body today then I don’t know what is! Now, I am no vegetarian or vegan although a lot of my meals or treats generally look that way I just like to consume as many organic plants as possible. Plants offer us such a wide range of nutrients and shouldn’t be under estimated that they can be made into a sustainable meal that’ll leave you nourished and full! Although for years and years I use to consume a lot of meat and definitely larger proportions than what we need I began to experiment with vegetarian dishes three days a week. I do still consider meat important in my personal diet especially wild salmon, occasional lean organic red meat and dear I say it liver. Liver is truly amazing especially if you’re adrenal system isn’t functioning like it should. My mum makes a wicked liver dish that is insanely tasty and super nourishing – always serving it up with some greens! I also consume a lot of homemade organic beef bone broth – that stuff truly does work wonders for gut health! Not to mention is super tasty, nourishing and a great add in to a bland dish.
Today for lunch I whipped together this lush bowl of nourishing tasty goodness! If you feel like you are stuck for a lunch idea and want something that has a lot of goodness from plants then try this out!
As always use organic ingredients where possible.
YOU WILL NEED ½ Cup of Red Rice ¼ Cup of Quinoa 1 Small Sweet Potato ½ an Avocado Handful Coriander – finely chopped. 1 Lemon 1 Lime ½ Beetroot Handful of Kale – washed and roughly ripped into smaller pieces. 3 Florets of Broccoli 1 Broccoli stalk chopped into sticks A handful of organic Corn Chips so you avoid any nasties (be sure to read the back of the packet before purchasing) A good quality salt like pink Himalayan and black pepper. Nuts of your choice (as an add on if you wish) WHAT TO DO
1. Cook your rice, quinoa and sweet potato on a stove top. I cooked mine separately as I wanted to add the quinoa to the sweet potato. Once these have finished cooking remove from the heat. Mash your sweet potato (I mashed mine with a splash of coconut milk) and add in your quinoa. Leave these all to rest while you prepare the rest of your bowl ingredients.
2. Smash up your avocado with a fork and place in a bowl. Add in lemon juice from one lemon, salt and pepper along with your chopped up coriander.
3. Peel and grate your broccoli
4. Grab a bowl out and layer through your ingredients. Starting with your red rice on the bottom. Next goes on the roughly ripped kale. A word to the wise – when washing your kale try massaging it. I know that sounds a little odd but it really brings out the green in it and also removes the toughness and bitterness making it much easier to eat. After that top with the rest of your ingredients – grated beetroot, smashed avo, mashed sweet potato and quinoa, corn chips, broccoli florets and stalks and top with nuts of your choice!
Bon Appetit!
