-a grain base (basmati rice, quinoa, buckwheat, millet...)
-a roasted veggie or root option
-a legume or bean protein
-a fresh veggie or green salad option
-a fresh avocado or herb topping
I like to stick to these bowls being vegan, but you could obviously add a meat protein or egg if that is more up your alley than some lentils or beans. But I will talk more about that later...
One of my close friends, Tina, also had me hooked this winter with her 5 Layer Warmest Winter Bowl. It covers all the bases of feeling nourished and satisfied after a meal. It is a beautiful bowl of what real healing food entering your vessel should be all about. It makes you stop and be mindful of each bite as it enters your mouth and as you swallow and reach for the next. The textures...the colors...the warmth and love....So good!
Cooked Basmati or Quinoa are my go-to's. I like making at least 2 cups dried (4 cups cooked) for these recipes to enjoy and then have easily ready in the fridge as leftovers.
I almost always cook my basmati in 1 TB of coconut oil and then add the water or even more coconut milk as the liquid part. I usually add a sprinkle of sea salt to the water as well. I cook on medium heat half covered until the water is gone and then I turn off the heat completely and fully cover and let it sit for 15 minutes and then it is always ready to fluff up and serve.
I mostly like to cook my quinoa with a little more flavor... I usually saute a little onion, shallots, or garlic forst with some olive oil and then toss in the dried quinoa and after a few minutes add in the water part and sea salt and maybe some pepper. I cook on medium heat till wayer is gone, half covered and then after water is gone I turn off all heat and cover fully and let it sit for 15 minutes. Then it is ready to fluff up and serve.
1 medium Japanese Sweet Potato
1 medium sweet potato
2 medium beets
1-2 TB of olive or avocado oil
sprinkle of sea salt and black pepper
1-2 TB of fresh or dried rosemary, oregano, sage and thyme
Cut up cubes of all the above roots and spread out on a parchment covered baking sheet, rub with the oil, salt, pepper and herbs and bake in a 375 oven for 25-30 minutes until soft and crispy.
Green Garlic Lentils
3-4 fresh garlic cloves sauteed in 1-2 TB of olive or avocado oil
1 cup of green lentils that have been washed and/or soaked and rinsed
2 ts of dried tumeric
1/4- 1/2 ts. of black pepper
1/4-1/2 ts. of sea salt
2 cups of water
In a medium saucepan, saute the garlic, and then add in the lentils, spices and water and let cook n medium heat, half covered until water soaks in and lentils are soft. Then turn off the heat and cover and let it cool and cook the rest of the way. Then within 15 minutes they are ready to serve.
1 large 29 ounce can of Eden Garbanzo beans
sprinkle of sea salt
sprinkle of black pepper
1-2 ts of curry powder
1 TB of olive or avocado oil
You can cook these two ways... Tp get them crispy, almost like crunchy chips or nuts, rub them with the oil and spices and spread them on a baking sheet and bake them around the same time as the roots, or maybe closer to 20 minutes at 375. Or you can put all the ingredients in a sauce/frying pan and warm and crisp up over the open flame in a pan and cook for 5-10 minutes. The crispy ones are great for snacking and topping almost anytime- the ones from the pan are a little more soft and easy to make the main dish with the rest of the ingredients.
Kale or Mixed Greens Salad
1-2 bunches of lacinato or culrly kale washed, dried and cut up in chunks
rub with 1/4-1/3 cup sweet lemon dressing and then top with some of the following...
thinly sliced red onion, or celery, or radishes
sliced pears or apples
roasted pecans, almonds, sunflower seeds, or pumpkin seeds
shaved carrots, raisins, craisins, pomagrante seeds, or dried cherries
Sweet Lemon Dressing
1 fresh lemon squeezed (about 1/4 cup of juice)
add fresh zest from lemon too
1/3 cup of California olive oil
1/4 cup of pure honey or maple syrup
1-2 TB of apple cider vinegar
pinch of sea salt
pinch of black pepper
pinch or dried Italian blend herbs
Put all of the above in a small 1/2 pint jar and shake up until it is all well mixed and emolsified. Then you can pour over the salad or just have available to drizzling over as an option for your guests.
Add fresh slices of avocado
Add LOTS of fresh cut cilantro, parsley or basil or a mix of it all if you have a fresh herb garden
You can eat all the parts seperate in the bowl, or you can layer and pil it on and mix it all up, or you can put it in a wrap or make a larger salad with it all. It really is what you make it. These have been my go-to layers and like I said I am hooked! This is me on my deck the next day after I did all the cooking enjoying the left-overs and abundance...
I hope you give this recipe idea a try, or even at the least it insired you to eat more whole, fresh, and colorful. You deserve it- this is a way to show love and kindness to yourself and to those around you.
Much love and abundance to you my friends!! xoxo