Since writing my last blog post about my Spring reset, I had a little relapse. I got hit by the flu which completely wiped me out for a week but surprisingly it actually put me right off coffee and chocolate (two of my hard to budge vices), and I’ve launched nicely into my Spring reset this week-lemon water, green tea and lots of yummy fruit and vegetables. The illness also helped get me started on another of my Spring reset points which was to read before bed. The TV and my phone was giving me such a headache so I actually finished the book I was reading and am on to my next. I hate to say it but thank you flu. On Sunday, I was feeling well enough to take a trip to the farmers market and spend some time in the kitchen. I was craving all the vegetables to feel nourished from the inside out and I made my Mum and I this delicious nourish bowl. What is a nourish bowl?
I first read about a nourish bowl in an Australian cook book and they have popped up on friend’s Instagrams, in trendy healthy cafes and other cookbooks since but it’s simply a large bowl with an array of different nourishing dishes for the body; usually grains, some healthy fats, protein and lots of veggies. My version includes roasted sweet potatoes with rosemary and flaked sea salt, miso slaw, red onion kale, hummus, avocado and sesame seeds. It’s a joy to prepare and even more of a joy to eat. Here’s the recipe and watch the video to see how I make it too.
Nourish Bowl – serves 2
Roasted Rosemary and Flaked Sea Salt Sweet Potato Wedges
2 small sweet potatoes, cut into large wedges
2 tsps fresh rosemary
A pinch of flaked sea salt
Preheat oven to 200C. Toss the sweet potato in a baking tray with some olive oil, sea salt and the fresh rosemary. Rub it all together so the sweet potato is coated. Roast for 30 minutes, turning half way through.
1 cup white cabbage, shredded into thick slices
2 spring onions, finely sliced
1 carrot, coarsely grated
2 tbsps greek yogurt (use coconut yogurt if vegan)
2 tbsps white sweet miso
1 tsp fresh ginger, grated
1 garlic clove, crushed
2 tsps sesame oil
2 tsps tamari
Mix the yogurt, miso, ginger, garlic, sesame oil and tamari in a bowl and mix into the raw vegetables until it’s all coated and mixed together.
Red Onion Kale
1 red onion, sliced
1 tsp coconut oil
2 large handfuls of kale
Juice of 1 lemon
Pinch of sea salt
Heat a large lidded pan and add the coconut oil and red onion, cook the onion and stir occasionally for 5 minutes. Take the leaves off the kale stalks and add to the pan with a splash of water. Wilt down with the lid on the pan for 4-5 minutes. Remove from the heat and add the lemon juice and sea salt.
2 large dollops of hummus
Assemble the roasted sweet potato, miso slaw, red onion kale around 2 large bowls, add 1/4 avocado to each bowl, a dollop of hummus and sprinkle of sesame seeds.
Love, Lottie x