Basic Nourish Bowl
A nourish bowl is a wonderful way to deeply feed your body and soul. With a nourish bowl, there is no end to variations, you can change them up, theme them, think Japanese, Mexican, root vegetable, summer, and I eat them for breakfast, lunch, and dinner.
Having the ingredients ready prepared in the fridge helps immensely in whipping together a healthy, wholesome, and satisfying meal. I have seaweed, cooked quinoa or wild rice, roasted vegetables, cooked lentils, and beans, and lots of salad ingredients like sprouts, bitter greens, radishes, and of course, kimchi, sauerkraut, and other fermented goodies.
I keep jars of homemade dressing in the fridge along with goodies like tempeh, tofu, boiled eggs, or if you eat meat perhaps poached chicken, salmon, and fish. I have a range of toppings like gomasio, crunchy tamari nuts, nori strips, dulse flakes, an assortment of seeds and nuts, seed crackers, and raw food crackers stashed in the cupboard.
This means I can create a healthy lunch in a few minutes by simply assembling it. Yay!
Here are my basic steps:
Step 1: create a base of leafy greens – lettuce, rocket, radicchio, dandelion, spinach, kale, radish tops, beetroot greens, nasturtium leaves, cabbage, parsley, basil, coriander, edible flowers, sprouts
Step 2: top with healthy carbs, fats, and protein
Carbs: cucumber, cabbage, zucchini, beets, mushrooms, peppers, radish, broccoli, cauliflower, snap peas, green beans, asparagus, Brussel sprouts
Protein: vegetarian/vegan options: eggs, tofu, tempeh, cashew or vegan cheese, seeds – pumpkin, sesame, flaxseeds, sunflower, chia or nuts, almonds, cashews, brazil, macadamia, unhulled tahini, nut butter, or white fish, poached chicken
Fats: avocado, nuts, seeds, nut butter, olives, olive oil, tahini, or oily fish like salmon or trout, tuna, sardines
If you choose animal protein try to get organic and sustainably sourced
Fermented Foods: sauerkraut, kimchi, miso, tempeh, natto
Seaweeds: dulse, hijiki, wakame, kombu, sea lettuce
Probiotic foods: chia, hemp, and flaxseeds
- 3-4 cups of chopped veggies
- 1-2 tsp. ghee, olive, avocado, or coconut oil
- 1/4 cup of red onion or leeks
- Sea salt and freshly ground pepper
- Toss the vegetables into the roasting pan season with salt and pepper, and add your spices if using
- Roast for 20 minutes at 180°c or until the veggies have browned and become tender
- Be sure to toss the veggies at least once while roasting
- Heat 2 teaspoons oil or ghee in a frypan over medium heat
- Once hot add onion and sauté for about 5 minutes
- When the vegetables are done toss in the onion and give it a stir
- once cool store it in the fridge ready for creating your own nourish bowl
Herbs and Spices: explore different spices and herbs like coriander and cumin, smoky paprika, garam masala, chilli, fenugreek, zatar, gomasio (spirulina and sesame seeds), cajun; fresh herbs – dill, basil, parsley, dandelion, tarragon, chervil, mint, methi (fenugreek)