Market Bowl

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There's nothing better than creating a meal that doesn't only look amazing, but tastes incredible too, plus you know you are fuelling your body with the purest of ingredients!

With any recipe I encourage lots of colour, this ensures you are obtaining a wide range of veggies which means a wider range of vitamins and needed minerals. Plus the more colour means the more flavour to your palette. 

Having the ability to eat seasonal where possible (if you can) provides your body with the needed nutrients for the coming season, as our body connects which, the food which further more connects with the growing process. In a nutshell we are eating foods that are meant to be consumed within the season!

You can honestly create the most amazing meals, with the simplest of cooking methods and a little can go a long way! This bowl I have simply seasoned a roasted a large tray of veggies from my market shop, mixed together a pre cooked grain with left over greens, and turned a simple legume into a vibrant red hummus with the help of the only protein I had left, a white bean! Plus don't forget a bit of crunch, for that I toasted some coconut and pepitas, with a little salt, done!

Get creative with what you have, be creatively simplistic. 

Capsicum White Bean Hummus

Ingredients:

  • 2 large capsicums diced
  • 2 cans of organic white beans
  • 1 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • juice of half a lemon
  • salt

Method:

  1. Combine all ingredients into a food processor
  2. Blend until creamy and smooth
  3. Taste to season
  4. Store in an airtight clean jar in the fridge for up to 10 days
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Spiced Ayurvedic Pumpkin and Fennel

Ingredients:

  • 1 bulb of fennel chopped
  • 1 large pumpkin cut into slices (skin on)
  • Spice Mix
  • 1 tsp turmeric
  • 3 tbsp nutritional yeast
  • 2 tsp ground cumin 
  • pinch of salt
  • 3 tbsp olive oil 

Method:

  1. Preheat oven to 200 degrees celcius 
  2. Combine all spice mix ingredients into a bowl 
  3. Line pumpkin on a baking tray, coat with a little olive oil, then sprinkle with the spice mix
  4. Place the pumpkin in the oven to bake for around 25-30 minutes or until browned
  5. Whilst the pumpkin is cooking, coat the fennel in a little oil and remainder of the spice mix
  6. Add in the fennel to the baking tray after 25 minutes and bake for an extra 10 to cook the fennel
  7. Once cooked, the fennel will be slightly browned
  8. Serve as a delicious side or base to any meal!

Quinoa, Carrot and Spinach Salad, with Grapefruit dressing

Ingredients:

  • 1.5 cups cooked quinoa
  • 3 medium grated carrots
  • 1 bunch of spinach (I used a mix of english and garden), roughly chopped
  • 2 large grapefruits

Method:

  1. Prepare ingredients as directed
  2. Combine all ingredients into a bowl, tossing together until well combined
  3. For the grapefruit, cut one in half and squeeze the juice over the salad mixture, for the remainder, segment and toss through the salad.
  4. Keep as a delicious, simple salad for the rest of the week. 
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