Photograph by Kate Clarke
The simplest recipes can be the most beautiful, even when they look like a lot of effort. Recently, I was inspired by a roast pumpkin salad recipe that was being shared on social media. Based on what I had in my pantry, I made a couple adaptations. (My parents always taught me that when you're cooking, the recipe is just a suggestion, which has made for some interesting meals over the years, but I have found, that it’s the best way to learn.) I figure, we can be put off by not having the exact ingredients suggested, either going to the store and buying everything on the list, (which may be costly), or writing the recipe off as being 'too complicated' and sticking to what we know. I think that this is where eating healthy sometimes gets a bad rep as being 'too expensive' or 'too hard'.
My role as a Health Coach is to show my clients (and now you, dear reader) how to deconstruct both of these myths. One way I have actually helped save myself money, is to shop weekly at the farmer’s market in my area,
buying produce that is in-season. I don't take a list, I just get whatever looks good, or is a good deal. Surprisingly, this cuts down on the amount of money I spend on food. Another great way to save money is that when I stock my pantry, I buy in bulk as much as possible. This means that there are more often than not, good, healthy options on hand that I just have to figure out what to do with.
One amazing result I’d like to share with you is something called a buddha bowl.
Buddha bowls, occasionally known as glory or hippie bowls, are hearty, filling dishes that include a mixture of a variety of food - greens, raw or roasted veggies, beans and a healthy grain such as quinoa or brown rice. They can include toppings like nuts and seeds, and dressings for added texture and flavor. There's no right or wrong way to make a buddha bowl, so here's a bit of inspiration for you to adapt and modify. In the order of preparation of those that take longer to prepare.
• butternut squash + brussel sprouts: chopped, tossed in olive oil, sea salt & fresh cracked pepper and roasted in the oven.
• quinoa: 1 cup + 2 cups beef bone broth, brought to a boil, then turned off and left to sit on the burner
• beetroot: peeled, chopped into cubes and boiled/steamed
• silverbeet + bok choy: spines removed, sautéed in chopped garlic + unrefined
coconut oil
• peanuts + pumpkin seeds + sunflower
seeds: dry toasted in cast iron pan
• cashew + lime dressings: handful of
soaked cashews blitzed in a nutribullet with the juice of a lime.
Eaten with chopsticks to promote concentration and mindful eating. Seriously, you can't help but focus on what you're eating in order to get things like quinoa and nuts/seeds in your mouth! Try it, I hope you enjoy it!!
By Kate Clarke
Buddha Bowl