It is no secret that a majority of my lunch and dinners are some sort of nourish-bowl. You can see the ideal components of a nourish bowl here. This bowl is satisfying and warming during the cooler days thanks to the additional of dried chilli flakes in the baked tempeh and the fresh garlic and ginger in the sautéed kale. I have used my favourite lupin and wild red rice tempeh in this recipe which is soy-free and locally made.
Dahl, dahl, glorious dahl. A common staple for our dinners during these cooler months. I usually use organic split red lentils for this recipe although I also love it with split mung beans. High in iron, folate, complex carbohydrates, protein and fibre. Better yet, when traditionally combined with rice (I use a combination of organic brown and white basmati rice), the meal becomes an excellent source of complementary protein which is essential in a plant based lifestyle.
As some of you may have noticed, I am loving these poached organic Bosc pears. Personally, Bosc pears are not that delightful raw as a snack however when poached, baked or added to cakes- they’re a delight! Pears are currently in season and poaching them with herbal tea (yes, herbal), cinnamon/cassia quill and star anise is so perfect for this Autumn/ Winter phase.
As Autumn is well and truly here with the crisp mornings and evenings, gone are the raw salads and in comes the warm nourish bowls. The key to the perfect nourish bowl is incorporating a balance of complex carbohydrates, a protein source, a healthy source of fat and an abundance of [organic] vegetables. I also top mine with fermented vegetables such as kimchi or sauerkraut however I also love a good drizzle of fermented hot sauce.
As some of you are aware, I absolutely love my daily warm lattes which I prefer to call tonics. In the morning I usually enjoy a almond milk-based matcha latte and in the afternoons I have a organic-soy based turmeric cacao tonic loaded with reishi and chaga medicinal mushrooms. I recently made my own turmeric cacao combination up which I mix with organic soy milk to make a frothy, hearty tonic. It warms the soul in so many aspects and I love it.
Polenta is such a versatile grain that can be used for baking, making “creamy” polenta or crunchy polenta chips. Otherwise known as cornmeal depending on which part of the world you are from, it is a gluten-free grain that is considered a complex carbohydrate. My creamy polenta with slow cooked lentils is the ultimate comfort food for the evenings that have now become particularly chilly and the fireplace is asking to be lit.
I was recently given an abundance of home-grown, organic lemons and limes from my parents as well as parent in laws. I am talkin’ literally a whole crisper filled with them. Luckily we go through them quite quickly but I was craving a lemon cake and realised that I had some teff flour lying around in the pantry and quickly whipped this up. I personally love the combination of lemon and coconut and this cake satisfied all the palates.