Categories

Breakfast, Curry & Daal, Dips & Sides, Drinks, Mains, Salads, Sweet Treats.

12/07/15

Earth Bowl

For the Bowl

  • Courgette 1

  • Carrot 1

  • Alfafa Sprouts 30-40g

  • Chickpeas 100g

  • Beetroot, Grated 1 Medium

For the Sauce

  • Cashews 50g

  • Coconut Milk 80ml

  • Natural Yoghurt 1 Tablespoon

  • Salt ¼ Teaspoon

  • Coriander Leaves 10g

  • Turmeric ¼ Teaspoon

  • Tahini 2 Tablespoons

  • Green Chilli (optional) ½

  • Lime Juice of Half

Maple Walnuts For Topping

  • Walnuts 8-10

  • Maple Syrup 1 Teaspoon

  • Coconut Oil ½ Teaspoon

Method

Start by placing all the ingredients for the sauce in a bowl, so that the cashews can soak for a while. The longer you can soak the cashews, the better, anything from 30 minutes to leaving the mixture overnight in the fridge. Now use a spiraliser for the courgette and carrot. Arrange the courgette, carrot, beetroot, sprouts and chickpeas in two bowls.

You can now make the walnuts by letting the coconut oil melt on low heat in a flat pan, then add the walnuts and maple syrup, turning them and letting them cook until slightly brown on both sides.

Blend together all the ingredients for the sauce and pour over both bowls, top with the maple walnuts and serve.

These warming colours go hand in hand with a rainy day. I created this bowl a while ago and have been meaning to add it to my blog, but wanted to make it once more before sharing it. I finally made it today. And looking at this image, I realise that all the colours I’m surrounded by as I sit in Natural Kitchen – all the natural hues of mellow pastel green, of light brown and cream – are amalgamated in this one bowl, both the bowl and the contents… and it is, oddly (after a few weeks of beautiful sunshine), raining today.

2 small bowls


Notes: for a vegan alternative, don’t add yoghurt in the sauce

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