Abundance bowls are in essence simplicity, but you can also get really creative, versatile and individual in the kitchen. It all depends on what you have in stock, what is available to hand and what YOU want to put in YOUR bowl, what you feel you need right NOW!
This is the kind of dish that can be a staple in daily life – bringing together a perfect mix of protein, carbs, fats, raw and cooked veggies, fermented foods, nuts and seeds, as well as colours, flavours and textures.
It is also a gratitude practice where we give thanks for the abundance of nature and all that we have. Before tucking into your bowl of goodness take a moment to connect to your food and prepare the digestive system with this simple practice:
Sit upright, feeling the pelvis and sit bones resting evenly on the chair or floor.
Feel through the length of the spine from tail to the crown of the head.
Breath 5 long deep slow breaths into the belly, releasing any tension on the exhalation.
Use this time to look at your food, take in the colours, smells and notice what comes up as you wait for a moment instead of diving right in.
Give thanks for what you are about to receive and enjoy, for the journey this food has taken and for all who have participated in it finding its way to you.
This combination is a favourite at the moment, really easy to put together and so so satisfying.
To create this abundance bowl you will need:
* Salad leaves – here is a mix of seasonal lettuce, radicchio and rocket, dressed with olive oil, apple cider vinegar and lemon juice
* Raw veggies – here is cucumber, celery, radish, carrot, daikon and fennel
* Cooked veggies – such as a baked sweet potato and steamed broccoli
* Protein – in this dish I have used mackerel, great to have in the store cupboard and now you can get it in glass jars, also smoked mackerel would work well. For a vegan version you could easily make this with pulses. The fish is mixed with olive oil, lemon juice, black pepper, fresh dill and parsley with the chopped cucumber.
* Fats – here the sweet potato is dressed with a big spoonful of homemade ghee with grated garlic. You could make that with organic butter or add avocado to the dish.
Breath deeply, smell, feast on the colours and enjoy every mouthful:)
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