The End of Summer Buddha Bowl [Vegan + GF]

Carbs? you got it. 

Vitamin C? you got it.

Omega-3-6? you betcha. 

Greens? but of course. 

Fresh herbs? YUP.

Gluten Free

Vegan

Now... What do we have here?

1️⃣Cinnamon sweet potato crisps baked for ~20-25mins @200C
2️⃣ Llamb's lettuce salad topped with walnuts, beetroot (substitute dried cranberries or nothing), mix of seeds and parsley, topped with lemon and olive oil
3️⃣leftover baked thyme polenta topped with baked thyme oregano and sage zucchini
4️⃣surrounded by figs for dessert

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We not only eat with our mouths or hands, but with our EYES. The way you lay your food in your bowl or on your plate, make a difference as to how mindful you will be during the meal, how much you enjoy and appreciate it, and whether or not you decide to grab seconds. 

There is nothing wrong with going for a second round of veggies; God knows I do very often. However, the key word here is mindfulness. We need to be mindful when we eat so that we can ask ourselves 'am I still hungry?' , 'Why am I eating? Is it because I am still in need of food to satisfy my hunger and body, or is it motivated by emotions or boredom?'

Here is a little Buddha bowl that, as I was enjoying it, made me think of the beginning of fall and the end of summer. This transition is always a little sad, because we say farewell to summer, and a little tricky because a lot of people get sick when the weather changes.

The key thing is to nourish your body well to give your immune system the boost and the power to keep you strong.

Shall we? 

Ingredients

  • 1-2 cups of lamb's lettuce (Option - or baby lettuce or arugula, or spinach, any greens can do)
  • 1/4 cup parsley 
  • Walnuts
  • Cranberries or Beetroot (optional)
  • 1 slice or 2 of baked leftover polenta cake (previous polenta recipe here and below)
  • 1 zucchini 
  • Thyme (option - you can just use thyme or just use oregano or just use sage)
  • Sage (option - you can just use thyme or just use oregano or just use sage)
  • Oregano (option - you can just use thyme or just use oregano or just use sage)
  • 1 sweet potato
  • Cinnamon
  • Olive Oil
  • Lemon
  • Salt 
  • Black Pepper 

Method for the salad

  1. Wash the greens of your choice and place them in your meal bowl or plate 
  2. Next squeeze a bit of lemon, drizzle 1 tsp of olive oil, a pinch of salt and pepper, and mix
  3. Add in your walnuts chopped into smaller pieces, your cranberries and chopped parsley on top 
  4. Place it to one side of your plate, so that you can nicely lay out the rest of the buddha bowl components once they are ready

Method for the sweet potato & zucchini

  1. Preheat the oven to 200C 
  2. Peel your sweet potato, Cut into half length wise and then cut in half moons 
  3. Then, throw your sweet potato into a bowl where you will drizzle 1 or 2 tbsp olive oil, 1/2 tsp salt, 1 tsp cinnamon and mix all together well 
  4. Place a baking sheet on your baking tray, then place your sweet potato on one side of the tray
  5. For the zucchini, cut it length wise and then in half moons as well or cut the length in even 4 pieces (width wise)
  6. Place your zucchini in a bowl and drizzle 1 tbsp olive oil with salt, black pepper, sage, thyme and oregano (you can choose any herb you'd like)
  7. Place your tray in the oven. After 20mins check on your zucchini, they usually take 20-30 mins (depending on how thickly or thinly you cut them) And for your sweet potato, this usually takes 25mins if you cut them thinly as I do to have them turn out crispy and crunchy on the outside and moist on the inside (again depending on how thinly or thickly you cut those half moods) 
  8. Time varies from 20mins to 30mins usually, so just be sure to keep an eye on your zucchini and sweet potato. Take the zucchini out once they've shriveled and have colored, and for the sweet potato take them out once they're golden orange
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THE POLENTA

Ingredients

  • 1 cup Polenta
  • 4 cups of Water
  • 1/3 cup Almond milk
  • 3 tbsp dry or fresh Thyme 
  • 3 tbsp vegetable broth powder (or instead of 4 cups of water, 2 cups of water and 2 cups of vegetable broth)
  • 1 tbsp Olive oil
  • 1 tsp Sea Salt (adjust to taste)
  • 1 tsp White pepper 
  • Method

  1. Place your water in a pot & bring to boil (while waiting for the water to boil, you can wash your zucchini and leek, and cut both to prep for baking)
  2. Once the water is boiling, pour your polenta in (and if you are using liquid vegetable broth, add in your vegetable broth now)
  3. Mix well, mix often until the polenta begins to thicken 
  4. As it thickens, add in your fresh thyme, olive oil, white pepper, and almond milk and salt
  5. Then once it has thickened well, bring down the heat to medium
  6. It will take about 20mins to cook 
  7. Preheat the oven @200C
  8. To check if it is done, taste the polenta and if it is no longer granular but rather smooth and creamy, it's done. 
  9. Now it is time to BAKE.

  10. Take your mold, any mold will do really; I used a 15x15cm round mold given the quantity I had leftover to bake.
  11. Grease your mold with some olive oil, then pour in your boiled polenta 
  12. Bake @200C for about 50mins 

Please please please again, do not hesitate to write me with any questions or concerns. No questions is too small, or stupid or anything. This is what I am here for. 

There you have it folks. All my love xox