As soon as the autumn hits, greens tend to get unpopular. There only is a few green vegetables indeed, but they are just marvellous, full of flavours and happiness. Well, here is a great way to add them all to your cold months diet. This is my favourite bowl at the moment, not only because it is very quick and easy to make, but because its taste just is insanely addictive. And since this is one of the healthiest dinner ever, you’ll feel so virtuous after eating it, it’s never been that easy to eat greens! I’ve been asked many times how to eat Kale, and gently sautéing it must be my favourite way; it is tender yet still a little firm, and goes perfectly along with the courgette. The pea puree adds a great creaminess to the dish, as well as a refreshing note, thank to its lemony taste. When it comes to the almonds (well, I actually almost eat them all straight out of the oven…oups!), they bring a fantastic crush, a spicy sweetness that is simply delectable… And last but not least, you probably know my take on quinoa if you’ve been following for a while: great source of plant protein, full of fibres, minerals and vitamins, still being a light grain that may be eaten at any time of the day. (PS: Don’t be afraid by the quite long list of ingredients; they all are easy to find and it is a dinner that can be put together in almost no time!)
Before leaving you with that bowl of goodness, I wish to share a few things with you all. As I’ve been telling you for quite a long time, especially on my social medias, it is very important for me to emphasize the power of the digital world. As all my blog posts, pictures and stories seem to be fabulous, and that I am always trying to spread happiness and joy round, to make a vehicle for more awareness of each individual’s beauty out of this blog, you cannot really see what happens behind the scene. Indeed, it’s been a few days since I did not feel good at all, weak, insecure and even afraid. But that, nobody sees it on the screen, these emotions are not shown to the world, and you must understand that they never are. Looking at those yoga postures, those food pictures, and all that digital world I am creating, you might think my life’s perfect, where she actually is just as normal as everyone else’s. Question what you see on the medias and remember that every single human has weaknesses and down moments; and it is perfectly fine to have those, and not willing to share them. One just has to power up, gather her emotions and remember that every single impediment, mistake or “failure”, is the greatest thing to build a brilliant future on.
And now that I have dropped that “problem of mine bombshell”, I shall tell you that things are much better today. Even though the last three days were pretty tough (today still being hard, as I got bad news while writing this to you…what a coincidence!), what really helps me in getting over all those overwhelming feelings are the following things. Always have one friend you can confess and talk to. Breathe deeply through the belly to calm your blood pressure, your nervous system and entire organism through oxygenation. Remember that your life is not defined by one simple moment, one feeling of anger, despair or deception. Remember that the word “failure” does not mean that you’ve failed but that you’ve build up for the next move, that you’re now ready to face the next challenge with a new, strong and bright awareness. Much love peeps!
Buddha Bowl w/ Sautéed Vegetables, Pea Puree & Caramelized Almonds
Portions: 2 – 3 servings (hungry bellies).
Preparation time: 30 minutes.
Cooking time: 35 minutes.
For the quinoa:
- 200g of uncooked white or tricolour quinoa, rinsed and drained
- 450ml of boiling water
- A pinch of salt
For the sweet and spicy almonds:
- 60g of whole almonds
- 1 tbsp of maple syrup
- ½ tsp of chilli pepper
- Sea salt & black pepper, to taste
For the pea puree:
- 500g of frozen peas
- 1 litre of boiling water
- 5 tbsp of olive oil
- Juice of one lemon
- 6 – 8 mint leaves (optional)
- Sea salt & black pepper, to taste
For the sautéed Kale & Courgetti:
- 1 tbsp of coconut or olive oil
- 1 onion, finely minced
- 1 clove of garlic, crushed
- 3 stems of Kale, leaves only & finely cut
- 1 courgette, spiralized (or simply cut in squares if you don’t have a spiralizer)
- A pinch of fresh or dried thyme
- A pinch of fresh or dried basil
- Sea salt & black pepper
For the dressing:
- 1 tbsp of tamari (gluten-free soy sauce)
- 2 tbsp of tahini
- 2 tbsp of olive oil
- 1 tbsp of balsamic vinegar or maple syrup
- 1 tbsp of water
(1) Start by cooking the quinoa. Bring the quinoa, water and salt to a boil, reduce to medium heat and let it cook for about 15 minutes or until all the water has been absorbed.
(2) Prepare the pea puree. Bring the water to a boil, parachute your peas in and cook for about 30 minutes or until soft. Drain them, add the olive oil, lemon juice, mint leaves (optional), salt and pepper and mix with a hand-blender or in a normal blender. You’re looking for a creamy smooth consistency.
(3) Preheat your oven to 150°C. Mix the almonds with the maple syrup, chilli, salt and pepper, spread on a tray lined with parchment paper and bake for 10 minutes or until golden-brown.
(4) While the peas are boiling away, heat the coconut oil and brown the onions and garlic for about 3 minutes. Then add the Kale, courgetti (or courgette pieces), herbs, salt, pepper and a small glass of water. Cook for 6 to 7 minutes. Turn the heat off when soft and tender.
(5) Mix all the dressing ingredients together in a small mixing bowl and set aside.
(6) Either serve the sautéed greens, quinoa and almonds mixed together, with the sauce and pea puree on the side or serve it all separately in big bowls, with the sauce drizzled on top. Enjoy!