Gratitude bowls make the perfect meal and are a great way to consume nutritious wholesome food.
We decided to change the recipe into a side dish for our sunday BBQ and serve on a platter.
Whilst preparing all the ingredients I couldn't help but spend some time feeling grateful. Not only for what we have, but for our health and how important the role of nutrition plays in our lives. As I age I've realised that good food is like medicine and we need to feed our bodies well in order to live long and fruitful lives. The most important lesson is teaching my children the importance of good nutrition and how fruits and vegetables help them grow strong and make them clever :) I want my kids to have a good relationship with food and make the best choices when eating it. Don't get me wrong, treats are very welcome in our home, but I would like to instil this knowledge in them so they can make their own wise choices.
Gratitude bowls are the perfect summer lunch or dinner-It's far too hot to cook warm dishes and you can use any ingredients left in your fridge. Perfect shared amongst friends.
- 1 bunch of asparagus, steamed
- 8 mushrooms, slice & sauté in olive oil, garlic & thyme
- 2 heads romaine lettuce or rocket
- 1 Cup lentils, cooked
- 1,5 C Quinoa, cooked
- 1 bay leaf (optional)
- 2 Tbsp seeds
- 8 small radishes, sliced (we kept them whole as they were small)
- 1 avocado, sliced
- olive oil
- coconut oil
- croutons (purchased or home made)
- sea salt & pepper
* Above I have mentioned how to prepare the ingredients beforehand as to save time. It is best to have all ingredients at room temperature before assembling.
Honey Mustard dressing:
- 1/2 C olive oil
- 1,5 Tbsp dijon mustard
- 1 Tbsp raw honey
- 1 Tbsp apple cider vinegar/lemon juice
- sea salt, to taste
I like to add all ingredients to the nutribullet & blitz for 15 seconds, otherwise a light whisk does the job.
Method: This is where you can be creative
We started by adding the lentil & quinoa and then placing the lettuce on top followed by the radishes, sliced avocado & sautéed mushrooms.
We kept the steamed asparagus as a focal feature on one side of the platter and then scattered the croutons with a sprinkling of the seeds followed by the dressing and sea salt.