I love a bowl of good food – sometimes called an abundance bowl or bountiful bowl, or what I like to call a balance bowl. Filled with natural goodness, for a nicely balanced lifestyle!!
I try to make everything as seasonal as possible, but there are a few staples I will always have in the fridge.
My seasonal produce – I got the avocado at the local Farmer’s Market, the cherry tomatoes are from my garden and basil and garlic to make the pesto are from my garden.
I always have mushrooms in the fridge, because they’re delicious and filled with the iron that I need. Cooked kibble is always in the fridge, the same as my trusty iron-filled baby spinach. Sweet potato and pumpkin are always in the fridge because I’ve got kids – I have heard a rumour that this may make them turn orange (we’ll see). My kids love sweet potato “chips”, and they are super sweet. I find myself eating them as soon as they come out of the oven and then I need to make more for the little people. Just chop the sweet potato finely, sprinkle some olive oil and in the oven for 10 minutes.
Then just grab whatever else you can get your hands on and start building it up – “build it up, build it up, build it higher…” – yes, we are big fans of Play School in this household, and I do break out into occasional song.
A dressing isn’t really needed, so long as you use “creamy” sorts of foods, like avocado or feta. The mushrooms were cooked in oil, so I drizzled that on top and dollop on some homemade pesto (love the stuff!).
My husband can be a big eater at times, so I might add some poached chicken for him. But with the sweet potato and the kibble, the chicken makes it far too big for me. It keeps me going for ages, and when I’m eating it, I feel light and fresh – like I’ve just eating a big bowl of summer!
Seasonal Balance Bowl
Makes 2 bowls
1/4 cup kibble, cooked (4 minutes in boiling water).
10 sweet potato chips
Small handful of baby spinach
Small handful of cherry tomatoes, halved
3 mushrooms, sliced and sautéed in olive oil, salt and pepper
cube of feta
1/4 avocado sliced
1 tsp pesto
sprinkle of pumpkin kernels
- Layer each item in a bowl.
- Mix with a fork – eat.