Wholesome Bowls – Bowl food? Wholesome bowls? The very description doesn’t really do justice to the simple concept and convenience of putting a fabulous selection of one-dish recipes into a cookbook. It will inspire you: It’s packed with one-dish recipes that use only fresh, whole foods to build a bowl of flavour, comfort and nourishment. The recipes are designed to fit your lifestyle and allow you to fall in love again with cooking.
Wholesome Bowls is written by Melissa Delport, an international award-winning author, integrative holistic health coach, private chef, and wellness retreat facilitator. She found fame after entering MasterChef in South Africa. After years of being a fad dieter, Melissa discovered the path to health and well-being. Learning to release fear around mealtimes, coupled with her knowledge of food, mindfulness practice and a desire to share this way of eating, the concept of Wholesome Bowls was born.
It’s a great book and has recipes such as Turkish Eggs with Spicy Sesame Drizzle for brunch, a gooey Balsamic Fig and Goats Cheese Bowl for lunch, a warming Pearl Barley Mushroom Risotto or a vibrant Chicken Fajita Bowl for dinner. For something sweet, there’s Vegan Sweet Potato and Chilli Brownie Bowl or Spiced Hummingbird Cake with Cashew Cream Cheese Frosting. Wholesome Bowls is published by Nourish Books at £20, hardback.
Here are a couple of recipes to inspire you:
Fig and Goat’s Cheese Salad (vegetarian) – serves 4.
“The fig really shines as the hero of this dish and is a prime example of how fruit can fit perfectly into a savoury dish. “
2 red onions quartered
2–3 teaspoons fresh thyme leaves 2 teaspoons coconut oil
Salt and pepper
3 tablespoons olive oil 2 tablespoons balsamic vinegar
1 teaspoon ground cinnamon
10 ripe fresh figs, washed and quartered
2 handfuls rocket
50g (13/4oz) goat’s cheese, crumbled.
80g (23/4oz) hazelnuts, crushed.
Preheat the oven to 180°C/350°F/Gas 4.
Mix the onions, thyme, coconut oil, salt and pepper together in a roasting pan until the onions are well coated. Roast for 25 minutes or until soft and some of the edges have started to char.
In a mixing bowl, mix the olive oil, balsamic vinegar, and cinnamon together well. Add the figs to the bowl and coat with the mixture. Use a large bowl to assemble the salad. Layer the salad, starting with the rocket, then the red onions, figs and finally the goat’s cheese. Top with crushed hazelnuts and serve.
Health Fact
Figs are nature’s detoxifier and goat’s cheese is a great alternative to cow’s milk cheese. See how you feel after you eat a certain type of food and pay attention to what works best for your body.
Kale and Grape Quinoa Salad (vegan) serves 6
“I love this recipe because there is such a contrast of flavours, from the bitterness of the kale to the sweetness of the grapes. If you couple kale with the right flavours, then you will discover just how great its taste and texture is.”
Salad
250g (9oz) chickpeas/ garbanzo beans, cooked
2 teaspoons coconut oil salt1/2 teaspoon cayenne pepper
1/2 bunch kale, stalks removed and leaves torn
2 tablespoons olive oil
400g (14oz) seedless red grapes, washed and halved
1/2 small red onion, finely chopped
45g (13/4oz/1/2 cup) finely chopped red cabbage
65g (21⁄4oz/1/2 cup) walnuts
2 tablespoons sunflower seeds.
185g (61⁄4oz/1 cup) quinoa, cooked as per the packet instructions.
Dressing
Juice of 1 lemon
2 tablespoons olive oil
2 teaspoons Dijon mustard
1 tablespoon honey
2 cloves garlic, minced.
salt and pepper
Preheat the oven to 180°C/350°F/Gas 4.
Arrange the chickpeas/garbanzo beans on a baking sheet, add the coconut oil, a good pinch of salt and a light dusting of cayenne pepper. Roast for 25–30 minutes, giving them a toss at the halfway point. You want the chickpeas to be crunchy but not little rocks.
Put the kale into a large salad bowl. Drizzle with olive oil and gently massage the leaves until they wilt.
Add the grapes, onion, cabbage, walnuts, and sunflower seeds and toss together.
Mix all the dressing ingredients together in a small bowl and add to the salad bowl, along with the quinoa. Toss together.
Top with the roasted chickpeas just before serving. If you add them to the salad too soon they’ll lose their crunch.
Health Fact
Kale is very high in vitamins C and A, and iron, which gives your immune system the ammo it needs to keep you healthy.
The Seasoned Gastronome