Nourish Bowl

A quick, easy, amazing dinner for those ‘can’t be bothered’ evenings!

I’m not really sure where I first heard about Nourish bowls but I have loved them regularly this year. They are so versatile, you can literally put anything in there. I have been experimenting with them for a few months and I haven’t had a bad one yet. My husband is blown away every time, which is always nice! The ingredients I have chosen for this one are just the usual go to’s but you can add anything you like. I try and make this our veggie meal during the week but I sometimes add home made pate or fish. Enjoy xo

Ingredients

  1. Brocolli
    • 1 Tbsp sumac
    • 1/2 head of brocolli
    • 1 Tbsp olive oil/coconut oil melted
  2. Kale chips
    • 1/2 Tbsp olive oil
    • Salt and pepper
  3. Guacamole
    • 1 avocado
    • 1 tsp garam marsala
    • salt to taste
    • juice of half a small lemon
  4. Caramelised onions
    • 500g onions chopped
    • 2 Tbsp Rapadura
    • 2 Tbsp Balsamic vinegar
    • 1 Tbsp coconut oil
    • salt
    • (there will be left overs)
  5. Sweet potato
    • 1/2 large sweet potato
    • 1 Tbsp olive oil
    • 2 tsp cinnamon
    • salt
  6. Silverbeet
    • 1 tsp cumin
    • 1 tsp paprika
    • salt and pepper
  7. Mushrooms
    • 1 tsp garlic powder
    • 3 button mushrooms chopped

Method

  1. Preheat oven to 180 degrees, or 160 degrees fan-forced
  2. Caramalised onion: I use the thermo-chef (the poor man’s thermomix)
    • Place all ingredients in the bowl
    • speed 1 (or reverse), Varoma, 10 minutes, measuring cup (MC) on.
    • When finished scrape down sides, repeat with the MC off for 10 minutes
  3. Meanwhile, chop all vegetables
    • Chop sweet potato into small chunks, cover with cinnamon/oil/salt, 45 minutes in oven.
    • Place mushrooms and broccoli in the oven for about 25 minutes (choose your crunch)
    • Massage the oil into the kale, place in oven for about 20 minutes or until super crunchy.
  4. Place thinly sliced silver beet and ingredients in a fry pain on medium heat and saute until tender.
  5. Place all guacamole ingredients in the mixer and whizz up.
  6. Plate up.
    • All ingredients are placed in a bowl and eaten all together.
  7. This is so easy and so yummy, please give it a go! Enjoy xo

Slow cooked beef

A winter warming dinner that you can prepare at breakfast!

I have developed a new found love of the slow cooker. It uses very little electricity and you can set it up in the morning so you have a beautiful slow-cooked meal to come home to after work.

This recipe has become a regular in my household and it has even passed the test for the father-in-law (who is very skeptical of the way we eat!). The meat is interchangeable and you can add whatever veggies you like. This is the beauty of the recipe, it can be changed depending on what you have in the fridge and depending on seasonal produce.

Ingredients

500g of beef brisket/silverside/cheeks

1 carrot peeled and chopped

1 zucchini chopped

1 large stick of celery

1 diced onion

3-4 chopped roma tomatoes

1 cup of beef broth or water

1 Tbsp salt

2 Tbsp of Tamari

3 Tbsp rice malt syrup or raw honey

2 Tbsp apple cider vinegar

1/2 Tbsp cinnamon

Method 

  1. Add all ingredients to the slow cooker and stir to combine
  2. Cook for 10-12 hours on low
  3. 30 minutes before the meal is ready take 2 forks and gently pull the meat apart and let it marinate in the sauce.
  4. Serve with pumpkin, carrot and sweet potato mash and some greens.
  5. Enjoy xo