My heart jumped a little when the gorgeous Claire of Vidya Living asked me to contribute to her ”Seasonal Recipe Share”. I chose a veggie-rich, nourishing and comforting winter bowl. A healthy winter recipe right after holiday season should be two things: nourishing and seasonal. I am head over heels in love with each seasons abundance. Winter vegetables like sweet potato, brussel sprouts, cabbage and kale are all very appealing. It brings some colour to our plates and vibrant energy into our bodies. Just look at that sexy pink pickled cabbage! Read more about the recipe on Claires space here.
When I started to turn my life around & devote to a healthy lifestyle 6 years ago, I decided to let plants be my medicine. I tried varieties of eating styles, limited myself very tight which led to stressing and obsessing over certain foods, rules and weight. Then I cut all my self-imposed guidelines over a year ago and began to still see food as my medicine but with the intention to listen to my body. Nourishing my mind, body & soul equaly. To be mindful and give them what they need. Without any restrictions or dietary rules to follow. A shift happened naturally, I am content and happy when I am preparing healthy and vibrant food with the extra special ingredient: love.
Now I am in the lucky position that my body craves bowls filled with sexy veggies and other goods of mother earth. Nature knows, our bodies know and when you let it, your mind knows too. Seasonal food gives us exactly what we need.
1 medium sweet potato
1 fennel bulb
1 cup brussel sprouts
2 cups kale, chopped
2 tbsp pickled red cabbage (recipe below)
3 tbsp tahini miso sauce (recipe below)
1 tbsp dukkah (recipe here)
Preheat your oven to 390 F / 200 c.
Wash veggies, cut the sweet potato in half moons, remove the stem parts of fennel and brussel sprouts and chop them in bite sized pieces. Spread veggies onto a baking tray with high frames. Add some coconut oil. Roast them for 35 minutes, stir every now and then.
PICKLED RED CABBAGE
Prepare at least one night prior
1/2 head of red cabbage
1 tsp sea salt
1 tsp maple syrup
1 tbsp apple cider vinegar
Remove the two outer leaves of the cabbage. Cut it in half. Remove the stem, then take a sharp knife or a mandolin slicer to cut narrow pieces. Prepare a large clean glas jar, put the cabbage into it, alongside the salt, syrup and vinegar. Add water to cover. Close the jar and place in the refrigerator over night.
TAHINI MISO SAUCE
1/2 cup raw tahini
2 tbsp white miso
1 tsp umeboshi paste (optional)
1 tsp apple cider vinegar
1 tbsp water
1 tsp honey
fresh cracked black pepper
Combine al ingredients in a small bowl. Stir to combine well.
Take a wide bowl, spread the kale on the bottom. Massage the kale with clean hands for a minute. Add roasted sweet potato halves, brussel sprouts and fennel. Some of the pickled red cabbage and 1/4 of avocado. Add the sauce and sprinkle with your desired amount of dukkah. Enjoy!