Collection: Main Dishes

Homemade Flower Child Mother Earth Bowl

Ingredients

  • Ingredients:
  • 2 oz sweet potatoes, roasted
  • 2 ½ oz portobello mushroom, roasted
  • 4 oz arugula
  • 1 tbsp daikon sprouts
  • 1 tsp rice wine vinegar
  • ¼ avocado, sliced
  • 1 tsp hemp seeds
  • Super Grains Mix:
  • 2 oz cooked red quinoa
  • 2 oz cooked farro
  • 2 oz cooked barley
  • Broccoli Pesto:
  • 1 cup broccoli, blanched
  • 4 ½ tbsp black kale, blanched
  • 2 ¼ tbsp pistachios, roasted and salted
  • 1 ⅓ tbsp spinach
  • 1 tsp garlic
  • 1 tsp mint leaves
  • 1 ¼ tsp lemon zest
  • 1 tsp salt
  • ¼ tsp black pepper
  • ⅓ cup extra virgin olive oil
  • 2 tbsp water
  • Red Pepper Miso Marmalade:
  • ½ cup pickled peppadew peppers
  • 1 tsp garlic
  • 2 tsp ginger, peeled
  • 1 ⅓ tbsp miso paste
  • 1 ½ tbsp rice wine vinegar
  • 3 tsp tamari
  • 3 tbsp extra virgin olive oil
  • Cucumber Relish:
  • 1 cup cucumbers, seeds removed, cut into 1/4 inch chunks
  • 2 tbsp rice wine vinegar
  • 2 tsp sesame oil
  • 1 tsp toasted sesame seeds
  • ½ tsp mint leaves, minced
  • ¼ tsp salt
  • 2 oz sweet potatoes, roasted
  • 2 ½ oz portobello mushroom, roasted
  • 4 oz arugula
  • 1 tbsp daikon sprouts
  • 1 tsp rice wine vinegar
  • ¼ avocado, sliced
  • 1 tsp hemp seeds
  • 2 oz cooked red quinoa
  • 2 oz cooked farro
  • 2 oz cooked barley
  • 1 cup broccoli, blanched
  • 4 ½ tbsp black kale, blanched
  • 2 ¼ tbsp pistachios, roasted and salted
  • 1 ⅓ tbsp spinach
  • 1 tsp garlic
  • 1 tsp mint leaves
  • 1 ¼ tsp lemon zest
  • 1 tsp salt
  • ¼ tsp black pepper
  • ⅓ cup extra virgin olive oil
  • 2 tbsp water
  • ½ cup pickled peppadew peppers
  • 1 tsp garlic
  • 2 tsp ginger, peeled
  • 1 ⅓ tbsp miso paste
  • 1 ½ tbsp rice wine vinegar
  • 3 tsp tamari
  • 3 tbsp extra virgin olive oil
  • 1 cup cucumbers, seeds removed, cut into 1/4 inch chunks
  • 2 tbsp rice wine vinegar
  • 2 tsp sesame oil
  • 1 tsp toasted sesame seeds
  • ½ tsp mint leaves, minced
  • ¼ tsp salt

You Might Also Enjoy These Recipes:

Homemade Reduced-Salt Chicken Stock Makes approximately 2.5–3 litres Ingredients * 1.5–2 kg chicken bones/carcasses * chicken frames are perfect and inexpensive * wings, necks and backs are also excellent * 2 large carrots, roughly chopped * 2 celery stalks, roughly chopped * 2 brown onions, quartered * 4 garlic cloves, lightly crushed * 2 bay leaves * 6–8 whole black peppercorns * Small handful fresh parsley, including stalks * 2–3 sprigs fresh thyme, optional * Approximately 3.5–4 L cold water, or enough to just cover everything * No added salt I actually recommend making it without salt altogether. Then when you use 1 cup in a recipe, you control the salt in that particular dish. It essentially becomes your own no-added-salt chicken stock. Method 1. Optional, but excellent for flavour: place the chicken bones on a roasting tray and roast at 200°C fan-forced for 30–40 minutes, until lightly golden. You don’t need them deeply browned. 2. Transfer the bones to a large stockpot. Add the carrot, celery, onion, garlic, bay leaves, peppercorns, parsley and thyme. 3. Pour over enough cold water to just cover everything. You don’t want excessive water because you’re aiming for a flavourful stock rather than a watery broth. 4. Slowly bring it just to a simmer. 5. Once simmering, turn the heat right down. You want the occasional gentle bubble — not a rolling boil. 6. Simmer uncovered for around 3–4 hours. Occasionally skim away any foam/fat that rises to the surface. Add a little hot water if necessary to keep the bones mostly submerged. 7. Strain everything through a fine sieve. Don’t press or mash the vegetables through; just allow the liquid to drain. 8. Return the strained stock to the clean saucepan and simmer uncovered for another 20–40 minutes, if needed, until you’ve got roughly 2.5–3 litres and the flavour is pleasantly concentrated. 9. Cool promptly, then refrigerate. Once completely cold, you’ll probably see a layer of chicken fat set on top. Lift this off for an especially low-fat stock.
alexskeen1
 
Homemade Biscuits
Lobster Mama
 
How to Make Perfect Homemade Crepes
Cloud Bites
 
Picanha just became my favorite cut for homemade pastrami.
Mfrangel68
 

Your Complete Recipe Organizer And Meal Planner

Discover the ultimate tool for managing your recipes, meal plans, and shopping lists

Please Sign In First

Sign In Create Account
× ×

Please Sign In First

Sign In Create Account
× ×

Create Book

×

Please Sign In First

Sign In Create Account
×

Please Sign In First

Sign In Create Account
× ×

Please Sign In First

Sign In Create Account
× ×