Designing Nourish Bowls with Happy Go Lucy
There’s a serious misconception around healthy eating – that it is somehow bland, boring, time-consuming and tasteless. This misconception was the perfect catalyst for my decision to create ‘Designing Nourish Bowls’ – an all-encompassing e-guide to inspire and demonstrate that eating well is a long way from boring or complicated.
Understandably, my journey with food has had its ups and downs. I think I share this roller coaster ride with many others, especially those who tend to use food as a psychological comfort, or those working towards a fitness or physique goal. In my case, I experienced both ends of the spectrum - from micro-analysing everything I ate when competing in collegiate track and field in Canada (to ensure I felt light on my feet when running), to working like crazy in advertising and using food as a release for my stress.
After years of learning, I feel confident that I’ve unlocked a way to eat nutritiously without the fuss. I also believe that food is more than just fuel, it’s an outlet for creative expression, a biohacking opportunity, and something that connects us all. It is also fun. I’m excited to share the recipe for one of the Nourish bowls from my new e-book so you can nourish your body from the inside out!
- 1 large Kumara
- 2 tbsp Olive Oil
- 1 ½ tsp Cinnamon
- Himalayan Pink Salt
- Heat oven to 180 degree celsius and line a tray with baking paper
- Chop kumara length wise into strips approximately 2cm thick
- Drizzle olive oil to coat each chip
- Sprinkle cinnamon and lightly grind salad & pepper over the chips and using your hands, massage oil and spices into the chips
- Place kumara in oven and toss chips after 10-12 minutes to ensure they cook on both sides
- Once kumara begins to brown, take out of oven and let cool slightly before serving upright in a nourish bowl with some homemade mayo
Kale & Spinach Chips:
- Olive Oil (to coat)
- 150g / 2 Handfuls Spinach & Kale Mix
- 2 tsp Spiced Dukkah
- Himalayan Pink Salt
- Heat oven to 170-180 degree celsius (depending on oven strength)
- Line a baking tray and spread out spinach and kale mix evening (ensuring they don’t overlap too much, or they will wilt instead of crips)
- Coat spinach and kale with olive oil, and sprinkle with spiced dukkah
- Using hands, massage in above ingredients so olive oil and spiced dukkah cover the entire mix
- Pop in oven (when hot) and watch continuously
- At around 4 mins or when chips start to look crispy, toss them around on the tray and place back in oven so they become crispy on both sides
- Once you notice some kale and spinach begin to brown and shrink, take out of oven, toss the mix and let cool Note that it is normal for some parts to be less crunchy than others
- 1 large Egg
- 1 ½ tbsp Dijon Mustard
- 1 tbsp Red Wine Vinegar
- ½ tsp Himalayan Pink Salt
- ½ cup Avocado Cooking Oil (more neutral in taste than regular avocado oil) or Refined Olive Oil
- 1 wedge Lemon
- In a blender or food processor add egg, dijon mustard, red wine vinegar, salt and lemon juice
- Blend on the lowest setting allowing the ingredients to slowly come together (blending fast will create a soup!)
- Slowly begin to pour in the avocado oil. Doing this slowly is very important otherwise the texture will become too liquidy
- Once well-mixed, and all avocado cooking oil has been added, pour into a ramekin and let it sit in the fridge for 20-25 minute before serving. This step will ensure it has more of a traditional mayonnaise consistency.
- Serve inside or next to a nourish bowl creation and enjoy with kumara chips, kale & spinach chips, vegetables or your selection of protein
To read Lucy’s e-guide, with more delicious recipes & inspiration to take your cooking to the next level, head to the Happy Go Lucy site.