With everyone chattering of hints of spring, its hard not to jump on board. From Food52 and the Martha Stewart test kitchen to Calgary food publications and Instagrammers across the world, it seem like everyone is getting inspired by spring. Sometimes it’s hard to see it in Calgary, but the snow is starting to melt and we are finally getting temperatures above 0C! Hallelujah! Now I don’t mean to jinx the good weather we are having here, because everyone knows there will be a few more snowfalls before summer, but I can’t help but be grateful for the little break we are having. When I think of food in the spring I think bright, vibrant, vegetables and a time for renewal and rejuvenation – which led me to this “Vitality Bowl”.
I basically took every green vegetable in my fridge and turned it into one over-flowing, yummy bowl-of-goodness. If you don’t have all the vegetables I list in the recipe, that’s ok! Use what you have and turn it into your own Vitality Bowl. I love Asian-inspired dishes and the combo of oranges, sesame, ginger and soy went perfectly with all the flavors and textures here. The dressing is so versatile you can use it on any salad, in a stir-fry, in a wrap, over fish or baked with tofu – the possibilities are endless. The refreshing mint and crunchy cashews are perfect additions as well, so try and get your hands on these if you don’t already have them in your fridge. I also hid a bit of quinoa under all the greens for a dose of protein. Quinoa is technically a seed, however it is considered a “complete protein” because it contains all the essential amino acids our body needs to produce protein-based structures. If you haven’t already tried quinoa, it’s a must!
Vitality means “the power to live or grow” which couldn’t be more fitting for all these lovely vegetables. Fresh green vegetables are a great way to cleanse and purify the body, especially the liver. Green veggies are also extremely high in antioxidants as well as vitamins and minerals not easily found in other foods. Without these specific vitamins and minerals our body can not properly produce energy, balance hormones, nor build our immunity, to name a few. Green, leafy vegetables are probably the most nutrient rich out of all vegetables, containing a high amount of calcium, magnesium, iron, and potassium; think “the greener the better”.
The abundance of greens and cabbage are just in time for St. Patrick’s day as well: eat some greens, kiss a leprechaun and give your body some green love!
- ½ cup + 2 Tablespoons fresh orange juice (approximately 1 ½ oranges)
- 4 Tablespoons sesame oil
- 2 Tablespoons soy sauce
- 1 teaspoon fresh grated or minced fine ginger
- 1 teaspoon tahini
- ½ teaspoon lemon juice
- ¼ teaspoon minced garlic
- 1/8 teaspoon orange zest
- pinch of salt
- 2 pinches of red pepper flakes
- 1 ½ Tablespoons of sesame seeds
- ½ cup dry quinoa, rinsed thoroughly in a sieve
- 1 cup pure filtered water
- large pinch of salt
- 2 baby bok choy
- 1/3 of a small zucchini, sliced and cut in half
- 4 broccoli florets
- ¼ of a small napa cabbage head, sliced thin
- 3-4 leaves of kale, removed from the stem, and sliced thin
- ½ of a small carrot, grated
- ½ cup purple cabbage, sliced thin
- 1 green onion, green part sliced thin
- sesame seeds, to garnish
- chopped cashews, to garnish
- mint leaves, chiffonade, to garnish
- Prepare the dressing: In a jar with a tight fitting lid or preferably a food processor, combine all the dressing ingredients, except red pepper flakes and sesame seeds, and pulse in the food processor or shake vigorously in the jar. Add red pepper flakes and sesame seeds. Set aside.
- Prepare the quinoa: In a small saucepan, combine water and salt and bring to a boil. Add quinoa, cover and simmer on low for 15 minutes (or based on package instructions). Leave lid on, remove from heat, and let it sit for 5 minutes. Fluff with a fork. Check and ensure all the water has been absorbed before taking it off the heat. If you have far too much water but the quinoa is cooked through, drain a bit of the water, put it back on the stove with the lid on and let it sit for 5 minutes.
- Prepare the veggies: Steam the bok choy, zucchini, and broccoli in a steamer or in a covered saucepan with 1-inch of water. After 1-2 minutes, add the kale and napa cabbage and steam for another 30 seconds. Remove from the water and set aside.
- Assemble the vitality bowl: portion out the quinoa into 2 bowls (you may not need all the quinoa) and drizzle with a bit of dressing. Add the steamed veggies and drizzle with a bit more dressing. Top with the carrot, cabbage, green onions, sesame seeds, cashews and mint.
Naomi - Another great post. I will be making this for lunch tomorrow. Thanks for the inspiration!
Love & Garnish - Your very welcome!
Kristi - Your pictures are amazing! I am inspired to get a new camera and improve mine. Happy to meet a fellow blogger tonight – best of luck with it!
Kristi
Love & Garnish - Thanks so much! Its taken me a while to get here but its definitely a process! Great to meet you as well!