Autumn Nourish Bowl - Occasionally Eggs (2024)

Metric – American

Turmeric Rice

• 2 teaspoons coconut oil
• 1 small yellow onion chopped (60 grams)
• 2 cloves garlic minced
• 1 thumb ginger minced
• ½ teaspoon sea salt
• ½ teaspoon turmeric
• ½ teaspoon pepper
• 160 grams short grain brown rice soaked if possible
• 2 cups water or vegetable stock*

Roasted Butternut Squash

• ½ medium 750 grams butternut squash, peeled and cut into 3cm squares
• 2 teaspoons olive oil
• ½ teaspoon sea salt
• ½ teaspoon cinnamon
• ½ teaspoon pepper

Mustard Cabbage Slaw

• ½ napa cabbage 400 grams
• 3 tablespoons apple cider vinegar
• 3 tablespoons olive or walnut oil
• 1 teaspoon dijon mustard**
• ½ teaspoon honey or maple syrup
• ¼ teaspoon sea salt
• ¼ teaspoon pepper

Spicy Black Beans

• 1 teaspoon coconut oil
• 170 grams cooked black beans
• ¼ teaspoon cumin
• ¼ teaspoon cayenne pepper
• ¼ teaspoon paprika
• Salt and pepper to taste

Turmeric Rice

• Heat a saucepan over medium high heat. Add the coconut oil, then the onion, and sauté for about 3 minutes, or until softened. Add the garlic and ginger and cook for another 30 seconds, then stir in the salt, turmeric, and pepper. Add the rice and cook, stirring, for a minute. Pour the water into the pot and increase the heat to high. Bring to a boil, then reduce the heat to simmer for about 40 minutes, or until all the liquid has been absorbed.

  2 teaspoons coconut oil, 1 small yellow onion, 2 cloves garlic, 1 thumb ginger, 1/2 teaspoon sea salt, 1/2 teaspoon turmeric, 1/2 teaspoon pepper, 160 grams short grain brown rice, 2 cups water or vegetable stock*

Butternut Squash

• Heat the oven to 180°C (350°F). Place the squash on a large, rimmed baking sheet and add the oil and spices. Use your hands to mix until the squash is coated, then bake for 30-35 minutes, or until soft and golden.

  1/2 medium, 2 teaspoons olive oil, 1/2 teaspoon sea salt, 1/2 teaspoon cinnamon, 1/2 teaspoon pepper

Mustard Cabbage Slaw

• Core and slice the cabbage as thinly as possible. If you have a mandolin, you can use it, or a very sharp knife. Place the sliced cabbage into a medium bowl, and add the vinegar, oil, mustard, honey, salt, and pepper. Use your hands to massage the cabbage until it’s coated in the dressing, and let it sit for at least 10 minutes before serving. Leftovers will only keep for a day.

  1/2 napa cabbage, 3 tablespoons apple cider vinegar, 3 tablespoons olive or walnut oil, 1 teaspoon dijon mustard**, 1/2 teaspoon honey or maple syrup, 1/4 teaspoon sea salt, 1/4 teaspoon pepper

Spicy Black Beans

• Heat a frying pan over medium heat with the oil. Add the beans and spices, and cook, stirring, for about two minutes to heat the beans and coat them with the spices. Adjust the amount of cayenne pepper to suit your tastes.

  1 teaspoon coconut oil, 170 grams cooked black beans, 1/4 teaspoon cumin, 1/4 teaspoon cayenne pepper, 1/4 teaspoon paprika, Salt and pepper to taste

• To assemble, halve each element and place into bowls. Top with pomegranate seeds and serve immediately.