(Re)treat yourself with this Buddha Bowl Bar Spread!

Last weekend my favourite place that I have run the self-care one day retreats certainly didn't disappoint! From yoga, to mindfulness, dessert demonstrations and learning how to just 'be' when you don't have kids to run after - what silence sounds like in consecutive minutes...heck, what your sentences even sound like with you don't have to interject with a reprimand or simple 'yes, darling?'.  So good.

Yes, the conversations were juicy, unfurling and nourishing for the soul - with a good amount of belly laughing and banter too! 

Here is the menu from the weekend - ball park - I love that I can just create to my heart's content so there were no recipes, just a stack of love. Makes it feel like anything but work.

For breakfast?

First up we had combinations of berry chia jam, chia pudding and the diy granola - layered up in different ways depending on the day, and scattered with flowers - because blooms make things better, don't you agree?

Snack time?

The savoury tartlet base was made from

  • 2 cups of almonds, blitzed for 4 minutes
  •  Add 1/4 cup chia, 1/2 tsp cumin, 1/2 cinnamon and pinch of salt and pepper and blitz for further 2 minutes.  
  • Add 1/3 cup water and allow to combine.  
  • Sit for 5 minutes and add water 1Tbs at a time until you have a firm dough - similar to when you are making bliss balls.

 Roll into balls, and flatten into discs to make your little raw pizzettas!  I layered this with my tomato relish, rocket pesto and fresh tomatoes, with olives, and basil.

Now for the Buddha Bowl Spread?

My massaged kale salad was mixed with spiced buckwheat - you can find out how I cook my buckwheat here.  To that buckwheat mix I added 1/4 cup coconut oil, 1/2 tsp turmeric, 1/2 tsp dried ginger, 1/2 tsp cumin, 1/2 tsp salt.

The red cabbage salad: was shredded, and massaged with 1/3 cup balsamic, 1/4 tsp salt, 1 cup flat leaf parsley chopped and 1 cup of activated almonds - regular toasted almonds will more than suffice!

The cauliflower rice: was made by blitzing the cauliflower florets from 1 head of cauliflow (including stems)  3-4 times to get a fine consistency - keep your eye on it as it will puree and then you will be making fritters and soup (if this does happen just email me and I will help!!).  To this I added 1 cup of Loving Earth flaked coconut, 1 cup of goji berries,1/2 cup sunflower seeds and the  juice of 1 tangello, 1/4 cup apple cider vinegar and salt and pepper.  I finely sliced radish, chopped from shallots and mint and scattered before serving!  

Fresh Green Leaves: When it came to the fresh rocket with pumpkin seed oil many of your loved the oil - I love Pressed Purity oils, their integrity and quality precedes them!  So simple, but with the pepperiness of the rocket it really worked!!  

Tomato Salad: I diced 500g of tomatoes, with 1 red cap and 1 yellow cap, along with the seeds of one pomegranate and then 1 shred one bunch of mint, coriander or basil through it.  Season to taste and you are good to go.  I love this with leftover brown rice, or as a salsa on top of breakfast eggs or fish.  Enjoy!

The pork - that pork - you guys loved it and here it is - 1kg forequarter chops - place in oven proof dish with 1Tbs each of paprika, cinnamon, turmeric and cumin. 1/2 cup balsamic. 1 400g tin diced toms and 1 cup of water. Cook covered on 150 for 2 hours, and then 90 mins uncovered at 180. Remove bones and combine juices with pork.  Season and devour.

I used the wakame gomasio, cashew cheese, relish and my nut-free dukkah as yummy things to sprinkle on your bowl - and some soaked arame seaweed too - along with a platter of avocado halves with lime wedges and nigella seeds.  If you are wanting fermented vegetables I love the Peace Love + Vegetable brand - though there are many artisan products on the market!

If there is something that I have missed, please let me know and I will be sure to update this page for you to refer back to!  

Much love and many thanks for making the weekend simply like no other.

Asja xx
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RECIPESAsja Svilans