I have been very busy with cooking demos, courses, and getting Jennifer Parsley Nutritional Healing established. I am proud of my accomplishments so far.
At certain points, it was starting to feel like I was always in the kitchen - testing recipes, preparing for classes, doing healthy plant based cooking demonstrations. AND keeping food on the table at home. I am lucky my husband Simon is a great sous chef and very helpful in the kitchen.
Lately I have been focusing on using up our CSA veggies from our local farmer every week. I started by choosing recipes to go with each vegetable. Lately, in an effort to simplify life around her a little, I just make a 'bowl'. A simple way to get lots of healthy veggies and starches into our bodies with minimal prep time in the kitchen.
Elements of a Bowl:
---> A Starch or 2 (brown rice, hulled barley, potatoes, beans, lentils, or quinoa are favorites of ours)
---> Veggies (raw or cooked, any combo you have on hand, the more the better)
---> A Sauce (no oil, plant based, there are tons of wonderful recipes out there, start with sites like protectivediet.com, happyherbivore.com and drmcdougall.com)
That's it, throw everything into a bowl and enjoy a hearty and filling meal. Mix & match grains and beans, use a bean dip or hummus for your sauce, whatever inspires you. Don't skimp on the starch, you need it for satiety. There are thousands of possibilities. I use this idea often, especially when I am trying to stay out of the kitchen. It is a great way to use up leftover 'bits & bobs' as the Brits say.
Today's lunch bowl, pictured here, featured cooked hulled barley, pan fried zucchini dry fried with just salt & pepper, leftover chopped fresh parsley, and some leftover creamy potato & kale soup for my sauce. I also added a bit of Frank's Red Hot Sauce for an extra kick. It was so filling, I had 3/4 for lunch and the remainder in the afternoon for a snack.
Give it a try and tell me some of your favorite bowl combinations.