Happy merry belated everything! Scott and I went to our parents homes in Phoenix for a whirlwind two days for Christmas, which was so special, but goodness does if feel good to have the (sweet) holidays behind us and be embarking into this new year. We celebrated our own Christmas with just the two of us on a separate day, where he gave me this gift and I cried (I’m a big time cryer when it comes to receiving gifts, I can’t help myself, people are just too kind). And then I gave myself the week off through New Years, with a small bit of work here or there, and it was just what the Jessie-doctor ordered. I spent time organizing and cleaning our home and kitchen. Stared into the pantry and fridge, thinking about what I felt was missing and wished to create – rather than what I had to create. It was freeing, and necessary.
I thought about this bowl often, which I had created the week prior for Urban Outfitters, and you can now view on their blog here. What shocked me the most about this bowl were the colors. It’s incredible the hues you find at the famers markets even in winter. I know we have a bit of a special situation here in southern California. There are still organic and locally grown bell peppers, zucchini, and strawberries sitting next to piles of potatoes, squash, beets, and Brussel sprouts every weekend when I walk the rows of white tents. However, I try to stick to only what is in peak season when I make my produce purchases, knowing well that these items will be what taste the best. Plus there is something to be said for waiting. A watermelon isn’t as wonderful until you have pained the heat of summer to await it’s juicy arrival in late July and August. And so it goes for the earthy beets and punch-y pomegranate seeds added to this bowl today.
I wanted to take a moment and encourage you during this time where lofty goals and soon-to-be unkept resolutions are made. While I am a dreamer at the very least, and absolutely believe in setting forth to achieve solid life goals, there is something to be said about this time of year and our health. The most incredible piece of healthcare technology on the planet is your body. Loving and caring for it intentionally with wholesome ingredients will equip it to detoxify daily. A three week cleanse followed by eleven months of a rollercoaster of ups and downs is no good. Live the lifestyle your body calls for every day, feed it real food, and enjoy life. I try not to preach my beliefs here often, and subsidize with life lessons and stories instead. But I couldn’t help but feel for so many who will experience these heaps of pressure followed by let downs over the next few months, and wanted to give an encouraging few words from me to you. Goodness knows I’ve needed to hear these in the past as well. Happy 2017 folks, lets make it a freakin’ awesome one.
A HIPPIE WINTER BOWL + TANGY CASHEW SAUCE
Makes 4 servings.
building the bowl
1 cup quinoa, dry
2 cups water
pinch of salt
1 bunch of kale
1 – 15ounce package of extra firm tofu
salt & pepper
olive oil for cooking
fresh broccoli sprouts
1 cup raw cashews, soaked in water overnight
1 cup fresh water
2 cloves garlic
1 teaspoon mellow white miso
zest of a small orange
juice from one small lemon
1 teaspoon apple cider vinegar
1 teaspoon tamari
1/4 teaspoon raw honey
sea salt to taste
Make the cashew sauce: combine all of the listed ingredients in a high speed blender and puree until smooth. Using the tamper as needed to help the sauce along. Add more water to thin if necessary, and salt according to taste. Transfer to an airtight jar and set aside, storing any leftover sauce in the fridge and using within one week.
Begin by cooking the quinoa. Rinse the quinoa in a fine mesh colander until the water runs clear. Add to a medium pot on the stove with the 2 cups of water. Bring to a boil, reduce to a simmer, cover with a lid, and let cook until all of the water is absorbed (12 to 15 minutes). When finished cooking, remove the pot from the heat and leave covered. Set aside to steam for another 10 minutes before fluffing with a fork.
While the quinoa is cooking, wash and trim the beets and add them to a pot on the stove. Add enough water to cover them fully. Bring to a boil, cover, and reduce heat a bit to a low boil. Cook until soft (20 to 25 minutes). Remove from the water and let cool on a plate before slicing.
Heat a cast iron skillet on the stove to medium heat with a few tablespoons on olive oil. Drain the extra firm tofu, and press gently between two paper towels to drain of excess water. Slice into 16 cubes, and sprinkle with sea salt and black pepper. Place the cubes seasoned-side down in the skillet. Sprinkle the bare sides of tofu with additional salt and pepper. Cook for a few minutes on each side until browned. Set aside on a towel lined plate to drain of excess oil.
While the above three are cooking, rinse and trim the kale leaves. Tear them into small bite size pieces, and add them to a steamer basket in a third pot on the stove. Add water and bring to a boil. Reduce heat to allow the water to simmer, and cover the pot with a lid. Let steam for 5 minutes, or until wilted but still bright green.
Build the bowls: Add the steamed kale to the pot of fluffed quinoa and toss together. Divide between 4 bowls. Slice each beet in half, and then into 1/2 inch pieces. Top each bowl with one beet’s worth of slices. Top with crispy tofu, broccoli sprouts, and a few sprinkles of pomegranate seeds. Drizzle with the cashew sauce and serve right away (with a few pinches of sea salt and black pepper if needed).
This post was sponsored by Urban Outfitters. All words and opinions are my own, and I truly love working with this company. Thank you for supporting Faring Well by supporting it’s wonderful sponsors!