10-minute Healthy Love Buddah Bowl with Lacto-fermented Red Cabbage
In the madness of welcoming a new little one into the world and launching our lacto-fermentation activity this year, we had very little time for cooking. If we could find the time, it was often the energy that was lacking! First out of obligation, then out of a growing love for beauty in simplicity, I began to find recipes to complement my overworked life. In the past, it's worth mentioning, I was more or less obsessed with cooking every day: aperitif, starter, main course, dessert, with wine pairings of course. It was an art of eating, of taking time for it, that I was lucky enough to be able to experience. Since then, I've launched a number of projects that demand an enormous amount of my time and energy. I sometimes miss cooking well-considered meals, but the task is to find a balance in all circumstances.
Buddah Bowl is perhaps the best recipe for taking a break when life demands superhuman energy. It's more than simple to prepare and results in a picture that's both centering and nourishing. It's true that I get a good sense of calm landing when I settle down to feed from this Buddha-inspired bowl. This trendy little dish lives up to its name!
Recipe for HEALTHY LOVE BUDDAH RED CHOU BOWL LACTOFERMENTÉ for 2
- a cup of quinoa
- half a head of broccoli
- 2 handfuls toasted almonds
- 2 handfuls baby greens
- 2 drizzles olive oil
- a jar of Shanti Chou from Fermentierra
Cook the quinoa in a saucepan with a cup and a half of water. Cover. Bring to the boil, add the broccoli and reduce the heat. Cook for about 10 minutes, until the quinoa and broccoli are cooked.
Arrange a large bowl of quinoa. Puree the broccoli if you wish. Garnish with Shanti Chou, salad, broccoli and toasted almonds. Drizzle with olive oil and bon appétit!
-M
