Simple bowl food recipes: Roasted Veggie Salad with Jess Thomson

We all have different approaches to mindfulness, and ideas about what mindful eating means. I’ve been chatting with some of my favourite people about how they practice slow living and mindful eating at home. Jessica is a busy Mum with a baby and toddler at home, she understands the value in carving out mindful moments in the day.


Jessica from Mindful Moose

Can you tell us some background on who you are, and how you got to be doing what you’re doing?

I always find this one so difficult to answer. I’m 27 and a Mum to two, and a fiancé to one. I have lived in Perth my whole life, and I love it. Around 8 years ago, I started creating healthier versions of foods that I loved, reducing the sugar and using natural sweeteners, replacing dairy and eggs etc in an effort to eat healthier and start taking care of myself. I stumbled on a bit of a passion of creating new recipes from there. I went vegan 6 years ago so that was a fun challenge for me, learning how to create vegan food without compromising on taste! I started my Instagram about 3-4 years ago, which really encouraged me to keep creating and sharing!

What does mindful eating mean to you?

To me, mindful eating is about eating with intention and being mindful of my food choices. I like to eat when I’m hungry and stop when I’m full. I like to treat myself often with raw cakes but I do it in a self-love treat kind of way, usually with a cup of tea and a nap break from the baby and toddler! Stopping for a bit. Taking a moment. I am mindful about what I’m eating, and where it comes from. I choose to eat without harm to other beings and that is really important to me. I became mindful and educated on what or who my food choices were, so could never return to eating anything non vegan. I love eating and living this way. I am always on a journey to have more “slowness” in our lives, as a bit of a naturally stressy person but I’m really enjoying where I’m at in just these last few years of intending to live more slowly.

Please share with us the recipe for one of your favourite ‘bowl foods’

Roasted vegetable and tahini salad

Roast Veg, Quinoa & Avocado Salad with Tahini Sauce

serves 2-3

Roast Veg

1 sweet potato, peeled
2 white potatoes
1/2 a butternut pumpkin, peeled
1/2 a red onion
1 small paprika or red capsicum
1 tbsp olive oil
1 sprig of rosemary, chopped
good pinch of sea salt
1/2 cup Quinoa, cooked according to packet directions
3-4 handfuls of greens of choice
1/2 an avocado, sliced into chunks

Tahini Sauce

1/4 cup tahini
1 tbsp apple cider vinegar
2.5 tbsp water
2 tsp maple syrup
Pinch of sea salt

Method

  1. Preheat the oven to 190C. Chop all of the vegetables into similar sized cubes, to ensure even roasting. Add them all to a baking tray and drizzle over the olive oil. Sprinkle with rosemary and sea salt before giving it a toss until evenly coated. Roast until the veggies fork tender and golden. Around 40 minutes.
  2. Meanwhile cook the quinoa and set aside. Let the vegetables and quinoa cool to room temp.
  3. Mix together all the ingredients for the tahini sauce in a small bowl.
  4. Add a handful of greens to your bowl. Pile on some quinoa, roast veg, avocado. Drizzle over the tahini sauce. Savour every mouthful.

Jessica uses the everyday deep bowl in ivory & the dip bowl in ivory.

Everyday bowl in whiteWinterwares handmade dip bowl

Summer Popsicles with Granola, Berry and Yoghurt

Summer is almost here, and with it that feeling of youthful happiness. Mornings spent at the beach, soaking up the warm sand and staring up at clear blue skies that go forever. The taste of summer is sweet watermelon and summer berries. This recipe uses delicious fresh berries, mixed with yoghurt and granola to make perfect summer popsicles. They’re a whole breakfast on a stick, made with just four ingredients! I love them so much I have them all day, not just for breakfast.

Granola berry popsicles

Summer inspired yoghurt, granola and berry popsicles.

Ingredients

  • 2 punnets of berrieswhatever’s in season, I used raspberries and strawberries (frozen berries work great too).
  • Two Tbs of honey
  • 3/4 cup of granolaespecially delicious if you make your own but you can buy some yummy granola already made.
  • 1 cup of yoghurtI use greek yoghurt, but you can use whatever good quality yoghurt you love.

Method

Roughly chop the berries and add them with the honey into a saucepan over low-medium heat. Once they start to soften, mash them up and remove from heat when they’ve turned to a thick saucy consistency. Let the mixture cool down.

To assemble the popsicles. Scoop a few spoons of the fruit mixture into the moulds. Add a layer of yogurt and top with some granola.

Pop them in the freezer over night and tomorrow morning you’ll be enjoying the quickest yummiest breakfast you’ve ever had on a stick.

Yogurt, berry and granola breakfast popsicles Yogurt, berry and granola breakfast popsicles

Images above show the Gather Together Platter, the Spice Bowl and Dip Bowl.

Photography by Angelica Talen

Semolina Pudding with Rhubarb & Blood Orange Compote with Katrine from My Capsule Kitchen

Blood Orange Semoline

Katrine started her online journal My Capsule Kitchen as a reaction to the onslaught of confusing messages about how to be healthy. She craved a simpler, more joyful approach to food – an alternative to guilt inducing approaches to eating that have strict rules and restrictions. Her philosophy is to be healthy and happy and to enjoy eating. Sometimes that means muesli and green juice, sometimes it involves cake and wine.


Could you tell us some background on who you are, and how you got to be doing what you’re doing?

Food has always played a huge part in my life. I love the memories it creates and how it connects you to who you are, where you come from and what you value. But what was once simple has become complicated.

We live in a world with information overload and are often made to feel guilty about the food we eat. The list of what you should add to or cut out of your diet is long. There is no shortage of recipes or advice but often it contradicts itself and not all of it applies to you. It left me confused and frustrated. I grew increasingly tired of trying to stick to other people’s rules of what my healthy diet should look like.

My approach to home cooking leans on the concept of a capsule wardrobe, which is all about owning less, making you feel good about yourself and finding your own style. I believe that finding balance and moderation is personal and needs more than a cookie cutter ‘one size fits all’ solution.

That’s why My Capsule Kitchen is about letting go of things that don’t serve you, creating a space you love cooking in, and recipe collections that are seasonal, balanced, achievable and most importantly uniquely yours. Green smoothies can happily co-exist with chocolate cake! It’s about shopping, cooking and feeding yourself and your family more intentionally, with less stress and more joy.

What does mindful eating mean to you?

Mindful eating means to me a guilt-free and joyful approach to food. Sometimes your circumstances don’t allow you to approach food or home cooking in a way that you know is ‘better’, but nourishment comes in many different forms. Home cooked meals with local and seasonal ingredients are nourishing and so is take away pizza at the end of a long and tiring day when it brings the family together.

Mindful eating for me is to allow yourself to tune into what is good for you, and achievable, right at this minute. And then enjoy that thoroughly without judgement.

Would you share with us one of your favorite simple recipes?

 

I love rhubarb because it reminds me of the simple and slow days of summer at my aunty’s house who has a hobby farm and garden. Very idyllic. She always came out of the garden with large stalks of rhubarb, ready to make compote.

Semolina

Per person I use 1 cup milk (hereI used oat milk) and 2 tbs semolina.
Simply combine in a non-stick saucepan and stir as it heats up and thickens. Take it off the heat when it’s still easy to stir, it will thicken further as it cools.

Rhubarb and Blood Orange Compote

5 stalks rhubarb, washed, peeled and chopped into 1 cm pieces
2 small blood oranges, juice only
3 tbs caster sugar

Combine in a saucepan and let simmer for about 20 mins, stirring occasionally.

I made this in advance and have it in a jar in the fridge. It’s nice to potter in the kitchen but it’s also nice not having to stress about all the different elements. Cooking only the semolina in the morning makes for a slower and more mindful breakfast preparation. Then you only have to top it off with the compote and nuts and seeds of your choice.

Nuts and Seeds

Black sesame seeds
Pumpkin seeds
Macadamias, chopped

Best eaten warm!

Katrine uses our Everyday Deep Bowl for her recipe.

Everyday bowl in white