This week I’ve got back on track with nourishing and invigorating my body. It’s totally normal to go through phases where we feel lacking in motivation for certain areas or many areas of our life and it’s ok. One day we decide to get back on track and reinstall our healthy, happy habits. All it takes is a shift in mindset and with good intentions everything else will fall into place; again we want to nourish our bodies with a sufficient amount of fresh, colourful food, deep sleeps and free movement.
This recipe came together one night and was so delicious I couldn’t not share it with you all! The softness of the buckwheat and avocado combine perfectly with the crunchy fresh lettuce and mung bean sprouts; the miso provides a wonderfully intense flavour which is balanced out by the zest of the lemon and the aromatic, nutty sesame oil.
Enjoy this bowl knowing that you’re feeding yourself with a fabulous all-rounded meal giving you a good dose of plant protein, healthy fats and so many vitamins and minerals providing you with vitality and strength.
1/3 c Buckwheat
1 tbsp Miso
2 tbsp Sesame Oil
Chunk of Ginger
Lettuce of choice
1 plum Tomato
1 Avocado (I used to eat half for 1 portion but I swear they’re getting smaller!)
1 handful Nuts or Seeds of choice
1 handful Mung Bean Sprouts
Rinse the buckwheat and boil in double the amount of water then let cook for about 10-15 minutes until all the water has been absorbed. Meanwhile, I slice a big chunk of ginger into smaller pieces however I know that I like a lot more ginger than most, others may prefer a much smaller amount and you can grate it to give a less intense flavour throughout the dish. Mix the ginger, miso, sesame oil and lemon in a cup and leave to one side. Chop your lettuce, tomato and avocado and break up and large nuts if used. When the buckwheat has finished cooking stir the dressing through it and add to bowl then add on the veggies, nuts, seeds, sprouts and top with e all important salt and pepper.