The Ultimate Gratitude Bowl

When I lived in San Francisco I spent a lot of time at Café Gratitude. I loved it there- for so many reasons. Firstly, it was here that I became introduce to and truly inspired by the art of raw vegan food. It was also where I found a sense of community and I was touched deeply by the people I met here and their own stories towards finding health and wellness. One of the things I loved about the cafes was that they offered a Gratitude Bowl- it was a beautiful bowl of marinated kale, avocado and their special tahini sauce and you could pay whatever you could for the bowl. It was their way of helping people to eat well, no matter their financial situation.

This dish originally stemmed from that idea. And then it went one step further. I made this dish around the time of Thanksgiving and although in Australia we don’t celebrate Thanksgiving, the flavors of the food enjoyed at this time of the year inspired me. When I did live in California and also in Vancouver, I fell in love with the Fall there, or Autumn as we call it here, and again, this bowl is a reminder of this spectacular time of the year- when pumpkins, persimmons and pecans make up so many dishes that I remember so fondly. This bowl has three separate dishes combined that you can enjoy on their own, but they are also easy to make and the combination is worth the extra time. Share this bowl with someone special, or enjoy it by yourself and take a moment to give thanks for all that you have in your life.

We are so blessed.

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Warm Cauliflower Salad With Pomegrante And Coconut

  • ½ a large cauliflower
  • ½ teaspoon of cumin
  • ½ teaspoon of curry powder
  • ½ teaspoon of smoked paprika
  • ½ teaspoon of salt
  • 1 teaspoon of olive oil
  • The seeds of one pomegranate
  • 2 tablespoons of pepitas
  • 3 tablespoons of toasted coconut- simply toast your coconut under a grill for a few minutes.

Cut the cauliflower into bite size florets and steam for 10 minutes or so to soften.

Line a baking tray with baking paper and transfer the cauliflower to the tray. Sprinkle with the spices, salt and olive oil and mix with your hands. Allow the cauliflower to bake for 10-15 minutes in a hot preheated oven until it just begins to crisp at the edges.

Allow the cauliflower to cool slightly and then mix with the pomegranate seeds, pepitas and coconut. Mix well and set aside whilst you make the other two dishes.

 

Sweet as Sweet Potatoes

  • 2 sweet potatoes
  • 1 teaspoon of coconut oil
  • a good pinch of salt and freshly cracked pepper
  • a good dash of cinnamon
  • 2 tablespoons of chopped pecans
  • Optional- 1 tablespoon of dried cranberries

Wash your sweet potatoes and prick lightly with a fork. Then wrap the potatoes separately in foil and place in a preheated oven on 200 degrees for around 45 minutes or until the potatoes are very tender.

When the potaotes are very soft, unwrap them and allow them to cool slightly, then transfer them to a large bowl and mash well. Add the coconut oil, salt, pepper, cinnamon, pecans and cranberries and mix to combine.

 

Marinated Kale-

  • 12 kale stems, leaves only
  • 1 teaspoon of olive oil
  • 1 teaspoon of lemon juice
  • a good pinch of salt

Chop the kale very well and then add to a bowl with the oil, lemon and salt. Use your hands to massage the kale well until it begins to wilt and become soft. Massage until it shrinks in size and is no longer course.

To assemble:

To assemble the bowl, evenly divide the three dishes into two bowls. Enjoy with a heart full of gratitude.

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