I'm calling this my 'back on track' bowl. It's perfect for those times when you feel as though you've had a 'bad' few days. In truth there isn't good and bad - transitioning to a healthy, skin healing, alkaline diet is a journey. I get messages all the time from people who say 'I made a mistake and now I've failed the plan' or 'it was my sisters birthday and I just didn't want to miss out so I messed it up'. You didn't fail or mess it up. You're human.
So much of this journey is about being kind to yourself. Kind to your body, kind to your skin, kind to your mind. Forgiving yourself for those days when your diet could have been healthier, allowing yourself happiness in moments without feeling guilt.
The key to this is balance. Now balance is not about eating all the junk and saying 'but at least I'm happy' !!! because the truth is you're probably not. Balance is about eating tons of food that makes your body feel good, but not feeling as though it's the end of the world when Emma from accounts brings in chocolate cake to celebrate her 30th and insists you eat a slice!
At the start of any skin healing journey I would highly recommend sticking to the juice detox and a couple of strict weeks refuelling yours system with the very best nutrition. Then make this work for you. Find a balance that fits. If you have a weekend of indulgence, start your Monday with a green juice and continue to flood your body with heaps of vitamins with a bowl just like this one.
The key to enjoying greens, I find, is a little pink salt, lemon juice, cumin and a good dressing. Don't overcook them, be creative and allow your tastebuds to adapt. Depending on where you live in the world there will be different seasonal greens - go with what you enjoy most
INGREDIENTS (recommended per bowl)
50g broccoli (I used purple sprouted from Aldi)
50g brown rice noodles (you could try these)
3 asparagus spears
Handful of kale
1 pak choi
Half an avocado
2 tbsp tahini
2 tsp tamari (gluten free soy sauce)
Juice of half a lemon
1 tsp maple syrup
Tsp pumpkin seeds
Tsp sunflower seeds
Salt, cumin and lemon to season
Spread out the kale on a baking tray, drizzle in olive oil, sprinkle with salt and cumin and pop in the oven for approx 15 - 20 mins. Keep checking on it. You want it crispy but not burned and it's a fine line with kale!
Line your bowl with rocket salad and crispy kale and peel the avocado and place that in the bowl
Boil a pan of water. Add the broccoli, pak choi, asparagus and noodles. Simmer for approx 5 mins then add the spinach. You want the greens to soften a little but don't want them soggy
Drain the greens and noodles, sprinkle with a pinch or two of salt, cumin and drizzle with freshly squeezed lime. Add to your bowl
For the dressing, slowly warm all the ingredients together over a low heat stirring well. Once soft keep adding a little bit of water at a time (you shouldn't need much) to get it to the consistency of a dressing. You want it pourable but not too runny. Stir all the while
Drizzle the tahini over the greens and sprinkle with seeds