Feature

Nourishing winter bowl

Green Lifestyle

The Thoughtful Eater shares her recipe for a nourishing winter bowl, using some of her favourite winter vegies, and serving them raw so the body can best obtain the nutrients.

online-winter-bowl

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It’s nearing the end of winter but there are still so many amazing vegetables to take advantage of in August.

Beetroots, cabbages, brussels sprouts, broccoli, cauliflower, radishes and mushrooms are flourishing and there are so many great ways to make the most of them.

Broccoli is very high in vitamin C, helping you ward off any last strains of the cold. Carrots are full of one of the most powerful antioxidants, beta-carotene (which makes carrots orange) and this converts into vitamin A in your liver. Beetroot also is a powerhouse of nutrients, being high in vitamin C and iron. So eating all these vegetables raw will certainly put your body in good stead.

Now raw food may not seem so exciting, especially when it is cold outside and you want something more hearty. So adding in the warm soba noodles alongside the warm miso dressing really transforms this dish into a filling and warming meal. While it’s served warm in this recipe, the dressing can also be served cold; just blend the dressing ingredients together well in a blender rather than cooking them on the stove.

Winter bowl with soba noodles & an orange miso dressing

Serves 4

Winter bowl Ingredients:
2 large beetroots, peeled
3 large carrots, cleaned
1 bunch of broccolini
1 pack organic soba noodles (270 g)
1 radish, thinly sliced
1 tsp black sesame seeds

Orange miso dressing ingredients:
2/3 cup roasted cashews
1 tbs sunflower oil
1 garlic clove, chopped
1 5 cm piece of ginger, finely chopped
Juice of one orange
1 tbs rice wine vinegar
1 tbs soy sauce
2 tsp miso paste
½ cup water

Method:
Begin by making the miso dressing. Blend the cashews in a blender until finely ground. In a saucepan, heat the sunflower oil in a small pan on medium heat. Add the garlic and ginger and fry for 2 minutes until lightly browned. Add the ground cashews and stir for a minute. Add the remaining dressing ingredients, whisk together and simmer for five minutes. Taste and season, add more soy or miso paste if it needs more saltiness, add some rice wine vinegar if you need more tartness.

To prepare the rest of the dish, grate the beetroot and carrots and put aside (I used my grating setting on my blender to do this). You can serve the broccolini raw or lightly steam if preferred. Bring a large saucepan of water to the boil. Add in the soba noodles and cook for four minutes ensuring to stir well so that the noodles don’t stick to one another. Once ready, drain and serve immediately with the grated carrot, beetroot and broccolini. Serve with a tablespoon of the miso dressing, the thinly sliced radishes and black sesame seeds.

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Katinka Day is a vegetarian (and part-time/aspiring vegan). The writer of Aussie blog, The Thoughtful Eater, she’s all about showing how simple it is to become more involved with your food by making delicious vegetarian and vegan food.