BALANCED BOWLS / FULL RECIPES

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All bowls serve 2

JERK & HONEY SALMON BOWL

Salmon: 2 salmon fillets 1 ½ tsp jerk seasoning (will vary depending on spice of blend) 2 tbsp. extra virgin olive oil ½ tsp. honey 1 tsp. garlic powder sea salt & black pepper

Avocado & mango salsa: 1 mango 1 avocado 2 spring onions ½ red onion 1 lime (juice) sea salt ¼ scotch bonnet (no seeds)

Handful fresh coriander

Black rice: 1 cup black rice (soaked) 1 ½ cup water sea salt 1 tbsp. furikake

AUBERGINE, CORN & SALSA BOWL

Black bean & cumin quinoa: 1 ½ cup cooked quinoa 2 spring onions ½ red pepper 100g cooked black beans 40g fresh coriander

Cumin dressing: 1/3 cup extra virgin olive oil ½ lime (juice) ½ tsp. cumin powder 1/8 tsp. cayenne pepper sea salt & black pepper

Cherry tomato salsa: 220g cherry tomatoes 1 small red onion 20g fresh coriander 1 garlic clove ½ tsp. chipotle paste 1 lime (iuice) sea salt

Chilli buttered corn: 2 corn on the cob or 350g corn kernels 1 spring onion 25g butter ½ chilli (vary depending on spice) 20g fresh coriander 1 tsp. garlic powder sea salt

Griddled aubergine: 1 aubergine 1 tbsp. garlic powder 1 tbsp. cumin seeds ½ tsp. smoked paprika sea salt & black pepper extra virgin olive oil

LEMON GARLIC & HERB CHICKEN BOWL

Chicken: 2 chicken breast 1 tbsp. mixed dried herbs 1 tsp. garlic powder 4 chunky garlic cloves 1 tbsp. tamari sea salt & black pepper extra virgin olive oil

Herby yogurt: 300g yogurt of choice (I used coconut) 20g fresh mint 20 fresh dill

Salad: 100g cherry tomatoes 1 red pepper 1 green pepper ½ cucumber ½ red onion 80g olives extra virgin olive oil sea salt 1 tbsp. lemon juice 1 tbsp. dried oregano