Poke bowl

Poke is pronounced (poh-keh) and rhymes with okay. Okay?!

If you haven’t heard of a poke bowl, well let me introduce you. Poke means “to slice or cut” in Hawaiian and refers to chunks of raw, marinated fish (salmon, snapper, tuna) – in salty sauces often made with soy sauce, ponzu or spicy black-bean paste to highlight the fatty fish.. which is then tossed over rice and topped with vegetables and hot sauce.

Kinda like a sushi bowl. Get your chopsticks out!

I must add avo is a bloody good addition to this bowl. It gives a nice creamy element. Only, I had run out when I made this. Boo.

You can use whatever vegetables you fancy in your poke. Try radish, crispy fried shallots, kai lan, lettuce, bean shoots etc. Mix it up!

 

serves 2

ingredients

1/4 cup organic tamari
1 tbsp sesame oil
1 tbsp rice wine vinegar
1/2 tsp grated ginger
2 fillets salmon *sashimi grade
2 sliced green onions *green part only … reserve the white for your garnish
white sesame seeds

1 bunch broccolini
1/2 tbsp sesame oil
kecap manis
cooked brown rice
cucumber ribbons
carrot matchsticks
wakame seaweed *buy dried from your Asian supermarket + rehydrate with water
1 cup edamame
spicy kraut
snow pea sprouts
lime *cut in two
fermented red pepper + miso mayo *or, try mixing home made mayo + organic sriracha
black sesame seeds
shichimi togarashi *you can purchase from an Asian supermarket + gives some heat

 

Combine the tamari, sesame oil, rice wine vinegar + ginger in a large flat bowl. Stir well.

Remove the skin from the salmon fillets and cube into 1cm pieces (a tip is to keep the salmon a tiny bit frozen – not completely, so it is easier to cut). Place the salmon in the marinade and coat well. Scatter with green onions (green part) + a pinch of white sesame. Place in the fridge to keep cold.

Trim your broccolini. Get a cast iron skillet hot + drizzle the sesame oil in the pan. Add the broccolini, + a little splash of kecap manis. Sauté until cooked, but still a nice crisp to it. Set aside.

Assemble your bowls. Add a generous scoop of brown rice, lay the broccolini on top. Add the cucumber ribbons, carrot matchsticks, wakame seaweed, edamame + a generous spoonful of kraut off to the side. Place your salmon in the bowl + a bunch of snow pea sprouts on top. Add half a lime in each bowl.

Drizzle spicy mayo all over.

Scatter with green onions (white part), a pinch of black sesame + schichimi togarashi.

 


 

With love,

Kristy x

 

Asian broth with rice noodles

There is something terribly nourishing and cleansing about a broth.

This dish is a relatively quick, hydrating, nutritious and wholesome dinner, that will warm the belly and will be easily digested in your system.

A good source of protein, thiamin, vitamin B6, folate, iron, magnesium, zinc and manganese …. plus, packed full of flavour, and with an impressive nutrition profile to boot, king oyster mushrooms should be a welcomed addition to your nutritional regime. I love to cook with them regularly.

Seaweed is also one of the best dietary sources of iodine, which helps support your thyroid gland. It also contains other vitamins and minerals, such as vitamin K, B vitamins, zinc and iron, along with antioxidants that help protect your cells from damage. It would be remiss not to include it in this healthy bowl of goodness.

 

ingredients

1 tbsp sesame oil
2 diced shallots
3 garlic cloves minced
4 spring onions diced
4 large king oyster mushrooms sliced
5 pieces of kai lan *cut stalks into batons + keep leaves to the side
6 cups organic vegetable stock
3 tbsp organic tamari
1 drop ginger doTERRA essential oil
450g rice noodles
2 nori seaweed sheets *torn into strips
pinch red chilli flakes
fresh coriander leaves
pinch black sesame seeds
pinch white sesame seeds

 

Heat the sesame oil in a deep pot over a medium heat.

Add the shallots, garlic and spring onions (reserving the green ends for later). Sauté for a minute or two, then add the stalks of the kai lan and the king oyster mushrooms. Continue to sauté for a few minutes.

Add the stock and bring to a boil.

Reduce the heat. Add the tamari and ginger oil.

Allow the broth to gently simmer away for 5 minutes.

Add the rice noodles, nori strips and chilli flakes. Cook for a few more minutes.

Serve ladles of the broth and noodles in bowls. Top with spring onions (green ends), fresh coriander leaves and sesame seeds.

 

ASAIN BROTH WITH RICE NOODLES 2

Have a wonderful week ahead!

With love,

Kristy x

Spiced dahl, slow cooked

Isn’t Sunday just the perfect day to pop on a meal in the slow cooker, with the beautiful aroma’s wafting through the house all day … It’s also probably my favourite day of the week, to get in the kitchen + cook. I find it so relaxing.

A couple of Sundays ago I made this dahl + I wanted to share with you, how bloody simple it is. It literally cooks itself.

This dish is super wholesome, nourishing + great for the digestive system. The addition of coconut cream gives the dahl a delicious, creamy finish.

I can’t stop at once serve.

 

ingredients

2 tsp cumin seeds
2 tsp yellow mustard seeds
1 tsp fennel seeds
1 brown onion finely diced
2 cloves garlic finely diced
1 inch ginger grated
1 tbsp turmeric
2 cups red lentils *dried
4 cups water
400g organic diced tomatoes
sea salt
black pepper
pinch curry leaves *6-8
pinch chilli flakes *as much, or as little heat as you like
200g organic coconut cream
fresh baby spinach leaves

steamed basmati
fresh coriander leaves
plain coconut yoghurt

 

Add the cumin, mustard + fennel seeds to a heavy based frypan over a medium heat. Dry roast until fragrant, then add the ghee + brown onion. Sauté until translucent.

Add the garlic + ginger + sauté for a further minute. Stir in the turmeric.

Add the onion + spice mixture to the slow cooker. Add the lentils, water, tomatoes, curry leaves + chilli flakes.

Season with sea salt + pepper.

Place on low + cook for 6 or so hours, or until the lentils are tender.

Stir through the coconut cream + spinach leaves in the last 10-15 mins.

Serve spoonfuls of dahl on top of basmati, scattered with coriander leaves + a dollop of yoghurt.

 


In good health,

Kristy x