GRATITUDE BOWL - RECIPE

Photo and recipe by Rae of Sunshine's Ashley Rae.
With the weather getting warmer and summer approaching, the last place that some of us want to be is the kitchen! But healthy eating is still important, right? And when it’s warm outside, we want to feel light and refreshed. This is where THE BOWL comes into play. I’ve fallen in love with rice bowls, noodle bowls, green bowls, rainbow bowls, you name it – if it fits in a bowl, I’m into it! And you should be, too! Know why? Because fruits and vegetables are healthy, they’re cleansing, they’re light, they’re nutritionally satisfying and they’re quick and easy to prepare! Also, when your eating out of a bowl, your portion size remains under control, your food is fun to eat (with a fork or chop sticks) and your time in the kitchen is minimal.

A lot of people often ask me where I get my ideas for the dishes I make. I have one answer: colour. I love to eat with colour, and when you’re eating out of a bowl, the colours can get so bright.
Here are the steps to follow:
First, choose a beautiful bowl that you’re going to enjoy eating out of.
Second, experiment with fruit, vegetables, grains, seeds, noodles, rice, beans, lentils – whatever your heart desires! The sky is the limit so make it your mission to create a bowl overflowing with as much healthy colour as you possibly can. Do this and you know you’re on the right track! It’s as easy as that!

I’ve been making a lot of Sunshine Bowls lately and this is one of my favourites. When the asparagus gets extra crispy, it reminds me of tempura without the batter. I don’t always braise or sauté my vegetables. Sometimes I like to eat them raw with a bit of freshly squeezed lemon juice, but who doesn’t enjoy a good crunch? I hope you love it as much as I do!

Gratitude Bowl
1 bunch asparagus, washed & trimmed
2 Tbsp & 1 tsp olive oil, divided
½ cob corn
½ red pepper, sliced
½ cup zucchini, chopped
½ cup broccoli, chopped
1 Tbsp buckwheat
1 Tbsp raw sunflower seeds
1 cup mixed greens

1) Preheat oven to 350 degrees F.
2) Put asparagus in a large bowl and pour 1 Tbsp olive oil over it. Mix with your hands to ensure all of if is covered in oil.
3) Spread asparagus on a pan and bake for 20 minutes until crispy.
4) In a frying pan heat 1 Tbsp oil.
5) Add broccoli and zucchini and sauté on medium high until slightly crispy.
6) Cover cob of corn with 1 tsp olive oil. In another frying pan, sauté corn on high until slightly golden.
7) In a bowl, combine mixed greens, red pepper slices, corn, broccoli, zucchini, asparagus, buckwheat and raw sunflower seeds.

Enjoy! xo

With a mission to show the world that it's possible to live a happy, healthy, balanced, 'sunshine' life without hurting or killing animals Ashley Rae spends her time creating food, juice and smoothie recipes in her kitchen.
Equally passionate about animal welfare, plant-based nutrition and self-care, Ashley also enjoys running, gardening, fresh flowers, red wine, music, the ocean, traveling and spending time with family and friends.
Ashley Rae is 28 years old and lives in Winnipeg, Canada with her husband and two cats. 

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