Coconut Curry + Miso Gravy Luscious Bowls

Two of my many cleanse goals are to…

Eliminate my evening grazing and prepare myself a proper dinner.

I’ve been having fun coming home and creating dinners for myself. Instead of approaching it as a chore, I allow myself to get creative, take my time, and marvel in the silence that is my kitchen.

It’s hard not to graze while I’m making dinner. I have to be so conscious of what I’m doing.

Just last night I was running to the pantry to grab some rice and I came out with a piece of dried mango in my mouth.

Wait, how’d that get there?

Increase my vegetable intake with 2 salads a day.

All I have to say is… thank goodness for the Luscious Bowl and an awesome juicer.

It’s been challenging, but I think I’m getting the hang of it. Instead of just eating veggies plain, I’ve been combining them with protein so I stay fuller longer.

Miso Gravy Luscious Bowl

Gluten free, Dairy free, Sugar free

Luscious bowls are loaded with veggies, protein, and in this case, beneficial bacteria [from the miso]. It’s one finger licking, energy producing, immune boosting dinner!

Inspired by: Moves ‘n Munchies

Grain/Protein

  • 2 1/2 cups water
  • 1/2 cup brown rice
  • 1/2 cup red quinoa
  • 1/2 cup egg whites
  • 1 tablespoon coconut oil

Veggies

  • 1 head of kale, torn into bite sized pieces
  • 2 red peppers, chopped
  • 4 carrots, chopped
  • 1 yellow onion, chopped
  • 1 sweet potato, chopped – leave the skin on!
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon onion soup mix – onion powder would work too
  • 1 tablespoon soy sauce
  • 1 tablespoon coconut oil, melted

Miso Gravy

  • 1 1/2 cups vegetable broth
  • 1/4 cup nutritional yeast
  • 3 tablespoon miso
  • 1 tablespoon olive oil
  • 1 tablespoon braggs soy sauce
  • 1 3 tablespoon arrowroot powder
  • 1 1/2 teaspoon mustard
  • 1/4 teaspoon garlic powder

 

Directions

  1. To make the grain: combine all ingredients but egg whites in a medium saucepan. Cover and bring to a boil before reducing to simmer and allowing to cook for 30-40 minutes. In the last 10 minutes of cooking, when there’s still a bit of water left, stir in egg whites and place the lid back on. Once complete, remove from heat and allow to sit with lid on until ready.
  2. To make the veggies: preheat oven to 400F and combine all ingredients but kale on a baking sheet. Make sure to toss so that all veggies are coated in oil. Place in the oven for 35-40 minutes until sweet potato is soft. Add kale for the last 5 minutes of cooking.
  3. To make the miso gravy: Combine dry ingredients in medium saucepan, add vegetable stock and bring to a boil. Allow to simmer for 30 seconds before removing from heat and adding miso, oil, braggs, and mustard. Whisk until combined. Serve hot.
  4. To make the luscious bowl: stack each yummy creation from above in a deep bowl and dig in!

Makes 4 bowls.

 

There’s more vegetable than anything else in this next bowl…

Hey, I’m getting the hang of it!

Coconut Curry Luscious Bowl

Gluten free, Dairy free, Sugar free

Luscious bowls are loaded with veggies, protein, and in this case, beneficial fats [from the coconut + cashews]. It’s one finger licking, metabolism boosting, digestive supporting dinner!

Inspired by: Moves ‘n Munchies

Grain/Protein

  • 2 1/2 cups water
  • 1/2 cup brown rice
  • 1/2 cup red quinoa
  • 1/2 cup egg whites
  • 1 tablespoon coconut oil

Veggies

  • 2 heads of kale, torn into bite sized pieces
  • 2 yellow onions, chopped
  • 1 zucchini, chopped
  • 2 red peppers, chopped
  • 1 sweet potato, chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon herbamare
  • 1/2 teaspoon paprika

Coconut Curry Sauce

  • 1/4 cup raw cashews
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup coconut milk
  • 2-3 tablespoon lime juice
  • 1/2 teaspoon herbamare
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon fresh ginger, grated
  • 1/4 teaspoon chili powder
  • pinch cinnamon
  • pinch garlic powder
  • pinch cardamom
  • pinch ground cloves – I ground whole cloves in my coffee grinder

 

Directions

  1. To make the grain: combine all ingredients but egg whites in a medium saucepan. Cover and bring to a boil before reducing to simmer and allowing to cook for 30-40 minutes. In the last 10 minutes of cooking, when there’s still a bit of water left, stir in egg whites and place the lid back on. Once complete, remove from heat and allow to sit with lid on until ready.
  2. To make the veggies: preheat oven to 400F and combine all ingredients but kale on a baking sheet. Make sure to toss so that all veggies are coated in oil. Place in the oven for 35-40 minutes until sweet potato is soft. Add kale for the last 5 minutes of cooking.
  3. To make the coconut curry sauce: Combine all ingredients in a blender and blend until smooth.
  4. To make the luscious bowl: stack each yummy creation from above in a deep bowl and dig in!

Makes 4 bowls.

 

I began displaying the nutrition stats for my recipes about a month ago at the request of some of you.

This was totally foreign to me as it’d been SO long since I’d dealt with calories, fat grams, and carbohydrates.

Over the past month I’ve found that I’ve become somewhat focused on my calorie intake. While calorie counting may work for some people, it’s not a healthy place for me to be, nor do I feel that I need to count calories in order for me to feel and look healthy. So, out with the calorie counting!

I’m sorry if this upsets some of you and hope you understand. For my own health, I have to reroute to my previous method of eat what your body says you need, and the rest will follow.

If you’re interested in learning what the nutrition stats are for the recipes you see online, check out this great tool.

What tricks do you have for including more veggies in your life?

What’s your favorite way to enjoy kale?

Kale chips, hands down. Plain and simple though, just a bit of coconut oil, apple cider vinegar, and salt.

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