Just in Time: the Spring Abundance Bowl
By Sarah Britton, My New Roots www.mynewroots.org
It seems like we are all hungry for realistic eating these days, and to me that means fast, fresh and flexible. This Abundance Bowl is just that, taking advantage of seasonal produce and the fresh flavors of now. Living in the moment and eating in the moment go hand in hand after all.
Spring Abundance Bowl
1 cup quinoa, soaked if possible
1 tsp sea salt
1 bunch asparagus (approx. 20 spears)
2 cups shelled peas (frozen are fine if it’s what is available to you)
2 spring onions
1–2 ripe avocado(s)
Sprouts of your choice (I chose pea sprouts, but any kind will work)
1 organic lemon
1 batch Yogurt-Dill Dressing (recipe below)
1 batch Quick-Pickled Radishes (recipe below)
- Rinse quinoa well, drain and add to a pot with 1¾ cups water (2 cups if not soaked) and salt. Bring to a boil, cover and reduce to simmer until water is absorbed, 15–20 minutes. Zest 1 lemon into the pot, fluff with a fork and set aside.
- While the quinoa is cooking, prep the vegetables. Grill or steam the asparagus. Shell the peas (if you want to steam them, add them to the pot of quinoa 3–4 minutes before cooking time is up). Slice avocado and spring onion. Make dressing.
- To serve, place ¼ of the cooked quinoa in a large bowl, add all veggies as desired, including the pickled radish, drizzle with dressing and a squeeze of lemon juice. Season to taste. Enjoy.
Not sure how to cook quinoa? Check out my video, here.
Makes about 1 cup
⅔ cup / 150 ml goat or sheep yogurt
1 clove garlic, finely minced (use a Microplane for best results)
3 Tbsp chopped fresh dill (or 1 Tbsp dried)
1 Tbsp fresh lemon juice
1 Tbsp olive oil
1 tsp liquid honey or maple syrup
A few pinches sea salt
Water to thin as necessary
Whisk all ingredients together and add water to thin to desired consistency. Season to taste. Store leftovers in the fridge for three days.
Makes a full 1-liter jar
1 lb / 500 g radishes
1 cup apple cider vinegar
1 cup water
3 cloves garlic
2 tsp maple syrup or liquid honey
2 tsp sea salt
1 tsp black peppercorns
1 liter (4-cup) jar with tight-fitting lid
- Remove the stem end of radishes and slice them into very thin pieces. Set aside.
- In a measuring cup, combine vinegar, water, maple syrup and salt. Stir well to dissolve salt.
- Place a handful of radish at the bottom of the jar and add a few peppercorns and one clove of garlic. Continue to stack the radishes, peppercorns and garlic until you’ve reached the top of the jar. Pour the liquid over, completely covering the contents of the jar, discarding any leftovers. Place an airtight lid on the jar, and place jar in the fridge. Can be enjoyed 24 hours later, for up to three weeks.
I hope you’re all enjoying the warmer weather, longer days and brighter light as much as I am. Gosh, it’s good to see green all around again, in the forest, in the field and on the table. Let’s celebrate the abundance of spring and be grateful for everything that lies ahead! We made it! Wahoooooo!