I have been searching the internet for more of these pasta bowls. Wide and shallow in a colour that I like, if you know where I can get some different ones let me know. This morning I had three interviews; one on the phone and two at Magic FM in the West End. I love interviews where the interviewer has done their research and asks interesting, original and thought provoking questions. I have had a few of those types of interview this week, and the Magic FM one was one of them.
Before I took off on the tube to work this morning, I threw together this bowl. I went to the gym early and did a lacklustre session and then wandered around Wholefoods in search of some organic goodness. The blue corn tortilla chips leapt out at me and have made their way into today’s Bowl. I love the tones of the blue nestled against the green. The major win of this bowl is that no cooking is involved. And I needed a quick fix meal today. The green is baby watercress, which I have never had before. It’s less peppery than the fully blown adult version, do try it if you can find it. Have you made Buddha bowls before? What is your take on them? Enjoy your Day today.. because oh yes. It is FRIDAY! Recipe is below. (Not that you really need it!) Big love Lorraine xxx
1 large handful of blueberries
1 large handful of blackberries
2 blue corn tortillas, cut into triangles
1 handful of tofu cut into large bite-sized cube
2 tbsp of roasted black sesame seeds
1 handful of baby watercress (can use regular watercress)
1 avocado, mashed up
1/4 spring onion finely sliced
1/4 red chilli pepper finely sliced
1/4 clove of garlic finely chopped
salt and pepper
Wash all fruit and veg and place berries and watercress in the bowl.
Place black sesame seeds in a small bowl, add tofu, salt and pepper and toss.
Cook tofu in a hot pan for around 3-4 minutes or until cooked through.
Transfer to serving bowl.
Mix Guac ingredients together and add to bowl also.
Season with salt and pepper
Drizzle with extra-virgin olive oil.
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