Between welcoming a new little person into the world and launching our fermentation business that year, we had very little time to cook. When we did find the time, the energy was often missing. First out of necessity, then from a growing love of beauty in simplicity, I began to seek out recipes that could become allies in a life overflowing with work.
In the past, I should admit, I was more or less obsessed with cooking every day: apéritif, starter, main course, pudding and, of course, the matching wines. I was fortunate to experience that art of eating and to have time for it. Since then, I have launched projects that demand a great deal of my time and energy. I sometimes miss carefully considered meals, but the challenge is to find balance in every circumstance.
The Buddha bowl may be the best recipe for taking a pause when life asks for superhuman energy. It could hardly be easier to prepare, and the result is a picture that feels both grounding and nourishing. I really do feel a gentle calm when I sit down to eat this Buddha-inspired bowl. This fashionable little dish is aptly named.
Healthy Love Buddha bowl with fermented red cabbage — serves two
- 1 cup quinoa
- ½ head of broccoli
- 2 handfuls toasted almonds
- 2 handfuls baby-leaf salad
- 2 drizzles of olive oil
- 1 jar of Fermentierra Shanti Chou
Put the quinoa in a saucepan with one and a half cups of water and cover. Bring to the boil, add the broccoli, then reduce the heat. Cook for around ten minutes, until both quinoa and broccoli are tender.
Spoon the quinoa into two large bowls. Mash the broccoli if you wish. Top with Shanti Chou, salad leaves, broccoli and toasted almonds. Finish with a drizzle of olive oil and enjoy.
– M