RECIPE + BOOK FEATURE: Kenzie Swanhart's Clean Eating Bowls: 100 Real Food Recipes for Eating Clean
Hi, friends! This week, I am so pumped because Kenzie Swanhart's BRAND-NEW book, Clean Eating Bowls: 100 Real Food Recipes for Eating Clean is releasing!! (FYI: I just found out that you can grab it here on Amazon for a pre-order sale, if you're so inclined.) Kenzie is a Boston-based blogger over at @cavegirlinthecity / Cave Girl in the City , and this will be her THIRD cookbook. Talk about knocking goals out of the park and inventing tons of recipes, right? She rocks. Something that I've loved about this new book of hers is that the first 10 pages are dedicated to teaching readers what "clean eating" means, how to meal prep, what equipment and ingredients are essentials, and what a clean grocery list looks like. These pages are super informative and educational, but not overbearing. I highly recommend this recipe book to any of my friends out there who are looking to eat clean, but who just don't know where to start.
Another aspect of this book that I adore is that all of the bowl recipes (yes -- breakfast, grain, salad, noodle, dessert, and MORE bowls) are incredibly easy, yet they yield seriously delicious meals. Right off the bat, one of my favorites has been the Greens and Grains Bowl, which I am really excited to be able to share with you TODAY. My Little (from our sorority), one of my roommates, and I made it together for lunch this past Saturday, and it did not disappoint -- think a sweetgreen plus b.good bowl, mixed with homemade, healthy, and plant-based goodness. Yeah, baby.
We made two small modifications to the recipe: we roasted the veggies first before pulsing them in the food processor (I am a roasted veg lover all the way), and we didn't use any kale. I forgot to buy some at the store! However, we agreed that it tasted perfect without kale because of the flavorful dressing in combination with the seeds/nuts/brussels sprouts. Ugh you guys, this meal meshes all of my favorite flavors together into one giant bowl of happiness. You'll love it, too; trust me. The full recipe is below -- enjoy!
GREENS AND GRAINS BOWL
by Kenzie Swanhart of Cave Girl in the City, Clean Eating Bowls: 100 Real Food Recipes for Eating Clean
½ cup red quinoa, rinsed and drained
1 cup water
1 cup kale, chopped
1 cup broccoli florets
1 cup chopped Brussels sprouts
½ cup roughly chopped carrots
¼ cup chopped fresh parsley
¼ cup almonds
1 tablespoon sunflower seeds
For the dressing:
1½ tablespoons extra-virgin olive oil
Juice of 1 lemon
½ tablespoon Dijon mustard
1 teaspoon organic maple syrup Sea salt
Freshly ground black pepper
- In a large pot over high heat, bring the quinoa and water to a boil, stirring frequently. Reduce the heat to low and simmer for 15 to 20 minutes, stirring occasionally. Once the liquid is absorbed and the quinoa is tender, remove the pot from the heat.
- While the quinoa is cooking, combine the kale, broccoli florets, Brussels sprouts, carrots, parsley, almonds, and sun- flower seeds in a food processor. Pulse until the veggies are roughly chopped.
- In a small bowl, whisk together the olive oil, lemon juice, mustard, maple syrup, salt, and pepper until fully combined.
- Use a fork to fluff the quinoa and divide it between 2 bowls. Top the quinoa with the salad mixture and drizzle the dressing over the top. Stir to mix or leave separated.