So if you follow me on Facebook, you’ll see I’m a bit consumed with macro bowls at the moment. Long story short, I “accidentally” drank too much wine and felt rather ordinary the next day (so you don’t think I’m a total alco – it was only 3 glasses of red wine – I’m such a lightweight these days that 3 glasses is enough to make me feel rubbish!). Anyhow at lunch time I was still feeling sluggish so thought it was time to see if my food could fix me.
I’d been reading about macro bowls for a while and had everything on hand so somehow found the energy to put it altogether. And it was so worth it. Not only did my smug factor go through the roof (even though husband was not around to witness it!), I felt exceedingly better. In under an hour after eating it.
Now, I’m not going to call this a hangover cure, because here I am writing a wellness blog and telling you how I overindulged in the vino department…hmm, the
irony, double-standards, hypocrisy, whatever you want to call it (and I’m looking at you husband) is not lost on me. But don’t wait until you overindulge to have a macro bowl. I made it again the next day (hence this picture) and it still made me feel awesome!
So what is a macro bowl?
A macrobiotic bowl is a balanced mix of whole grains, vegetables, beans, fermented food, greens and seaweed-all designed with optimal nutrition in mind. To find out more about what your bowl should contain you can read here.
- Brown Rice
- ½ cup brown rice
- big handful raw cashews
- 3 tsp olive oil
- 2 tsp raw apple cider vinegar
- 1 tsp tahini
- 1 tbs maple syrup
- 1 tbs fermented miso paste
- 10cm thick slice tofu
- 4 large curly kale leaves, stem removed
- ½ carrot
- ½ cup broccoli
- juice 1 lemon
- ½ tsp fresh grated ginger
- 1 tbs raw wakame
- sprinkle seasme seeds
- sprinkle seasme oil
- ¼ avocado, sliced
- 1 tbs coconut oil
- Soak your seaweed/wakame in a bowl of water to rehydrate and put your brown rice in a pot of boiling water (get your water ready by boiling it in the kettle first - saves time & electricity). Both of these will take around 30 minutes.
- Mix the miso and maple together and cut your tofu into large chunks. Spoon the miso maple over the tofu and set aside.
- Mix the tahini, olive oil and vinegar together and set aside.
- Cut your broccoli into smallish pieces. Grate the carrot.
- Heat the coconut oil in a frypan over medium-high heat. Gently place the tofu and remaining maple miso sauce in the pan when it is hot. Turn only once (important!) after 2 minutes. Leave for another 2 minutes then remove to your bowl. Spoon any remaining miso maple dressing on top.
- Using the same frypan without washing throw in the broccoli and carrot. Stir-fry for a minute or two, then add kale and squeeze the juice of 1 lemon and grate the ginger into the frypan. Stirfry for about another 2-4 minutes so the kale starts to wilt ever so slightly. Move to your bowl.
- By now your rice and seaweed should be ready. Drain the rice, then pop it back in pot and throw in cashews and dressing. Give it a good stir around and move to your bowl.
- Drain the wakame, then give it a few dashes of seasme oil. Just a few go a long way! Sprinkle with seasme seeds and move to your bowl.
- Add your sliced avocado and you are done!