In the past couple of weeks I have been so incredibly busy with my thoughts focused on switching my major in school. I am currently a second year business student, and I have to say it…. I have always found the material incredibly dry and boring… not only that but I don’t even want to pursue a career in the field of business, constantly competing to earn my way up the corporate latter. So you’re probably wondering why the heck did you get in business in the first place then?; and that’s a great question. When I was 16 I choose my major (yup at the young age of 16), I didn’t know what I wanted to do and my lost soul listened to others who told my impressionable mind that “business is the only degree you need in life to succeed” and “never do an arts degree, they’re a waste of time.” But the person who I am today no longer resonates with the girl I was in the twelve grade, and I wouldn’t hope it to be that way. My mind has switched from an image driven teenager to someone who is less consumed by what other’s may think of her and to someone who loves helping others and understanding how society/our world is connected and works.
So with this shift in my mindset, I have decided to minor in a BBA and major in the humanities. I cannot wait to start learning about things that fascinate me and about topics that I care about (law, ethics, and political science). So, what I want you to take away from today is to do what YOU love; and don’t listen to anyone else but YOU because that’s the only person you need to please at the end of the day.
Now onto the bowls:
I have to admit I’m a bit of a bowl meal queen. In the autumn I uploaded the Nakd Autumnal Nourishing Bowl, and since then I have still be going strong on my salad game. I usually start my mornings with a BIG bowl of porridge and sometimes this leaves my stomach feeling a little too full to eat a big lunch and that’s where salads come in… they’re easy, healthy, and delicious (well if you add the right ‘stuff’) .
I am becoming a bit more of a hippie and I have noticed that I have been more conscientious of eating what’s in season- beets, squash, if it’s in season I am craving it this time of the year. Not only does eating seasonal veggies tastes better but they are so incredible for our bodies, packed full of nutrient dense goodness.
As the seasons change I notice that I like to change things up with each bowl that I make, but this is one that I have been loving a whole lot lately. I want to continue to add a new Nakd nourishment bowl with each change in the seasons to help you eat more seasonally whilst still keeping it flavourful and fun. Remember that colour is key no matter what time of the year it is, and try to experiment with new fruits and veg. I recently tried persimmon (which I cannot believe I haven’t had before), they are so juicy and sweet; you NEED to try them if you happen to stumble across them in your market.
If you want to make life a little easier you can roast up a ton of veggies, quinoa, and chop up veggies on a Sunday to throw together bowls throughout the week; I find it to be my life saviour on the days when I am so busy that I almost forget to eat (what can I say I’m on that University life).
How do you stay nourished this time of the year?
Winter Nakd Nourishing Bowl
- 1 Medium Sweet Potato (Washed and chopped)
- 3 Medium Golden Beets (Peeled and sliced0
- 1 Tbsp Olive Oil
- 1 Pinch Sea Salt
- 1/2 Cup Quinoa
- 1/2 Cup Red Seedless Grapes Sliced in half
- 3 Cups Baby Spinach
- 6 Baby Carrots (Sliced halfway down)
- 1/2 Cup Cherry Tomatoes Sliced in half
- 1 Tbsp Unsalted Almond Butter
- 1 Tbsp Fresh Lime Juice
- 2 Tbsp Tamari or Soy Sauce
- 1/4 tsp Smoked Paprika
Preheat the oven to 400 degrees Fahrenheit (200 degrees C)
2. Place the cubed sweet potato and sliced beets on a lined baking tray coating in olive oil and sprinkling with sea salt.
3. Roast in the oven for 30 minutes (flipping halfway in between so you don't burn them!).
4. In a small/medium saucepan bring one cup of water to a boil with the 1/2 cup of quinoa and allow to simmer until the quinoa has cooked through.
5. While the quinoa, beets, and sweet potato are cooking, start making the almond butter dressing.
6. Mix together the almond butter, lime juice, tamari/soy sauce, and smoked paprika together (add a bit more lime juice/tamari if you want to thin the dressing out more.).
7. Once the quinoa, beets, and sweet potato are cooked arrange two bowls bowls with the spinach, carrots, cherry tomatoes, grapes, beets, sweet potato, quinoa, and beets.
8. Drizzle over the tangy almond butter dressing and enjoy!