From Lauren: Today’s guest post is shared by my dear friend Kari at Whole Life, Full Soul. You may remember her gorgeous Paleo Blondies she shared here. Kari is not only a talented cook and photographer, she is a strong and compassionate soul. One of my favorite way to spend an afternoon is with Kari, recipe testing, photographing, eating, and talking together. We’re busy brainstorming on a fun collaboration which we’ll share with you in the future!
Nourishing Grainless Bowls
It’s the newest trend in the foodie culture to sit down to a big bowl of grains filled with all kinds of warm yummy toppings like eggs, greens, vegetables and other delicious edibles. So in doing what I feel is a public service to what I’d call the “non-grain community” at large is create a “grainless” bowl that resembles it’s original inspiration, yet tastier, more nutrient dense, and vegetable focused.
These bowls are the perfect dish to transition from winter to spring as they’re served warm, with warming spices and a pop of citrus from the kumquats. Personally, around this time of the year I cannot get enough of kumquats to save my life! They’re so fun, for one, and for two they are basically nature’s starburst!!
Kumquats pack so much unexpected flavor and literally burst when you eat them whole skin, seeds and all. I adore them. They’re coincidentally nutritional powerhouses packing a punch with antioxidants like vitamins A, C and E. Eating them with the peel further enhances their benefits as you get the essential oils and anti-inflammatory properties of the peel that you otherwise won’t get with other citrus.
When I first made these I was so pleased with how light they felt. I feel that with most traditional grain bowls you’d be left feeling incredibly full, but not in the best way. With these they are light with the vegetables yet satiating with the fat and protein. Did I mention absolutely delicious?
The kale adds a nice balance of green to the bowl and nourishing the palate balancing the savory, tart, and sweet with a bitter of subtle bitter. With making bowls like this it’s truly all about finding compatibility with flavor in order for the dish to come together – and you score big with this one!
Can’t wait for “grainless bowls” to become the next big thing, what do you think?
- 1 lb ground turkey or pork
- 3 tablespoons coconut oil
- 1 ½ teaspoon ground ginger
- ½ teaspoon ground turmeric
- ¼ teaspoon salt
- 4 cups cauliflower rice (see Note below)
- 3 cups chopped Lacinato kale
- 1 cup chopped shallots
- ½ cup sliced Kumquats (if unavailable, omit or substitute orange segments)
- Fresh Basil leaves
- optional coconut milk drizzle
- Heat skillet on low-medium add 1 tablespoon coconut oil to the pan, along with the chopped shallots. Sauté until translucent and fragrant. Then add in the ground meat (either turkey or pork) and begin to brown on medium heat until fully cooked. Add the ground ginger, turmeric and salt.
- While the meat browns, in a separate pan add in 2 tablespoons of coconut oil (or preferred oil, but I like the distinct flavor it adds) on low heat. Once warm add in the cauliflower rice and begin to sauté, cook until fully cooked and starting to turn slightly golden.
- Once the meat is cooked add in the kale at medium heat, cook until wilted, about 10 minutes.
- Serve by first adding the cauliflower rice to individual bowls. Then add the meat, shallot and kale saute on top. Finish off by adding on the kumquats, fresh basil and a small drizzle of coconut milk.
Mind and Body Balancing
I’m exited to tell you about Kari’s book, because she generously offered to share it with you all for free on April 12th, 2016. Sign up for my newsletter to receive the book in your inbox on that day.
Kari’s digital book Mind and Body Balancing (available here) is a beautiful, compassionate, and articulate roadmap for counteracting inflammation through nutrition. This thorough but accessible guidebook is the resource to which I point when someone needs an introduction to anti-inflammatory eating.
As Kari is a talented food photographer with a background in graphic design, this book is a feast for the eyes. It contains over 20 vibrant recipes, including Fermented Herb “Cheese,” Spicy Beet Soup, and Orange Thyme Carrot Mash. I greatly appreciate the focus on nutrient-dense foods, rather than AIP sweets, in her book. As Kari and I have discussed in reference to our own healing journeys, vegetables are the foundation for a healing diet. We see tons of recipes for grain-free baked goods and treats (and we share some of these recipes ourselves) but they are a celebratory, not daily, occasion in our lives.
Kari is a writer, self-love advocator, a certified nutritional wellness coach. She is a self-proclaimed health foodie who uses a nutrient dense lifestyle to counteract inflammation from autoimmune diseases. Having lived with Ankylosing Spondylitis for over a decade she’s determined to help other’s in their journey to restore their health. She serves as a guide to those who feel alone in their battles to assist them in finding their inner strength through offering guided support they deserve. On her site, Whole Life, Full Soul she fosters a space for vulnerable expression and compassionate connection through creative writing, along with delicious recipes. Follow Kari on Instagram, Pinterest, and Facebook. Or connect with her through email