Page 165 - Marie Claire Australia (January 2020)

W E E K N I G H T
W E LL N E S S B OW L S

JA PA N E S E SA L M O N A N D
C AU LI FLOW E R R I C E B OW L

Fill your bowl with 2–3 cups kale,
sautéed in extra virgin olive oil, 1 cup
cauliflower rice sautéed in extra
virgin olive oil and curry spice,
150–200g salmon fillet, marinated
in teriyaki dressing (see recipe
below), ½ cup baked sweet potato,
and sea salt and ground black pepper.
Drizzle over lemon juice and extra
virgin olive oil to serve.

T E R IYA K I D R E S S I N G
¼ cup tamari
2 tsps sesame oil
2 tsps stevia powder
or raw honey
1 tsp fresh ginger, grated
1 tbsp Dijon mustard

1 Place all teriyaki
ingredients in a
small bowl and
whisk until
well combined.

E GG A N D G R E E N S B OW L
Fill your bowl with 2–3 cups of
baby kale, 1 cup cauliflower rice
sautéed in extra virgin olive oil
and garlic, 1 cup steamed cauliflower,
2 boiled eggs, ½ cup baked pumpkin,
¼ avocado, and sea salt and
ground black pepper.

Recipes extracted
from The 12 Step
Mind-Body-Food
Reset by Jessica
Sepel (Macmillan
Australia, $34,99).
Out now.