Abundance.  What a wonderful word.  It describes the contents of my fridge most days, which always put a huge smile on my face.  It also describes my love and enjoyment of all things French....and my shoe collection....

Abundance also describes this little bowl of goodness.  

There is nothing flash or fancy about this recipe and it is simplicity at its very best.  Depending on the season (and what is currently in your fridge) it can be changed, swapped and updated as you little heart so pleases.    Just holding this bowl in your hands, abundant in so many amazing foods, instantly makes you feel equally wonderful and wholesome.  You're body will think so also!

This recipe is in ode to Winter - jam packed full of all those amazing vegetables that shine during these colder months.  However, the dressing (I think) is the real hero of this dish.  Not only is it bursting with ginger which is so so good for your digestion, it's stuffed full of toasted pepitas (pumpkin seeds) which are a brilliant source of zinc, helping to strengthen your immune system.  Something I believe we all need at this time of year.

Winter Abundance Bowl

(recipe adapted from My New Roots Blog)

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1/3 cup brown rice | 2/3 cup green dried lentils | sea salt | 1 head broccoli | 1 medium sweet potato | 2 cups finely shredded red cabbage | juice of 1 lemon or lime | Olive oil

For the dressing | ½ cup/75g pepitas | 1 clove garlic | large knob of fresh ginger | ½ tbsp rice malt syrup (or maple syrup) | 1 tbsp olive oil | 1 tbsp apple cider vinegar | 2 tbsp lemon juice | ⅓ cup water | sea salt | cracked black pepper | cayenne pepper to taste

Serves 4

1. Combine rice and lentils in a medium bowl, cover with water and wash well, rubbing grains and legumes together. Drain and repeat until water is clear. Cover with water again and soak overnight / for up to 8 hours, if possible. Drain and rinse.
2. In a medium saucepan place the rice and lentils, plus 1½ cups water (if soaked – add 2 cups water if un-soaked), and sea salt. Bring to a boil, reduce to simmer and cook covered until water has been absorbed and rice and lentils are cooked through (about 30-45 minutes).
3. Chop the broccoli into florets and the sweet potato into bite-sized pieces and about ten minutes before the grains have cooked (check the water level before adding veggies – if it’s dry, add a little more liquid), add the sweet potato. After five minutes, add the broccoli on top of the sweet potato.
4. Shred cabbage and toss with a squeeze of lemon or lime juice, a drizzle of olive oil and some salt (due to my underactive thyroid, I steamed my cabbage for a few minutes prior to this step).

For the dressing:

1. In a dry pan over medium heat, toast pepitas, stirring every so often, until they begin to pop. Remove from heat and set aside to cool.
2. In a food processor, pulse to mince garlic and ginger. Add cooled pepitas and blend on high until sand-textured. Add remaining ingredients and blend, scraping down the sides periodically. Add water as needed to suit your desired consistency. Season to taste. Store in an airtight glass container in the refrigerator for up to five days.