The power brain bowl

🧠Brain feel like mush?

Maybe it’s what’s going into your belly.

🤔Don’t believe me? Well. Lemme tell you: your brain and your gut talk. Yep. They have private (and not so private) chats with each other.

💬Want to make sure that their convos are on the up-and-up and they’re not talking smack behind your back? Then feed them nicely and they’ll return the favour.

📝If you want to learn how then be sure to sign up today for my masterclass, you’ll fill up your toolkit to help you:

💫 get grounded

💫 set healthy boundaries

💫 PLUS establish quick & easy ways to nourish your body, mind and spirit

You’ll learn more about:

🧬 how to get the micronutrients to prevent oxidation and stress in your body

🏃🏾‍♀️why moving your body is one of the best stress-busters

❤️ heart-focused breathwork to break free from the to-do list in your mind

Get the pre-recorded class & the goodie-pack!

Now, let’s get to that Power Brain Bowl, shall we?

Now, let’s get to that Power Brain Bowl, shall we?

You can make this your own, with a few ideas to keep in mind:

FIBRE

GREENS

PLANT-BASED PROTEIN

This formula matters because it’s nutrient dense.

INGREDIENTS & DIRECTIONS

Servings: 4

Estimated time: 45 minutes

Effort/Skill: Easy

Ingredients

• 1 block extra firm tofu, drained & cubed

  • 1 tbsp nutritional yeast

  • 1 tsp corn starch

  • 1/2 tsp salt

  • 1/2 tsp black pepper

  • 1 tsp onion powder

  • 1/2 lemon juiced

  • 1 tbsp avocado oil

• 2 large portobello mushrooms

  • 1 tsp avocado oil

  • 1 tsp tamari

  • 1 tsp maple syrup

  • 1 tsp balsamic vinegar

• 1 can chickpeas, drained & rinsed

• 1 cup broccoli florets, steamed

• 1 carrot, shredded

• 1 bell pepper, diced

• 1 small tomato, diced

• 2 green onion sprigs, chopped

• 1 cucumber, diced

• 2 celery stalks

• 1 cup sprouts (any of the following: sunflower, pea shoots, broccoli, alfalfa)

Dressing

• 1/4 cup tahini

• 3 tbsp balsamic vinegar

• 2 tbsp maple syrup

• 1 tbsp tamari

• garlic clove, crushed

Directions

1. Drain and pat tofu dry. Cube the tofu to 1'“ cubes or smaller. In a small bowl, toss tofu in nutritional yeast, salt, pepper, cornstarch, onion powder and lemon juice.

2. While the tofu begins to absorb the flavours, slice the portobello mushrooms thinly. Toss mushrooms in tamari, maple syrup and vinegar. Set aside.

3. Heat 1 tbsp of avocado oil over medium heat in a medium saucepan. As the oil heats, gradually add the tofu. Carefully turn the tofu gently as it begins to cook and brown on each side.

4. Once the tofu is cooked, remove from the pan and set aside in a dish with a lid to keep it warm.

5. While the empty pan is still hot, add 1 tsp avocado oil and heat over medium heat. Add the mushrooms that are coated in tamari mixture. Pan fry the mushrooms until they are well cooked and brown. Set aside and keep warm.

6. Wash, cut and prepare all remaining fresh veggies. Place in a large shallow bowl and once the salad is arranged, add the tofu and mushrooms.

7. In a medium blender, mix the dressing ingredients well and serve salad with dressing.

8. Share and enjoy!