This bowl offers ultimate nutrition for the season. Using the last of the winter vegetables and smothering them in a tasty dressing to bring warmth to the month.
METHOD
Firstly cook the brown rice in three 2.5 cups water. Add the rice and water to a pan with a lid and bring to the boil. If you have time to soak the raw rice overnight before hand this will reduce the cooking time and make the rice more digestible.
Cook the rice for 30 mins (20 if soaked) with the lid on. Check nearer the end of cooking that the rice is cooked and the water is absorbed.
When done put a piece of kitchen towel between the lid and the pan to sit for 5 mins. This makes the rice fluffier.
FOR THE SALAD
While the rice is cooking it is time to get the salad ready.
Firstly finely slice the red cabbage and place into a bowl. Cut the ends of the sprouts and finely shred them also. Now, in a small blender, blend together the miso 2 tbsp water and 2 tbsp of the sesame oil, vinegar, crushed garlic and grated ginger to form a smooth dressing. Pour over the cabbage and massage in with your hands until well coated. Set aside.
Not strip the kale from its stems. Place in a bowl and sprinkle with salt and remaining sesame oil. Massage for up to 5 mins until the kale looks cooked. This is a delicious way to enjoy kale! Now sprinkle over the kimchi and pumpkin seeds.
Now your nice should be done simply drizzle over the tamari and if adding seaweed sprinkle over the rice now.
To serve, spoon the rice onto a plate and layer the two salads on top. Drizzle with Udo's Choice Ultimate Oil Blend for that extra health boost! Enjoy.
