Can you feel the shift in light as we enter February? I notice the sky a bit brighter as leave in the morning and more light floods the clinic room at the end of the day with my last client.

The earth is slowly waking up and with it, you may notice the foods you are drawn to will change.

Our digestive systems aren’t quite ready for daily raw salads, for those of us still in winter, yet the colours of spring are dancing into our palate and minds.

Here is our families new favourite meal. It shows up on the menu every Wednesday.

We call it the Thai Abundance Bowl, inspired by Oh She Glows Thai Almond butter sauce with some modifications by our Thai friend and sitter. Use this one to clear out what is in your fridge… here is our favourite version.

Enjoy!

Thai Almond Butter Sauce

3/4 Cup Almond Butter (If nut free sunflower seed butter)
4 TBSP Lime Juice
2 TBSP Gluten Free Tamari or coconut Aminos
3 tsp Maple Syrup
3 tsp grated Fresh Ginger
3 TBSP almond milk/ coconut milk from a can/ water as needed to thin
1/2 - 1 clove of garlic (optional. Leave out if following Gaps)
1 TBSP Cilantro (optional- you can add it into the bowl instead if you want)

Throw it all in the blender and then put in a mason jar to store in the fridge for up to 11 days. I usually double the batch for easy left over lunches.

Bowl Ingredients

As a base we use:
- Brown rice
- Quinoa
Shredded purple cabbage
Shredded carrots
Baked Tofu or left over salmon
Chopped cilantro (load it up… so delish)
Steamed broccoli (leftover works)
Left over sautéed mushrooms (play with wild mushrooms if you want!)
Fresh Broccoli Sprouts
Chopped up Arugula or Kale
Raw Pumpkin Seeds pan fried with coconut oil and sea salt (honestly the crunch makes the difference!)

After you put it all together, squeeze a lime overtop and Enjoy!