Grounding Bowl

Prep Time: 8-9 hours (for soaking the beans)

Cook Time: 1 hour 

Serves: 4 

The Inspiration:

I worked at Cafe Gratitude for years, and I loved all of their bowls. This bowl is an Ayurvedic take on their Grateful bowl, as it incorporates the six tastes, is fully cooked, and has the 60/40 ratio of building and cleansing foods. 

Do not feel overwhelmed by the prep time, it really just means you need to remember to start soaking the beans before you go to bed the previous night. 

Topped with the creamy sauce, this simple yet delicious bowl is bound to warm your heart and leave you feeling deeply satiated. 

Breakdown Of Ingredients Per Bowl Component:

Adzuki beans:

1 cup dried adzuki (soak overnight)

1 tbsp ghee

½ teaspoon of Garam Masala

Pinch of asafoetida

1 Bay leaf 

½ inch kombu cut into tiny pieces

2 tablespoons of tamari 

Grain:

½ cup Jade pearl rice

½ cup white basmati rice

½ tsp ghee 

½ teaspoon salt 

1 cup of water 

Carrots & Kale 

2 medium sized carrots with skin

7 leafs of dino kale 

½ tsp of digestive masala 

2 tsp of ghee 

½ tsp salt 

Sunflower Seed Dressing 

1 cup lightly toasted sunflower seeds

1 clove of garlic (omit if prone to fiery digestion or if in hot weather)

¼ inch of fresh ginger root

2 tbsp ume plum vinegar 

2 tbsp lime juice

1 ½ cups of distilled water

Instructions:

For the Beans:

1. Soak adzukis overnight. 

2. The next morning discard the soaking water, and combine ingredients (except for tamari)  in an instant pot or pressure cooker. If no pressure cooker is available use a heavy ceramic pot with lid. Cover with water.

3. For pressure cooker- cook for 27 minutes. If stovetop, bring to a boil and cook for 40 minutes.

4. At the end add the tamari, the beans should be thick and look like a stew. 

For the grain:

1. Rinse basmati rice, but not the jade pearl rice. 

2. Combine ingredients in a rice cooker or small pot. 

3. If doing stove top, bring the ingredients to a boil, then cover with life and reduce to a simmer and set timer for 12 minutes, 

4. After 21 minutes, let the rice sit undisturbed for another 20 minutes before you open the lid and fluff the rice. 

For the Veggies:

1. Cut the carrots into small disks.

2. In a small pot, slowly heat the ghee and masala. 

3. Once simmering add the carrots and cover with water and lid. 

4. Carrots should take 5-7 minutes to cook.

5. De-stem and chop kale. 

6. After 7 minutes add kale to the pot and stir. 

7. Continue to saute for another 2 minutes.

8. Add salt at the end to taste. 

Sunflower Seed Dressing. 

1. Take 1 cup raw sunflower seeds, spread them on a baking sheet  and lightly roast them in an oven at 350 degrees for about 5 minutes or until they are lightly golden bown. 

2. Take the toasted seeds and remaining ingredients into a high speed blender and blend until smooth and creamy. 

3. Omit garlic if you are prone to pitta like problems such as fiery digestion, rashes, acne, or overheating. 

4. Sauce can store in fridge for up to three days.