Women's Circle: Spring New Moon Renewal Wellness Bowls

White Bean Salad

 Ingredients

 • 2 cups cooked white beans (cannellini or butter beans, drained & rinsed if canned)
 • 1 small red onion, finely diced
 • 1 small red capsicum, finely chopped
 • 1 carrot, grated
 • 2 handfuls baby spinach or rocket
 • 2 tbsp fresh parsley, chopped
 • 2 tbsp fresh basil or dill (optional)
 • 1 tbsp extra virgin olive oil
 • 1 tbsp lemon juice (or apple cider vinegar)
 • 1 tsp Dijon mustard
 • Salt and cracked pepper to taste
 • Optional: 2 tbsp feta or goat’s cheese, crumbled

Method
 1. In a large bowl, combine the beans, red onion, capsicum, carrot, spinach, parsley, and herbs.
 2. In a small jar or bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
 3. Pour the dressing over the salad ingredients and toss gently to combine.
 4. Top with feta or goat’s cheese if using.

Serve immediately or refrigerate for 1–2 hours to let the flavours settle in.

Notes

1. Leftovers: Cover or place into an airtight container in the fridge - will keep for 2-3 days.
2. Serves: 4-6 serves

Spring Nourish Bowl

 Ingredients

• 1 cup cooked quinoa or brown rice (or a mix) -
• 4 cups mixed leafy greens (spinach, rocket, kale)
• 150g cooked chicken or 1 can of chickpeas (rinsed and drained), or tempeh (plant-based option)
  
• 1/2 cup shredded carrot 
• 1/2 cup thinly sliced red cabbage 
• 1/2 avocado, sliced 
• 3/4 cup roasted pumpkin or sweet potato cubes 
• 2 tablespoons sunflower seeds or pumpkin seeds 
• A few sprigs of fresh herbs (parsley, coriander, or mint)
   Dressing: - 2 tbsp olive oil - 1 tsp apple cider vinegar or lemon juice - Pinch of sea salt and cracked black pepper
• Optional: 1 tsp maple syrup for a touch of sweetness

Instructions 

1. Rinse quinoa well and cook in a rice cooker or on the stove in a pot filled with 1 cup water.
2. Roast the pumpkin or sweet potato cubes with a drizzle of olive, salt and paprika in the oven - 200°C for 20–25 minutes.
3. Prepare all veggies and slice avocado.
4. In separate bowls or in a salad bowl - add the greens, then grains, chicken, chickpeas or tempeh (I used chickpeas). Add the cooled roasted veggies.
5. Add seeds and fresh herbs.
6. Drizzle the dressing over the top just before serving and mix through.
   
   

Notes

1. Leftovers: Cover or place into an airtight container, will stay fresh for 2-3 days.
2. Added Extras: 1 boiled egg cut in half - (1 egg per person). Sliced avocado would also be really nice and adds some healthy fats.
3. Dressing: Tastes great with Balsamic Vinegar.
4. In a hurry: Try using a mixed bag of salad leaves with grated carrot and beetroot as the main ingredients.
5. Serves: 4-6 Serves

Forest Fruits Chia Pudding

Ingredients

• 3/4 Cup Chia Seeds
• 3 Cups Unsweetened Almond Milk
• 1 1/2 Cups Frozen Berries (thawed)
• 1/3 Almond Butter

Method

1.  In a large bowl, combine the chia seeds with the almond milk and whisk well,
    making sure all the seeds are incorporated. Refrigerate for at least 20 minutes
    or overnight to thicken.
2.  Divide the thawed berries between jars or into a glass bowl and add the chia pudding mixture on top. Top with almond butter and enjoy.

Notes

1. Leftovers: Store in the fridge for up to 4 days, covered.
2. Extra Topping: Blackberries, sliced peaches or any chopped fruit you like.
3. Swap milks: Use any other type of milk instead.
4. Extra Sweetness: Add a drizzle of maple syrup or honey.
5. Serving: Serves 6 to 8