Nourish your body with this nutrientrich recipe from Sarah Britton's Nutrition for Performance & Recovery series. This versatile bowl full of grains, lentils and veggies takes less than an hour from start to finish. Give Sarah's Whole Grain Abundance Bowl a try, and let us know what you think!

Whole Grain Abundance Bowl Ingredients:
2/3 cup brown rice
1/3 cup green lentils
1/41/2 tsp. sea salt
1 head broccoli
1 medium sweet potato (leave the skin on if it’s organic)
2 cups shredded red cabbage
juice of half a lemon or lime
drizzle of coldpressed olive oil

Directions:
1. Combine rice and lentils in a medium bowl, cover with water and wash well, rubbing grains and legumes together. Drain and repeat until water is clear. Cover with water again and soak overnight, or for up to 8 hours, if possible. Drain and rinse.
2. In a medium saucepan place the rice and lentils, plus 1 1⁄2 cups water (if soaked – add 2 cups water if unsoaked), and sea salt. Bring to a boil, reduce to simmer and cook covered until water has been absorbed and rice and lentils are cooked through (about 3045 minutes depending on if you soaked the grain or not).
3. While the rice and lentils are cooking, chop the broccoli into florets and the sweet potato into bitesized cubes. About ten minutes before the grains have cooked (check the water level before adding veggies – if it’s dry, add a little more liquid), add the sweet potato. After five minutes, add the broccoli on top of the sweet potato.
4. While the rice and lentils are cooking you can also blend together the sauce (see below) and prepare the cabbage: Shred cabbage using a mandoline slicer or sharp knife. Toss with a squeeze of lemon or lime juice, a drizzle of olive oil and some salt. Massage lightly and season to taste.
5. To assemble the bowl, simply spoon in the cooked rice and lentils with the steamed veggies, add the cabbage on the side and pour sauce over. Give thanks for the abundance and enjoy.

GarlicGinger Pumpkin Seed Sauce Ingredients:
1 cup / 150g pumpkin seeds
1 3 cloves garlic, as desired
knob of fresh ginger
1 Tbsp. maple syrup
3 Tbsp. olive oil
1 Tbsp. apple cider vinegar
3 Tbsp. lemon juice
3/4 1 cup /175 250 ml water
3/4 tsp. fine grain sea salt
1/4 tsp. cracked black pepper
cayenne pepper to taste

Special Equipment:
food processor

Directions:
1. In a dry skillet over medium heat, toast pumpkin seeds, stirring every so often, until they begin to pop. Remove from heat and set aside to cool.
2. In a food processor, pulse to mince garlic and ginger. Add cooled pumpkin seeds and blend on high until sandtextured. Add remaining ingredients (start with 3/4 cup water) and blend, scraping down the sides periodically. Add remaining water as needed to suit your desired consistency. Season to taste. Store in an airtight glass container in the refrigerator for up to five days.

This recipe makes quite a lot of sauce, but as it keeps for five days, it’s a wonderful thing to have on hand to dress salads, roasted veggies and cooked whole grains. You can easily make half the amount if you know you won’t eat it all in before it spoils.

You can also make a raw version of this sauce. To do so, soak the pumpkin seeds for 8 hours, or overnight. Drain and rinse well. Skip step 1 in the instructions and carry on with the others. Enjoy!

Sarah Britton (BFA, CNP) is a Holistic Nutritionist and Certified Nutritional Practitioner. Following her philosophy of “making healthy choices every day” she has been creating recipes for her readers all over the world since 2007.

Winner of the 2014 Saveur “Best Food Blog – Special Diets Blog” Awards, Sarah currently teaches cooking classes, runs workshops on detoxification and cleansing, food as medicine, and nutrition fundamentals. She creates exclusive menu plans and recipes for various media and gives lectures and speaks in public forums such as TEDx.

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