My Spring Balance Bowl

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Preparation time: 15min

Cooking time: None


Spring is here and I am so so delighted about it.  More light, more sun, more blue skies, more birds singing……ahhhhhhhhhhh.  Such happiness.

I am a Spring person.  And you may wonder whether that is actually a real thing, but it is!  Everyone has a connection with a particular season and that’s because each season has a particular energy, feel, personality and emotion.  Just like us.

So how about you?  Which season do you love the most or connect with the most?  And why do you think that is?

Winter is very much about introspection, getting grounded, moving more slowly, keeping things contained and getting more quiet.  Spring is all about waking up, new ideas, new inspirations, creation of new projects, new beginnings, that excitement of new possibilities and a new vibrant energy.  That’s me!  Always coming up with new things…. and for the most part it is one of my traits, gifts, blessings.  On another note, it can also really get me in trouble because all I ever want to do is create new things ALL THE TIME that I end up with a million new things and it’s too much and then I burn out.  Oh dear!

And this Spring life has given me a beautiful gift – last week I broke my lower rib. Yup!  I fell over in my own house and hit the side of a table and cracked my lower rib.  Ouch.  And it REALLY hurts.

You may wonder why I call this a gift but it is.  Because of my cracked lower rib, I have to move really really slowly and be so conscious and aware of every single movement and step I have to take.  I can only do what I am capable of and I HAVE to let go of the rest.  It is a gift.  At a time when there are so many exciting things happening and new projects and ideas, I am being forced to stay grounded, move slowly and be hyper aware and conscious through it all.  It is a gift.

Thank you life!

So I made this salad because it is so simple but at the same time so delicious! And I wanted to share it with you!

Full of light, fresh and vibrant vegetables and balanced out with some grains, beans & pulses it is balance in a bowl.  Light vibrant balance in a bowl.  Spring Balance.

In this recipe I have used a new product I have been trying out.  Food Doctors Easy Cereal Grain which is completely bio-organic, unrefined and really beautifully made.  A mix of quinoa, spelt, beans and pulses it was so helpful to have a packet in my cupboard ready to go and create some balance to my meal in the space of a few seconds.

Now I am all for teaching about cooking grains and dishes from scratch – I really am!  But I must say if ever I was going to promote an easy grain this is the best quality one I have ever had.

The grains are cooked to perfection and I can tell that they are still full of life-force and energy.  So now and then, when I am needing and having to keep things very simple and I need to add some grains and balance to my salads, I am delighted to have a few packets of these in my cupboard.

Of course, if you don’t have a packet of these grains in your cupboard and you have some left over quinoa or rice in your fridge and a can of beans then by all means please add that instead!

Everything in this bowl will help you feel super light, fresh and happy during this beautiful season, so I really hope you enjoy it!

Love Nx

(Serves 2)

  • 210g of Kale (stripped from the stem)
  • 1/2 Lemon juiced
  • 1-2 Pinches Fine Sea Salt
  • 1Tbls Olive Oil
  • 1 Packet of Food Doctor Easy Grain Cereals or
  • 190g Cooked Quinoa & 1/2 Can Kidney Beans (Drained) (GF Version)
  • 1/2 Avocado (Sliced into long quarters)
  • 1 Carrot (Stripped into ribbons with a peeler)
  • 15g Sprouts
  • 1 Courgette (Spiralized into thin noodles)
  • If you don’t have a spiralizer then just use a peeler and strip it into ribbons like the carrot


  • 60ml Olive Oil
  • 60ml Cider Vinegar or Brown Rice Vinegar
  • 2-3 Tbls Toasted Sesame Oil
  • 1/2 Orange Juiced
  • 2 Pinches of fine sea salt
  • 2 Tbls Brown Rice Syrup or Maple Syrup


– First massage your kale leaves. Add the kale leaves, stripped off the stems, into a bowl and add the lemon juice, sea salt and olive oil and massage the leaves firmly for at least 5min until the leaves have become soft and tender.
– Once done, add your Food Doctor Easy Cereals or your plain quinoa and kidney beans
– Place your spiralized courgette noodles in the middle of the grains and add your avocado, carrot ribbons and sprouts all around the sides
– Lastly mix your dressing in a plain glass jar or bowl and shake or whisk until well mixed
– Pour over the salad and make sure the courgette noodles are dressed too

Voila! Enjoy! A deliciously simple but balancing spring meal


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