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WHOLESOME AND SUSTAINABLE: BOWL FOOD COOKBOOK

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WHOLE – Bowl Food for Balance by Melissa Delport. Published by Struik Lifestyle, 2018.

 

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It’s a whole new way of eating – for Occidentals, that is, while in the East Buddhists (and many others) combine diverse ingredients in bowls to make balanced meals as a matter of course.

Melissa Delport is a Cape Town-based food photographer and blogger. Having learnt to cook at an early age Melissa moved on and after a period of fad dieting discovered her path to health and well- being . Mindful consumption became an integral part of her food philosophy . Wanting to share her culinary knowledge and way of eating with others which formed the germ of this book, her first .

The title stems from Buddha bowls which contain nourishment in the form of grains, vegetables, a healthy fat, a protein and a bunch of greens.

In her introduction Delport discusses her philosophy which can be summed up as 'Eat real food, mostly plants, but not too much'. She aims at reaching umami, or yummy fare using many ingredients, but focussing on the importance of grains, beans and pulses as base food. She urges readers to shop at farmers’ markets, avoid GMO foods and items that are not free-range.

Starting with breakfast fare, there are recipes for bowls ranging from smoothies to oats, from chia seeds to Turkish poached eggs on quinoa with yoghurt and avo, baby spinach, goats cheese and more… Her avo hash has a long list of ingredients, is sustaining enough to take one through to supper

Salad bowls present some appetising combos – fig and goats cheese, salmon and edamame beans, courgettes and salmon, tomato and lentil. Many other ingredients also make the cut, adding spice, flavour, texture, crunch and dressings. Soups present an interesting selection: even in the popular classics like roasted tomato and red pepper she adds her own touch, Good use is made of coconut milk along with vegetable stock.

Bowing to the present trend of resurrecting ancient grains, a colourful collection of salads, poultry and meat one-dish creations feature quinoa, barley, millet, spelt, freekah, brown rice as well as a host of veggies and pulses.

Home bowls are comfort food , robust, several one-pot wonders while others require more time and attention, Oodles of Noodles is self-explanatory, the recipes in this chapter occasionally use wheat noodles, many more are made from other flours and grains. In the chapter on Table Bowls entertaining is the objective, sharing bowls that are made up of side dishes, dips, starters, and snacks. These dinner parties could start with tuna ceviche or guacamole or baba ganoush all served with corn chips. Among the mains you will find pasta and pesto variations, followed by a vegan honey mustard carrot bowl. Drinks are not neglected, and the sparkling lime and pomegranate looks inviting for a summery party.There are a few desserts - think dates with salted caramel truffle and popcorn or apple and pear coconut crumble with coconut ice cream, a vegan finale.

While neither solely vegan nor a vegetarian collection, many of the close to 90 recipes are sans meat, chicken or fish.  All are nourishing, offering healthy and balanced meals in a bowl, several contain a large number of ingredients, and a few will take a fair amount of time. But what Delport has done is to take the guesswork out of bowl food, having spent much time creating dishes that are tasty.

She goes further to promote healing one’s relationship with food, treating your body with respect and nourishing it with fresh food that will leave you energised. All part, she says of finding happiness with food.

Every recipe is illustrated and a detailed index concludes the text.

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