I Am Whole Bowl

While most of the world is starting off the New Year listing the things that they need to do, need to be, or need to change let’s just take this moment to recognize that I, you, we are whole. Bottom line, appreciate our wholeness. This simple statement of gratitude will surely set the stage for your transformation.

What better way to appreciate our wholeness in the kitchen than to dedicate an entire recipe to the thought. Of course this was not an original thought but one kindly shared from Café Gratitude. I really like the I Am Whole bowl at Café Gratitude and found the need to replicate it in my own kitchen. I mean, who wants to only be whole while eating out, I want the same wholeness at my dinner table!

My first stop was the menu and I discovered the Café Gratitude bowl has sea vegetables and kale, steamed quinoa, house-made kim chee, carrots, and sprouts with tahini-garlic sauce and teriyaki almonds. For some reason or another I have hated quinoa for years but fell in love when I tasted the I Am Whole bowl. For the tahini-garlic sauce, I pulled out my I Am Grateful cookbook hoping to find the recipe there. Unfortunately it was not but the teriyaki almond and kim chee recipes were there! You can also buy both (teriyaki almonds and kim chee) from Café Gratitude.

From there, I shot over an email to Café Gratitude sharing my fondness for the I Am Whole bowl, my sadness that they are closing the SF Bay Area locations, and then asked how to cook the quinoa and make the tahini-garlic sauce. I then shot an email afterwards to see what sea vegetable is used.

With much gratitude for the New Year, I got a response with directions for the quinoa, the ingredients for the tahini-garlic sauce (no recipe because it is not published), and that the sea vegetable is sea palm. Much to my delight I began gathering my ingredients.

I made the bowl but omitted the teriyaki almonds and sea palm. I also ended up purchasing the Café Gratitude kim chee from a local store.

Disclaimer: I used a recycled pic because my pics were lost somewhere in computer land.  I will update when I make my next I Am Whole bowl!

I Am Whole Bowl

Place all ingredients in a bowl in the order as follows:

chopped kale, raw
quinoa (see recipe below)
tahini-garlic sauce (see recipe below)
Sea palm, soaked (I did not have any)
kim chee
carrots, julienned
teriyaki almonds (I did not have any)
avocado (yummy addition)

Quinoa Ingredients:

1 cup quinoa1/2 tsp salt1 1/2 cups waterlove

Quinoa Directions:

Place the quinoa in a pot and soak for 15 to 30 minutes. This loosens the outer coating which can be bitter if not removed. An alternative is to soak the quinoa in hot water for 5 minutes.

Once your quinoa is soaked, use your hand to stir the quinoa for 2 to 3 minutes. Discard the water and rinse 2 to 3 more times until the water is clear. Be sure to use a sieve while rinsing to prevent the quinoa from being washed away. Drain once water is clear.

Place the quinoa back into the cooking pot or into a rice cooker with the water and salt.

Cover the pot tightly and bring to a boil. Once the quinoa is boiling, reduce the heat to simmer. Let it cook for 20 minutes. If using a rice cooker, follow the rice cooker instructions.

After 20 minutes, remove the pot from the heat and without removing the lid, let the quinoa cool down for 5 minutes.

Once done, fluff with fork.

Tahini-Garlic Sauce Ingredients:

1/2 cup sunflower seeds, soaked1 tbs tahini2 tbs miso1 clove garlic
2 tbs water1 tbs lemon juice1 cup spinachhandful of parsley
1 1/4 tsp kelp powdersaltlove

Tahini-Garlic Sauce Directions:

Process/blend all ingredients in a food processor or blender to make a sauce. Add salt to taste.

What are you grateful for today?

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