Australian Yoga Journal - April 2018

(^30) PHOTO: JENNIFER OLSON; FOOD STYLIST: ERIC LESKOVAR; PROP STYLIST: NICOLE DOMINIC
april 2018
yogajournal.com.au
Mama, author, renowned
yoga teacher and celebrated
speaker, Elena Brower is
visiting Australia through
March. Elana shares with us
her go-to meal—a versatile
mix of quinoa, seasonal veggies, avocado,
egg, and miso dressing.
Autumn
FUEL
Quinoa harvest bowl
SERVES 3
“I eat this meal in various iterations up to six times a week.
Kale provides vitamins and antioxidants for my skin, which I love.
Quinoa and eggs bring protein and sustenance. I make and store
extra quinoa, veggies, and dressing in glass containers in the fridge,
and then warm up the ingredients in my cast-iron pan or copper
wok. Add cooked eggs for a stir-fry that’s ready in five minutes.”
INGREDIENTS
1 medium sweet potato
1 cup quinoa (white, red, black or a combination)
1 tsp ghee
3 eggs
2 cups kale, sliced (about 1 large leaf/serve)
1 tbsp plus 1 tsp miso paste (sweet or mellow)
1/3 cup lemon juice (about 2 lemons)
1/3 cup olive oil
½ avocado, sliced or cubed
salt and pepper
METHOD
Heat oven to 200°. Poke top of sweet potato with a fork
and bake on a sheet lined with parchment paper until soft,
45–60 minutes. Once cool enough to handle, cut sweet
potato into slices.
Cook quinoa according to package instructions.
In a cast-iron skillet over medium heat, warm ghee. Add
eggs and fry, 2–3 minutes per side (for scrambled eggs,
whip eggs in a bowl until bubbles form, pour eggs into
skillet and leave for 30 seconds, then stir until fluffy, about
4 minutes).
Bring water to a boil in a pot with a steamer basket. Steam
kale for 2 minutes, then place in a bowl of ice to halt cooking.
Using a hand blender or regular blender, combine miso,
lemon juice, and olive oil until smooth, 30 seconds (or put
all ingredients in a glass bottle and shake vigorously).
Split quinoa, kale, sweet potato, egg, avocado, and dress-
ing among three plates. Sprinkle salt and pepper to taste on
each bowl and drizzle with dressing.
NUTRITIONAL INFO 459 calories per serving, 29 g fat
(5 g saturated), 39 g carbs, 7 g fiber, 13 g protein, 261 mg sodium
TEACHER’S TABLE
Om
MIX IT UP
Sub in veggies like
broccoli, Brussels sprouts,
cauliflower, or add chicken
sausage, olives, or tempeh
for variety.