Life gets busy, doesn’t it? Between juggling work, family, and the everyday hustle, finding time for ourselves, let alone creating nourishing meals, can feel like a stretch. Lately, I’ve been navigating the beautiful chaos of new motherhood, and it’s shifted my perspective in the kitchen. Gone are the days of elaborate culinary experiments from dawn till dusk. Now, my focus is on simple, wholesome food that fuels both body and soul, made with whatever I have on hand. This journey inward has been about embracing a quieter, more uncomplicated way of eating and living, and it’s surprisingly fulfilling. It’s about gratitude for the simple things, like a delicious, nourishing bowl made with love.
Early Summer Abundance Bowl
This season of life has been all about Abundance Bowls. These aren’t just meals; they’re a philosophy. The core idea is beautifully simple: cook grains and beans in batches, then combine them with whatever fresh, seasonal vegetables are available. If time allows, a quick sauce or pickled element elevates the bowl. Suddenly, a truly satisfying, healthy meal appears, a testament to the abundance around us. This is the essence of the Abundance Bowl: simplicity, resourcefulness, and gratitude. It’s about keeping it simple. Using what you have. Making it work. And that feeling of deep gratitude? That’s the secret ingredient.
Summer is truly here, and with it, a sense of renewal. Being back in Canada with my family feels like a breath of fresh air. The sun is bright, the air is crisp, and gardens are overflowing with summer’s bounty. This Early Summer Abundance Bowl is a celebration of this season, capturing that feeling of joy and thankfulness that comes with reaping the rewards of summer. It’s about embracing the present moment and the gifts of nature.
For this bowl, I chose freekeh, a roasted green wheat, as the base. Its deep, rich flavor provides a wonderful contrast to the sweetness of young beets, the earthiness of radishes, and the freshness of sprouts. Freekeh is harvested while the wheat is still young and tender, then roasted or sun-dried. This early harvest means it retains more nutrients and protein than mature wheat. It’s also surprisingly high in dietary fiber, calcium, iron, and potassium, and even boasts fewer carbohydrates than regular wheat.
You can often find freekeh in Middle Eastern grocery stores, as well as in many natural and gourmet food shops, sometimes labeled as “Green Wheat”. If you haven’t tried freekeh yet, prepare to be amazed! It cooks similarly to other grains, stores well in the refrigerator, and tastes delicious both hot and cold. I especially love it in salads, dressed simply with garlic, olive oil, and lemon to complement its smoky notes.
To enhance the Middle Eastern-inspired flavors, I created a harissa-spiked chutney with spring onion and dates. This chutney is truly scrumptious. Leftovers are fantastic spread on toast with poached eggs, served alongside roasted vegetables, or in an avocado sandwich. While its color might not be the most visually striking, the flavor is incredibly delicious. And to take this Abundance Bowl to the next level of indulgence? I added a little seared halloumi cheese. Just a touch, but it makes all the difference.
Early Summer Abundance Bowl
Early Summer Abundance Bowl Recipe
Serves: 3-4
Prep time: 20 minutes
Cook time: 30 minutes
Ingredients:
- 1 cup / 175g freekeh
- 1 tsp. sea salt
- ½ block Halloumi cheese (about 125g / 4.5oz)
- 2 medium yellow beets (red beets also work)
- 1 small bunch radishes
- A few handfuls of fresh sprouts (like sprouted black lentil)
- Juice of ½ lemon
- Handful of fresh mint leaves
- Cold-pressed olive oil for garnish
- 1 batch Spring Onion Harissa Chutney (recipe follows)
Equipment
- Saucepan
- Grill pan or skillet
- Mandoline or knife
- Food processor
Instructions:
- Cook the Freekeh: Place the freekeh in a saucepan and cover with water. Swirl and rub the grains to wash them. Drain and repeat until the water is clear. Add 2 cups of water and a couple of pinches of sea salt. Bring to a boil, cover, and simmer until the water is absorbed (about 15 minutes for cracked grain, 45 minutes for whole grain). Remove from heat, drizzle with olive oil, and stir. Set aside.
- Prepare the Vegetables: While the freekeh cooks, peel the beets and slice thinly using a mandoline or knife. Place in a bowl with olive oil, lemon juice, and salt. Roughly chop mint and add to the beets. Slice the radishes.
- Sear the Halloumi: Slice the halloumi and cook in a grill pan or dry skillet over high heat until golden brown on each side.
- Assemble the Bowls: Divide the cooked freekeh among bowls. Top with grilled halloumi, sliced beets, radishes, sprouts, and a generous spoonful of Spring Onion Harissa Chutney. Garnish with fresh mint and a drizzle of olive oil. Serve immediately and enjoy this celebration of summer flavors.
Spring Onion Harissa Chutney Recipe
Yields: About 2 cups
Prep time: 15 minutes
Ingredients:
- 2 large bunches / 400g / scant 1 lb. spring onion (about 6 cups chopped)
- Knob of coconut oil or ghee
- Pinch of sea salt
- ½-1 Tbsp. harissa paste (adjust to your spice preference)
- 1-2 large dates, preferably Medjool, pitted
- 3 Tbsp. cold-pressed olive oil
- 3 Tbsp. lemon juice
Instructions:
- Sauté Spring Onions: Wash and roughly chop spring onions, including the green tops. Melt coconut oil or ghee in a skillet over medium heat. Add spring onions and salt. Cook, stirring occasionally, until softened and sweet, about 5 minutes. Remove from heat.
- Blend Chutney: In a food processor, roughly chop pitted dates. Add the sautéed spring onions, harissa paste, olive oil, and lemon juice. Blend until creamy but slightly chunky. Taste and adjust seasoning as needed. Store leftover chutney in an airtight container in the refrigerator for up to five days. This vibrant chutney adds a burst of flavor to the Abundance Bowl and beyond.
Embrace the simplicity of seasonal eating and create your own Abundance Bowl. Share your creations on social media using #earlysummerabundancebowl – I’d love to see what you come up with!
