Bowls are the new plates

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Every now and again, a food trend comes along from nowhere and takes us by storm.

This year is no different, but it isn’t a super food or celebrity chef, it’s the mere kitchen bowl.

From breakfast and lunch through to dinner with a snack along the way, if you are going to eat, then do it from a bowl.

We aren’t talking nuggets and chips being tipped into a cereal bowl and squirted with extra ketchup, but more about blending grains, veggies and proteins to balance portion control and goodness.

Bowl meals are fast, unfussy and full of fantastic flavours. They can be prepared the night before and be eaten while working or enjoyed at home, tucked up on the sofa with no trays and balancing needed.

We have put together our favourite combinations, so you can have a try.

Don’t be afraid; all you need to do is mix the ingredients together and then decide which bowl you are going to enjoy them from.

Cucumber, cherry tomato, rye bread and halloumi
1 handful of ripe cherry tomatoes, washed and halved
40g of halloumi, cut into slices and stir fried
Cucumber, chopped into chunks
1 slice of rye bread, toasted and cut into strips
1 tablespoon of toasted sesame seeds
A drizzle of olive oil
Fresh basil to decorate
Salt and pepper to season

Courgette, bean and mackerel
1 courgette, shaved
1 handful of olives (black or green), pitted and halved
4 tablespoons of kidney beans, washed and drained
1 smoked mackerel fillet, skin off and shredded
A drizzle of olive oil
Fresh parsley to top

Tuna, bean and rice
1 red onion, finely chopped
½ can of tuna
1 red pepper, seeded and diced
1 small can of sweetcorn
4 tablespoons of red kidney beans, washed and drained
300g cooked brown rice with added quinoa
50g kale, washed and chopped
Lime wedges and natural yogurt, to serve

Salmon and broccoli
½ head broccoli, cooked and cut into florets
100g fresh salmon fillet, skinned, deboned and pan-fried
½ cup of peas, cooked and cooled
2 eggs, hard-boiled and chopped
1 tablespoons of mayo

Grilled chicken and red pepper
1 chicken breast, cooked
1 red pepper, deseeded and cut into strips
1 cup of organic baby spinach, steamed
1 cup feta cheese, crumbled
1 tablespoon of roasted sunflower and sesame seeds
1 tablespoon of olive oil
A squeeze of fresh lemon juice

Sweet and green smoothie bowl
75 ml organic apple juice
1 banana, peeled and sliced
2 Juice of ½ a lime
1 large handful spinach
1/2 avocado, peeled and stoned
100g pineapple chunks
Granola, blueberries and raspberries to serve

To make this sweet bowl, put the banana, lime juice, spinach, avocado and pineapple in a blender and whizz until smooth. Pour into a bowl and then add the granola and blueberries and enjoy.

Each suggestion on this list makes one bowl and ingredients can be varied to suit tastes.

Got a bowl meal you love? Let us know about it so we can give it a try.

Team Pure Beauty

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Soup, the winter smoothie

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10 minutes, basic, basil, big hit of flavour, boil, bowl, bread and cheese, cabbage, carrots, cauliflower, chicken, cold, favroute, freezer, fresh parsley, friends, garlic, hot, leek, lunch, melt, olive oil, olives, plain flour, powder, recipe, red onions, salt and pepper, saucepan, smoothie, sock cubes, soft, soup, stock, supper, tablespoon of chopped, vegetables, water, white onions, work

Whilst there is nothing better in the summer than a chilled smoothie packed with berry goodness, in the cooler months you might want something that will warm you up as well as fill you with vitamins.

Maybe now is the time swap your blender for pots and pans and your smoothie for soup.

Soups are an age-old staple that nourishes body and soul and helps you use up the vegetables in the fridge that may have seen better days.

Whether you are a liquid lover of soups, stews or chowders, we have put together some super-ideas that are packed with nutritious goodness and fantastic flavour.

Lets start with the classic chicken soup. This feel good favourite can be enjoyed with friends for lunch, as an early supper with chunks of bread and you can keep some in the freezer for when colds strike.

To make one wholesome pan you will need:

5g of organic, salted butter
2 white onions, sliced and diced
2 sticks of finely sliced celery
2 large carrots, sliced and diced
1 yellow pepper, free of seeds and sliced
1.5 litres of chicken stock
450g of cooked chicken (ideally cubed or shredded)
25g of organic plain flour
1 tablespoon of chopped, fresh parsley
Salt and pepper to taste

With your ingredients ready, gently melt the butter in a large saucepan and once hot, fry the onions, celery and carrots until they start to soften. Stir in the flour and cook for around two more minutes.

Slowly add the stock to the pot and gently bring the mixture to the boil, stirring all the time.

Season the liquid with salt and pepper, then simmer for around 15 minutes so that the vegetables are soft, but not mushy.

Finally add the chicken and parsley and simmer for another 30 minutes.

Serve with bread and cheese and feel that goodness get to work.

Homemade vegetable soups are one of the tastiest, healthiest options out there and can be part of any family meal.

Whilst we love this easy to make soup, it is just a base and you can add in pretty much anything else you want to get a bowl that is right for you.

For a big pot you will need:

3 tablespoons of olive oil
3 chopped carrots chopped
2 chopped red onions
½ cabbage that has had the core and outer leaves taken off
1 chopped, trimmed leek
1 chopped courgette
One handful of chopped mushrooms
1 red pepper, sliced and free of seeds
1.5 litres of water
Vegetable stock cubes or powder
A handful of chopped basil leaves (ideally fresh)
A handful of chopped parsley, again fresh is best
1 crushed clove of garlic

Now, let’s get to work:

Heat the olive oil in a saucepan and when hot, add the carrots, and onion and gently fry to remove the water content and create flavour.

Add the cauliflower, cabbage and then stir in the leeks and courgette.

Allow the vegetables to cook for 10 minutes and then add the water and stock before bringing to the boil

Simmer for 15 minutes then add the lovely basil and parsley and finally for the big hit of flavour, add the garlic.

If you can let the soup sit for at least half an hour before serving with bread, cheese and olives.

Got a favourite soup recipe, drop us a line and let us know what is is.

Team Pure-Beauty