The time has come. March 20 has passed and it is officially spring! As the hours of daylight continue to lengthen, it provides us with a reminder we are entering into those ever so savored summer months. With the flowers peeking their way through, it's an indication to us that its time to press that re-set button.
As spring is the season for renewal and rebirth, I've been introducing the topic of saucha within my yoga classes. Saucha is a term composed within the Niyamas, which translates into the purity and cleanliness of our words, thoughts, and actions. Just as we tend to do a 'clean-up' of our closets or home as spring arrives, it's certainly a good idea to spread this sense of cleansing throughout our entire well-being.
As our yoga practice can help clean the mind and body with the utilization of breath-synchronized movement, the choices we make with the foods we place in our bellies is just as important to nourish our soul.
The popularity of bowls has become an increasing trend in a lot of homes (including my own!) as they are an easy yet satisfying way to get a little taste of everything fresh into your diet. I have to admit, 'bowls' are my go-to when its a crazy week and I don't feel like standing over the stove for hours (who does?), yet don't want to live off processed junk. Sauté some veggies, add a grain/legume, maybe a sauce... and done!
This bowl was designed with lightness and ease in mind; nothing too heavy or complicated, yet still contains ingredients that pack a decent 'fullness factor.'
Quinoa and chickpeas provide plant-based protein and fiber, while the carrots and mango add an interesting touch of sweetness. Throw some avo in the mix for healthy fats, and here you have an amazingly QUICK and healthy meal!
Chickpea & Quinoa Spring Renewal Bowl
1 C. quinoa
2 C. water
1/2 can chick peas, rinsed & drained
3-4 medium sized carrots
3 tsp olive oil
2 tsp maple syrup
1 small mango
handful of fresh parsley
Directions: Preheat oven to 375 F. Peel and chop your carrots (I cut on an angle to get longer slices). On a large cookie sheet, spread carrots, olive oil, and maple syrup. Give it a good stir to coat carrots in dressing. Bake in the oven for 15 minutes.
In a medium sauce pan, pour in quinoa and water and set heat on high to bring to a boil. Lower the heat to simmer, stirring occasionally until quinoa has absorbed all water and is fully cooked. (roughly 15 min).
While waiting for quinoa and carrots, chop up mango, avocado, and parsley. In a large bowl, mix all ingredients together, stirring well. Add in sea salt and pepper to taste. Garnish with a few extra sprigs of parsley.