Yeotown Bowl

We still have the final few remaining weeks of winter and we felt it would be a nice time to share with you one of our most loved new additions to the Yeotown winter menu!

This dish is packed with Vitamin A which is important for eye and overall bone health and a strong immune system, perfect for the winter months! It’s packed with plant based proteins and complimentary flavours throughout, a real dish to enjoy during the winter.

We use quinoa as the grain in this dish which is a natural plant-based protein, has properties that help you maintain a healthy weight, it improves digestion and is a perfect GF alternative! Lemon is the undertone of this warming winter dish as we use both the zest and the juice throughout. Another immunity-boosting ingredient that is fundamental to the overall flavour of this dish! To garnish we have created a fig and coconut “bacon” flavoured with paprika and tamari to add a slightly salty element and crunchy texture. Figs are rich in calcium, they are known to reduce cholesterol and the risk of certain cancers. They are sweet, delicious and perfect for winter.

Our new Yeotown bowl is so tasty and the feedback we have received from the guests in Devon about the dish was so good it has persuaded us to offer our Yeotown winter bowl not only at our heaven in Devon site but also will be a feature on our Sussex Gardens menu and popping up during the colder weeks on our new Madeira retreat!

So here it is! Our nutritious and delicious YEOTOWN BOWL…

Yeotown bowl – lemon massages kale, tricolour quinoa, sprouted chickpea, pumpkin, maple sprouts with coconut bacon & lemon Tahini dressing Pomegranate seeds / toasted pumpkin

(CONTAINS : M. SS. N. NFO. GF. VG.)

M = CONTAINS MUSTARD

N = CONTAINS NUTS

NFO = NUT FREE OPTION (OMIT GARNISH)

Serves 4

Lemon tahini dressing

1/4 cup smooth tahini

1 cloves garlic

1/4 cup of water (add slowly until right constancy is reached) 4 tbsp maple 1 lemon – juiced

Zest and juice1 lemon

Salt and pepper to taste

Method :

1. Add all ingredients together and whisk (Try not to over blend)
   
2. Place into squeeze bottle and place aside until service
   
3. Add more water as needed for a thinner consistency – This recipe makes approximately 2/3 cup of dressing.
   

Brussel sprouts + Coconut fig bacon

500g brussel sprouts + Drizzle maple + Salt to ta + 2 tbsp toasted coconut flakes + 2-4 dried figs + 1/2 tbsp tamari + Pinch smoked paprika + Small drizzle coconut oil

Method :

1. Slice sprouts and drizzle with maple and a pinch of salt. Fry off and then keep warm in oven
   
2. Take frying pan and heat coconut oil. Toast coconut flakes, add figs, then smoked paprika and lastly tamari. Cook off until golden brown and remove from heat. Add to maple sprouts
   

Sweet spiced potato

2 medium sweet potato + 1 tsp Smoked paprika + 1 tsp Garlic powder + 1 tsp Coriander powder + Salt and pepper to taste

Method :

1. Cut sweet potatoes into chunks.
   
2. Take a bowl and add spices, salt and pepper. Toss and spread on a tray. Cook off until soft.
   

Lemon kale

100g Curly kale + Juice of 2 lemon + Salt to taste

Method :

1. Massage lemon into kale, add salt.
   
2. Just before service spread the kale across a few trays and place into the over to gently cook through
   

Quinoa & Chickpeas

1/4 cup tricolour quinoa

3/4 cups dried chickpeas (Soaked and sprouted) + 1 bunch spring onions 1/4 cup red onions (Diced)

2-4 tbsp cup olive oil

1/2 tsp salt

1/4 tsp black pepper

1 lemons (Juiced)

1/2 Tbsp dijon mustard

25g fresh Parsley

Method :

1. Cook quinoa and Take soaked and sprouted chickpeas and mix. Place aside.
   
2. Take spring onions and place on parchment paper on baking tray , add oil and salt, then bake for 10-12 minutes .
   
3. Take spring onions and transfer to food processor along with pepper, lemon juice, and Dijon mustard. Pulse until mostly combined and scallions are roughly chopped.
   
4. With food processor running, slowly pour olive oil through the feed tube, and blend until relatively smooth and emulsified.
   
5. While the quinoa and chickpeas are still warm, transfer it to a large bowl. Pour the dressing over the grains, then toss gently to coat.
   
6. Add red onion and parsley then stir.
   
7. Serve with the rest of winter bowl
   

GARNISH

1 cup pecans and pumpkin seed mix toasted and coarsely chopped with a drizzle maple 

Microgreens