Guest Blogger - Twins Kitchen

October 23, 2018

Guest Blogger - Twins Kitchen

For this week's blog post, we've collaborated with Twins Kitchen - a healthy living blog brought to you by twins Ashley and Brittney. Ashley and Brittney describe themselves as acai bowl addicts, fitness fanatics, beach bums, and have a passion for creating healthy, vegan recipes. When they're not creating recipes or at the gym, you can find them at the beach, spending hours browsing the aisles of whole foods, surfing, or hiking and appreciating the beauty of nature.

This week they shared their recipe for a delicious nourish bowl, inspired by the flavours and colours of fall. We can't wait to give this one a try in the office! Enjoy!

Recipe for Kale & Roasted Squash Nourish Bowls 

For squash: 
1 small butternut squash 
1 tsp olive oil 
1-2 garlic cloves, minced
Sprinkle of sea salt and pepper
Sprinkle of cinnamon (optional)

For bowl: 
2 cups kale (chopped)
1 avocado, halved
1/4 cup pomegranate or dried cranberries
1/3 cup sauerkraut
2 tbsp pumpkin seeds
Sprouts to garnish
Sesame seeds to garnish
Chia seeds to garnish

Maple-Basil Dressing: 
1/4 cup apple cider vinegar
1/4 cup fresh basil, chopped
1-2 tbsp maple syrup
1-2 tbsp olive oil
1 tsp Dijon mustard
1/4 to 1/2 tsp sea salt, or to taste
Pepper to taste

1. Preheat the oven to 400 degrees Fahrenheit. Wash and cut the butternut squash
into cubes, then toss with olive oil, spices, minced garlic, and sea salt. Spread
across a lined baking tray and bake for 30-35 minutes, until the squash becomes
soft and the edges turn golden. Let cool.
2. De-stem and wash the kale (TIP: try massaging the kale with lemon juice to
soften the leaves and add flavour) and prepare the other ingredients. 
3. Create the dressing by whisking together all ingredients. Adjust sea salt and
pepper to taste. Add more maple syrup to create a sweeter dressing. 
4. Serve the roasted butternut squash, avocado, and sauerkraut over a bed of kale
and garnish with the pomegranate, sprouts, pumpkin seeds, chia seeds, and
sesame seeds. Drizzle with the Maple-Basil dressing and serve.

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