Endamame noodle nourish bowl

I am absolutely loving my nourish bowls lately - and I find the prettier your food looks, the more you want to eat it - hence I always try to make my veggies look as pretty as possible and I find it really gets you excited for your greens (as lame as that sounds). Being winter, I try to pack in as many greens as I can at the moment to boost my immune system and try and avoid that god-awful flu, apparently Australia is in it's worst season ever....brilliant.

The prep time on this one is pretty minimal. I like to cook my veggies, especially in the winter, as with IBS I struggle with raw...particularly cruciferous vegetables like broccoli and cauliflower - but you may prefer uncooked - whatever takes your fancy.

I love the idea of using endamame noodles or another legume-based noodle as it gets a bit of protein in, but you could also use any other noodles, like rice, quinoa, blackbean or buckwheat. My favourite endamame noodles are the "Explore Cuisine" range which you can get online or in health food shops like About Life...although I'm even seeing them popping up in supermarkets which is amazing!

As for sauerkraut - my fave is Peace Love and Vegetables  range, made by some awesome people in Byron Bay and in heaps of stores (check the website for stockists), and in particular, the Tasmanian Seasweed Superkraut - it's pretty and pink and jazzes up any salad! 


- Broccoli florets (steamed if you like)
- Mushrooms
- 1 clove of garlic
- Baby tomatoes
- Peas, steamed/ microwaved from frozen if you're in a rush #lifehack
- Handful of endamame noodles
- Your fave pesto (or see quick recipe below) 
- Spoon of sauerkraut
- tamari sauce
- Extra virgin olive oil
- Nuts/ seeds (I used sesame seeds) to top
- Lime, to serve


1. Chop the garlic finely, and saute with the mushrooms, 1 tsp tamari sauce and a little olive oil until cooked. You can chuck your peas and broccoli in the pan too to absorb the flavour if you like! 

2. Bring a small pot of water to boil and cook the endamame noodles as per the instructions on the packet or until soft (usually about 8 minutes). When cooked, drain and toss with 2 tsp tamari sauce and 1 tsp olive oil

3.  Chop the baby tomatoes into halves.

4. Assemble the bowl! Pretty much throw everything in, make it look pretty (work your magic), top with pesto, sauerkraut, sesame seeds and a lime wedge and you're done! 

QUICK PESTO - BLEND 1 bunch of basil in a blender with 1/2 cup olive oil, handful of almonds/ cashews/ walnuts/ whatever nuts you fancy, the juice of 1 lemon or lime, salt & pepper and 1 tsp apple cider vinegar until smooth.