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The “bowl food” trend has caught on in health food circles and beyond. Even large chain restaurants have joined in on the craze. And why not? These bowls seem delicious and easy enough, but paying the $12 price tag just isn’t in the budget for most of us, even if it means a stunning Instagram photo. Here’s how you can easily make one of these all-natural, nourishing bowls that satisfy your body and taste buds, without a background in food styling.

Step One: Choose Your Base

First, think about whether you want the bowl to be warm or cold. Warm bowls work best with starches like quinoa, noodles, couscous, or black beans, while cold bowls work best with greens like kale, arugula, or romaine. Your base will take up the most real-estate in your bowl and should be something filling.

Step Two: Pick Your Flavor Profile

Now that you have your base, pin down what you’re in the mood for. Craving Thai? Grab your soy sauce, ginger, and peanuts. Think about what you would order if you were going out to eat that night but browse your pantry instead.

If you’re not sure where to start, think of the groups of flavors you often taste in dishes you love or browse some classic recipes in a given cuisine. You’ll begin to notice combinations of spices repeatedly come up. Here’s a general guide. Understand that the actual combinations differ by country and region:

Flavor ProfileIngredients Needed
AsianSoy sauce, sriracha, ginger, sesame, lime, lemongrass, chili powder, cumin
ItalianRosemary, thyme, sage, garlic, cilantro
FrenchHerbes de Provence, butter, lemon, bay leaf, parsley
IndianTurmeric, cloves, cinnamon, cumin, garam masala, ginger, cardamom
MediterraneanTahini sauce, cumin, za’atar, cardamom
MexicanCayenne pepper, chili powder, lime, cumin, cilantro
bowl food
Photography Jay Schober

Step Three: Add Your Veggies and Protein

Once you know what flavors you want to use, you can easily swap out the vegetables and protein with ones you have on hand. Fire up the oven and roast your vegetables with a little salt and pepper for extra flavor. Cooking times vary, but a good rule of thumb is 15-20 minutes at 400 degrees for sturdier veggies like broccoli and carrots; you’ll want to run closer to 40 minutes for starchier veggies like butternut squash or beets. Stir them at the halfway point, adding spices from your flavor profile while they cook.

If you’re time-strapped and want to add protein, stop by your local grocery store and grab a rotisserie chicken, pre-cooked sausages, or frozen shrimp. You can shred the chicken and quickly heat the shrimp or sausage in minutes — just make sure to defrost the shrimp ahead of time.

bowl food
Photography Jay Schober

Step Four: Pull It Together with Sauce

The sauce is what fuses all of the ingredients together. Balsamic dressing, a splash of soy sauce, or a little maple or honey mustard drizzle can go a long way for your flavors without hours over a pan. Revisit your flavor profile for sauce. Consider soy sauce for some Asian flare, Tahini for Mediterranean, or your favorite hot sauce for some Mexican heat.

Step Five: Garnish with Flair

Garnish takes your bowl to the next level. Lightly toast your favorite nut to add a little depth or grate a bit of lemon or lime rind for brightness. Chop up some scallions or green onions and add a bit of your favorite cheese if you want to get fancy.

Get Inspired

You can’t go wrong when you keep exploring new combinations. There are thousands of combinations you can choose from, so we’ve pulled together a few of our favorites for you to get started:

BaseFlavorVeggie and ProteinSauceGarnish
Noodles or RiceThaiBroccoli, sugar snap peas, tofu or shrimpPeanut or soy sauceScallions, lime, peanuts, fried egg, ginger
QuinoaAmericanButternut squash, beets, green beans, roasted chickenMaple or honey mustard vinaigretteToasted pumpkin seeds
Black Beans or RiceTex-MexPeppers, onions, steak tips, avocado or guacamoleSalsaSour cream, lime, cotija
KaleAmericanRoasted sweet potato, applesBalsamic vinaigretteGoat cheese, Toasted almonds
Lentils or RiceIndianChickpeas, potatoes, chickenCurry sauceYogurt
ArugulaItalianMozzarella, tomato, prosciuttoBalsamic glazeBasil
bowl food
Photography Jay Schober

I have very soft pubic hair. I know what you’re thinking, some people hit the jackpot, but I wasn’t born with the genetic makeup to assure I’d one day have a silky bush.  My secret? I started using Fur Oil.

Fur Oil is a conditioning beauty oil explicitly designed for, well, pubes. Developed by sisters Emily and Laura Schubert, along with co-founder Lillian Tung, the oil promises to minimize ingrowns and soften hairs. Fur products, which include a Stubble Cream, a Silk Scrub and an Ingrown Concentrate, in addition to their signature oil are 100 percent natural, vegan, and cruelty-free.  

My Fur Oil arrives quickly and with little fanfare. I was expecting a grander presentation, but it simply comes wrapped tightly in bubble wrap in a small cardboard box, packed along with a postcard, which reads: Our brand was founded by women who believe in straight-forward, beautiful care for every part of the body for every body. Fur products are formulated directly with dermatologists and gynecologists to make sure they are safe and effective for everyone.

Unboxing the tiny round tincture I’m pleased that if nothing else, the bottle will look cool on my bathroom vanity. And speaking of vanity, I want shinier pubes so I shower right away. I shave my bikini line as normal, then apply the oil while my skin is still slightly damp. Fur Oil is best applied on clean skin and should be used every day as part of your beauty regimen for best results. The oil gives off a fresh, spa-like smell with hints of tea tree oil, lavender, and lemon that dissipates quickly. At first, I worry that the mintiness of the tea tree may burn (If you’ve ever had the unfortunate experience of touching your junk after handling hot sauce or toothpaste, you know what I mean.). I am happy to report that this is not the case; the oil feels light and gives me zero unwanted tingles.

The ingredient list is entirely natural and made from a mix of nine oils. Fur’s website identified the four “key ingredients” as Grape Seed Oil, Jojoba Oil, Clary Sage Oil, and Tea Tree Oil. The four powerhouse ingredients absorb quickly, condition skin, soothe redness and irritation with natural antibacterials, and help prevent ingrowns with their antimicrobial properties.

After one use, my pubic hair feels soft and has a sheen to it.  It’s not like my pubic hair looked particularly dull in the past. (Today in: Sentences I’d never thought I’d write.) But after using Fur, it has a healthy shimmer underneath my harsh bathroom light. I’m so happy with this I decided to try it on my eyebrows too. Fur’s website says that the oil is “for everywhere hair meets skin” so I feel safe in putting the oil close to my eyes (which is only right, considering I just layered it on my genitals). My eyebrows look shiny and perfectly undone without being greasy. In short, I love the effect.

After telling him he has to answer my questions for the sake of honest journalism, my partner confirms that yes, my eyebrows look “good” and that my pubes feel soft.

I’ve used Fur on my pubic hair, eyebrows, and the ends of my hair every day since. My bikini line is staying smoother for longer and my split ends look shiny and sealed.

The only downside is the cost. I have lived a (relatively) long life with product-free pubes and it seems like a big leap to start spending $28 dollars for a two-week 14 milliliter supply. Fur also offers a larger 76-milliliter bottle for $46 that is said to last 6 months and is a much smarter buy.

But will I order Fur Oil again? Furk yea.

In Portland, Ore. discerning vegans are meeting loyal locavores at a vegan prix fixe restaurant called Farm Spirit. From within an unassuming brick building in Southeast Portland, the restaurant serves modern, delicately-plated plant-based fare from ingredients 95 percent sourced within 105 miles. “We want to make food that leaves people feeling light. We want to make food that is wholesome, made with local ingredients,” says owner and chef Aaron Adams.

This restricted bioregion — which spans from Southwestern Washington to Central Oregon — has a long growing season and mild winters. It provides a wealth of both foraged ingredients, such as coveted Oregon white truffles from Doug Fir forests, and black trumpets from the coast, as well as unexpected farmed produce like citrus from propagation houses, and estate-milled olive oil. Solely relying on the bounty of such a small area requires the fruits and vegetables included in Farm Spirit’s “Cascadian Tasting Menu” to either be in season or preserved. In winter, Farm Spirit resourcefully relies on brassicas, root vegetables, and their delightful cache of dried, fermented, and canned goods from the summer’s bounty.

Fine Vegan Dining

Adams opened Farm Spirit in 2015 in a narrow space with seating for only 14 people at a chef’s counter. To accommodate popular demand, In January 2019 he moved the restaurant into a larger 1,000-square-foot space with room to seat 28 guests. Seats are procured by online reservation only, and the face-to-face “Chef’s Counter” tasting experience is often sold out weeks in advance. In keeping with the philosophy of using nearby resources, the new Farm Spirit restaurant also uses handmade pottery and decor from Portland artists.

Adams went vegan when he moved to Portland in 2005, finding that his morals were more in line with a plant-based lifestyle.“I had a big epiphany about how I wanted to comport myself and what my ethical boundaries were. One of those was not participating in the economy of animal agriculture,” he says. Excluding animal products from the menu not only avoids cruelty to animals, but it also lessens the environmental impact of his restaurant. It reduces the need for land dedicated to grazing and growing livestock feed and doesn’t contribute to the greenhouse gas emissions of the meat and dairy industry.

Using local ingredients also moderates Farm Spirit’s carbon footprint by limiting the fossil fuels used in transportation. Another great benefit; by buying nearby produce Farm Spirit is feeding the local economy and strengthening the farming community.

Fine Vegan Dining, organic food

The few supplies that don’t come from within a 105-mile radius include Kosher salt, evaporated cane juice, vanilla, and chocolate. Rather than focusing a plate on these non-local ingredients, Adams uses them as flavoring accents. He prefers to create a dessert with black garlic rather than chocolate. Diners will find many unexpected dishes like this at Farm Spirit, including carrot jerky, nixtamalized purple barley tortillas, filbert (hazelnut) yogurt, and a fermented sunflower crumble. Farm Spirit also offers beer and cider flights, along with natural wine pairings to go with each course.

A unique feature of this conscientious restaurant is a menu of nonalcoholic beverages for fine diners who abstain, but don’t want to miss out on the flavor pairing experience. The temperance menu includes fresh in-house juices, herbal teas, and attentively-crafted probiotic water kefir, kombucha, and shrubs. So that all might enjoy the unique horticultural cuisine of Farm Spirit, with advanced notice they can prepare gluten-free, nut-free, and other allergen-free tasting courses.

The former Farm Spirit space will become a fermentation lab, appropriately named Fermentor. This will house vegetable and fruit preservation processes, the brewing of beverages, and bread making, which Adams considers a form of fermentation. “We’ll be opening that up as a new little cafe with grab-and-go soon. It will have all sorts of yummy products that have some sort of fermentation involved in them,” Adams reveals.

Fine Vegan Dining

Farms Spirit is Adams’s second successful restaurant, and there is little doubt that the inventive fermentations in his newest project will allure the health-focused foodie culture of Portland. As Adams says, “I always feel better when I have a certain amount of fermentation in my diet.”

Lavender is aromatic with a hint of floral undertones, but it can also be an overwhelming flavor. When done right it’s a treat for your senses. You know some of the classic combinations: lavender and berries, lavender and sage, and lavender and dark chocolate.

This deliciously robust take on hot chocolate is a delight any day of the week or season of the year. Whether as the perfect pick-me-up at the beginning of a busy day, or the ideal midday beverage when you are hankering for something sweet, the Feliz Lavanda is a satisfying accompaniment for any occasion. With added ice cream, and a dusting of cocoa powder, it’s near indulgent without overdoing it.

While this recipe makes one serving, double it and share it with someone you love. Even better, make a batch big enough for a few cups each, lay out all the toppings, and let friends build their own. Lavender is known for its laundry list of benefits for mind and body; such as relieving nausea, headaches, and anxiety. Cocoa is packed with antioxidants and is great for a healthy heart. Just as the Aztec emperor Montezuma II used cocoa to revitalize himself, you can too.

RECIPE

Ingredients:

  • 1 cup whole milk
  • ¼ teaspoon dried lavender
  • 1 tablespoon cocoa powder
  • 1 1/4 teaspoons maple syrup
  • A pinch of salt
  • 1 scoop of vanilla ice cream

Directions:

In a small pot, combine milk and dried lavender over low heat for three minutes. Turn off heat and let sit for an additional two minutes. Strain the milk back into the pot and warm over low heat. Pour the lavender-infused milk into the mini food processor. Add cocoa powder, maple syrup and a pinch of salt. Blend on high for 1 minute. Pour over ice cream. Serve.    

Lavender Hot Chocolate

If you spent any time in a bar last year, you very likely heard the buzz surrounding single-use straws. Little table tents and posters proclaiming “Straws suck” are everywhere. Across the nation, bars are eliminating single-use straws. But have you heard of single-use foods? No? Well, that’s where Kelsey Ramage, Iain Griffiths, and their concept-driven business called Tiki Trash, come into play.

Founded in 2016 by Ramage and Griffiths, co-workers at the time in a London cocktail bar, Tiki Trash aims to educate bartenders about the myriad values, and multiple uses an ingredient can offer a mixologist. While the name sounds sensational, the duo isn’t literally plucking items from a wastebasket and adding them to spirits. Rather, the idea is to “intercept” ingredients that would otherwise be headed for the trash and teach bartenders — professional and amateur —how to reuse them in creative ways.

“As bartenders,” says Griffiths, “we saw that chefs had a respect for the produce they were using, chefs had an understanding of the value of everything that came through the door. But the bartenders were missing it. So, we thought it’s about creating a mental shift.”

Since its inception, the two founders have traveled to over 100 cities and 120 events to spread their ideas at pop-up cocktail bars and educational seminars, partnering with food scientists and agricultural experts to ensure quality and sustainability. Upon learning about Tiki Trash, New York City bar Pouring Ribbons created a 24-drink menu without one single-use ingredient included.

Photography By- Lyndon French

No matter how diligent and scientific the duo’s messaging, the question remains: what is the average person’s reaction to a drink concocted, created, and poured by folks with the words “Tiki Trash” emblazoned on their chests? “We do make sure everyone knows this stuff hasn’t been in the trash and that it’s safe,” says Ramage. “And our recipes are researched. You just have to look to the non-profit, Rethink Food, in New York City, for another example of how effective this education can be.” Rethink has provided over 61,500 meals to the homeless from ingredients that would otherwise be destined to be thrown out.

Photography By- Lyndon French

While using foods in multiple applications saves the consumer money, it also helps the planet by slowing the growth of landfills. “If all the wasted, reusable food were a country”, explains Griffiths, “it would be the third largest carbon emitter in the world, behind only America and China. This alone is reason to rethink how we consider food waste,” he says.

But saving food can also be an enjoyable challenge. To imagine how one ingredient can be used multiple times can be a fun puzzle to crack. For example, the fennel greens chopped from the base can be used to garnish a cocktail. Or the lime juiced for a gin and tonic can be first peeled and those peels used to make lime bitters for a new ingredient offering.

Photography By- Steve Ryan

“There are so many hacks we can learn,” Griffiths says. “A single piece of citrus can provide 3-6 uses. We have to consider how we can hack the products we’re buying to get the most out of them. Sustainability has to be at the root of what we’re doing from now on.”