This experimental raw version of a Japanese rice bowl includes sweet parsnip ‘rice’, shitake mushrooms marinated with walnuts, goji berries and Tamari, and a fresh kale and seaweed salad.


For the rice:

2 small parsnips, peeled and diced

1/4 cauliflower, chopped

handful of pine nuts

juice of 1 lemon

dash of Tamari

1 clove garlic, chopped

2 cm piece of ginger, chopped

teaspoon of Agave or honey

dash of sesame oil

Salt & pepper to taste.

For the greens:

1 cup green beans, chopped

1 handful wakame seaweed, soaked in water for 10 minutes

1 sheet of nori, torn into shreds, soaked in water for 10 minutes

splash of cold pressed olive oil

juice of 1/2 lemon

salt & pepper to taste

For the carrots:

2 carrots, peeled and diced

1 teaspoon of sesame oil

1 teaspoon of Agave

1 tablespoon sesame seeds

For the mushrooms:

1 cup of shitake mushrooms, chopped and soaked in water for 30 minutes

1/2 cup walnuts, chopped

1/4 cup of goji berries, chopped

dash of Tamari

squeeze of lemon juice

For the dressing:

1/2 cup of orange juice

1 tablespoon of miso paste

1 tablespoon of olive oil

1 teaspoon of apple cider vinegar

dash of tamari



For the rice:

Pulse all in the food processor until combined and rice-like.

Scoop into a cup, turn out on plates to form a dome-like mound of ‘rice’.

For the greens:

Combine all in a small bowl, mix until well combined.

Spoon onto the plates, leaning the mixture on the side of the rice.

For the carrots: 

Same process as above!

For the mushrooms:

Place all ingredients in the food processor. Pulsate until roughly combined.

Spoon onto the plates, resting next to all the other components.

For the dressing:

Whisk until well combined.

Pour over the whole meal.

Sprinkle with sesame seeds/ mixed seeds to serve.

Enjoy! J x