Subscribe to our Newsletter


Contact Us

For nutrition consulting, workshops and catering enquiries please visit our Contact page.

Media Enquiries

For media partnerships, presenting and speaking enquiries please contact the team at 22:
02 9211 1322
[email protected]
[email protected]



Serves 1


2 cups ice berg lettuce, shredded

1 carrot (125g), sliced in fine sticks

160g firm silken tofu, cut into 2 cm pieces

1 rainbow radish, finely sliced

1 spring onion, white part only, finely sliced

1/2 small avocado, diced

1 tablespoon pickled ginger

1 teaspoon sesame seeds

1/2 cup cooked teff

2 tablespoons kimchi


Ponzu sauce:

1 teaspoon apple cider vinegar

2 tablespoons tamari

1 tablespoon lemon juice

1 teaspoon konbu dashi granules

1 teaspoon maple syrup


To make the ponzu sauce whisk together the ingredients in small bowl.

To assemble your nourish bowl, place the shredded lettuce in the base. Arrange the carrot, tofu, radish, avocado, teff, spring onion, ginger and kimchi on top. Sprinkle the sesame seeds on top and drizzle the ponzu sauce over the top.



entertaining, glutenfree, healthyfamily, howtomakeanourishbowl, howtomakeponzusauce, lightlunchrecipes, lunchrecipes, nutrition, ponzusauce, recipes, saladrecipes, salads, seasonal, sugarfree, tofu, tofubowl, wholefoods
No Comments

Post a Comment

  • Inspired by a recent dinner from australianbeef  I madehellip
  • Honoured to speak alongside drjoannamcmillan at a recent event withhellip
  • Citrus Quinoa and Asparagus Salad a delicious welcome to Spring!hellip
  • Monday off to a mighty fine start! What great thingshellip
  • Quietly taking good care of my love affair with sweethellip
  • Made these little mango gummy bears this week for Jethellip