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

  • Back with my jurliqueaus family and in the kitchen wellhellip
  • If you going to eat plants do them reeeeeeally well!hellip
  • 3 SMOOTHIES to keep you inspired for brekky as thehellip
  • Summer in a bowl  As stone fruit come intohellip
  • The perfect entertainer! Our RP rolls are probably some ofhellip
  • Usually I share errrrrrythang when it comes to food buthellip