Maybe your first question is, ‘What on Earth is Jamu?!’ In Bali, Jamu is a very popular traditional drink that has become very trendy and popular in recent years- much like Kombucha! Jamu is an incredible potion consisting of turmeric, ginger, black pepper, sometimes it also has cayenne pepper or chilli, garlic, apple cider vinegar or honey. It is anti-inflammatory, antiviral, and goes a long way in boosting your immune system and helping with any tummy issues. As Bali often does trigger illness or tummy bugs, I try and have Jamu most days! As such, I’ve become creative with how I use it. Sometimes I’ll add a big dash to a smoothie, or other times I have started using it in salad dressings.
If you don’t have access to bottled Jamu, which you may not if you are outside of Bali, then you can easily powdered turmeric and fresh ginger in the dressing- I have given substitutions below for you.
The rest of the bowl is filled with fresh, delicious ingredients that are both nourishing and healing in their very nature. Quinoa isn’t native to Bali at all so it’s quite expensive to buy. I consider it a ‘treat’ to have here! You can easily substitute the quinoa for another grain such as rice, couscous or even noodles. Sauerkraut is also very popular in Bali and again, a great way to support gut health. You can easily find sauerkraut now in health food stores, or try making your own!
As always feel free to chop and change the veggies with what you have on hand or fresh in season. Enjoy this nurturing bowl with a Bali twist!
QUINOA RAINBOW BOWL WITH JAMU DRESSING
- 2 tablespoons jamu*
- ½ teaspoon fresh ginger
- 1 teaspoon tamari
- 1 tablespoon almond butter
- 2 tablespoons mashed pumpkin
- ¼ cup coconut milk
*If you don’t have access to Jamu use: 1 teaspoon coconut nectar, ¼ teaspoon turmeric, dash chilli flakes, ½ teaspoon grated ginger.
Blend all dressing ingredients until smooth and set aside. If you don’t have a blender, mix very well by hand, you may need a little extra liquid – add more coconut milk until you reach your desired consistency.
- 1 ½ cups of cooked quinoa
- 1 cup of cubed, steamed pumpkin
- 2 long eggplants, sliced thinly
- 1 tablespoon of miso
- 1 teaspoon coconut or sesame oil
- 1 yellow capsicum diced
- 1 tomato diced
- 1 cups of fresh leafy greens
- 2 tablespoons sauerkraut
- Fresh coriander to garnish
For the eggplant, add the slices to a large saucepan with the oil and cook stirring often, adding a dash of water every few minutes to help steam and soften the eggplant. when the eggplant is soft, remove from the heat and stir through the miso until well combined.
To arrange the bowl, divide the quinoa, steamed pumpkin, miso eggplant, tomato, capsicum and leafy greens between two bowls.
Top with the sauerkraut and coriander, then drizzle generously with the dressing.