My Day On A Plate: Angie Cowen


My Day On A Plate: Angie Cowen

Angie Cowen is a Wholefood chef & cookbook author who specialises in gluten and dairy intolerance's. She runs Love Life & Gluten Free, a catering and education business where she's had the pleasure of catering weddings, yoga retreats, private and corporates events as well as running cooking workshops Australia wide for the last 7 years. Last year in November Angie released Love Life & Gluten Free the cookbook (now in it’s second print run) and is thrilled to share that it will be available in major book stores shortly!

Angie also founded the Wellness Women event which is in it's 4th year running and GoodnessMe Box Founder & Director, Peta Shulman will be speaking on Sunday 27th November at the event in Sydney. It truly is an inspirational event with some of the biggest names in wellness who you can learn from and grow your business. Tickets available here.

So without further ado, here is Angie's ultimate day on a plate:

Early Morning

I start my day with Chinese herbs and probiotics then I like to practice yoga and meditation. I usually get a couple of hours of work done before breakfast. Eating organically is important to me both for my health and the health of the planet so most of the food I consume I make sure is organic.

Breakfast

My ultimate breakfast would be a cup of chicken bone broth, then a salad of both cooked and raw vegetables, plenty of avocado, sometimes poached eggs, lots of extra virgin Olive Oil and sauerkraut.

Lunch

My favourite lunch is my Cauliflower Fried Rice from my book Love Life & Gluten Free paired with my Ultimate Kale Salad which is massaged with Lime juice and Olive oil. So so delicious and nourishing.

Dinner

Dinner for me would be grilled or steamed fish with roast veggies and salad. I always feel best when I eat a light and early dinner. I sleep peacefully and wake feeling rested.

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Running a business takes it out of me at times and so it’s important that get out and walk amongst nature either in the bush or with my feet in the ocean. The smell of the bush is amazing and feeling my feet either in the sand or sea is both grounding and calming.
The focus of my business has become more and more about the connection we have with our bodies and the food we are about to consume. Stop, connect, feel gratitude, then eat. When we are peaceful our body is relaxed including our stomach which means we will digest optimally. This has become a daily practice for me.
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Dancing is a form of medicine for me and so I do it at least once a week (even if it’s me turning on my favourite tunes and dancing in my bedroom). I danced a lot growing up, Jazz, ballet, modern, funk and as an adult danced Salsa incessantly. Now I love 5 Rhythms which is non-choreographed dancing which allows me to be completely creative. It not only raises my heart rate so moves stagnant energy through my body but also helps me let go of the day and rest my nervous system. Everything is easier in life after a good dance session and for me it’s a form of meditation.

RECIPE

Cauliflower Fried Rice

GF, DF, NF, SF, GRF, Vegan

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I love this recipe. The use of cauliflower instead of rice brings a lightness, as well as a unique flavour and texture. It is wonderful as a main or a side dish.

Serves 6

Ingredients

  • 1 tablespoon ghee or coconut oil
  • 1 medium Spanish onion, finely diced
  • 1 medium cauliflower
  • 1 medium carrot, peeled and finely diced
  • 1 medium zucchini, finely diced
  • 1 tablespoon ginger, finely grated
  • 1-2 cloves garlic, finely grated
  • Pinch cayenne pepper
  • Juice ½ lemon (2 tablespoons)
  • 2 tablespoons tamari
  • 2 tablespoons coconut cream
  • ½ bunch fresh coriander, well chopped
  • Olive oil to drizzle
  • Himalayan or Celtic sea salt to taste
  • Pepper to taste

Method

  1. Cook onions in a large frying plan on medium heat till soft (approximately 5 minutes).
  2. Meanwhile, cut the cauliflower into manageable pieces and then, using the large side of the grater, grate the cauliflower to resemble rice-size granules. You can also use a food processor to mill it into shape.
  3. Add cauliflower, carrot, zucchini, garlic, ginger, cayenne pepper and tamari to the onions in the frying pan. Cook for 8-10 minutes, stirring occasionally until the carrot is just soft.
  4. Add lemon juice, coriander, coconut cream and season with salt and pepper.
  5. For best results serve immediately with a good drizzle of olive oil.

For more recipe and health inspiration from Angie, visit her Website | Facebook | Instagram

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