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Recipe: Vata Bowl


At Andrews Square, SAMA is all about the mind, body and bowl. A favorite nutritious meal of SAMA’s founder, Shannon Salter Slinger, is the Vata bowl. Sweet, salty, sour tastes with warm cooked foods creates a flavorful balance that all can enjoy.

Makes 1 Bowl


¾ cup basmati brown rice
(2) 4 oz Seared Salmon
2 medium summer squash
1 cup leeks
8 ounces Spinach
Mango Chutney
Lemon tahini dressing
1 avocado

Salmon marinade:
2 tbsp coconut amino (a delicious sauce made from coconut sap. It is dark, rick and slightly sweet in flavor. It is also soy and gluten free)
2 tsp ginger
2 tbsp coconut sugar
Pinch of salt (to taste)
Pinch of white pepper (to taste)
1 tbsp coconut oil

Summer squash with leeks and nutritional yeast
1 tbsp ghee (clarified butter that is a super-fat and lactose-free)
1 cup leeks (cleaned cut into thin coins and cleaned again)
1 ½ large or 2 medium summer squash (cut into half-moon shapes)
1 tbsp nutritional yeast
Pink Himalayan sea salt (to taste)

Cook brown basmati rice on medium-high heat till fluffy- set aside in bowl. Place ingredients for salmon marinade, with the exception of the coconut oil, in a small to medium-size bowl and whisk until well combined. Pour marinade over salmon and allow to marinate for ten to fifteen minutes. In a non-stick pan on medium-high heat, add coconut oil and once hot add salmon flesh side down. Depending on thickness of salmon cook two to three minutes making sure to have a nice sear then flip; turn off heat but leave salmon in the pan. In a separate sauté pan over medium-high heat, add ghee and leeks. Sauté for one to two minutes until glistening. Add squash and cook an additional five to eight minutes until wilted and combined. Add nutritional yeast and salt to taste. Cook for another minute then remove from heat. Blanch spinach and remove excess water by pressing or squeezing by hand (this can be done up to 24 hours in advance, as long as all excess water is removed and it is stored in a dry, sealed container.) This item is served cold.

To serve, add salmon, squash, spinach over rice. Add mango chutney and lemon tahini dressing and top with avocado, fresh lime and salt to taste.