Braised Sardine Longevity Bowl

Ingredients

• Sardines12 ounces cleaned and patted dry
• Shiitake Mushrooms8 ounces sliced
• Reishi Mushroom Powder1 teaspoon
• Sprouted Mixed Legumes1 cup prepared sprouts
• Fermented Kale1/2 cup finely chopped
• Baby Spinach2 cups
• Broccoli Florets2 cups
• Matcha Powder1 teaspoon
• Turmeric Fresh Grated Or Ground1 teaspoon
• Extra Virgin Olive Oil3 tablespoons
• Walnuts1/3 cup chopped
• Pomegranate Seeds1/2 cup
• Dark Chocolate1 ounce 70 percent chopped into shards
• Blueberries1/2 cup
• Sea Salt To Taste
• Black Pepper To Taste

Method

1. 1If you are starting sprouts and ferment at home plan ahead. Rinse legumes and soak then drain and sprout for 24 to 48 hours until tender and tailing. Massage chopped kale with a pinch of sea salt and press into a jar to ferment at room temperature for three to five days before using.
2. 2Warm a heavy bottom pan over very low heat and add two tablespoons extra virgin olive oil. Bloom the reishi powder and turmeric briefly in the oil while keeping the temperature gentle so their aromas are released without burning.
3. 3Add sliced shiitake to the pan and slow braise on the lowest flame until the mushrooms deepen in color and release their juices about 8 to 10 minutes. Nestle the sardines among the mushrooms, cover, and continue to braise slowly for 10 to 12 minutes until the sardines are tender and infused.
4. 4While the braise finishes, steam broccoli florets just until bright and tender and wilt the baby spinach in a separate skillet with a drizzle of olive oil over gentle heat for one to two minutes. Warm the sprouted legumes gently if you prefer them not cold.
5. 5Make the dressing by whisking the remaining tablespoon of olive oil with matcha and a small spoonful of mashed pomegranate seeds to release juice. Season lightly with sea salt and black pepper and taste for balance between earth and brightness.
6. 6Assemble bowls with a base of sprouted legumes and fermented kale. Arrange braised sardines and shiitake over the base, add steamed broccoli and wilted spinach. Scatter pomegranate seeds blueberries and chopped walnuts. Finish with dark chocolate shards and a drizzle of matcha turmeric dressing. Serve gently warm.