You may recall in a recent post I shared called; The Low Down on Probiotics, I list the health benefits of probiotics as well as how to easily integrate them into your diet. I also shared a small list of foods that are high in probiotics, fermented foods being top of list.
I’m sure many of you are familiar with the household brand, Maille! I’m o-b-s-e-s-s-e-d with their dijon mustard as a base for many of my savoury salad dressings!
Some other products of Maille’s that I love are their pickles, gherkins and cornichons.
Pickles, cornichons/gherkins + other fermented foods are probiotics-packed gems!
I’ve shared a ton of bowl recipes with you before, both on the blog, and on instagram. These sweet and savoury probiotics bowls though, are my first using little cornichons, and I love them!
The two superfoods here that pack a probiotic punch are the gherkins/cornichons, and the pickled beets.
I’ve always stuck to the larger pickle jar from Maille, that and their dijon mustard are staples chez-moi. But I was so happy to discover that they released four new flavours of their smaller cornichons cuz I thought they’d be perfect for my buddha bowls and grain bowls! (yes, I know, I’m a little bowl-frenzied lately).
I’m a spicy/savoury kind of guy, so the Maille Extra Hot Cayenne Chilli Pepper Cornichons are right up my alley!
The other three flavours are:
- Mild & Sweet,
- And Caramelized Onion! -> the heartmate loves this one!
Oh hey! Here’s a pretty cool perk of having teamed up with Maille: a discount for you off any of their cornichons jars!
Another thing I really love about these little pickles, that I’m sure you know by now, is the fact that they’re super low in sugar. Blood sugar spikes are something I try to avoid at all costs, so adding veggies like these to my bowls, that are also high in Vitamin K + A, Iron, Calcium and Potassium, are a big plus!
I have to say – for flavour, the cornichons were a really nice touch. I’m really not a fan of when foods are drenched in sauces. Simpler is always better for me. And if you really wanted to add a sauce to these bowls, the Maille Dijon Mustard is a perfect base with some lemon & olive oil.
The bowls are super simple to assemble, and I even shot a photo of the spinach-base to show you how I put them together.
First up on the toppings docket are the gherkins!
Next up, I added some roasted chickpeas:
- Dressed with 4 tbsp olive oil,
- ¼ tsp each of cumin, curry, and chilli pepper,
- Roasted on 400F for 45mins.
Then I threw in my pickled beets for the added probiotic benefits. The zucchini noodles I’ve added are uncooked, and simply spiralized with my spiralizer. But by all means, if you prefer them seasoned and cooked for added texture, be my guest.
And then of course, I had to add mushrooms to my bowls because I am a mushroom f-i-e-n-d! Nevermind all the health benefits of mushrooms, I am just in love with the earthy taste of them. I cannot get enough! The ones I have here are shiitake – my fave!
Super simple, right? Bowls like these are my go-to’s for dinners. I love feeling like I’m getting all the nutrients my body craves, and I love mixing things up and trying to find new foods to add.
I think I’ll be sticking with the cornichons for my bowls for a while, because I haven’t seen them used a lot in recipes or in photos on instagram! Maybe I’ll start a trend! :O
What foods do you love putting in your bowls?! Share them with me in the comment section below!
Nick Joly | Inspired by Nick