Bette’s Kitchen: The Mighty Rainbow Bowl Part 2

For our final instalment with Organic Soul Food, we complete The Mighty Rainbow Bowl: the ‘United Nations of Food’. Scroll for recipe Part 2 below or start with Part 1 and The Gemista.


If you enjoy these delicious posts as much us, Bette offers tailored cooking workshops with a focus on healthy organic recipes and practical prepping methods - and - they’re hosted in her extraordinary Barkly Street Kitchen!

As a plant-based cook, Bette finds people are looking to vegan methods to incorporate into their meal plans for a healthier approach.

“People tend to not know where to start. What I consider simple, is new to others. It’s all about prep methods and being adventurous. I try to encourage people to be adventurous.”

As a natural creative, currently Bette is channelling her talent into photography and a cooking book! With a background in fashion, exploring and evolving processes is intuitively, evident to her culinary skills and daring scope for her home and kitchen renovation.


The Mighty Rainbow Bowl
Part 2 of 2

by Organic Soul Food



1/4 Pumpkin
1/2 tbsp. Tamari
1 tbsp. Rice Malt Syrup
1/4 tbsp Cumin
1/4 tbsp. Caraway
Pinch of Cinnamon

Cut a quarter of a pumpkin into big chunks and include the skin and keep the seeds! They tastes so good and have a lot of the nutritional value!
Mix the pumpkin in a bowl with a drizzle of oil and combine ingredients.

Tamari is a kind of soy sauce that is wheat free and not as salty.

Coon in oven at 180 degrees for half an hour.


1/2 tsp. Cumin
1/2 tsp. Ground Coriander Chickpeas
Cherry Tomatoes

Dry roast ¼ tspn of cumin and coriander then ground them up together.
In a pan, throw in chickpeas, half a dozen cherry tomato, salt and parsley on top with cumin and coriander.  No oil required! Cook on gas or wok cooktop with medium heat. Remove when tomato has softened and chickpeas have browned!


Red Shiso, dried
1/2 Sheet Nori
1/4 tsp. Himalayan Salt
Black Sesame seed
White Sesame seed

Furikake is a dry Japanese seasoning which we will use to sprinkle over the final dish. It is also great for simple rice dishes or fish and can be a simple go to garnish to have in the kitchen.

Red Shiso can be found at Asian grocery stores or you can grow you own! Bette bought her Red Shiso plant from Ceres.

“It self seeds so it is a perpetual giver.”

The leaves require a drying process. This is very easy to do: pick about twenty or so leaves and hang in an area away from the sunlight and moisture. Once it is dry, it crumbles really easily.

To make furikake, dry roast a half cup of black sesame and white sesame seed. Break up the leaves and nori in big or small chunks. Combine ingredients. serve or dry store.

Bette Poulakos makes delicious, wholesome recipes for a living.

If you enjoyed these delicious posts as much as we did, Bette offers tailored cooking workshops with a focus on healthy organic recipes and practical prepping methods, hosted at her Barkly Street Kitchen!

Connect with Bette