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Plant Based Recipes

Green Out Bowl

4/3/2019

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I have to give credit where credit is due. This bowl was 100% inspired by the Sol Bowl at Seeds of Life Bali. 

Their's is probably better than mine, but I did my best. And I still think it turned out pretty damn good. 

This is a great option for all green everythangg, which is especially necessary if you're battling Candida like I am. 

Ingredients:

Sauce:
Follow the Creamy Avo Dressing recipe

Bowl:
Zucchini noddles
Broccoli
Nori
Brussel sprouts
Carrots
Spinach
​Alfalfa sprouts
Slivered almonds
​Kalmata olives
Hemp seeds
​Sesame seeds
Sesame oil
Olive Oil
Sea salt
​Paprika

Ingredients:

This made enough for two large servings.
Sauce:
Follow the Creamy Avo Dressing recipe.

Bowl:
1. I like to roast my veggies, because I find this keeps the most nutrition and offers the best flavor. But, you can steam or fry your's if that's your preference. I roasted broccoli, brussel sprouts and carrots. Roasting takes about 40 minutes, so if you opt to roast- then start with that. Spice with paprika and sea salt. 

2. We don't have a spiraler, so I just bought two bags of zucchini noddles (zoodles), which was probably about 3 C total. 

3. You have the option to keep the zoodles raw, or cook them. 

4. If you're cooking them, use sesame oil to cook. First, fry up 2 large cloves of garlic with sesame oil. Then add zoodles with a bit of sea salt. Option to include additional sesame seeds here for flavor and crunch. 

5. Shred 1 large carrot (raw) with cheese grater. 

6. Once zoodles are cooked (they cook quickly!) and veggies are roasted, then add fresh spinach to a bowl. 

7. Mix together grated carrots and zoodles, and add on top of spinach. 

8. Put roasted veggies around the outer edges of the bowl, and add a dollop of Creamy Avo Dressing to the center. Sprinkle slivered almonds, hemp seeds, and a handful of alfalfa sprouts. 

9. Roll up as many nori sheets as you'd like to make your own sushi-esque bites. Or, just shred nori strips over the top. 
Enjoy!
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Vegan Sushi Bowl

12/13/2018

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I hear people say a lot that one of the hardest things for them to give up when turning vegetarian or vegan is SUSHI. 

The good news is that you don't have to give up the flavors completely just because you're only eating plants now. 
And the even better news is that this Vegan Sushi Bowl offers a lot healthier options to a more traditional sushi set up. 

I loved having this bowl on a hot summer day, as it's filling- but not cooked and heavy feeling. EVERYTHING about it is plant-based, including the cauliflower sticky rice variation. 

It's gluten free, soy free, and dairy free- so I think your belly will be pretty happy afterwards :)

Ingredients:

Cauliflower Sticky Rice:
-Cauliflower
-Coconut Oil
-Sesame Oil
-Apple Cider Vinegar (ACV)
-Coconut milk (no sugar, unsweetened, no additional flavoring)
-Tapioca Flour

Other Sushi Bowl Components:
-Spinach 
*or any greens of your choice
-Nori
-Pickled red cabbage
*or any pickled veggies of your choice
-Sweet Potato
-Bean Sprouts
-Avocado
-Mango
-Sesame seeds
*can be substituted with hemp seeds

Instructions:

Serving good for 2 people

1. The sweet potatoes will take the longest, so start by cutting one sweet potato into the size/variation that you like. Put on baking sheet with olive oil, salt and pepper. Roast for about 40 minutes at 210 C. Let potatoes cool when finished.

2. Once potatoes are almost done, start on the cauliflower sticky rice. Dice or shave cauliflower with cheese grater, and put in frying pan with coconut oil, sesame oil and 2 teaspoons of ACV. Cook for about 10 minutes, constantly stirring. Once it's a somewhat soft, then at 2 - 3 cups of coconut milk and about 1/2 cup of tapioca flour. Stir continuously until milk evaporates. If it needs more of a sticky texture, add more tapioca flour. It will turn into a sticky mass, when it does- remove from heat completely and let cool. It's gets sticky the cooler it gets. Add salt and pepper to your liking.

3. As the potatoes and rice cool, start on the bowl. Add spinach (or greens of your choice), pickled red cabbage (or another pickled veggie), avocado and thinly sliced mango (people usually like the thin slices because it reminds them of the fish texture. If that grosses you out, then go with cubes). Add nori strips and bean sprouts.

4 Only once potatoes and and rice have cooled completely, then add to the bowl. Sprinkle sesame seeds on top (or hemp seeds). Spice with wasabi, or another hot sauce of your choice. I try to stay away from soy, but if you have to have it- then add soy sauce, as well.

5. To eat, mix it all up like one big sushi salad. Or (like I did), use the strips of nori to make mini sushi rolls of your own , while also eating the greens and toppings like a salad. Enjoy!
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Soul Bowl

12/3/2018

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You've probably seen this meal (or a variation of it) at a million cutesy vegan cafes.
Or, even just as a veg option on a regular menu.

It's super simple and inexpensive to create in your own kitchen, and one of my top picks for summery meals.

​Soul Bowls are perfect for lunch or dinner, as they're a great blend of refreshing raw greens with cooked grains and veggies. 

Ingredients:

-Greens: I like spinach, but this is really up to you
-Quinoa: I like tricoloured
-Sweet Potato
-Cauliflower
-Broccoli
-Asparagus
-Avocado
-Alfalfa Sprouts
-Hummus (make your own!)
-Tahini
-Shelled Hemp Seeds
-Garlic
-Olive Oil
​-Salt and Pepper
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Instructions:

-Cut sweet potato in chunks: set on a baking tray with olive oil, salt, and pepper.
*bake at 210 C for roughly 40 minutes, or until soft/to your liking

-Boil water for quinoa: put quinoa in water when ready 
*serving size is up to you

-Once potatoes and quinoa are nearly ready, then pan fry cauliflower, broccoli, and asparagus with olive oil, salt, and pepper
*we like spice, so we added a dash of Cayenne Pepper here

-Let sweet potato, quinoa, and mixed veggies cool

-Put a bed of greens (your choice) as the base layer of your bowl

-Add sweet potatoes with a drizzle of tahini over the top

-Add mixed veggies over potatoes with a scoop of hummus on the side for dipping
*make your own hummus!

-Add avocado and sprouted alfalfa seeds 
*we drizzled hot sauce here too

​-Sprinkle shelled hemp seeds over the top

Nutrients:

Soul Bowls are a well-rounded meal that are delicious and nutritious! With a healthy blend of fresh greens, you get plenty of iron. Quinoa is a great option for grains because it is gluten free, and a great source of protein and fiber. Sweet potatoes are also rich in fiber, as well as iron and calcium. Plus, they keep you full for long periods of time. 
The mixed veggie blend offers a variety of vitamins, minerals, and supports digestion. Alfalfa sprouts offer a concentrated mix of vitamins and minerals such as Vitamin C, Vitamin K, and Calcium. 
Avocados are a great source of healthy fats, which is literal brain food. Tahini is not only a great substitute for salad dressing, but it's also a wonderful option for supporting liver function (lots of Methionine). 
Hummus offers additional protein and iron to the meal, and is also easier to digest than whole chickpeas.  Shelled hemp seeds offer a great source of Omega 3, as well as healthy fats and amino acids. 
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  • HOME
  • About Me
    • Trainings & Specialties
  • Yoga
    • Alo Moves
    • Workshops
    • GLOW Flows
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  • Retreats
    • WEEKEND IN SIARGAO >
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    • EXPLORE PERU >
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  • GLOW
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