Thursday, 9 October 2014

Macro Bowl

This recipe comes from Real Raw Kitchen. Delicious and healthy!


Macro Bowl
Serves 2 large servings.

Ingredients

For the salad:
1 head of kale
1 large carrot
1 large zucchini
1/2 cup raw sauerkraut
handful of sunflower sprouts
1/2 cup cherry tomatoes
2-3 green onions
handful dried seaweed
1/2 lemon (for the kale)

For the dressing:
1 tablespoon raw tahini
1 tablespoon raw miso paste
1 clove garlic
handful fresh basil
2-3 tablespoons of water


Method

For the salad:
First, peel the zucchini and run through a spiralizer/or grate.
Then let the noodles sit on some paper towels while you prepare the rest.
Take the dried seaweed and put them in water to soak and re-hydrate. After it has soaked for 15-20 minutes, rinse with a colander to remove any particles and extra fishy taste.
Next, wash and de-stem the kale. Pat dry or run through a salad spinner (a new gadget I got for Christmas!). Tear into bit sized pieces.
Squeeze the 1/2 lemon over the top and massage with your hands until the kale shrinks. Set aside.
Peel the carrot and run through the spiralizer/or grate.
Cut the cherry tomatoes in half.
Combine everything in a bowl.

For the dressing:
Mix everything in a mini chopper. Pour over the salad.

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