March 28, 2016|
I am super excited to share with you a recipe that I have been making for YEARS now ever since I moved down to LA. It’s my Happy Bowl! This is a version of a macrobiotic bowl which follows the macrobiotic diet. So…what does that mean?
Macrobiotics is about balancing yourself with the natural world so that you can bring peace, a healthy well-being and balance to your own life! Believers of the Macrobiotic way of eating boast that it can make you live longer and help you avoid illnesses. Whether or not this has been scientifically proven, I CAN tell you from personal experience that I rarely ever get sick – maybe once every few years if there’s someone sick in the office – and it’s because of the way I eat.
“Let food be thy medicine and medicine be thy food.” – Hippocrates
Ready to make your own Happy Bowl? Here are the percentages that you should follow:
Veggies should make up about 60% of the bowl.
Whole grains should make up about 30% of the bowl.
Beans, soy protein or sea vegetables should make up about 10% of the bowl.
Fermented food (for the probiotics) should also be added on top.
Serving Size: 1 big bowl
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
1 small sweet potato, peeled and cubed
1 cup cauliflower florets (round element)
Pinch sea salt
1/4 cup black beans or garbanzo beans, drained
1/2 cup cooked quinoa
1 large handful of kale leaves (leafy element)
1/2 small yellow onion
1 teaspoon olive oil
1 teaspoon lemon juice
Pinch sea salt
2 tablespoons sauerkraut (fermented element)
Handful of spring greens
1 carrot, peeled into ribbons
1/4 cup red bell pepper
1 green onion, chopped
3 tablespoons coconut milk
1 tablespoon roasted, salted almond butter (or tahini)
1-2 tablespoons orange juice
1 tablespoon coconut aminos (or soy sauce alternative)
1/2 tablespoon rice wine vinegar
Pinch cayenne pepper (optional)
1. Preheat oven to 400°F. Coat a nonstick baking sheet with cooking spray. Lay out potatoes and spray the tops. Sprinkle with salt. Place in oven for 10 minutes.
2. Pull the baking sheet out and add the cauliflower to the baking sheet. Spray with cooking spray, sprinkle with salt, and return to oven for 12 minutes. Remove from oven.
3. Massage kale leaves with the olive oil, lemon juice and salt until tender.
4. Coat a small nonstick pan with cooking spray and add the onions. Sauté for 5-6 minutes or until caramelized. Deglaze the pan with drops of water as needed.
5. Assemble the bowl by filling the bottom of a medium-sized bowl with spring lettuce. Lay down the beans, kale, quinoa, sweet potato cubes, cauliflower, onions, and sauerkraut. Garnish with carrot, bell pepper and green onion.
6. In a small glass bowl, stir together the dressing ingredients. Microwave for 25 seconds and stir, or prepare stovetop. Drizzle on top and serve.
Calories: 522 | Protein: 18g | Fat: 17g | Carbs: 79g | Fiber: 17g | Net Carbs: 62g