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{Live Food, Vegan} Macro Bowl w/ Spicy Dragon Sauce

Hey there, gorgeous!

Has anyone told you today how fabulous you are!? And I’m not just talking about externally, I have a feeling you are a wonderful, kind individual… and you deserve to be reminded of that. Every. Darn. Day.

In anniversary as an ambassador for the awesome eco-website Young and Raw, I’m re-sharing a yummy recipe I posted to that site earlier this year.

It shocked me to realize I hadn’t yet shared it with Bloom for Life readers, so here we go. 😉 (Forgive me, photos aren’t the best, unfortunately…)

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This recipe was created while in Bangkok, Thailand at a live-food, vegan (not vegan anymore…) cancer clinic I was helping to set up. It was a major hit with pretty much everyone – even this jovial Irish fella who pretty much hated anything that wasn’t meat and potatoes.

But hey – each to their own! This was a favorite, and I KNOW you’re going to love it.

Macro Bowl + Teriyaki Almond Pate

Preparation Time: 20 Minutes

Serving Size: 4 Servings

Ingredients:

Bowl:

  • 1-2 Cups Organic Lettuce
  • 2 Medium Zucchini, spiralized
  • 1 Carrot, shredded
  • ½ Onion, thinly sliced
  • 1-2 Cup Sprouts
  • 1 Head of Broccoli
  • 1 Cup of Mushrooms, sliced
  • 1 Cup Baby Tomatoes, halved
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    The pate!

Pate:

  • 1 clove garlic
  • 1/8 cup tamari
  • 1 Tbsp sesame oil
  • 1 lemon, juiced
  • 1-inch ginger
  • 1 Tbsp sesame seeds
  • 1 date, soaked 1hr minimum water
  • 1 cup almond soaked 8 -12 hrs and dehydrated 24 hrs
  • 1 cup sunflower sprouts
  • ½ cup packed cilantro
  • ¼ cup red onion

Directions:

  1. Spiralize zucchini, julienne carrots, separate bean sprouts, julienne lettuce, and halve baby tomatoes. Set all aside.
  2.  In a medium-sized bowl, mix broccoli florets with sliced mushrooms and toss with a drizzle of olive oil and sea salt. Massage to break down the cellulose, and place next to other bowl ingredients.
  3. Using a food processor, grind almonds, cilantro, and onion to a pulverized texture, and transfer to a medium-sized bowl. Using a blender, blend remaining pate ingredients. Mix with almond mix.  Should be a thick pate.
  4.  TO PLATE: In a medium sized serving bowl, place green lettuce at the bottom. Artistically pile vegetables in the bowl, placing 1/2 cup of the pate on top and at the center. Garnish with sprouts, and serve with a side of Dragon Sauce.

Dragon Sauce

Preparation Time: 10 Minutes

Serving Size: 5-6 Servings

Ingredients:

2 Tbsp Kouchugang (You can find this at an Asian grocery store)

2 Tbsp Coconut oil

2 Tbsp Sesame Oil

5 Tbsp Lemon or Lime Juice

4 Tbsp Ginger Juice

2 Medium Garlic Cloves

2 Tbsp Coconut Nectar

¼ Tbsp Nama Shoyu, Soy Sauce, or Amino Acids

1 Tbsp Miso (light)

2 Tbsp Water

1 Tbsp Fresh Chili Pepper

Directions:

1)       Blend all ingredients on high until smooth and creamy. Serve with the Tokyo Dragon Roll or Macro Bowl.

Eat the food that loves you back! You DO deserve to feel vibrantly well and can begin the journey by choosing to consume more nutritious fare today.

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Get the ADAPTED recipe by visiting Young and Raw and following THIS link!

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