Recipes:
Brown Rice Bowl w/ Rainbow Chopped Salad, Avocado, Roasted Chickpeas and Tahini-Lemon Dressing
1 cup cooked brown rice
1 handful raw baby spinach
5-6 cherry tomatoes, halved
1/2 yellow bell pepper, diced
1 carrot, shredded
1/2 small beet, shredded
1/2 avocado, diced
1/3 cup roasted chickpeas
2 tbls sesame seeds
Tahini-Lemon Dressing
1/4 cup tahini
1 clove garlic, minced
1/2 lemon, juiced
2 tbls cider vinegar
1/4 cup extra virgin olive oil
pinch sea salt
Blend lemon juice, vinegar, garlic in blender. Add tahini and 1/4 cup water. blend to mix. add olive oil. Add additional water if too thick. Season w/ pinch of sea
Place rice into bottom of a bowl. Top with spinach then layer on the color. Top with chickpeas and sesame seeds, then dress with Tahini- Lemon Sauce. Add grilled salmon or chicken for extra protein:)
Beet Hummus
3 cups peeled, cubed beets
1 tablespoon extra virgin olive oil, plus ¼ cup
1 tsp sea salt, plus for seasoning
½ tsp pepper
1/4 cup Tahini
1-2 lemons, juiced (to taste)
2 cloves garlic, chopped
1 tsp chopped ginger
1 tsp cumin
-350 degree oven. Roast beets with 1 tbls olive oil, 1 tsp sea salt, ½ tsp pepper, covered in baking dish, until soft. Uncover to caramelize slightly. cool.
-add rest of ingredients to food processor, start with 1 lemon and 2 tbls olive oil and add as needed, and process until smooth. Taste for oil, lemon and seasoning.
