I discovered this recipe about a year ago on Teresa Cutter’s (The Healthy Chef) website. Since then it has been one of my go-to dinners when I can’t think of what else to make. There is no cooking involved, unless you want to boil/fry and egg to go with it. The portion is enough for two so if I’m by myself I often save half for lunch the next day.
1 carrot, grated or sliced into fine julienne or ribbons
1 cucumber, sliced into ribbons
1/2 small avocado
1 small beetroot, grated
1 tablespoon wakame seaweed (soaked) or your choice of sea vegetables
1 large handful of sprouts (alfalfa)
1 radish, finely sliced
2 tablespoons raw sauerkraut (you can also use kimchi)
1/4 – 1/2 cup cooked black rice (see notes)
1 handful of micro herbs (see notes)
1 tablespoon sesame seeds
Macro Dressing (Tahini Dressing)
2 tablespoons tamari soy sauce
2 tablespoon 100 % organic maple syrup (or alternatively use 1/2 tablespoon raw honey)
2 tablespoons tahini (sesame seed paste)
1 teaspoon fresh grated ginger
1 teaspoon miso (optional)
4 tablespoons filtered water
Make the dressing first.
Combine the tamari, maple syrup, tahini, ginger and miso in a small bowl.
Add the water and mix until smooth.
To make the Bowl
Arrange the carrot, cucumber, beetroot, seaweed, sprouts, sauerkraut, avocado, black rice and herbs in a serving bowl.
Pour over dressing and garnish with sesame seeds.
Serve and enjoy.
Serves 1 – 2
Micro Herbs are young baby herbs….you can order punnets of them through your local green grocer or farmers market. Otherwise just use some fresh herbs to garnish such as coriander, Thai Basil or Shiso leaf.