Brown rice needs to be soaked and cooked ahead of time.
For the Grain Bowl:
-½ cup cooked brown rice.
-½ cup grated carrots
-½ cup cooked root vegetable (summer squash, sweet potato)
-1 cup minced raw Swiss Chard or raw Rainbow Chard
-1 cup massaged raw kale (to break its tough cells).
-1 TBSP finely chopped parsley
-½ cup cooked French lentils
-1 TBSP toasted pumpkin seeds
-1/4 cup sauerkraut
-A splash of lemon
-A pinch of cayenne pepper
-1 TSP Nori sprinkled on top of the salad at the time of serving
-Optional: 1/2 an avocado for topping
For the Dressing:
-1 TBSP Tahini (sesame seed butter)
-1 garlic clove
-1 TSP organic sweet white miso
-1 TBSP shoyu (naturally brewed soy sauce)
-½ cup fresh herbs (basil or cilantro, or parsley or dill),
-a small piece of fresh ginger
-1/2 lemon juice
-Additional water for desired consistency of the dressing
Brown rice advanced preparation: Soak your brown rice overnight, then cook it with a stamp size piece of Kombu/Kelp for added minerals.
Blend all ingredients for the salad. Top with avocado, sprinkle with cayenne pepper and squeeze a little lemon juice on top of the salad. Then blend all the ingredients for the dressing together and add water for desired consistency, then pour over the salad. The dressing is essential to your health and feeling satisfied with this dish so use plenty!
I like to serve my root vegetable lukewarm in the salad. If raw leafy greens are tough on your digestion, water saute them for 2 minutes beforehand to ease absorption.
Inspired by a lunch at restaurant Sun In Bloom in Brooklyn