There’s a macrobiotic restaurant on the town referred to as Casa de Luz that I like to go to once I’m in want a little bit of a recharge… particularly, the form of recharge the place I don’t really feel like cooking something myself. When you stroll in, there’s an Ayurvedic proverb painted above the door that claims “When diet is wrong, medicine is of no use. When diet is correct, medicine is of no need.” I really like this.
It’s really feels much less like a restaurant and extra like a yoga retreat or commune. There’s no menu, only one meal served – it rotates day by day however will at all times include a grain, a legume, blanched greens, steamed greens, a pickled vegetable, and a scrumptious sauce. It could sound limiting, however I’ve truthfully had a few of the greatest sauce and vegetable pairings of my life right here, so I used this primary template to construct my very own bowl.
For my at-home “casa bowl,” I included this scrumptious turmeric tahini sauce that I’ve been placing on every part. It’s my favourite kind of creamy sauce in that it doesn’t require a blender so you’ll be able to stir it collectively very quickly – simply watch out to not spill that turmeric in your counter tops!
I steamed carrots, broccoli and kale – I feel there’s a lot glory today in roasting greens that we generally overlook how good properly steamed greens will be. I wish to steam mine till they’re simply tender and much from mushy.
Usually, I might attain for chickpeas or black beans, however I went out of my consolation zone and gave mung beans a strive. The good factor about them is that they cook dinner shortly. They have a little bit of a humorous style (when you’ve by no means tried them earlier than) however inside this bowl they’re perfection. You may at all times sub in lentils or chickpeas when you like.
And that’s the place the hassle stopped – I took a number of shortcuts by utilizing frozen brown rice from Whole Foods and retailer purchased (Bubbies) sauerkraut as my pickled greens.
These elements all hold properly within the fridge if you wish to save the leftovers for lunch through the week.
Macro Bowls with Turmeric Tahini Sauce
- 1 watermelon radish
- squeeze of lemon
- 1 raw cup sprouted mung beans
- 6 small or three medium carrots, steamed
- 1 small head broccoli florets, steamed
- eight kale leaves, chopped
- 2 cups cooked brown rice*
- ¾ cup sauerkraut or different fermented veggie
- 2 tablespoons sesame seeds or hemp seeds
- microgreens, non-obligatory
- Sea salt and freshly cracked black pepper
- ¼ cup extra-virgin olive oil**
- 2 tablespoons tahini
- four tablespoons lemon juice
- 2 garlic cloves, minced
- 2 tablespoons water
- 1½ teaspoons dried turmeric
- ¼ teaspoon sea salt, extra to style
- Freshly cracked black peppe
- Make the Turmeric Tahini Sauce: In a small bowl, mix the olive oil, tahini, lemon juice, garlic, water, turmeric, sea salt and several other grinds of pepper. Set apart.
- Thinly slice the watermelon radish (that is greatest executed on a mandolin), and toss the slices with a squeeze of lemon. Set apart.
- Cook the mung beans in boiling salted water in line with bundle instructions, or till tender. Drain.
- In a steamer basket over a pot of simmering water, steam the carrots, lined, till simply tender, 7 to 10 minutes. Remove and put aside. Next steam the broccoli till tender however nonetheless vivid inexperienced, four to five minutes. Lastly, steam the kale till simply tender, 30 seconds to 1 minute.
- Assemble particular person bowls with the brown rice, mung beans, carrots, broccoli, kale, sauerkraut, sesame seeds and microgreens, if utilizing. Season with salt and pepper and serve with the Turmeric Tahini Sauce.
*I like to make use of a rice cooker to cook dinner rice. Or if I’m in an actual hurry, I get the frozen brown rice at Whole Foods, run it underneath lukewarm water till thawed, then drain.
** Water will be substituted, if oil free
If you’ll be able to’t discover mung beans, sub in lentils, chickpeas, or any protein you want.