Bountiful Bowl

I've made a pact to myself to make dishes that can serve for not just Monday's lunch but maybe Tuesday's snack as well. Challenging? Yes, at times, but getting creative is key. I like using Kale because it's highly cruciferous which means you won't have a sad wilty bowl the next day at work. Everyone is crunched for time, so making quick, nutritious, and tasty meals are a must. Cooking for your health is one of the many ways you can cleanse, detox, nutrify and eliminate what could be hindering your energy storage among all else.  Want more energy? Luminous skin? Try this salad packed with Vitamins, Minerals, and all sorts of raw whole goodness. Happy tummy, happy hearts. Be Bountiful. 

Pictured: Marhak Art http://www.marhak.com

Ingredients: 

1 Bag of mixed greens or Kale 

1 Broccoli Head (chop into florets) 

3 large Beets 

1 can of Northen White Organic Beans 

1 Green Pepper 

1 purple onion 

2 cloves of garlic 

handful of baby carrots 

2 cups Quinoa 

Add some Jalapeno or I highly recommed "I am hot" sauce from Cafe Gratitude 

Coconut oil or Grassfed Butter 

Himalayan Pink Sea Salt 

Fresh Ground Pepper 

Directions: 

Clean all veggies.  Place beets, broccoli, and carrots in a bowl and boil them until cooked. In a separate (smaller bowl), finely chop the garlic and add a small amount of coconut oil or Grassfed Butter (Kerrygold's) before adding the quinoa. Sautee the chopped green peppers and purple onions until carmelized. Once cooked and cooled, thinly slice the beets, cut the broccoli into florets, you can julienne the carrots and add the cleaned northen white beans. Place all the other ingredients into the large bowl. Spice with black pepper and add some sea salt to enhance the flavors. Mix. There is no particular order to making this bowl work.  Have fun and experiment by adding your own flare. Try some pine nuts, or walnuts if you'd like an extra crunch in each bite!  

Jouir!