Raw Summer Buddha Bowl:
About 2 cups of chopped mix greens of your choice (I have used a mix of lettuce and rocket)
½ avocado sliced
A handful of finely shredded purple cabbage
A handful of cherry tomatoes
½ courgette spiralised or sliced
½ cup of Raw Health Sauerkraut
¼ of a beetroot finely sliced
½ red pepper diced
½ yellow pepper diced
A handful of edamame beans (optional)
½ tablespoon of Raw Health Apple Cider Vinegar
A pinch of salt
For the dressing:
1 tablespoon of lemon juice
1 tablespoon of Raw Health apple cider vinegar
1 clove of garlic, crushed
¼ cup of Raw Health Almond Butter
½ tablespoon of tamari sauce or coconut aminos
Salt & pepper to taste
A dash of water to reach the consistency desired
Start by making the dressing: in a bowl mix together all the ingredients and gradually add the water until you reach a creamy and runny consistency.
To prepare the cabbage: Slice it very finely and place it into a bowl with the lemon juice, apple cider vinegar and salt. With your hands massage it, in this way it will soften and slightly wilt (easier to eat and digest).
To assemble the bowl: start by laying the chopped mixed greens, top them with chopped peppers, spiralised courgette , beetroot, sliced avocado, purple cabbage, sauerkraut cherry tomatoes and drizzle with the almond butter dressing.
I also love sprinkle some hemp seeds and some broccoli sprouts.
Windmill products used in this recipe