Beautiful and vibrant spring is here and its time to embrace all the positive energy it brings with it. Spring is the time for rejuvenating your mind, body and soul. Morning walks under blossoms and lush green trees, farmers markets, planting flowers and seeds, and of course cooking nourishing balanced food. The Yin and the Yang work together to balance your spirit.
This is a macrobiotic vegan bowl that will leave you full and happy. If you prep everything it will supply lunches for the week.
So what does it have?
- Chickpeas cooked in spices
- Roasted vegetables
- Fermented Carrots and Cabbage
- Cilantro and green onions
Farro is a beautiful ancient grain full of protein, fiber and iron. Buy organic and cook per instructions. I soak it for an hour and cook it in the rice cooker at brown rice setting
Soak 2 cups chickpeas overnight and then cook in the pressure cooker until just soft.
Add coconut oil in a pan. Add 1/2 tsp cumin and mustard seed and with whole red chilies. Add curry leaves if you have them and let them splutter. Add 1/2 tsp cayenne and 1/2 tsp turmeric and saute. Add the chickpeas and let them cook until the liquid is gone adding salt to taste. Add 1/2 garam masala and lemon juice to finish.
I used eggplant, peppers, sweet potatoes and onions smothered with salt, pepper and avocado oil. Roast at 375 degree oven for 30 mins.
Cook shelled edamame per instruction
I had fermented cabbage and carrot but you can use store bought fermented veggies.
Chop cilantro and green onion and use lemon juice to top the bowl off.
Assemble as it pleases you and enjoy this gorgeous bowl!