As always, be organic as much as possible; preferably all organic for optimum nutrition.
Ingredients:
1 cup fresh spinach leaves
2 thick slices tomatoes (about a 1/2 inch), cut into 4 per slice
3/4 cup carrots, shred
3/4 cup arugula leaves
3/4 cup carrots, shred
3/4 cup arugula leaves
1/3 cup red onion, chop
1 cup mango, cubed
1 cup blueberries
1/2 cup alfalfa sprouts or your favorite
4 orange wedges, navel orange used
pinch salt (optional)
pinch ground black pepper (optional)
1/2 cup cooked tri-color quinoa (recipe below)
Rinse and soak all fruits and vegetables thoroughly
1 cup tricolor quinoa: red, black, and white was used in this recipe
1/4 inch fresh ginger, shred or grate
2 tsp lemon, juiced
1 1/2 cup water, Kangen water 9.5 pH alkaline water usedNote: Soak quinoa for about 10 minutes first. Strain in a fine strainer that is large enough to hold the quinoa, if you have to separate the amount into twos then do so and strain it. The holes in the colander are too large and the gran will fall right through. Use medium sauce pan with lid. Set stove to medium high until you can see the bubbles forming then add in quinoa and all other ingredients. You are not attempting to boil this at all on a high heat. Cover with lid and lower temperature to medium and allow to cook for 5-7 minutes in half of the time. Set stove temperature to low with lid still on. Do not over cook; you still want the enzymes alive for healing the body. You will see some fine fibers showing it self and that is when you know it is ready. The quinoa can be substituted for Ethiopian Teff. Just follow the packing directions on how to cook it and add in the rest of ingredients listed above that was stated for the quinoa. A pinch or two of pink Himalayan salt can be added also to the quinoa or Teff. I choose not to add any salt to this one.
Method:
In a large bowl, place in a clockwise circular design and follow the ingredients to display this meal exactly as it is stated; stating with the spinach leaves first and then move onto the rest of the ingredients used. My Raw Coconut Lime Cilantro Dressing was used to top this bowl.
Add in pumpkin seeds, hemp seeds, chia seeds, dried cranberries, raisins, currents, almonds, or walnuts; to make this even more delectable and nutritious.
This recipe can be cut into half for a smaller portion.
Store remainder of quinoa in container and refrigerate. This can be used for another portion. Original portion in recipe is extremely filling, yet, still light on the stomach. So do not allow the size of this meal discourage you; it still gets the job done in fulfillment.
Be inspired and stay creative. Cheers to optimum health and enjoy!
"Use food as medicine, medicine as food."
Each One Teach One
Photography & Editing by : My Sun, Ta'llah Nehru
