Wild Rice
2 jars Jovial Chickpeas
Kale/Collards
Garlic
Tahini Dressing
Tahini
1 Lemon juiced
1 clove Garlic minced
Dash Maple Syrup
1/4 cup EVOO
Water/Salt
Blend all ingredients, add water as needed for smoother consistency.
SPROUTED WILD RICE
1 Cup Wild Rice
Add water to cover
Rinse the rice at least twice per day for 2-3 days until it has bloomed
Drain, rinse and arrange in bowl
COLLARDS/KALE
Chop finely
Heat Iron Pan with EVOO, add 1 clove minced garlic and let brown lightly add the greens and sauté, add splash of water until greens turn light green. Squeeze with lemon.
CHICKPEAS
Sauté in Iron pan in a little oil and garlic, as they are browning, sprinkle with Marash Pepper.
CHERRY TOMATOES
Wash and half lengthwise, salt and add Herbs.
BEETS
Steamed the night before.
Arrange the bowl, and add Tahini Dressing to middle and stir it in to blend with all ingredients.
So easy to make and light and fresh for summer. The summer of Love, brings me back to the care free days when living was easy. Your going to LOVE this bowl. Today is the first day of August, Lammas, Harvest day. So I picked the freshest Kale and Collards from the garden. Not pictured was also a Japanese sweet potato served with Miyoko’s butter. These aren’t the old sweet potatoes we used to have, but a huge upgrade. They are purple and sweet and divine tasting. I truly hope you’ll try this bowl and leave me a comment, would love to hear from you! Your challenges, your life, and sending lots of Summer Love your way!
