Photo Credit: Ambitious Kitchen
It has been a week of excess and it is not even Thanksgiving yet! Recipe testing, non-stop events, and holiday menu planning have my head spinning. Coming home to a grounding meal, or better yet, having one waiting in the fridge ready to go, has been the best thing for me this week and for that reason, I recipe tested post-turkey day recipes to cleanse and detox my body. I’m calling this my Detox Bowl because it is exactly what my body needs after a day of indulgence. Antioxidant rich matcha, cleansing ginger, paired with fresh raw veggies, and gluten free whole grains is the ideal food combination to give your digestive system a break, while nourishing and restoring your body.
I plan on having it prepped and wrapped in the fridge for the days following Thanksgiving. I will leave the leftovers to my kiddos, this girl knows when enough is enough…
Ingredients:
Matcha Ginger Dressing:
1/4 tsp. matcha powder
1″ ginger (use more or less according to your taste)
3 T. olive oil (or other oil)
2 T. water
1 T. miso paste
1 T. liquid amino acids
- 1/2 tsp. sesame oil
- 1/4 clove garlic
- 1 lime juiced
Fried Nut Mixture:
- 2 T. coconut oil
- 1/2 cup raw cashews
- 2 T. sesame seeds
- Salt
Salad:
- 1 cup quinoa or brown sprouted rice
- 1 can chickpeas, drained and rinsed
- 2 carrots, peeled and grated
- 1 cucumber, thin sliced, marinated in 1 tablespoon rice win vinegar, pinch of salt
- 1 pepper, sliced
- Handful tomatoes, halved and seasoned with pinch of salt
- Cilantro, mix 1/2 in rice, 1/2 for garnish
Directions:
Make the Rice and Chickpeas
- In a medium pot, combine 1 cup rice, 2 1/4 cups water and bring to a boil. Stir once, cover, and reduce heat. Simmer for 45 minutes. Remove from heat and let sit for 5 – 10 minutes before serving.
- Rinse and drain the chickpeas, pat dry with a paper towel. Coat lightly with olive oil, salt, and spices (like paprika and a pinch of cayenne) and place in a 425 F oven for about 30 minutes (I usually just take them out when I am ready to serve).
Make the Fried Nut Mixture
Heat saute pan to medium low heat, add drizzle of sesame oil and toss nuts until fully coated, add pinch of salt and dragon curry, toast in pan continuously until nuts are lightly browned.
In a bowl, toss drained and dried chick peas in a drizzle of sesame oil with a pinch of salt and a pinch of dragon curry, lay flat on baking sheet and bake at 400 degrees until crispy (about 15-20 minutes)
Make the Matcha Ginger Dressing
- Combine all the ingredients in a mini food processor and blend. Alternately, you can whisk the ingredients together and finely grate the ginger.
