THE GREEN BOWL
BAKED ZUCCHINI: 1 medium zucchini 1 teaspoon fresh lemon juice ½ teaspoon Herbes de Provence ¼ teaspoon sea salt (optional)
BASIL PESTO: 1 cup raw pine nuts 3 cups fresh basil ¼ cup pistachios ¼ teaspoon Himalayan salt
(optional) 2 peeled garlic cloves 1 tablespoon apple cider vinegar ¼ cup water
BROCCOLI: 3 cups broccoli florets 2 teaspoons apple cider vinegar 1½ cups cooked green lentils
To prepare the zucchini, preheat the oven to 350 degrees. Slice the zucchini into disks, then lightly coat with the lemon juice, herbs, and salt (if using) and bake for 20 to 30 minutes until they are tender and juicy. To make the pesto, put all the ingredients except water into a food processor, and pulse until it forms a crumby mixture. You can leave it like this or add water 1 tablespoon at a time until it becomes creamier. To prepare the broccoli, steam for 10 minutes or until it becomes a vibrant green color. Stir the apple cider vinegar into the lentils. Layer the bottom of a bowl with the lentils and cover with broccoli, zucchini, and a scoop of pesto; add extra basil leaves or nuts to taste. Enjoy! Reprinted with permission from The Rawsome Vegan Cookbook: A Balance of Raw and Lightly-Cooked, GlutenFree Plant-Based Meals for Healthy Living by Emily von Euw. Copyright 2015, Page Street Publishing Co.