THE GREEN BOWL

Eating Naturally - - What To Eat -

SERVES 2

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.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.