Lunch: Cleansing Grain Bowl

This bowl incorporates ingredients that are light, easily digestible, and rich in fiber to aid detoxification. The spices used help stimulate digestion and prepare the body for the cleanse.

Servings: 2 | Time: 30 minutes (can be made for dinner and second serving ready for lunch)

Ingredients:

• Grains: 3/4 cup cooked quinoa 

• Greens: 1 cup kale lightly steamed or sautéed

• Root Vegetables: 1/2 cup carrots thinly sliced

• Cruciferous Vegetables: 1 cup steamed broccoli florets (supportive for liver detoxification)

• Healthy Fat: 1/2 avocado (optional)

• Optional Protein: Tofu or chickpeas

  • Soak chickpeas for several hours or overnight before cooking. This makes them easier to cook and digest. 1/2 cup of soaked chickpeas needs 2 - 4 cups of water - bring to a boil and cook until the chickpeas are soft and water is almost gone.

  • Tofu (extra firm) cut into small pieces and bake at 375 degrees until golden ~ 20-25 minutes.

    • Tip for cooking tofu: wrap it all together in paper towel or towel and apply pressure to remove some water. I usually place the wrapped tofu on a plate and place another plate on top for 15 minutes or longer.

• Fresh Herbs: 1 tbsp chopped cilantro or parsley (both help remove toxins)

• Fermented Addition: 2 tbsp sauerkraut 

Dressing:

• Lemon-Tahini Dressing:

• 2 tbsp tahini

• Juice of 1/2 lemon

• 1/4 tsp ground cumin

• 1/4 tsp turmeric powder

• 1/2 tsp black pepper

• A drizzle of olive oil

• Pink Himalayan Salt to taste

• Water to thin as needed (optional to add olive oil)

Optional Spices for Topping:

• 1 tsp fennel seeds, toasted (supports digestion)

• 1/4 tsp coriander powder (detoxifying and cooling)

• Black pepper to taste

Instructions:

1. Cook the Grains: Prepare quinoa according to package instructions. Once cooked, set aside and keep warm.

2. While the quinoa is cooking, bake the tofu or cook the chickpeas (remember to soak them for several hours before cooking).

3. Prepare the Vegetables: Lightly steam the broccoli, kale, and carrots until tender but still vibrant.

4. Toast the fennel seeds in a shallow pan on low for a few minutes until the color starts to change.

5. Make the Dressing: In a small bowl, whisk together tahini, lemon juice, cumin, turmeric, olive oil, black pepper, and salt. Add water a little at a time until you reach your desired consistency. Taste along the way :)

6. Assemble the Bowl: Divide the cooked quinoa between two bowls. Top with steamed vegetables, tofu or chickpeas, avocado (optional), and fresh herbs.

7. Serve: Drizzle the lemon-tahini dressing over each bowl. Sprinkle with additional spices like fennel, coriander, and black pepper for added flavor and digestive support.

Ayurvedic Benefits:

• Cumin, Coriander, and Fennel: These spices balance all doshas and aid in detoxification by improving digestion and reducing bloating.

• Lemon: Alkalizing and beneficial for liver cleansing.

• Tahini: Provides healthy fats that help the body absorb the nutrients in the vegetables.

This bowl is perfect for a gentle cleanse, supporting liver health, digestion, and providing light, nourishing sustenance with all six tastes. Enjoy!