Spring has sprung and it’s always a great time for seasonal vegetables and eating healthy.

Earth Bowl Rice Ingredients
1 cup of cooked quinoa
1 cup of cooked basmati rice
1 cup of cooked Himalayan red rice
1 cup of cooked millet
2 cups of cooked bok choy
1 white onion, chopped
2 cups of mushrooms
3 tablespoons of maggi seasoning
3 tablespoons of soy
1/2 cup of warm water
salt & pepper
three tablespoons of canola oil
Sauté quinoa, basmati rice, Himalayan red rice and millet in a non-stick large sauté pan. Add water. Sauté in oil.  Add veggies (mushrooms, white onion and bok choy), maggi and soy sauce. Season with salt and pepper.
Earth Bowl Vegetables
2 cups of butternut squash, cubed
1 carrot, sliced
1 parsnip, sliced
kaboucha squash
1 summer squash, cubed
1 zucchini, cubed
3 cups of chopped kale
Slice the butternut squash, carrot, parsnip and kaboucha squash, toss with olive oil and curry powder. Roast on sprayed cookie sheet and cook at 350 degrees until tender. Cool. In a large Teflon sauté pan, sauté the summer squash and zucchini in olive oil, when tender add your roasted veggies. Toss with two tablespoons of harissa. Season with salt and pepper. Place over kale, then garnish with pickled beets and toasted sunflower seeds.

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