A perfect all-in-one meal, this Veggie Grain Power Bowl is vegan, sugar-free, gluten-free, dairy-free, egg free, soy-free, yeast-free, and low glycemic. Suitable for all stages on an anti-candida diet.
As I mentioned in my last post, I’ve just begun a 10-day detox program to support my liver and help shuttle toxins out of my body (one of several detox protocols I’ll be trying with my naturopath over the coming few months as a way to determine if toxicity is the culprit behind my recalcitrant candida symptoms).
The program progressively removes foods or categories of food: first, animal flesh; then dairy; then non gluten-free grains; and so on, alongside increased portions of a special nutritional protein powder that you mix with water or juice.
As soon as I pored over the instructions for the 10 days, I discovered an unforeseen bonus of being on what I call “anti-candida maintenance” for the past 6 years: because so many of those “restrictions” already exist in my regular diet, nothing will change for me (other than introducing the powder) for the first four days! Of course, after that and as more foods are removed, there will be a few days mid-cleanse that feature only cruciferous vegetables, greens, and apples or pears–but we’ll cross that farmer’s market when we get to it.
I plan to share my experience via video in a day or two [update: here are the results!], but for now, I thought this grain-and-veggie bowl (with infinite variations) would serve as a good illustration of how even detoxes need not feel like deprivation (though talk to me again on days 5, 6, and 7 and see if I feel the same way after OD-ing on cabbage for 3 days straight).
threaten coerce convince entice the HH to join me for dinner at one of my favorite haunts in the city, I invariably order one of their “fresh bowls” as my meal. Not only is the food spectacular, but I also know it’s mostly organic and “clean,”so I can feel virtuous eating there (and no unwelcome side effects!).
The combination of hearty vegetables, whole gluten-free grains, nuts and seeds, all smothered in a creamy, subtly spiced sauce is really unparalleled. A bonus with this type of meal is that it’s always über-healthy, too. Plus, it provides a great opportunity to use up leftovers (which seems to be one of my newfound hobbies these days).
I’ll be back in a few days with a report on any die-off and other effects of the cleanse [update: results are in!]. In the meantime, whether or not you’re cleansing at the moment, I think you’ll love this Veggie-Grain Power Bowl.
Veggie-Grain Power Bowl
The trio of quinoa, sunflower seeds and an almond-based sauce in this bowl provides all the protein you need in a single serving (15 grams, or about 1/3 of your daily requirement). If you’re not a fan of quinoa, feel free to exchange it for any other grain; and swap out any of the veggies for your favorites, too.
For the Almond Curry Sauce:
1/4 cup (60 ml) smooth natural almond butter
1/4 cup (60 ml) water (or more, to your taste)
1 tsp (5 ml) freshly grated ginger root
1/2 tsp (2.5 ml) mild curry powder (or more, to your taste)
5-10 drops pure plain liquid stevia or 2 tsp (10 ml) coconut nectar, to your taste
1 Tbsp (30 ml) Bragg’s aminos, wheat-free tamari or coconut aminos
1 small clove garlic, minced
For the Bowls:
2 cups (480 ml) vegetable broth or stock
1 cup (240 ml) dry quinoa, rinsed in a fine sieve and drained
2 tsp (10 ml) extra virgin olive oil, preferably organic
1 medium Chinese eggplant, zucchini or sweet potato, cut diagonally into 1-inch slices
1 small red pepper, cut in 1-inch strips
One small bunch broccoli raab (rapini), broccoli or curly kale, steamed
1/2 cup (120 ml) sunflower or pumpkin seeds, lightly toasted, or 1/3 cup (80 ml) hemp or sesame seeds
2 green onions, trimmed and cut into strips lengthwise
Pinch of chili flakes
Prepare the Sauce: In a small bowl, whisk together the almond butter and water until smooth and creamy. Stir in the remaining ingredients and mix well. Set aside for flavors to marry while you prepare the bowls.
Prepare the Bowls: Bring the stock to a boil in a medium saucepan. Add quinoa, lower heat to simmer, and cover. Cook, undisturbed, for at least 20 minutes before checking to see if all the liquid has been absorbed. If not, cover again and continue to cook, checking every 5 minutes, until the liquid has evaporated and quinoa is fully cooked.
Meanwhile, brush the eggplant slices and red pepper with olive oil and grill until just tender. (Alternately, you may roast the vegetables at 400F/200C for about 15 minutes, until just tender). While the vegetables cook, steam the broccoli raab.
Assemble the bowls: Divide the quinoa evenly among four large bowls. To each bowl, add 1/4 of the broccoli raab, 1/4 of the vegetables and 2 tablespoons (10 ml) of sunflower seeds. Garnish with a strip or two of green onion, then drizzle with 1/4 of the sauce and serve. Makes 4 servings.
Suitable for: ACD All stages; sugar-free, gluten-free, dairy-free, egg free, soy-free, yeast-free, vegan, low glycemic.
Never miss a recipe–or a comment from The Girls! Click here to subscribe to RickiHeller.com via email. You’ll get recipes as soon as they’re posted, plus cookbook updates and news about upcoming events! (“We love subscribers, Mum. . . almost as much as we love treats!”
[Disclosure: this post may contain affiliate links. If you buy using these links, at no cost to you, I will earn a small percentage of the sale.]