"I'm all about those #macrobiotic bowls ~ incorporating foods such as sprouted seeds and legumes, fermented foods like sauerkraut, & whole grains are the mainstays of this diet.
Fermented foods are essential for maintaining gut health! For someone with digestive issues like myself, eating foods like miso, pickles, kimchi, kombucha & even kefir is super important and a big part of my diet! ??pictured is my lunch: brown rice & kaniwa mix, leftover beetroot veggie burger, sautéed kale in coconut oil, roasted pumpkin, sauerkraut and sprouted legumes.
#thefitmrs #healthy #vegan #glutenfree #dinner #vegetarian #vegetables #nomnom #feedfeed @thefeedfeed #bbg #vscofood #eatforabs #instafit #bestofvegan #nutrition #foodie #instagood #instadaily #foodgasm #plantstrong #picoftheday #veganfoodshare #bestofvsco #whatveganseat #vscocam #vscofood #eeeeeats #plantbased #healthyeating #detox @huffposttaste @yuminthetum"
Macrobiotic Bowls
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Recipe Intro From thefitmrs
Healthy, Vegan, Vegetarian
Sprouted legumes are one of the most delicious and healthy things you can incorporate into your diet.
Ingredients:
1/2 cup brown rice
1/2 cup kaniwa (or quinoa)
Beetroot veggie burger (https://feedfeed.info/veggie-burger?q=thefitmrs)
2 cups kale
1 cup chopped pumpkin or butternut squash
3/4 cup sprouted legume mix (lentils, garbanzo beans)
1/2 cup sourkraut (home made or store bought)
2 tbsp coconut oil
1 tsp sea salt
1 tsp paprika
Directions:
Preheat the oven to 350. Chop the pumpkin, sprinkle sea salt, paprika, and 1 tbsp coconut oil and roast for 45 minutes. To prepare the grains and rice, bring 2 cups of water and kaniwa/rice mix to a boil and cook for 15-20 minutes, until fully cooked. In a small pan, melt 1 tbsp coconut oil and add the kale and sautee for about 10 minutes. Sprinkle with sea salt.
To prepare the bowl, add the kale with squash and place the sauerkraut, grain mix and veggie burger side by side. Top with sprouts and enjoy!
Ingredients:
1/2 cup brown rice
1/2 cup kaniwa (or quinoa)
Beetroot veggie burger (https://feedfeed.info/veggie-burger?q=thefitmrs)
2 cups kale
1 cup chopped pumpkin or butternut squash
3/4 cup sprouted legume mix (lentils, garbanzo beans)
1/2 cup sourkraut (home made or store bought)
2 tbsp coconut oil
1 tsp sea salt
1 tsp paprika
Directions:
Preheat the oven to 350. Chop the pumpkin, sprinkle sea salt, paprika, and 1 tbsp coconut oil and roast for 45 minutes. To prepare the grains and rice, bring 2 cups of water and kaniwa/rice mix to a boil and cook for 15-20 minutes, until fully cooked. In a small pan, melt 1 tbsp coconut oil and add the kale and sautee for about 10 minutes. Sprinkle with sea salt.
To prepare the bowl, add the kale with squash and place the sauerkraut, grain mix and veggie burger side by side. Top with sprouts and enjoy!