Make this seasonal farmer’s market salad ahead of time for lunches to-go, and modify based on your preferences or dietary needs. Hack: prep your veggies ahead of time for easeful assembly.
In my personal summer Buddha bowl:
Protein: sprouted mung beans
Veggies: steamed carrots
Greens: steamed chard, sorrel, micro arugula
Grains [fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”][not pictured]: cooked and cooled quinoa
Probiotics [aids in digestion]: sauerkraut
Healthy fats: tahini, avocado [not pictured, but never a bad idea]
Seeds [fiber, vitamins + minerals]: hemp, sunflower, pumpkin
Flavor: sea salt, pepper, turmeric, garlic powder, dill, oregano, basil
Dressing: extra virgin olive oil [another healthy fat], apple cider vinegar
Dessert: 100% raw cacao bar or date with sunflower butter
Another delicious dessert, hot or cold, is this herbal adaptogen latte from Windy City Organics – use my code yogawellness15 for 15% off site-wide purchases on the Raw Guru retail store![/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]
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