Zucchini Noodles with Lemon-Tahini Sauce

Cooling, crunchy zucchini paired with a creamy lemon-tahini sauce makes for a light and delicious dish that is easy on your digestion and keeps you feeling light and balanced.

Ingredients:

2 medium zucchini, spiralized or peeled into ribbons
¼ cup tahini
1 tablespoon olive oil
Juice of 1 lemon
1 small garlic clove, grated (optional)
2 tablespoons water (to thin, as needed)
Pinch of sea salt
Hemp seeds, or chopped nuts for topping

Instructions:

In a small bowl, whisk together the tahini, olive oil, lemon juice, garlic (if using), and salt. Add water a little at a time until the sauce reaches a smooth, pourable consistency.

Toss the zucchini noodles with the sauce until well coated. Sprinkle with hemp seeds, chopped nuts, or a protein before serving.

Pro Tip: Serve this chilled or room temp—perfect for hot summer days when your body craves cool, calming foods. You also could add a protein of choice to make it a full meal ( grilled shrimp, tofu, chicken etc)

Protein Packed Power Bowl

This bowl is a perfect mix of protein, fiber, and healthy fats to fuel your metabolism and keep your energy steady all day long.

Ingredients:

3/4 quinoa, cooked
1/2 can chickpeas, drained and rinsed
1/2 avocado, diced
1 cup of baby spinach or mixed greens
1/2 cherry tomatoes, halved
1 tablespoon hemp seeds
1 tablespoon pumpkin seeds
1 tablespoon olive oil
1 tablespoon lemon juice

1/4 cup shredded cabbage
sea salt and black pepper to taste

• Instructions:

Start with a bowl of warm quinoa as your base.

Add chickpeas, avocado, spinach, and cherry tomatoes.

Sprinkle with hemp seeds and pumpkin seeds for extra protein and crunch.

Drizzle with olive oil and fresh lemon juice.

Season with sea salt and black pepper. Enjoy immediately!

Pro Tip: Want even more protein? Add a scoop of cooked salmon, tofu, grilled chicken, or a soft-boiled egg on top.

Buddha Bowl

Serves 2-4 (depending on if being served as a main or side dish)

INGREDIENTS:

• One cup quinoa or brown rice, cooked according to package directions (Tip: cook in vegetable broth instead of water for fuller flavor.)
• 1 1/2 cups broccoli florets, chopped
• 1 1/2 cups cauliflower, chopped
• ½ cup raw shredded beets
• 1 cup carrots, peeled and diced or whole baby carrots
• 1 cup spinach, coarsely chopped
• ½ cup canned chickpeas
• 1 red pepper, chopped (you can use yellow or orange peppers as well, or a mixture)
• 1/4 to 1/2 cup fresh parsley, finely chopped (optional but so healthy)
• 1/4 to 1/2 cup sunflower seeds, pumpkin seeds or a mixture
• Juice of 1/2 lemon
• Sea salt and pepper to taste
• A drizzle of olive oil (or use one of the dressing recipes)
• Dash cayenne (optional if you like a little kick!)
• 6-8 oz diced organic cooked Tofu or Tempeh (optional) or protein of choice
• Sliced avocado

TO PREPARE:

Steam broccoli, carrots, and cauliflower for 5-7 minutes, (depending on your desired tenderness) adding peppers for the last 2-3 minutes. In a large mixing bowl, toss together cooked quinoa or brown rice, steamed vegetables, spinach, red pepper, and parsley. Add the raw seeds, sliced avocado, and protein choice and drizzle with lemon juice, oil, and salt & pepper to taste. Serve warm or room temperature (For a heavier meal you can also add in a sweet potato, chickpeas etc.)  

All options are available for you to create your own Buddha Bowl!