Recipe: della bowls' green bowl
Now, let's make the remaining ingredients that make up the green bowl, and put it all together.
How to build a green bowl : the recipes
YIELD: 4 Bowls
- 1 ½ cups uncooked tri-color quinoa (or white or red will work too
- 3 cups water
- 1/4 teaspoon salt
- Rinse the quinoa: Pour the quinoa into a fine mesh collander and rinse under running water for at least 30 seconds. Drain well. This step removes any bitterness on the outside of the quinoa (caused by naturally occurring saponins).
- Combine the rinsed quinoa and water in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer.
- Cook until the quinoa has absorbed all of the water, about 10 to 20 minutes (small amounts of quinoa will be ready closer to 10 minutes; larger amounts between 15 to 20).
- Reduce heat as time goes on to maintain a gentle simmer.
- Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. This step gives the quinoa time to pop open into little curlicues, so it’s nice and fluffy.
- Remove the lid and fluff the quinoa with a fork. Season with salt, to taste.
1 cup Puy lentils
- 4 cups water
- 1/4 teaspoon garlic powder
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/4 cup parsley or other herbs, chopped
- Boil the lentils in the water until soft, about 30 minutes. Do not add salt.
- If you are using sprouted lentils, follow directions on bag. Sprouted lentils only take 5-10 minutes to cook.
- Drain lentils completely.
- Whisk together the garlic powder, lemon, olive oil, and a small pinch of salt and black pepper.
- Pour dressing over warmed lentils, mix, and allow to cool.
- Add parsley and mix well.
- 1 bunch curly kale
- 1/4 cup olive oil
- 1/4 cup lemon Juice
- 1 teaspoon salt
- 1 teaspoon ground pepper
- Remove stems from kale, then wash, dry and tear in small pieces. Place in a large mixing bowl
- Whisk together the oil, lemon, salt and pepper.
- Pour the dressing over the kale and begin to massage the kale by hand. Continue until the kale is tender and evenly coated with the dressing.
4 cups broccoli florets (about 1 ½ pounds)
- 2 tablespoons coconut oil
- 1-2 clove garlic, sliced
- 1 teaspoon lemon zest
- 2 teaspoons sesame seeds, raw unhulled
- 1/2 teaspoon sea salt
- Blanch broccoli in a large pot of boiling water with salt. Shock immediately in an ice bath and drain.
- To order heat .5 T of coconut oil in a sauté pan. Add the garlic, then the broccoli and lightly char. Season with salt.
- Remove from the heat and add the sesame seeds and lemon zest.
- 1 large bunch basil, stems trimmed
- handful walnuts (alternatively you can use sliced almonds and/or sunflower seeds)
- a few cloves of garlic
- handful of spinach
- dash of lemon juice
- about a cup of olive oil
- generous dash of almond milk
- pinch of salt
- dash of maple syrup
- Combine all ingredients in a blender. Blend well.
- Adjust seasoning with salt and lemon juice.
- 1 cup sliced almonds
- Heat almonds on a hot skillet, shaking frequently, until they begin to turn brown, pop and smell nutty. Remove from heat and put on a plate to cool.
- 1 Avocado
- 1 lemon
- Cut avocado into quarters and remove peel.
- Squeeze lemon juice over to reduce browning.
Putting it all together
Lay out 4 large bowls.
Layer in each bowl:
- 4 ounces cooked quinoa
- 4 ounces marinated lentils
- handful marinated kale
- about 6 pieces sesame broccoli
- quarter avocado
- generous amount of green sauce
- 1-2 tablespoons toasted almonds