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Raw Summer Buddha Bowl

Serves 1

About 2 cups of chopped mix greens of your choice (I have used a mix of lettuce and rocket)
½ avocado sliced
A handful of finely shredded purple cabbage
A handful of cherry tomatoes
½ courgette spiralized or sliced
½ cup of RAW Organic Sauerkraut
¼ of a beetroot finely sliced
½ red pepper diced
½ yellow pepper diced
A handful of edamame beans (optional)
½ tbsp. RAW Organic Apple Cider Vinegar with Mother
A pinch of salt

For the dressing:

1 tbsp. lemon juice
1 tbsp. RAW Organic Apple Cider Vinegar with Mother
1 clove of garlic, crushed
¼ cup RAW Organic Almond Butter
½ tbsp. tamari sauce or coconut aminos
Salt & pepper to taste
A dash of water to reach the consistency desired

Start by making the dressing: in a bowl mix together all the ingredients and gradually add the water until you reach a creamy and runny consistency.

To prepare the cabbage: Slice it very finely and place it into a bowl with the lemon juice, apple cider vinegar and salt. With your hands massage it, in this way it will soften and slightly wilt (easier to eat and digest).

To assemble the bowl: start by laying the chopped mixed greens, top them with chopped peppers, spiralised courgette , beetroot, sliced avocado, purple cabbage, sauerkraut cherry tomatoes and drizzle with the almond butter dressing.

I also love sprinkle some hemp seeds and some broccoli sprouts.


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