Today in the #testkitchen is a recipe for Raw Macro Bowl by Callie England
Welcome to #testkitchen – where I find random recipes on the web worth working on 🙂 Customizing other recipes helps you to learn how to make your own to fit your nutritional needs.
First with flavor, technique later
Things can fall apart (literally) when you start to adjust the techniques of a recipe. So start with seasoning, it’s much easier to recover in case something goes wrong. After you make it a few times adjust the texture to your liking.
Raw Macro Bowl by Callie England
I rushed home tonight to whip up this raw version of the Macro bowl I had from Aux Vivres last week, so I could share the yummy goodness with all ya’ll before the weekend. You can skip the bowl, but I wouldn’t skip the sauce. I said it before and I’ll say it again – it’s ridic.
At a glance
Entrées & Main Dishes
For the Raw Macro Bowl
*Use as much or as little of the following ingredients as you wish!
julienned zucchini (marinated in a bit of sea salt to soften)
sour kraut (I buy a raw version from the health food store)
wakame (soaked and rinsed – the longer you rinse, the less seaweed tasting)
sprouts (I used clover)
shredded red cabbage
For the Knock-off Dragon Sauce
1/2 cup nutritional yeast
1/3 cup olive oil
1/4 cup maple syrup
1/4 cup tamari
1/4 cup water
1/4 cup tahini
1 clove garlic
Instructions for the Raw Macro Bowl:
1) In a large bowl, lay down zucchini noodles in the center.
2) Around the edges, stack remaining ingredients.
3) Drizzle with the Knock-Off Dragon Sauce
Instructions for the Knock-off Dragon Sauce:
1) In blender, blend all ingredients.
2) Store in refrigerator in a glass jar – keeps about 4-5 days.
Please visit Callie’s website!