Rejuvenating Bowl (vegan, low FODMAP

• Produce

  • 1 Garlic clove
  • 1/4 cup Lentils, canned
  • 1 Rainbow carrot, medium
  • 2 cups Spinach

• Condiments

  • 2 tbsp Lemon juice
  • 1 tsp Tamari

• Pasta & Grains

  • 1/2 cup Brown rice

• Baking & Spices

  • 1 pinch Nutmeg
  • 2 pinch Salt

• Oils & Vinegars

  • 4 tsp Apple cider vinegar
  • 1 tbsp Canola oil, organic
  • 1 tbsp Olive oil
  • 1 tbsp Olive oil, Extra Virgin
  • 1 tbsp Walnut oil, extra-virgin

• Liquids

  • 1 cup Water

• Other

  • 1 handful Pumkin seeds

Found on mygutfeeling.eu

Description

Ingredients

• ½ cup brown rice
• 1 cup water
• pinch of salt
• 1 medium rainbow carrot, peeled and sliced
• 2 tbsp lemon juice
• 1 tsp tamari
• ¼ cup canned lentils
• 1 tsp apple cider vinegar (optional)
• 2 cups spinach
• 1 garlic clove
• 1 tbsp olive oil
• 1 handful pumkin seeds
• 1 tbsp extra-virgin olive oil
• 1 tbsp cold pressed organic canola oil
• 1 tbsp extra-virgin walnut oil
• 1 tbsp apple cider vinegar
• pinch of salt
• pinch of nutmeg (optional)
• ½ xícara de arroz integral
• 1 xícara de água
• pitada de sal
• 1 cenoura colorida média, descascada e cortada
• 2 colheres de sopa de sumo de limão
• 1 colher de chá de tamari
• ¼ xícara de lentilhas em lata
• 1 colher de chá de vinagre de maçã (opcional)
• 2 xícaras de espinafres
• 1 dente de alho
• 1 colher de sopa de azeite
• 1 punhado de sementes de abóbora
• 1 colher de sopa de azeite extra-virgem
• 1 colher de sopa de óleo de canola orgânico e prensado a frio
• 1 colher de sopa de óleo de noz extra-virgem
• 1 colher de sopa de vinagre de maçã
• pitada de sal
• pitada de noz-moscada (opcional)

Directions

• Place the rice in a sauce pan with boiling water and a pinch of salt. Cook on a low heat, until all the water has been absorbed and the rice is cooked.
• Steam the carrot for about thirty minutes or until soft. Place in a bowl and mash with a fork, mixing in the lemon and tamari.
• Heat the olive oil with the garlic clove in a pan over medium–high heat. Remove the garlic clove, add the spinach and sauté for 5 minutes or until spinach has wilted.
• Remove the spinach and place the lentils to heat them. I suggest adding 1 teaspoon of apple cider vinegar to enhance their flavor.
• Mix the dressing together in a mug, then place everything in a bowl and pour the dressing over it. Finally toss in the pumpkin seeds and serve.
• Coza o arroz numa panela com água a ferver e uma pitada de sal. Cozinhe em lume brando, até que toda a água tenha sido absorvida e o arroz esteja cozido.
• Coza a cenoura a vapor durante de 30 minutos ou até ficar macia. Coloque numa tigela e triture com um garfo, misturando o limão e o tamari.
• Aqueça o azeite com o dente de alho numa panela em fogo médio-alto. Retire o dente de alho, adicione os espinafres e refogue durante 5 minutos.
• Retire os espinafres e coloque as lentilhas a aquecer. Sugiro que acrescente 1 colher de chá de vinagre de maçã para sobressair o seu sabor.
• Finalmente misture bem os ingredientes do molho, coloque tudo numa tigela e adicione o molho e as sementes de abóbora.