I am calling this dish the Big Salad Nourish Bowl because that is exactly what it is. It has everything that is necessary to really nourish the body with the phytochemicals it needs to get and be healthy. This salad is ETL (Eat to Live) and Nutritarian friendly. It has all GBOMBS (greens, beans, onions, mushrooms, berries and seeds) (Dr. Fuhrman's acronym to help remember the components to include in the diet on a daily basis) minus the seeds (I had those earlier in the day when I made this dish). Feel free to add them in you need to get your quota of seeds for the day. The only thing left to do is to dress this salad with your favorite dressing. I dressed this salad with an oil free salad dressing that I purchased from the Whole Foods Market. This is the actual recipe for the Carrot Ginger Dressing that I used. I made this salad when I was trying to kick salt so as I was eating it my body was crying for salt. By all means if you eat salt have at it. But overall it was a great salad. Add whatever herbs and spices you normally use to make it your own. 🙂
Much Love,
- 1 medium sweet potato chopped with or without skin
- 6 mushrooms chopped
- 1/2 of a yellow onion
- 3 shiitake mushrooms chopped with the stems removed
- 1/2 cup of parsley chopped
- 3/4 to 1 whole head of red leaf lettuce chopped
- 2 carrots grated
- 1/2 avocado diced
- 1 tomato diced
- 1 large handful of blueberries
- 1/2 to 1 cup of chickpeas
- 4 tablespoons of hummus
- Bake sweet potatoes at 425 for 20-25 minutes.
- Water saute onions and mushrooms until caramelized.
- Divide lettuce in a 2 large serving bowls.
- Layer ingredients.
- Serve and enjoy!
