Green Goddess buddha bowl

• 1 cup (180 g) farro or other grains like quinoa, buckwheat, millet, rice, pasta
• 3 cups (250 g) broccoli florets
• 1 tbsp olive oil
• 1 pinch of salt
• 2 cups leafy greens e.g. chard, spinach, lettuce, arugula, coarsely chopped
• 1 cucumber or zucchini, sliced
• 8 radishes or kohlrabi or fennel, sliced
• 2 cups (240 g) edamame or other legumes or sesame tofu or tempeh
• 1 avocado drizzled with lemon juice and sesame seeds and sliced
• 1 recipe Green Goddess Dressing

Toppings (optional)

• scallions or chives or finely chopped regular onions
• fresh herbs e.g. parsley, basil, dill
• microgreens e.g. cress, sprouts
• seeds and nuts e.g. hemp seeds, sunflower seeds, pepitas, chopped walnuts, pistachios, orpine nuts

Instructions

*Note: Feel free to check out the recipe video + tips + step-by-steppictures above!

• Cook the farro in vegetable broth according to package directions.
• Heat the oil in a skillet or wok and sauté the broccoli florets for 2-3 minutes, stirring occasionally. Then sprinkle with salt and add a little water, cover the pan and steam on low heat for another 5 minutes. (Oven method: combine broccoli florets with olive oil and salt on a baking sheet and roast in a preheated oven at 392 °F (200 °C) for 15-20 minutes).
• Meanwhile, blend all the ingredients for the dressing in a blender (or use an immersion stick blender) until creamy.
• Divide the cooked farro into bowls and assemble broccoli, lettuce, cucumber, radishes, edamame and avocado on top. Garnish with scallions, fresh herbs, cress and seeds as desired and serve with the Green Goddess Dressing.

Ingredients

• 250gr Fusilli pasta
  
• 1 can each of red beans, corn, tuna
  
• 200gr fresh peas cooked
  
• 200gr cheese (Gouda/Emmenthal...)
  
• Tomatoes peeled and emptied of seeds.
  

Sauce:
Mix same amount of yogurt and mayonnaise (at least 1/2 cup). Add 2 heaped tbsp curry powder. Season with lemon pepper, pepper and salt

Ingredients

• Chinese cabbage sliced (choux chinois) 
  
• 4 carots grated (carottes rapées)
  
• 200gr fresh soja
  
• 1 pack chinese noodles (vermicelles chinois) 
  
• 1 omelette with 2 eggs cut into squares
• Shrimps (crevettes)
• 2 chicken breasts fried and cut in pieces
• Surimi
  
• 1 large handful of peanuts chopped 
  
• Coriander chopped
  
• Mint chopped
  
• Soja sauce
  
• Lemon rind & juice
  
• 2 tbsp rice vineger (can be replaced with 2/3 cider vinegar or lemon juice and 1/3 water)
  
• 1 tbsp olive or sesame oil
  
• Salt & pepper 
  

You can simplify this recipe by replacing some ingredients (such as chicken+ shrimps+ surimi+ omelet by beef strips) or leave out cabbage altogether...

Variation sauce:

• 1,5 tbsp (30 g) honey
• 2 tbsp (60 g) peanut butter
• 1 tbsp (15 g) lemon juice
• 1 tbsp (15 g) rapeseed oil
• 1 small tbsp (10 g) sesame oil
• 2 tbsp (30 g) tamari
• 1 tbsp (15 g) balsam vinegar

Other sauce:

• 1 tsp honey or agave
• 1 tsp garlic powder
• 6 tbsp soja sauce
• 1 tbsp sesame oil
• 3 tbsp neutral oil (you can mix mct and olive)
• 2 tbsp sesame seeds, roasted
• 3 cm fresh ginger, grated

Mix honey, garlic powder and soja sauce. Add oils, seeds and ginger. 

Ingredients

• Fenel
• Broccoli
• Back radish
• Sprouted seeds
• Hazelnuts crushed coarsely
• Chia seeds (diluted in lemon juice)

Remove skin from fennel & radish, slice in food processor with broccoli. Add sprouted seeds & nuts. Serve with Karine's sesame sauce. 

Beetroot salad - raw

• 3 raw beetroots, grated
• Juice from 1 orange
• Juice from ½ lemon
• 1 garlic clove, minced
• 3 tbsp olive oil
• 1 to 2 tbsp honey, parsley
• Salt and pepper 
  

Mix all ingredients for the sauce and pour over beetroots. Sprinkle with sesame seeds, grenade seeds.