Raw Macro Bowl

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A delicious and nourishing macrobiotic inspired bowl by Marquis Matson of Real Raw Kitchen for those of us that prefer to keep it raw! Fresh veggies of kale, carrot, zucchini, sunflower sprouts, and green onion combine with cherry tomatoes, cultured sauerkraut, and a creamy tahini-miso dressing flavored with a punch of garlic and basil. Top with the optional avocado half and enjoy!

Ingredients

For the salad:

• 1 head of kale
• 1 large carrot
• 1 large zucchini
• 1/2 cup raw sauerkraut
• handful of sunflower sprouts
• 1/2 cup cherry tomatoes
• 2-3 green onions
• handful dried seaweed
• 1/2 lemon (for the kale)

For the dressing:

• 1 tablespoon raw tahini
• 1 tablespoon raw miso paste
• 1 clove garlic
• handful fresh basil
• 2-3 tablespoons of water

Instructions

For the salad:

1. First, peel the zucchini and run through a spiralizer. Then let the noodles sit on some paper towels while you prepare the rest. It is best at room temperature so it releases the most water. I leave it on the countertop, covered with more paper towels.

2. Take the dried seaweed and put them in water to soak and re-hydrate. After it has soaked for 15-20 minutes, rinse with a colander to remove any particles and extra fishy taste.

3. Next, wash and de-stem the kale. Pat dry or run through a salad spinner (a new gadget I got for Christmas!). Tear into bit sized pieces.

4. Squeeze the 1/2 lemon over the top and massage with your hands until the kale shrinks. Set aside.

5. Peel the carrot and run through the spiralizer.

6. Cut the cherry tomatoes in half.

7. Combine everything in a bowl.

For the dressing:

1. Mix everything in a mini chopper. Pour over the salad.