Now that everyone is right back into the swing of things after the holiday season and New Year’s celebrations, it can be easy for resolutions about healthy and clean eating to take a backseat to the schedules and time constraints of everyday life. For our third post of vegan month we thought something nice and easy with minimal cooking would fit the bill quite nicely! With this in mind, we present to you the Rainbow Bowl, with tons of veggies to make you glow!
The secret to keeping your mind and stomach interested when it comes to sticking to healthy eating choices is simply variety. If you eat the same healthy meal over and over, the same blend of salad, the same steamed veggies, it won’t take long before your mind and stomach are both screaming with boredom, which can quickly lead to a tumble off the clean eating wagon. But regularly changing up what mixes of vegetables you consume, or even trying a new salad dressing, can keep your mind, stomach, and palate engaged enough to stick with it! Creating this rainbow bowl for our new recipe this week involved purchasing a couple of veggies we have never actually tried before (namely purple kale and pea shoots), one we buy rarely (alfalfa sprouts), and mixing them with staples of our normal diet (bell pepper, cucumber, carrots and quinoa), all blended with a zingy citrus dressing we had never made before to create a wonderful new healthy taste adventure! By trying new and different blends of healthy vegetables in the rainbow bowl, you will never underestimate the ability of a salad to be exciting, filling, beautiful or delicious again.
Here is the recipe for our citrus dressing. It is easy to make, and the flavour is light and subtle. Honey mellows the citrus flavors and compliments a wide variety of veggies.
1/2 cup fresh orange juice
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon low-sodium soy sauce
1 tablespoon Dijon mustard
1 tablespoon honey
2 teaspoons minced and peeled fresh ginger