Anatomy of a Dragon Bowl

½ part toasted Diamond of California almonds

Add oil to coat nuts, sprinkle with salt to taste and a small pinch of chili powder to waken the taste buds.  Give them a coarse chop with a knife or gentle pound with a mortar and pestle.

1 part beans

I like to cook mine with a glug of palm oil, it adds a wonderful subtle smokiness and depth of flavor.  Along with salt, pepper, chili, garlic and onion.

1 part roasted winter squash or root vegetable

Cut and toss them in olive or coconut oil, season with salt, a small pinch of chili powder and a couple drops of agave or honey to bring out their natural sweetness. Bake at 375 for 20 min or until al dente.

1 part greens, raw or gently steamed

Heat a pan, add greens to dry pan, no oil, add a couple drops of water and toss till the rawness is gone, season with salt, careful not to overcook so they aren’t too mushy and wilted.

1 part raw vegetables

Mandolin thin cabbage or red radish, spiralized watermelon radish or jicama or simply sliced avocado.

1 perfectly poached egg

Add a little bit of turmeric to the poaching water along with the salt and vinegar.

2 parts coconut rice

When cooking the rice, sub out ½ of the amount of water for unsweetened coconut milk, add a couple spoons of desiccated coconut and a couple spoons of rinsed quinoa.

¼ part pickles

Goji, beet, fennel are some fun ones. To pickle, create a solution that's 1 part vinegar, ½ part water, ¼ part sugar, and a pinch of salt – warm solution till the sugar has dissolved, add it to the ingredients and let them sit for ½ hour to achieve pickleness. 

Parsley Almond Sauce

1 bunch parsley, leaves only

1 cup Diamond of California Heirloom Reserve Marcona almonds 

1/4 c. vinegar

1/2 preserved lemon

2 tps. salt

1/2 cup oil

Pour boiling water over almonds to cover, soak for 1/2 hour.  

Add almonds with it's soaking liquid along with all the other ingredients into a high powered blender adding additional water by the tablespoon to help blender get started.  Buzz till smooth.

Once all of the elements are ready, join in a bowl according to the above ratio. Dust with sumac, gomasio, or nutritional yeast to finish.