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.