Spring is among us, yay! Instead of a dark, mystic color that I’ve been choosing for my toenail polish over the past few months, I polished my toes with a pastel aqua shade. Bright, and pastel colors make me happy right now. My dog whined at the door for several minutes before running out just to lay in the grass and sunbathe. He hasn’t done that in quite a while, he’s been curled up under the blankets – even he can sense the change of season.
This power bowl combination was inspired by my new love for zucchini and my ongoing obsession with kale, quinoa, and coconut. I’ve been exploring different ways to use my macadamia nut pesto, and it works quite well as a “dressing” to colorful veggies. The combination I have listed in the recipe works perfectly but I considered broccoli and red bell peppers as well (next time!).
Through the creation of this power bowl, I am inspired to start eating my kale raw again, I’ve been in the habit of cooking it over the winter months. As the raw kale and vibrant veggies hit my taste buds, there was a little flavor dance happening in my mouth, my body has been craving the raw energy. (and anyway, it’s almost bikini season so… that.)
- 2 cups kale, de-stemmed & shredded
- ½ cup quinoa, boiled in coconut milk*
- ½ cup toasted coconut chips
- ½ a carrot, chopped
- ½ a zucchini, chopped
- ⅛ cup Macadamia Nut Pesto
- Toss all veggies in the macadamia nut pesto and top with coconut chips.
- Serve slightly chilled or at room temp.
The toasted coconut chips I use most often come from Trader Joes, but I also like the dang foods coconut chips.