Did you know that often, it’s the way veggies are prepared that makes them good for the gut? For example, when potatoes are cooked and then cooled, they develop something called resistant starch—aptly named as it passes through your own digestive system and instead feeds the gut bacteria that live along this tract.
In this recipe, raw cabbage and kale is prepared in such a way that not only makes them easier on the digestive system, but also super tasty and able to last in the fridge without going soggy so you can make this a part of your meal prep for the week!
Bondi Harvest’s Rainbow Lunch Bowl + Anti-Inflammatory Dressing Recipe
Serves: 2
Prep Time: 15 minutes
Cook Time: 0 minutes
Dietary: GF, DF, SF, Vegan
Ingredients:
2 cups kale, leaves roughly torn
2 cups red cabbage, finely shredded
2 tablespoons olive oil
2 tablespoons apple cider vinegar
½ large sweet potato, cooked and cooled
½ avocado
¼ cup sauerkraut
2 tablespoons nuts and seeds, toasted in a dry pan
Sea salt and black pepper
Anti-Inflammatory Dressing:
1 tablespoon tahini
½ teaspoon turmeric, ground
½ teaspoon ginger, ground
½ lemon, juiced
Sea salt and black pepper
Method:
1. To make the dressing, combine all ingredients in a small bowl with 2 tablespoons hot water. Stir to combine, adding more hot water as needed.
2. To prepare the kale place in a bowl with olive oil, salt, and apple cider vinegar. Using tongs or your hands, “massage” the kale until it has shrunk in size and is glossy.
3. Repeat this process with the cabbage.
4. To assemble the bowl, place kale, cabbage, sweet potato, avocado and sauerkraut in a bowl. Drizzle with the dressing and top with nuts and seeds for a bit of crunch!
