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This Vegan Turmeric Power Bowl is hearty and delicious. It contains many of the ingredients known as the neuro-nine, which support brain health and memory.
7 small yellow potatoes
15 oz can Chickpeas
2 tsp. Turmeric.
1 tsp. Paprika
1 ½ Tbs. olive or avocado oil
¼ C. Quinoa
Pink or kosher salt and black pepper to taste
2 Kale leaves
Preheat oven to 350 degrees.
Slice the potatoes into strips and lay flat on one-half of a baking sheet.
Drizzle 1 tbsp. of olive or avocado oil
Sprinkle 1 tsp of turmeric.
Add salt/pepper to taste.
Roast for 5 minutes.
Drain and rinse the chickpeas, add to a mixing bowl, add 1 tsp of paprika, and coat them evenly.
Lay the chickpeas on the other one-half of the baking sheet.
Roast the chickpeas and the potatoes for about 25 minutes (or until the potatoes are slightly soft).
Cook the quinoa with 1/2 cup of water. Once the quinoa is cooked, add 1 tsp of turmeric (salt/pepper to taste), mix, and let cool.
Wash the kale and massage ½ tsp of olive oil into the leaves. Separate the leaves into 4 bowls.
Slice the avocado and split it into 4 bowls.
Add the quinoa and roasted chickpeas/potatoes to the bowls and serve!
The Food-as-Medicine philosophy is based on the belief that whole food is a traditional remedy with the therapeutic power to improve and maintain one’s health. The philosophy has been around for hundreds of years.Read More