I am not sure what came over me this past week but I guess I was really inspired by carrot juice and ginger shots. This spindled into this week’s content inspo. A packed Buddha bowl dressed in a golden ginger dressing and secondly a roasted carrot curry packed with turmeric, ginger and garlic with chickpeas, served over white rice. Simple dishes but loaded with health benefits ( that’s why I love cooking from scratch with whole foods ).
I love “build your own bowls” and the opportunity to play around with a new idea for a dressing. I like to use up my veggies and appreciate them in their prime season and enjoy all the textures. I call this dressing “Liquid Gold” as it really resembles liquid gold as well as tastes like what I would imagine it to taste like. You can make your own bowl using what you have and getting crafty or trying this dressing with sliced cucumbers is another way I love to savor the moment.
Stay tuned as the 2 Week Meal Plan is almost finalized. Every week I get closer to releasing it and I am so excited as it is filled with 15 breakfast, lunch and dinner recipes and a dessert. Recipes to inspire you to get in the kitchen and experiment with food. It also comes with a grocery and meal prep guide to help you build up your plant-based pantry essentials.
As my Substack, Website and all my content on social media is viewer funded. If you like my recipes and feel like sharing , that is the best way to support my work as well as viewing my content on social media.
Ingredients - Dressing
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