Veggie-ful Buddha Bowl with Turmeric-Ginger-Miso Dressing & Super GreenJuice

Lots of variety of veggies and proteins in my Buddha Bowl today 🥣 w. anti inflammatory Turmeric-Miso-Ginger Dressing & Super Green Juice. 今日のブッダボールは、色んな種類の野菜とタンパク質もバランス良く取り入れました。ドレッシングは消炎効果のターメリック生姜味噌風味。スーパーグリーンジュースと一緒に。😋

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Buddha Bowl:

Steamed veggies(spinach, broccoli, celery, red raddish, carrots).

Fresh veggies(pea shoots, broccoli sprouts, parsley, cucumber).

Diced Avocado.

1/4 cup Cooked red quinoa.

Sliced almonds.

Hemp seeds(mainly sprinkled over spinach “ohitashi”).

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Turmeric Miso Ginger Dressing(1-2 Servings):

1.5 tbsp Chickpea Miso.

Grated Turmeric Root(I used about the size of my thumb).

Ginger (same size as turmeric).

1 Pinch of black pepper.

1/4 cup grape seed oil.

1/4 cup white wine vinegar (I also added 1 small piece of grated apple. A touch of sweetness blended the, otherwise, a bit dissonant ingredients better. You can also use honey as a likely substitute. Or you can use more Chickpea Miso, but I tried to cut down on sodium 🧂 intake). 林檎の甘味が癖のあるターメリックや諸々を緩和させてます。蜂蜜でも良いと思います。若しくは、チコピー味噌の分量を増やすのも案ですが、今回は塩分控えめにしました.

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Super Green Juice:

Kale, spinach, broccoli, red raddish, parsnip, endive, cucumber, apple, red grapes.

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