I recently met Michelle Shea of Adventure Dining Guide. She was out and about filming, camping and sharing how to nourish yourself during life’s expeditions.
This Adventure Bowl is for all of you who love whole foods and want to keep your inflammation at bay so you can keep on trekking.
Here are some tips as you are making your nutrient packed adventure bowl:
- Try adding 1/2 cooked and 1/2 raw ingredients: The reason for this is to support digestion with the cooked ingredients, especially if you are feeling worn out or overstressed. The cooked anti-inflammatory ingredients may be easier to absorb in your intestine. The raw ingredients will provide more nutrients and give you energy, crunch and satiety.
- Try adding 1/2 sweet and 1/2 savory: The sweet ingredients such as dried fruit, sweet potatoes and squashes will help your blood sugar and give you a burst of glucose to your brain if you are starting to fade. The savory offers sea salt and other seasonings to help with electrolyte balance and keeps your taste buds happy.
Here is a great recipe for your Adventure Bowl.
- 1-2 cups dried chickpeas, soaked in 8 cups water overnight*
- 3 cloves garlic, crushed
- 1 carrot
- 1/2 cup walnuts, toasted, lightly chopped
- 2 T of sunflower seeds
- 1/2 cup currants or cherries, dried
- 1 red onion, small, quartered, thinly sliced
- 2 cups arugula, wild
- 1 cup of roasted cauliflower in coconut oil.
- 1 tablespoon cilantro, fresh, chopped
- 2 tablespoons curry powder
- 1 tablespoon olive oil
- 1/4 cup cilantro, fresh, chopped
- 2 T of fresh Ginger
- 1/4 teaspoon cayenne pepper
- Juice of one lime
- Sea Salt and pepper to taste
And most important, have fun and stay safe.
Heather Fleming, C.C.N