LIST:

serves 4

organic farm greens (mixed baby kale etc)

organic beets - 1 large

organic carrots - 3-4

organic scallion bulbs thinly sliced - 2

2 organic limes

apple cider vinegar

organic coconut aminos

organic Tahini - runny kind is best

organic Chickpeas - 15.5 oz can

organic red quinoa - 1 cup 

organic cumin 

organic cayenne 

organic black sesame seeds

extra virgin olive oil - high quality

Optional honey or maple

CRISPY CHICKPEAS

What you will need ::

1  15.5 oz chickpeas

cumin 

cayenne 

extra virgin olive oil

Oven 350

Drain, rinse + dry chickpeas (roll around on a towel until dry) then place dry chickpeas on a rimmed baking tray, toss with olive oil and sprinkle cumin and cayenne to taste.  Bake for 15 minutes or so until crispy but still tender.

CARROT BEET SLAW

What you will need ::

2 c grated beets

2 c grated carrots

2 scallion bulbs thinly sliced

½ c apple cider vinegar

*Pinch salt optional

Place grated & sliced veggies in a bowl. Pour the ACV (apple cider vinegar) over and toss.  Let sit 10 min or more before serving.  

QUINOA

Place 1 cup quinoa and 2 cups water in a saucepan and bring to boil. Reduce heat, cover and cook until fluffy.

TANGY TAHINI DRESSING

What you will need ::

2-3 T tahini 

1 T ACV (apple cider vinegar) 

1-2 limes (juice)

coconut aminos to taste

olive oil (for oil free version omit and use more hot water)

Himalayan salt 

Hot water to thin to desired consistency

*Optional add maple or honey to balance acid

Add all ingredients in a bowl and whisk.  Adjust to desired taste and thickness.

Lay out 4 bowls, arranging greens in each, then around the perimeter of the bowl, place cool quinoa, slaw, chickpeas & sunflower greens. Drizzle dressing & sprinkle with black sesame seeds. Serve with flax, sesame pumpkin seeds crackers.