Some days, turning the stove on sounds like the last thing we want to do. In those cases, we love whipping up a filling raw dish. Oftentimes, we hear from patients that salads aren’t filling. We inquire what the salads consist of and it’s usually a great variety of veggies, which is wonderful so we suggest also adding some plant protein and a carb of some sort to feel satiated with sufficient calories, protein, fiber, and fat.
We love non-salady looking salads too! One that we often make when temperatures rise is a #GoodGut plant based ceviche. With a food processor or chopper, the process is a breeze, but totally not necessary if you don’t have those available.
Recipe: Good Gut Plant-Based Ceviche
8 servings
Ingredients:
4 cups cooked chocho or lupini beans (we buy these pre-cooked and pre-packaged)
2 cups hearts of palm
1.5 cup jicama
1 small red onion
Juice of 4 medium limes
Juice of 1 medium/large orange
1 cup cilantro
Salt to taste
Cooking Gadgets/ Utensils:
Large serving bowl
Food processor or veggie chopper (optional- can replace with cutting board and sharp knife)
Silicone spatula
Directions:
Cut your jicama & red onion into medium-sized strips or cubes.
In a food processor, pulse the lupini beans until finely chopped. Add to your bowl. Clean the sides of the food processor bowl with your silicone spatula.
Pulse the hearts of palm until finely chopped. Add to your bowl.
Repeat this process with the jicama & red onion, individually. Add to your bowl.
Finely chop your cilantro. Add to your bowl.
In the bowl, juice your limes and orange.
Add salt to taste
Enjoy as is or with a tostada, plantain chips, fruit, or anything else it pairs with!
We hope you continue to Heal with Each Meal!
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