ALKALINE RICE BOWL


BOWL INGREDIENTS:
*Kale
*Wild Rice (NOTE: I found out that what I used was a wild rice blend. If you are aiming for a 100% alkaline meal then use wild rice not a blend).
*Chick Peas
*Mushrooms
*Sun-Dried Tomatoes (NOTE: Roma tomatoes or grape tomatoes would be the best choice.)

DRESSING INGREDIENTS:
*Grapeseed Oil
*Fresh-Squeezed Lemon Juice (NOTE: Lemon juice is acidic but may provide alkaline by-products when digested. Key Limes would be a better choice as they are alkaline.)
*Oregano
*Onion Powder
*Cayenne Pepper
*Pink Himalayan Salt

1- Chop your raw kale into bite-sized pieces and position as your bottom layer

2- Your wild rice should be cooked. I cooked mine on medium-high heat for about 15-20 minutes. It should be cooked to the texture you enjoy but it should not be mushy. Add this as your second layer.

3- Your chick peas should also be cooked. Mine came from a can so I warmed them in a pot and drained with a spoon before adding as my third layer.

4- Place the mushrooms and sun-dried tomatoes as the top and final layer

5- Combined the ingredients for the dressing in a separate container, mix them well and taste as you go. Once satisfied with the taste then drizzle the dressing over your layered bowl and enjoy!





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