Hearty Macro Bowl
Ruchelle ‘Chef Chelly’ Jackson is a Holistic Nutritionist, Wellness and Life Coach, Aspiring Author, Plant Based Raw Vegan Private Chef, Public Speaker, Consultant, Zumba Instructor and Vitamix Expert.
As the owner of her own private gourmet raw food company, Chelly has sold her organic raw meals across the East coast. Formerly sold at Organico Grocery Café in Ramsey, NJ, Chelly now sells raw gourmet food and desserts at Be Well Lifestyle Center in Birmingham, MI, and raw gourmet and vegan cooked desserts at Om Café in Ferndale, MI.
Chelly has a flare for inspiring audiences across the country with her witty and very practical take on eating plant-based, raw vegan food that’s 100% healthy, whole and delicious. Chelly’s mission is to help as many people as she can to “Keep it 100”.
For more about Chef Chelly, visit www.IhaveDivineHealth.com and
Connect to Chelly through social media: www.facebook.com/RawChefChelly www.twitter.com/HealthyChelly
Ingredients
•2 large sweet potatoes
• 1 Tablespoon cinnamon
• 4 cups kidney beans or 2 15-ounce cans
• 2 Tablespoons cumin
• 1 small onion chopped
• 2 cups cooked farro
• 4 cups water
• 3 garlic cloves, chopped
• 2 Tablespoons fresh dill, chopped
• 1 bunch collard greens
• 1/2 cup Kalamata olives
• 8 cremini mushrooms
• 1/4 cup dulse flakes, garnish
• Diced tomatoes or Sriracha to garnish (optional)
Directions
PREP:
Wash and dice sweet potatoes; wash, layer, and roll collards like a cigar and slice; wash and slice mushrooms; chop dill and onion; dice garlic and slice olives.
COOK:
1. Place potatoes on parchment paper and bake 40 minutes or until soft. Sprinkle sweet potatoes with cinnamon when plated.
2. Add 2 cups faro to 4 cups water, bring to a boil, then cover and simmer for 40 minutes. When finished, add chopped garlic and fresh dill to the hot faro. This cooks and warms the garlic.
3. Sautée collards for 2 minutes with water. Add Italian seasonings and fresh sliced Kalamata olives.
4. Fresh kidney beans take 2 hours to cook, so plan ahead. Canned is the faster route, or soak dry beans overnight and cook for 20 minutes. Add cumin, pepper and chopped onion to the hot beans. This cooks and warms the onions.
5. Plate all sides together in their own corners of a square bowl, sprinkle cinnamon on sweet potatoes, garnish Farro with 2 sliced cremini mushrooms and top bowl with Sriracha or diced tomatoes.
Don’t forget your 1 Tablespoon of dulse flakes to finish each bowl!
Enjoy right away or store for another day. The sides can also be layered with farro on the bottom, next collards, then kidney beans and finally top with sweet potatoes!
Recipe Note
(1) You can also use different sauces and condiments for each bowl to give them their own unique flavors and make 4 meals in 1.
(2) Onions, mushrooms and garlic can all be sautéed separately and added if sensitive, but fresh adds great flavor and more nutrients.
This step can take 5-10 minutes extra.
