This simple, whole-foods based meal is a great way to re-set after eating a variety of “high intensity” foods that are not idea for us (gluten, dairy, sugar, corn, peanuts, processed food).

These ingredients are also supportive of seasonal transitions.

CULTURED WHOLE FOOD BOWLS

You will need:

• 4 large carrots, chopped

• 1 tablespoon olive oil

• 1 teaspoon ground coriander

• 1 teaspoon kosher salt, divided

• 1 cup quinoa

• ¾ cup brown lentils **

• 2¾ cups water

• 2 cups arugula

• 2 avocados, peeled, pitted, and thinly sliced

• 1 cup sauerkraut

• 1 cup plain Greek yogurt, plant-based or animal-based

• Tahini, for drizzling

** Substitute cooked chicken if you are avoiding legumes.

Preheat the oven to 400 degrees.

Add the carrots to a baking sheet. Drizzle with the oil and sprinkle with the coriander and ½ teaspoon of the salt. Toss to coat and spread in a single layer. Roast until tender, flipping once halfway through, about 20 minutes total.

Meanwhile, combine the quinoa, lentils (fi using), water, and the remaining ½ teaspoon of salt in a medium saucepan. Bring to a boil, then cover, reduce the heat to low, and simmer until tender, about 15 minutes. Remove from the heat, stir the mixture and then cover and let steam for 5 minutes.

To serve, divide the quinoa and lentils among four bowls. Top with the roasted carrots, arugula, avocado, kraut, and yogurt, and then finish with a drizzle of tahini.