Poke Bowls (non-raw version)
1-2 cucumbers
1/2 cup of rice vinegar
1/2 cup of water
1 tablespoon honey or agave syrup
Frozen brown rice
Frozen corn
Green Onion
Avocado
1/4 cup of soy sauce or coconut aminos
1 teaspoon fresh ginger (I use 1 frozen cube from the containers at Trader Joe’s and just let it thaw in the coconut aminos before I shake it)
1/2 teaspoon sesame oil
1 teaspoon sesame oil
Salmon filets (fresh or thawed) or shrimp
Salt and pepper
Farm or power greens
Edamame
Other toppings as desired
Slice cucumbers into quarters lengthwise and then into thin slices (about the thickness of 2 nickels). Combine rice vinegar, water, and honey in a container and add the cucumbers, leaving them to marinate in the fridge while you prepare the rest.
Microwave frozen corn and add butter, salt and pepper. Microwave brown rice. Dice green onion and avocado (separately).
Prepare the sauce/dressing by combining the soy sauce, ginger, and 1/2 teaspoon of sesame oil in a sealed container and shaking vigorously.
Cut salmon into approximately 1 inch cubes (or thaw shrimp according to package directions). Sauté salmon or shrimp in a pan on high heat with remaining sesame oil, salt and pepper (the salmon will fall apart less if you just shake the pan to turn it over rather than stirring it). Immediately remove from heat when cooked through.
1-2 cucumbers
1/2 cup of rice vinegar
1/2 cup of water
1 tablespoon honey or agave syrup
Frozen brown rice
Frozen corn
Green Onion
Avocado
1/4 cup of soy sauce or coconut aminos
1 teaspoon fresh ginger (I use 1 frozen cube from the containers at Trader Joe’s and just let it thaw in the coconut aminos before I shake it)
1/2 teaspoon sesame oil
1 teaspoon sesame oil
Salmon filets (fresh or thawed) or shrimp
Salt and pepper
Farm or power greens
Edamame
Other toppings as desired
Slice cucumbers into quarters lengthwise and then into thin slices (about the thickness of 2 nickels). Combine rice vinegar, water, and honey in a container and add the cucumbers, leaving them to marinate in the fridge while you prepare the rest.
Microwave frozen corn and add butter, salt and pepper. Microwave brown rice. Dice green onion and avocado (separately).
Prepare the sauce/dressing by combining the soy sauce, ginger, and 1/2 teaspoon of sesame oil in a sealed container and shaking vigorously.
Cut salmon into approximately 1 inch cubes (or thaw shrimp according to package directions). Sauté salmon or shrimp in a pan on high heat with remaining sesame oil, salt and pepper (the salmon will fall apart less if you just shake the pan to turn it over rather than stirring it). Immediately remove from heat when cooked through.
Assemble the bowl with desired toppings (we usually do farm or power greens, brown rice, salmon or shrimp or both, corn, cucumber, edamame, green onion, avocado, and the dressing. Paul likes slivers of fresh ginger added to his. You can really add whatever veggies you like and take away anything you don’t want).
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