The “Dragon Bowl”: choose your favorites, as few or as many as you want
- 1 bunch of steamed greens (ex: collard greens, mustard greens, kale, swiss chard, or bok choy)
- 1 cup rice or other grains
- 1 cup beans or tofu (adzuki beans or garbanzo beans, etc)
- 4 cups root vegetables or seasonal steamed vegetables (ex: carrots, beets, summer squash, rutabega, parnsip, or zucchini)
- 1 oz. or 1 cup sea vegetables (arame, sea palm, or hijiki, etc)
*optional for cooking with sea veggies:
- 2 Tbsp. tamari or shoyu
- 1/3 cup julienned carrots
- 1/3 cup of onion sliced into thin crescents
- 4 cups of water
“Angelica House Dressing”:
- 1/2 cup firmly packed fresh parsley, washed, dried, and chopped
- 1 whole scallion / green onion, rinsed and sliced
- 1/4 cup tahini
- 1 tablespoon umeboshi paste
- 1/2 cup of water
- Prepare the rice and protein of choice, steam the greens and veggies.
- If using sea veggies: Soak for 30 minutes, then simmer in water for 25 minutes with julienned carrots, onion, and tamari.
- Assemble the bowl by layering each component into a colorful pile.
- Combine all the ingredients for the dressing in a blender and puree until smooth.
- Pour dressing on top of assembled dragon bowl.
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Jules Dirsa is a licensed acupuncturist with many years of experience in both individual and community acupuncture. He is dedicated to the healing process of each of his clients, and meets with each client where they are at in an open-hearted and non-judgmental way. He utilizes gentle, effective treatments which pull from the tools of Traditional Chinese Medicine (acupuncture, herbs, cupping) in order to help each client unlock the healing potential within themselves. Jules strongly believes you can feel healthy at any age, any size, any phase of life.