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<\/p>\nIQS Clean Bitters Bowl<\/p>\n
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2 handfuls of chopped radicchio, red endive, and\/or red cabbage<\/p>\n
1\/2 C. thinly sliced fennel or radish<\/p>\n
1 celery stalk and leaves, thinly sliced<\/p>\n
Small handful of mint or cilantro leaves, torn<\/p>\n
1\/4 avocado, chopped<\/p>\n
2 T. Powerhouse Dressing (see recipe below)<\/p>\n
1\/2 C. cooked brown lentils<\/p>\n
Smashed almonds, to serve<\/p>\n
<\/p>\n
Toss together the radicchio, red endive, and\/or red cabbage with the fennel or radish, celery and mint or cilantro. Add the avocado, dressing, and lentils, and top with almonds.<\/p>\n
<\/p>\n
IQS Powerhouse Dressing<\/p>\n
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1\/3 good acid (kombucha, apple cider vinegar, lemon juice)<\/p>\n
1 C. oil (olive, avocado, or walnut)<\/p>\n
1 tsp. sea salt<\/p>\n
1 clove garlic, minced<\/p>\n
1 T. finely chopped fresh soft herbs such as basil, tarragon, or chives and\/or 1 tsp. Dijon mustard, group allspice, or ground cloves<\/p>\n
<\/p>\n
Place all the ingredients in a large jar, seal with a tight-fitting lid, and shake until well combined. Keep in the fridge for 1\u00e2\u20ac\u201c3 weeks.<\/p>\n","protected":false},"excerpt":{"rendered":"
IQS Clean Bitters Bowl 2 handfuls of chopped radicchio, red endive, and\/or red cabbage 1\/2 C. thinly sliced fennel or radish 1 celery stalk and leaves, thinly sliced Small handful of mint or cilantro leaves, torn 1\/4 avocado, chopped 2 T. Powerhouse Dressing (see recipe below) 1\/2 C. cooked brown lentils Smashed almonds, to serve Toss together the radicchio, red endive, and\/or red cabbage with the fennel or radish, celery and mint or cilantro. Add the avocado, dressing, and…<\/p>\n