INSPO Fitness Journal May 2019

Dragon Bowl
INGREDIENTS
1 cup cooked brown rice
¼ cup arame, soaked in 1 cup water for 5
minutes, then drained and set aside
220g sweet potatoes, sliced into rounds and
steamed
6 broccoli florets, steamed
½ bunch silverbeet leaves, steamed and
roughly chopped
¼ green cabbage, thinly sliced
2 handfuls mixed greens of your choice
½ cucumber, thinly sliced
1 roma tomato, cubed
¼ cup coriander, roughly chopped
1 tablespoon sesame seeds
1 cup sunflower sprouts or living sprouts
salt and pepper
DRESSING
½ cup Tahini
2 tablespoons fresh ginger, finely chopped
2 tablespoons tamari
3 tablespoons olive oil
juice of 1 lemon
¼ teaspoon pepper
¼ teaspoon salt
½ cup filtered water
METHOD
1. Make the dressing first. Place all the
ingredients in a high-speed blender and
process until well combined.
2. Divide the salad vegetables and herbs between
two serving bowls, keeping them as
separate as possible. Sprinkle with a little
salt and pepper.
3. Fill two shot glasses with the dressing and
arrange each one to sit off-centre in each
bowl. Sprinkle with the sesame seeds and
sprouts and eat with chopsticks.
Serves 1-2 | 20 minutes
NUTRITIONAL INFORMATION
Adding arame to your food is a wonderful
way to boost its mineral content.
Arame is rich in essential nutrients,
including calcium, iron, zinc, manganese,
vitamins A and K, and of course iodine. It
is typically harvested during the springtime,
when ocean nutrient levels are at their
highest.
As arame is the mildest-tasting of all
sea vegetables, it’s the perfect introduction
to the flavour of seaweed, particularly for
children.
Greenleaf salad wrap
with Raw Hummus
and Sprout Salad
INGREDIENTS
4 large cos lettuce leaves
8 tablespoons raw hummus
1 cup baby spinach
1 cup live sprouts, such as broccoli or alfalfa
1 small carrot, peeled and grated
1 small beetroot, peeled and grated
1 large ripe tomato, thinly sliced
1 avocado, sliced
salt and ground black pepper
cooked skinless chicken breast, optional
METHOD
1. Take 4 large lettuce leaves and remove the
tough stem of each leaf.
2. Put 2 leaves on each plate, placed on top
of each other so the stem ends are on
opposite sides.
3. Spread half the hummus down the centre
of each set of leaves.
4. Arrange the baby spinach on top of the
hummus.
5. Layer the sprouts, carrot and beetroot
over the hummus on each set of leaves,
then top with the sliced tomato and avocado
and season with salt and pepper.
6. Add the sliced chicken breast at this point
if you are going to use it.
7. Roll the wraps, starting at one of the stem
ends and rolling the wrap up lengthwise.
Serves 1-2 | 15 minutes
NUTRITIONAL INFORMATION
Who needs bread when you can have your
sandwich wrapped in nutrient-dense cos
lettuce leaves? One of the real powerhouses
of nutrition are the live sprouts, an excellent
source of minerals, amino acids and phytochemicals.
Add living sprouts to as many
meals as you can.
DR LIBBY WEAVER (PHD) is one of Australasia’s leading nutritional biochemists, an author, a
speaker and founder of the plant-based supplement range, Bio Blends.
Armed with an abundance of knowledge, scientific research and a desire to help people
regain their energy and vitality, Dr Libby empowers and inspires people to take charge of their
health and happiness through her books, live events and nutritional support range. Published in
14 countries and having sold over 350,000 books across New Zealand and Australia, she is a 12
times best selling author.
A respected international speaker, Dr Libby’s expertise in nutritional biochemistry has led her
to share the stage with Marianne Williamson, Sir Richard Branson, Tony Robbins and Dr Oz.
Dr Libby’s health messages embrace her unique three-pillared approach that explore the
interplay between nutrition, emotions and the biochemistry of the body.
For more information, visit drlibby.com
INSPO – FITNESS JOURNAL MAY 2019
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