Miracle meal: A vegetarian taco idea to help build chi

Lets talk about chi, baby. 

What is chi? Chi is the energy that governs the health of the body. It is the vital force and is carried within the blood to all areas of  the body, ensuring proper circulation + energy + and that vibrant glow we all strive for. The truth is that without healthy chi, any amount of vegetables or fruits you eat just wont add up. After all, you are what you digest, not what you eat. Proper intake of chi leads to strong digestion + assimilation of nutrients. I am elaborating on my last post so that we have a better understanding of what it means to have healthy chi. 

All components within a lifestyle must be in perfect balance to achieve truest vibrancy. This goes for the balance between hot and cold temperatures and raw and cooked foods. We wear jackets in the winter and drink cooling watermelon juice in the summer, for example. Late nights lead to early bedtimes the following day and hot, humid temperatures are soon accompanied by ravenous rainstorms. 

Luckily for us, food contain giant pockets of enzymes when kept in their natural state. This is why raw foods are essential for health as without these enzymes, our bodies must come up with the lack of enzymes in our stomach during digestion. This takes a great deal of energy + effort! Not to mention the watery foods leave behind tons of moisture......maybe they are trying to be nice and leave us some hydration but thats beside this point. So the balance between enzymatically loaded foods and nourishing, grounding cooked foods is essential. Throw some tonic herbs into the dressing and you have yourself one masterpiece of an herbal-based meal. 

RADDICHIO TACOS WITH LEMON PEEL QUINOA + MORINGA DRESSING//

A BEAUTY BELLY INSPIRED LATE SUMMER MEAL IDEA TO KEEP YOUR CHI HAPPY. . .

what you'll need: 

head of organic raddichio
1 head endive lettuce

1 organic avocado

2 cup tri-color organic quinoa (cooked)

1 tablespoon lemon peel
3 tablespoon organic grass-fed ghee
1/2 tsp sea salt

 

4 cup organic kale (torn into bite sized pieces)
1/2 organic cucumber (sliced)
1 black radish (sliced)
1/2 cup dried cranberries (unsweetened)
1/2 cup honeycrisp apple (cubed)
2 tablespoons poppyseed

 

1/4 organic heirloom tomato
1/4 cup olive oil
juice of one lemon
1/2 tsp sea salt
3 tablespoons honey
2 tablespoons apple cider vinegar
1 tablespoon Sun Potion moringa powder

 

create: quinoa: combine 1 cup quinoa with 2 cups water. bring to boil. turn down to low, cover, and cook for 15 minutes or until fluffable with a fork. once cooked, add in lemon peel, 1/2 tsp sea salt, and ghee. dressing: blend together tomato, oil, lemon juice, salt, honey, apple cider vinegar, and moringa in high powered blender. transport to glass pouring vessel. salad: pour half of your dressing into the bottom of a large glass salad tossing bowl, making criss cross shapes alongside the bottom of the bowl. pour in the kale, poppyseed, cranberries, apple, radish and cucumber and toss until well combined. toppings: slice the avocado and wash and tear off the leaves from raddichio + endive. build: layer your lettuce with salad, then quinoa, then avocado. drizzle with leftover dressing. 

eat well + move often. 

ELI KEATON