I just came back from the functional medicine conference. They served us very healthy meals. I do not have the exact measurement of each ingredient but you get an idea. Dice, shred, mix to make this pate and dressing. I added the menu I truly enjoyed at the local fabulous restaurants.
Chia Pudding – with nondairy milk – recipe 1, recipe 2
Cashew Yogurt with assorted fruits– cashews, water, probiotic capsules, maple syrup, recipe 1, recipe 2, (recipe 3
Mock Tuna Pate – ingredients – sunflower seeds, walnuts, apple cider vinegar, lemon, sea salt, dulse flakes, dill, water, celery, sweet onion, and parsley.
Macadamia Ranch Dressing – ingredients – macadamia nuts, water, apple cider vinegar, lemon juice, garlic, sweet onion, sea salt, basil, and dill
Roasted Carrots – ingredients – heirloom carrots, sesame, pistachio, greek yogurt, and dill
Squash Toast – thinly sliced toasted sourdough bread, brussels sprouts, caramelized onion, lemon and hazelnut
Charred Cauliflower – tahini sauce, Medjool date, dill, mint, and pistachio
Vegetable Dip – tzatziki sauce (greek yogurt, dill, cucumber) with black olive
Shiitake Lettuce Cups – romaine lettuce, tofu, jicama, Thai basil, teriyaki sauce (coconuts secret brand) and cashew
Kale Guacamole – pink grapefruit, Russian kale, avocado, cilantro, roasted poblano, sunflower seeds, with pita chips
Tuna Tataki – tuna, avocado, jalapeno, toasted sesame, yuzu ponzu sauce
Mixed Salad – brussels sprout, butternuts squash, cauliflower, white bean, pomegranate, toasted mulberry, horseradish vinaigrette
Quinoa Salad – pink quinoa with hemp seeds, cucumber, olive, peppadew, cherry tomato, feta, almond, oregano vinaigrette
Grilled Chicken Salad – Medjool date, dried cranberry, jicama, apple, manchego, farro, almond, champagne vinaigrette
Healthy Lunch Bowl – sweet white miso glazed sweet potato with turmeric powder, sauteed sweet onion, snow pea, grilled portabello mushroom, a slice of avocado, red quinoa with hemp seed
Shirataki Noodle Bowl – Shirataki noodle, Gai Lan or any dark leafy green vegetables (steamed), sauteed zucchini, shiitake mushroom, snow pea with cashew sauce
Teriyaki Quinoa Bowl – broccoli, heirloom carrot, bok choy, mushroom, avocado, toasted sesame, teriyaki sauce (coconuts secret brand) over brown rice
Poke (Tuna) Bowl – A diced tuna (marinated with soy sauce and sesame oil), avocado, mushroom, snow pea, cucumber, cashew, ponzu sauce with turmeric over quinoa or brown rice
Panang Curry – potato, long bean, bok choy, carrot, Thai basil, coconut shrimp broth over brown rice
Vegetarian Burger – smoked tempeh, butter lettuce, tomato, avocado, vegan mayonnaise with sourdough bread
Quinoa Burger – hummus, tzatziki sauce, tomato, cucumber, red onion, avocado, and feta with quinoa patties
Grilled Salmon Plate – Grilled salmon, smoked onion farro, arugula, roasted beet, pesto sauce with cilantro pumpkin seed
Morrocan Chicken – figs, chickpea, greek yogurt marinated chicken, carrot, olive, spinach
