Immunity Bowl

With carrots, jicama, apples, golden and red beets and mint. Tossed in a Honey Apple Cider Vinaigrette

head of broccoli
minced garlic clove
cup chopped kale
red bell pepper, seeded and sliced
shallot, sliced
wild shrimp, cleaned and deveined
avocado, sliced
tbsp hemp seeds
tbsp olive oil, divided
Salt and Pepper to taste
tbsp lemon juice (1/2 a lemon)
tbsp Dijon mustard
tbsp honey
cup olive oil
Using a whisk, whisk together ingredients adding in olive oil last and gradually to emulsify

Using a food processor, pulse broccoli into rice (yields approximately 2 cups)
Over medium heat add 1 tablespoon of olive oil and broccoli rice to a cast iron skillet
Turn heat to medium
Sauté broccoli rice for 6-8 minutes until soft
Add in minced garlic and 1 additional tablespoon of olive oil and sauté for additional two minutes
In an additional pan, add 1 tablespoon olive oil, sliced red pepper and shallot
Cook for 6 minutes, until shallots and peppers are caramelized. Set aside
Pat dry shrimp and sprinkle with salt and pepper
Using remaining 1 tablespoon of olive oil, coat a cast iron skillet and cook shrimp over medium high heat for 3 minutes each side
Massage chopped kale with drizzle of olive oil and salt
Arrange bowls with sautéed broccoli rice, peppers, shallots, massaged kale, sliced avocado and shrimp.
Drizzle with Lemon Dijon Drizzle and garnish with hemp seeds.

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