Fusion Bowls
(posted by Emily) One of our favorite food experiences in Maui was stopping in to Maui Kombucha . We were totally impressed by the quality of the food, and I was inspired by the fusion bowl we tried while there. Basically, the bowl starts with quinoa on the bottom, soup in the middle, and micro greens on top. At the farmers market this weekend, I picked up some baby lettuce and veggies to roast for soup. I made a small batch of soup--cauliflower, onion, leek, and carrot, pureed with veggie broth. Roasted veggie soup is simple and easy to make (WARNING! If exact measurements are what you look for in a recipe, you may be disappointed) : roast your veggies (tossed in olive or coconut oil and S&P) at 425*, until browned. Add to a soup pot and cover with veggie stock. I let the veggies simmer in the broth for about 15-20 minutes to help the flavors meld, then puree the mixture in the Vitamix. I return the blended soup to the pot and add salt and pepper to taste. If the...