Rainbow Bowl

March 16, 2018

Fun fact: "High consumption of vegetables and fruits is associated with reduced risk for cardiovascular disease." 


Our family tries to incorporate raw food in our meals three to four times a week. Incorporating raw foods became a bit of a habit for our family when I was breastfeeding tiny. When going through his allergy testing it was easiest to bring in the raw foods first. This meal we created during that time has quickly become my personal favorite raw meal. Although this recipe is not fully raw, it is a happy balance between cooked items, and raw. The raw pieces gives this meal a nice crunch. 



Rice - jasmine is what we typically use for this meal as it has the sweetness factor, but any rice will do.
Canned coconut milk



Shredded Carrots



Purple Cabbage

Optional Ingredients:
1-2 lbs Sushi Grade Tuna
Hoison sauce


Sesame Seeds


Recipe: Rainbow Bowl

1. Wash your rice a few times, until the water is not murky.

2. Cook your rice as instructed on the rice package, yet cut half of the water and substitute it for your canned coconut milk

3. While your rice is cooking cut up your vegetables

4. Once your rice is done, top with your veggies, any sauces, and enjoy!

*Personal preference - more veggies than rice*


Ingredients: Tuna Marinade

(IMPORTANT: Make sure you buy SUSHI grade tuna for this. As this is raw food.)

2 lbs 1/2inch cubed Tuna

1/4 cup liquid aminos (soy sauce)

1 tsp rice vinegar

2 tsp sesame oil

2/3 cups minced scallions

Optional 2 tsp sesame seeds



Combine ingredients into a medium size bowl and soak the Tuna for 30 - 60 minutes in the refrigerator. Serve over rice and veggies.




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