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DC CITY GUIDE: ZENTAN + KALE SALAD WITH LIME-GINGER DRESSING

 

With menu options ranging from bacon wrapped Hotate scallops, crispy chickpeas and brussels, and hand-crafted cocktails to a cook-it-yourself Miyazaki beef hot rock, I’ve found myself most drawn to their kale salad served with a smoky lime ginger dressing and the ‘Golden Eye’ – a tempura sweet potato maki roll with seasonal mushrooms, creamy avocado, and crispy taro root. Dimly lit for my taste, the countdown to spring continues.

RAW RASPBERRY COCONUT CHEESECAKE

 

Raw Raspberry Coconut Cheesecake – just in time for your sunny Easter picnic or Passover friendly splurge.

POMEGRANATE ALMOND CHOCOLATE CHIP COOKIES

 

Perfect on their own or crumbled atop a creamy bowl of banana avocado ‘ice cream’ with cinnamon, I’m always sure to have a piping mug of black coffee or cool glass of freshly whipped almond milk handy.

LEMON ROASTED BABY ARTICHOKES

 

Made with himalayan sea salt, bright lemon juice, and peak season baby artichokes, this extraordinarily simple, yet meal elevating Lemon Roasted Baby Artichokes recipe is the perfect addition to a Rainbow Buddha BowlBaked Pistachio and Mint Falafel Salad, or is delicious on its own, delicately dipped in tahini.

THE LIFE CHANGING SLICE: RAW CHOCOLATE CARAMEL PIE

 

For those of us with a health conscious sweet tooth bigger than the day is long (me!), today I couldn’t be more excited to share The Life Changing Slice: Raw Chocolate Caramel Pie – your new favorite dessert.

Alexandra Dawson, Tallulah Alexandra // inmybowl.com

ALEXANDRA

Alexandra Dawson is a Washington, DC based wellness warrior with a BA in Neuropsychology, concentrating in Eating Disorders & Obesity. She is currently a post baccalaureate nutrition and dietetics student.

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PROVISIONS

Goddess Vibes Spoon

Banana Avocado 'Ice Cream', raw + vegan // inmybowl.com