I just returned from an amazing three weeks in sunshine filled California. I ate my way across tons of healthy, super good LA restaurants (and I still didn’t have time to make it to everywhere on my list – LA I’ll be back soon!). There were a few standout dishes/juices that I’m still dreaming up, so I’ve decided to bring to you my at home version of them. Cafe Gratitude is incredible and their Whole macrobiotic bowl is one of my favorite things ever.

the whole bowl
  • 1 cup quinoa, cooked
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon garlic, minced
  • 1 small butternut squash, peeled and cut into1-inch cubes
  • 1/4 cup water
  • 4 stalks kale, destemmed and steamed
  • 1/4 cup sea vegetables
  • Raw sauerkraut or kimchee
  • Daikon radish microgreens (or any sprouts!)
  • Raw or sprouted nuts (raw almonds and raw pepitas, pictured)
  • Gomasio (or Himalayan sea salt and sesame seeds)

garlic tahini dressing: 

  • 1/4 cup raw sunflower seeds (soaked)
  • 1 cup spinach
  • 1 tablespoon tahini
  • 2 tablespoons miso paste
  • 2 tablespoons lemon juice
  • 1 clove garlic 
  • 1/4 teaspoon spirulina (optional)
  • Handful of parsley
  • 1/2 – 1 cup water (gradually add water until you reach your desired consistency) 
  • Salt to taste

Braised Butternut Squash

Put the olive oil and garlic in a large, heavy pot with a lid over medium heat. Once the garlic begins to color add the squash and water. Bring to a boil, cover, and turn heat down to low. Cook until tender, about 15 minutes.  Take the lid off the pan and raise the heat to medium high. Cook until there is no liquid and the squash begins to brown. Stir occasionally. Turn off the heat and use a fork or potato masher to mash the squash. Season with salt and pepper.


Blend all ingredients together for the dressing, adding more or less garlic according to your taste. Set aside.


Add quinoa, braised butternut squash, and steamed greens to your bowls. Top with sea vegetables, kimchee or sauerkraut, microgreens or sprouts, nuts and seeds, gomasio and a heathy pour of dressing. Enjoy!

Note: This will make way more butternut squash then you will need for 2 bowls. I stick it in the fridge and add it to dinners all week. If you want to make it even more versatile, you can steam or braise the squash without garlic and reserve some before you add salt. I do this if I am planning to make a porridge or smoothie with squash. Also, with bowls there is really no need to measure. All measurements here are approximations so please feel free to modify to your taste!