Healthy Veggie Kabob Recipe

Let’s Make Delicious Veggie Kabob And This Is The Recipe

Summer is a time for leisure, whether you’re relaxing poolside with a cool bottle of Power Shake or snuggling up on the sofa with your laptop. But wait, there’s more… It’s time for some scrumptious nibbles. So it’s time to make some veggie kabob recipe.

You may crave a beach-side BBQ during these exceptional times. We may not do so right now, but we have a better solution. We can deliver the seaside barbecue to you! There is no need to get up early to find parking.

Try this Summer Vegan Kabob with delightful dressing using your Purium favorites now, courtesy of the Million Mom Movement!

Bio Fruit Veggie Kabob Recipe

What You’ll Need:

For the Dressing:

• 1/3 cup Bio Fruit powder
• 2 tbsps. Can’t Beet This (If Bio Fruit is not enough flavor, add this in for a literal fruit punch)
• 1/4 cup cold water
• 1/3 cup Tropic Oil
• 1/3 cup Organic Apple Cider Vinegar
• 2 tbsps. Organic Agave Syrup or Organic Honey
• Himalayan Salt to taste
• Pepper to taste

For the Kebabs:

• 1 kg Organic mushrooms
• 1 Whole Organic onion
• 2 Organic Italian Squash
• 2 Organic tomato
• 1 Whole organic eggplant
• 2-3 Organic grilled apricots
• 1 kg organic Tempeh optional
• Himalayan Salt to taste
• Pepper to taste

Instructions

1. Using a mason jar or other method, shake water and Bio Fruit until completely combined. Mix in Can’t Beet This! if desired.
2. Add in Tropic Oil and Apple Cider Vinegar. Sprinkle in Himalayan Salt and pepper to taste. Shake all ingredients until fully mixed.
3. Add in Agave, if so desired.
4. Mix well and let sit.
5. Halve the apricots and remove the pit. Smother in organic olive oil or Tropic oil. Place on grill meat side down for 3-4 minutes in medium heat until there are grill marks. Flip to the skin side and repeat.
6. Remove from the grill and begin preparing skewers.
7. Quarter the vegetables into good sized pieces. Smother with Tropic Oil and seasonings of choice.
8. Alternate the order of vegetables on the skewers (fruit, tempeh and onion).
9. Place on the grill and cook for 15 minutes. Turn every 3-4 minutes.
10. With a BBQ brush, slather the veggies with the Bio Fruit dressing every few minutes.
11. Cook until the kebabs have nice grill marks on them.
12. Serve and enjoy.
13. Serve the Bio Fruit dressing on the side for dipping.

REFERENCE

Summer Vegan Kabob Recipe

About The Doc

My curiosity about life led me to Traditional Chinese Medicine school and later in life in becoming a Doctor of Chinese Medicine. As a licensed acupuncturist and herbalist, my work includes collaborating with people to resolve a wide range of health challenges including fibroids, emotional stress, adrenal fatigue, diabetes, thyroid imbalance, and fertility. My focus is to deepen my understanding of the way in which I relate to myself with others and the world. My exploration as an entrepreneur, community builder, traveler, and a lifelong student has helped me cultivate my skills as a practitioner.  

Using the art of Chinese Medicine as my tool, I gently guide, nudge, and aid one’s body and mind to find its own balance. From there the intelligence of the body knows what to do next. This is what the healing process has taught me. I see myself as the tuning fork for my clients.

I am here to hold space. My role is to aid you in your return to inner harmony, emotionally, physically and spiritually well-being, in tune with our true nature so that we can realize our life’s passion without limitations. 

Let’s journey together.

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