Have Some Veggies With a Side of Meat

At Sqirl, Jessica Koslow preaches “meat-and-three” dining: lots of veggies and grains, with a little protein on the side. “It’s a one-stop shop,” she says of this bowl from the future. “Hippie enough, sustainable enough. Protein from sturgeon. Fermented vegetables for the health of your gut. Sprouts and brown rice for carbo-load satisfaction and quick nutrient absorption. Herbs for freshness, a reminder of this world’s vibrancy. Foods that, when mixed together, don’t taste like they’ve come from disparate lands. And, whoa, you’re full.” Read more
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