Happy start into September! To celebrate, I made a very tasty Buddha bowl. Simple ingredients can easily be turned into a feast. The idea is to use different preparation techniques, and to combine different textures and colors in one bowl.
I used only freshly made components, but you can make some of them ahead of time. In my bowl you see cauliflower "rice" with pomegranate arils and cilantro, spiralized beets with nasturtium nut-free pesto, chopped avocado with hemp nuts, shaved fennel, and cucumber ribbons. All ingredients have healing properties and help prevent or reduce inflammation in the body.
As you will see, I did not use any nightshades (Solanaceae) like peppers or tomatoes. Both, peppers and tomatoes, are very healthy and nutritious, but they contain lectins and compounds like solanine and nicotine known to for their pro-inflammatory properties.
Dominique's Buddha Bowl
Cauliflower rice
- 1 small cauliflower
- arils of 1/2 pomegranate
- 1/2 cup chopped cilantro
- freshly pressed lemon juice
- virgin olive oil
- Celtic sea salt
- freshly ground black pepper
Method:
- Using a food processor or a sharp knife chop the cauliflower into tiny bits resembling rice.
- In a bowl, mix chopped cauliflower with pomegranate and cilantro. Add lemon juice, olive oil, salt and pepper, and adjust the taste to your personal liking.
Spiralized beets
- 2 medium large beets
- 1 1/2 cup nasturtium leaves
- 1 garlic clove
- juice of 1/2 lemon
- 1/3 cup virgin olive oil
- salt and pepper to taste
Method:
- Peel and spiralize the beets.
- In a food processor whiz nasturtium leaves, garlic clove, lemon juice and olive oil into a smooth pesto. Add salt and pepper to taste.
- In a large bowl, gently mix spiralized beets with pesto, adjust the taste, and set aside.
Shaved fennel
- 1 medium large fennel bulb with fronds
- freshly pressed juice of 1/2 orange
- 2 Tbsp virgin olive oil
- 1 heaping teaspoon fennel seeds, coarsely ground
- 1/4 cup fennel fronds, chopped
- salt and pepper to taste
Method:
- Using mandolin or a very sharp knife, cut fennel into very thin slices.
- In a bowl, combine fennel, orange juice, olive oil, fennel seeds, and chopped fennel fronds. Add salt and pepper to taste. Set aside.
Avocado with hemp hearts
- 2 not too ripe avocados, cubed
- 1/3 cup crushed hemp seeds
- lime juice, cold pressed hemp seed oil, and Celtic sea salt for taste - optional
Method:
- In a bowl combine avocado with hemp hearts. Add pinch of salt, lime juice, and cold pressed hemp seed oil if you want more flavor.
Cucumber ribbons
- 1 medium large cucumber
- pinch of Celtic sea salt and squeeze of lemon juice for taste - optional
Method:
- Using mandolin, slice cucumbers into long ribbons. Add lemon juice and salt to enhance the taste if you prefer. Mix gently. Set aside.
Portion out and arrange each component in two large bowls. Garnish with fresh garden greens and edible flowers. Enjoy in good company!
Buddha bowls are popular and very nutritious one-dish meals. They are fun to make and offer endless possibilities for any creative raw food lover.
In radiant health, passionately raw - Dominique
Dominique Allmon©2022
*Information in this article is for educational purposes only. It is not meant to diagnose or cure a disease.