Spring Buddha Bowl

Buddha bowls are the best way to get a ton of veggies in one simple dish. Think of them as salad 2.0.

You can create spring, summer, fall and winter bowls. They’re so interchangeable, beautiful and fun! Bonus – you don’t feel sluggish after eating a bowl of veg. With Buddha bowls in general, I would recommend prepping the ingredients ahead of time if you’re short on time, like most of us. But in the case you can’t prep, don’t shy away just yet. An extra 15 minutes never hurt any one and I promise you’ll feel better eating this rather than something quick and choke full of guilt.

As ya’ll should know by now, I try to get the “taste of the season” in each of my meals; meaning produce that’s in season AND in all colors of the rainbow. More colors = More health benefits. When you’re eating with the seasons, you’re giving your body every bit of nourishment it needs, not to mention it’s been incorporated for thousands of years in Ayurvedic practices.

Think I’m talking nonsense? Check out the stats from Mindbodygreen.com where they site some pretty interesting facts from the National Library of Medicine regarding the use of ripening agents, and the nutritional values during peak seasons vs. off season.

Obviously we cant always eat in season, but it’s always a good idea to be more conscious with what you’re consuming. Check here from time to time for a national view on seasonal produce. If you’re in Michigan like yours truly, Michigan State University provides a couple pretty nifty downloadable charts here. They have a printable chart, a mobile version, and even a cut out pamphlet you can keep in your wallet.

Ingredients:

This serves 4 adults

  • 2 sweet potatoes – peeled and cubed
  • 1 bunch asparagus – cut in half (crowns ad stalks)
  • 2 cups green beans – trimmed and cut into 2 inch pieces
  • 1 small head of purple cabbage – thinly sliced
  • 4 multi-colored carrots – peeled (I used orange, purple and yellow)
  • 2 avocados – peeled and sliced in to half moons
  • 3 scallions – thinly sliced (I use the whole scallion – green and white baby!)
  • 2 cups spring micro-greens
  • 1/2 lemon – juice from a fresh lemon
  • 2 cups dry quinoa
  • 1 tsp turmeric
  • 2 tsp dried rosemary
  • 1 tsp honey
  • 1 tsp dried ginger
  • Simple Truth Tahini
  • Braggs Apple Cider Vinegar
  • Olive Oil
  • Mrs. Dash Salt Free Garlic and Herb seasoning
  • Salt & Pepper to taste

Directions:

  1. Preheat oven to 425.
  2. Toss sweet potato in olive oil and roast for 25 minutes. Remove and set in a bowl with lid to keep warm. I just used tin foil.
  3. Toss beans and asparagus with olive oil. I like to separate the veggies on the tray; asparagus on one side, beans on the other. This way I can gage who cooks faster, (It’s the asparagus). Sprinkle with Mrs. Dash, rosemary, and a pinch of salt and pepper to taste. Roast for 10-15 minutes.
  4. While the vegetables are roasting, cook quinoa to packaged instructions, put lid on and set aside until you’re ready to plate. This should take roughly 15 minutes.
  5. Also while the veggies are roasting, sauté cabbage on medium-high heat with olive oil until soft and the color is more vibrant. This will take roughly 15 minutes. Add 1 tablespoon of apple cider vinegar and cook down for another 2-3 minutes. Salt and pepper to taste.
  6. Peel carrots “until you can peel no mo”. Meaning peel (in wide strips) until there is no carrot left. Soak carrot peels in half of lemon juice in the fridge until the meal is finished. This will last a few days in the fridge.
  7. Prep the turmeric sauce. Add turmeric, honey, ginger, 1 teaspoon olive oil, and remaining lemon juice and whisk. I personally like my tahini to be a little on the thin side, so I ended up adding 2 tablespoons of water.
  8. Plate all cooked ingredients, top with scallions, avocado, and microgreens. Drizzle with tahini sauce.

Honey and Rosewater Fruit Salad

Last week I had a dream about rose water. I couldn’t really tell you why I dreamt about this floral water. It’s not like I had been thinking about it in any respect. The dream consisted of several people taking bottles of rosewater off my shelf and using it. It was almost as if I was the shelf itself and I was speaking but it no sound was coming from my mouth. No one could hear me or see me. I was just a shelf.

I started getting very angry that these random people kept taking my water without even asking. I finally shouted out “stop taking my water!!”. Then they looked at me. In their eyes I could see they were hungry, embarrassed and ashamed for their thievery. This of course made me feel like a jerk for yelling at them. After all, they did look like they needed it for something useful.

I mean I had just been safely storing this magical elixir for the last millennia or so…. never cracked and never tampered with, but whatever. They needed it! And I was happy to supply it when I witnessed their need. So I did what any stingy old shelf of a person would do, I changed my dusty ways and became the next Mother Theresa by handing them out to all those souls in need.

Again, I cant really tell you why I even thought about rose water. It certainly is not a staple item in my pantry. But I’m a big fan of paying attention to subtle clues the universe provides to you. So I started to look into what the symbolic meaning was and what people used it for in the past.

The use of rose water (in my words), dates back to the beginning of time. The uses of roses and rose water in history goes on and on and there’s no way I can list all of them at this time because it makes my head spin.

Distilling rose water for medicinal use was developed by a famous physician, alchemist, philosopher and godfather of medicine of the 10th century named Avicenna (Ibn Sina). Ibn can be credited for writing the most comprehensive medical book written in the ancient world and some of his medical books are still being used to this day.

Rose water has been said to aid in so many ailments. It’s pretty difficult to dig deep into just one. It’s been used for treatment of abdominal and chest pain, strengthening the heart as well as heart chakra, treatment of menstrual bleeding and digestive problems, reduction of inflammation on the skin, soothing sore throats, healing wounds, using it in a vapor form has proven to be helpful for some allergies, headaches, migraine, depression, grief, stress, tension and lets not forget about its relationship with love in general.

Personally I was and from time to time, deal with some heavy emotions that typically materialize in the form of not feeling involved, being pushed out of certain circles and then forgotten for lack of better words. I’ve seen a few amazing Reiki healers, Mediums, and indulged myself in eastern philosophies, religions and a plethora of techniques involving general wellbeing to try to “heal” myself of the guilt, shame and forgiveness that my soul seems to want to harbor all the time.

The rose water dream called out to me for some reason and after doing some research, I wanted to incorporate it into a few dishes from time to time when I’m feeling out of sorts. I found this lovely fruit dish from Unicorns in the Kitchen and I’m a bit obsessed. The measurements seemed a bit off for the fruit to dressing ratio, so I added more fruit and used less dressing. And guess what? This flavor is still absolutely fantastic! I never thought that fruit needed any flavoring, but lemme tell it to you straight…. I am so glad I found this recipe. The flavors are OUT-OF-THIS-WORLD and they brought me to my own little happy place. I hope you enjoy it as much as I did!

Ingredients

Fruit Mix:

  • 3 Kiwis peeled – cubed
  • 3 Oranges peeled – cut into chunks
  • 5 Pineapple rings – cut into chunks. I used canned.
  • 1 cup Green grapes – sliced
  • 15 Strawberries – cut into chunks
  • 1/2 cup Mangos – cut into chunks. I used canned.

Honey Rose & Orange Water Dressing:

  • 2 tbsp. and 2 tsp. honey
  • 1 tbsp. Rose water
  • 1 tbsp. Orange blossom water
  • 1/2 tsp. ground cardamom (very important ingredient for flavor of salad. If you don’t have it, go get it)
  • 1 tbsp. pineapple juice
  • Juice of one freshly squeezed lemon

Instructions:

  1. Put all of your fruit in your fancy dish of choice
  2. Whisk honey, rose water, orange blossom water, cardamom, pineapple juice and lemon together until well incorporated.
  3. Pour dressing over fruit, mix well, get transported to another time and enjoy life!