"A meal-sized bowl filled with simple pure food and enjoyed with deep gratitude."
In an effort to start the New Year off with a healthy mind and body, and in an effort to maintain that throughout the year......here is an interesting take on meals that can be prepared and enjoyed mindfully.
We sometimes get into the habit of just eating to eat and when this happens, we often find ourselves eating more than originally planned and feeling overly full. Try switching over to an attitude of gratitude. Be thankful for the opportunity. Be thankful for the food. Make dinner with your spouse or with your children. Try some different variations of these Buddha Bowls. Keep it fresh, Keep it colorful, Keep it FUN ;)
Create YOUR own Buddha Bowl:
1. Find a unique, large sized bowl which you can become accustomed to as a symbol of nourishment and gratitude, and perhaps a pair of chopsticks to complete the “mood.”
2. First, use an abundance of raw organic greens to fill the majority of the bowl. My favorites are kale, arugula and watercress, which are packed with vitamins, minerals, antioxidants and fiber.
3. Next, add in as many raw or steamed veggies as you like or have available. Mixing textures and variations in taste can be an enjoyable and relaxing creative process: crunchy, sweet, bitter, juicy …
4. Now it’s time for protein — I like to keep it light in the evening, so I add only 25% of a protein-grain combo, and usually choose beans like garbanzo, black or kidney, and grains such as quinoa or brown rice. Other delicious proteins could be walnuts, pumpkin seeds or ultra-nutritious chia seeds.
Dressing YOUR Buddha Bowl:
This final touch is the best part and can be as varied as a flower arrangement. Drizzle your favorite olive oil and vinegar, or splash tamari or Braggs and lemon juice, add finely chop garlic, scallions, mild or hot peppers, sprinkle sea salt, nutritional yeast, or cayenne … discover what feels nourishing to your body, concentrate on tingling your taste buds! And of course, remember to enjoy with gratitude!
Original Recipe found at: