Ankh Rah's Healthy Living Guide
Sunday, 6 August 2017
Fresh Bouillon and a Buddha Bowl!
I love the concept of a “Buddha Bowl”. I also call it my “What I make for dinner when I don’t feel like making
dinner” bowl. It is simple, nutritious, delicious and a great way to use what you have in the kitchen.
There are also two recipes for raw staples included in this post, fresh bouillon and cauliflower rice.
I found myself in that mindset yesterday. I started a quick batch of quinoa made with fresh bouillon
(recipe follows) and threw together this tasty bowl with not much effort at all. I love the fresh flavors and the
idea of an entire meal in one bowl? Oh ya.
I have done a few things for you with this recipe. First, I am including a recipe for fresh veggie bouillon.
I love the flavor that a good bouillon adds to a dish. But the thought of using something that has been sitting
in a jar for who knows how long and is laden with sodium is not always ideal. Best answer? Make your own!
You won’t believe how good this is.
Most vegetable bouillon jars or cubes, you will find a combination of celery, onions, garlic, and carrots.
Some add leeks, and other ingredients. Most have insane levels of salt.
You can whip your own fresh bouillon up quickly. You can also control the amount of salt you put in.
There are a few fresh bouillon recipes on-line but many have up to a cup of salt in them. I want healthy,
not heart stopping. And I wanted to use ingredients that you will hopefully have in your kitchen.
Fresh bouillon is the key to adding a pop of flavor. You can store the bouillon in the fridge for a few days
but I like to make a decent sized batch and freeze it. Use an ice cube tray and you can freeze and thaw
in serving sizes.
1 cup quinoa
1/4 cup fresh bouillon
2 cups water
1 avocado, cubed
2 ears fresh corn (Do not cook. Raw corn is delicious!)
1 cup cherry tomatoes, sliced in quarters(I used a heirloom blend)
1/4 cup chopped olives
5 sprigs cilantro, finely diced (Can substitute flat parsley)
To make the quinoa: Place quinoa, bouillon and water in sauce pan. Stir to combine. Bring to boil,
cover and reduce heat. Simmer for 15 minutes. Let rest for 10 minutes before serving.
Remove corn from ears. Divide between two large bowls and add half of the quinoa, avocado,
tomatoes and olives.
Sprinkle with cilantro or parsley to each bowl. Top with a sprinkling of salt and pepper.
To serve, toss ingredients together.
Makes about 1 1/2 cups
2 stalks celery
1 medium carrot
1/2 medium sweet onion
1/2 cup celery root
1/4 cup chopped shallot
1/4 cup sun-dried tomatoes
1-2 tablespoons Bragg’s Liquid Aminos
3-4 tablespoons sea salt (use less if desired)
Roughly chop all vegetables.
Place all veggies in food processor and pulse until puréed.
Stir in salt and Braggs. Place in jar or freeze in individual servings.
Makes 2 servings
1 head cauliflower
1/4 cup fresh bouillon
Remove florets from cauliflower.
Place in food processor and pulse until rice-like texture is achieved.
Remove to bowl and stir in fresh bouillon
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