Balanced

I secretly hold a desire to open a food truck and I’ve even picked a name – “Bowl Me Over”. Every item on the menu would be a variation on Buddha Bowls, those satisfying meals that are like a giant bowl of yummy goodness. Okay, the secret’s out, so if anyone steals my idea, be sure to at least name a menu item after me. Buddha bowls are quick & easy to prepare and come in as many variations as your imagination will allow. And they’re super healthy for you! We have them at least once a week for dinner and use the leftovers at least once a week for lunch. Traditionally, it’s a vegan dish, but feel free to add a small amount of meat if you wish. Here’s the basic recipe: Start with a base of a grain: Brown Rice, Quinoa, Amaranth, Barley, Buckwheat Groats, Bulgur, Farro, Millet Add roasted potatoes: Sweet, Russet, Red, White, Purple, etc. Add roasted veggies: Broccoli, Cauliflower, Brussells Sprouts, Carrots, Mushrooms, Onions, Asparagus, Tomatoes, Roasted Green or Red Cabb...

Recently, we’ve been getting a container of blueberries in our Ooooby box . I imagine the strawberry stands are popping up in the valley. While my Ooooby blueberries are eaten by themselves (the better to savor them), it got me thinking about berries! Here’s an easy, healthy, yummy dessert to take advantage of those berries. Topping: ½ cup mixed raw nuts, chopped (I use almonds, walnuts and pecans) ¼ cup mixed raw seeds (I use pumpkin, sunflower and hemp hearts) ½ cup rolled oats ¼ cup shredded dried coconut (unsweetened) 2 tbsp maple syrup Pinch of salt 2 tbsp coconut oil, melted & cooled slightly Filling: 3 cups mixed berries, fresh or frozen (you can include peaches too) 2 tbsp maple syrup ½ tsp ground cinnamon 2 tsp lemon juice 1 tsp vanilla extract 2 tsp arrowroot flour Pinch of salt Directions Preheat oven to 375° F and lightly grease a 10inch square glass baking dish with coconut oil. Set aside. In medium bowl, combine all the crisp toppin...

So simple, yet so delicious, oh Congee, where have you been all my life? I had never heard of Congee before, much less tried it. But I had an abundance of spinach so I went searching. Now I know it's a thick rice porridge with many variations that is popular in most Asian countries. It's super easy to put together and takes some time to cook, so be sure to give yourself about 2 hours. With as easy as it is, who would've thought it could be so delish? Do yourself a favor and give it a try - you can even add chicken, fish or a boiled egg if you're so inclined! Ingredients 1 teaspoon vegetable oil ½ yellow onion 2 garlic cloves, thinly sliced 1-inch piece ginger, thinly sliced 2 cups sliced mushrooms of your choice 1 cup long-grain brown rice, rinsed and drained 8 - 9 cups vegetable stock 1 cup shredded carrot 4 cups greens, thinly sliced (bok choy, spinach, kale, etc.) Salt or soy sauce White or black pepper Garnishes Thinly sliced scallions Fried ...

It’s soup season! And this is one of my favorite go-to soups. So, imagine my delight in opening my Ooooby veggie box this week and seeing that it included broccoli, carrots AND potatoes! You won’t believe or even care that it’s vegan, it’s just that good and cheezy! Ingredients 1 tblsp olive or coconut oil 1 small onion, chopped 2 medium carrots, chopped ½ red or orange bell pepper, chopped (or you can used roasted red bell pepper) 1 medium Yukon gold potato, chopped 3 cloves garlic, minced 5 cups (about 1 pound) broccoli – chop crowns separate from stems 4 cups vegetable broth ½ cup raw cashews ¼ cup nutritional yeast 2 tsp apple cider vinegar Salt & pepper to taste Directions Preheat oven to 400. Toss 1 cup of the broccoli crowns with olive oil and place on parchment lined baking sheet. When oven is preheated, roast this reserved broccoli for 15 to 20 minutes until tender and slightly browned. Heat oil in large pot and add onion. Saute until softened. Add...

This month at my vegan Meet-up, "Meatless Monday's and Beyond," we talked about non-dairy "dairy," aka dairy substitutes. The potluck is always amazing and this time we were also treated to a food demo on how to make your favorite dairy foods, non-dairy. We even got to sample - don't get me started on the chocolate mousse, WOW! Cheese seems to be the hardest thing for people to give up and there is good reason for that. For more on this subject, read this article .  But while it may be difficult to wean yourself off of milk products (pun intended), you don't have to miss the taste. Here's my recipe for nachos that's quick, easy, nutritious and yummy - lactose intolerant people, rejoice! Bean Layer 1 tbsp Olive Oil ½ medium Onion, peeled and chopped 2 cloves Garlic, minced 2 tsp Chili Powder 1 tsp Cumin 1/2 tsp Salt Dash Cayenne Pepper 1 can Pinto or Black Beans, drained & rinsed (save the liquid) Cheez Layer 1 medium Onio...

Just so you know, I’m not one of those for those long drawn out clever little recipe posts with lots of step-by-step photos. Give me one photo, a short background and take me right to the recipe. So here goes. I was gifted recently with several very large butternut squash, which I absolutely adore. So, I started looking for recipes that will make use of the beauties. I always adjust the recipes that I find to make them processed sugar-free and vegan, as well as lowering the fat content as much as possible. Here is the result, and to my palate it’s just sweet enough. Disclaimer: I gave up sugar back in May and a side benefit is that everything tastes sweeter. Ingredients 2 tbsp ground flax seed or egg replacer  6 tbsp water 1 cup whole wheat flour ½ cup unbleached white flower ½ tsp salt 1 tsp baking soda ½ tsp each – cinnamon, nutmeg and allspice 1 banana, mashed + applesauce to equal one cup 1 cup cooked and pureed butternut squash or pumpkin* ¼ cu...