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This recipe is very useful for those who are just transitioning to a raw food diet.
It includes a base of cooked whole grains, which is combined with raw and/or lightly cooked vegetables and a variety of other ingredients like avocado, seeds, beans, seaweed, herbs, spices, and seasonings.
Begin with a Whole Grain Base
This is an opportunity to experiment with unique and heirloom varieties of whole grains such as red or black quinoa, forbidden black rice, Bhutanese red rice, and Thai purple sticky rice.
Quinoa and millet are the preferred choices if you want to follow a more alkaline diet. These grains are slightly alkaline whereas rice is slightly acidic.
If you are new to raw foods start with a higher amount of grains and you can gradually decrease them as you feel comfortable.
Add a Selection of Raw &/Or Cooked Vegetables
For the vegetables, you have the choice of adding them raw, steamed, lightly stir-fried, or a combination depending on your preference.
As you get used to eating a raw food diet you can also use a greater proportion of raw vegetables.
As you can see this recipe is very flexible and can be adjusted to wherever you are on your raw food journey. It can also be useful to slow down the symptoms of a raw food detox as you become adapted to a higher amount of raw foods in your diet.
Season to Your Preference
The recipe below is just a suggestion so feel free to try your favorite veggies and flavorings to create your own perfect Buddha Bowl.
For me, avocado is essential to make this a satisfying meal. The nori, tamari, and ginger in the recipe below give this recipe a distinctly Japanese flavor profile.
However, you can experiment with your favorite ethnic spices and seasonings. For example:
Indian: curry powder, steamed cauliflower, pumpkin, peas, and raw coconut butter.
Mexican: organic corn, tomato, avocado, cilantro, green onion, and pumpkin seeds.
Italian: spinach, roasted red pepper, olives, oregano, basil, and garlic.
The possibilities really are endless and only limited by your imagination!
Buddha Bowl
Serves 2
1⁄2 – 2 cups cooked quinoa, millet, whole grain rice or soba noodles
2 sheets organic raw nori, crumbled
1-2 tablespoons tamari
1⁄2-1 tablespoons ginger, grated or chopped very finely 1 green onion, sliced
2 cups shredded green veggies (lettuce, cabbage, bok choy, broccoli, snow peas)
1 cup orange, yellow or red veggies (grated carrot or beet, julienned orange or yellow pepper, diced tomato, steamed pumpkin)
1⁄2-1 avocado
Squeeze of lime juice, or a splash of coconut vinegar
2 tablespoons sesame or hemp seeds (optional)
Drizzle of hemp, extra-virgin olive or coconut oil (optional)
Divide the quinoa or rice between two serving bowls. Next, add the shredded raw or cooked green vegetables. If you are using tougher greens like cabbage, bok choy etc. it is nice to add them raw to your grains while they are still hot, which wilts them slightly without severely affecting their enzyme content.
Add the remaining ingredients as desired and toss everything together. Taste to adjust seasonings and enjoy immediately.
Options: Add 1⁄2 cup cooked adzuki beans, lentils, chickpeas, organic non-GMO tofu, or tempeh.
Have you tried making a Buddha Bowl?
What is your favorite combination?
