Tuesday, April 3, 2018

Easy Buddha Bowls

Though I love cooking, I don't feature recipes here often, because this is an agriculture blog.

But, but, but...

Because one of our number one global problems is obesity, I happen to think Buddha bowls are a pretty nice way of eating healthy. These two videos, below, are each less than 2 minutes and provide the inspirational basics to make your own Buddha bowls at home. I like the one bowl concept whether it be Japan's Donburi bowls, soup, salad, or the come-lately Buddha bowls. Served in the right-sized bowl, you have the magic formula for perfect-food, in the perfect-portion, too.






(Currently, on Tuesdays, I am featuring informative videos or stories about different food and farm traditions from unique cultures around the globe, because we can all learn from each other.)

6 comments:

  1. If anyone is having trouble viewing the videos, please let me know. I had one email telling me they couldn't view them.

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  2. The bottom video needed to be watched in its small size because when I watched it full screen the text at the top, giving the recipe, wasn't visible. But both videos played just fine for me. -- Tam

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  3. I love the idea of the Buddha bowls, and the videos show how simple it is to make luscious real food.

    BUT these recipes include WAY too much oil, especially if you were to eat this daily. The fad right now is to eat oil-rich nuts, fish, fish-oil supplements, oily dressings on salads, and cook with "healthy" oils. Not to mention all the oil in almost all baked goods and already-prepared food. (Start reading labels!)

    All that oil binds up your magnesium and leads to inflammation.

    If anyone out there has lower back pains or plantar fasciitis, try eliminating oils and eating magnesium-rich foods (chick-peas and sweet potatoes are good) and see if your pains go away, as mine have. Then, to convince yourself, try some oils and see if the pains come back. Maybe you can live pain-free as I now do. Yee-ha!

    I now eat a small amount of oil-rich food (peanut butter, fish, nuts) only when I truly crave them, not as a daily "must-eat-this" regimen. I cook with minimal oil and often use animal fat instead when I fry (I render chicken and beef fat from my own butchering). (I always fry at low temperatures or, instead of cooking in oil, use water and steam my food in a covered frying pan/wok.)

    I hope this advice will help people avoid the pain-killer, steroid, surgery track. But when I tell people this-- about excess oil-- they just think I'm one more foody crackpot. -- Tam

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    1. Thanks, Tam. I also think the concept of Buddha bowls is great but for myself, I'd use fewer ingredients to make them more doable. This winter, I did a soup instead of this grain bowl which was simple and great, too.

      I need magnesium, too, so I've put some epsom salts into a water spray bottle, diluted, and I spray a couple sprays on my skin once a day.

      For oil, these days I mostly use bacon grease on my spinach-bacon salad. Bacon is the one vice I have!

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    2. Mmmmmm, bacon. I try to only buy it once a year-- for my annual tomato harvest celebratory BLT feast. Otherwise I would eat waaaay too much.

      Yes-- soups are a wonderful way to use all kinds of vegetables and use up older foods (those tomatoes that are starting to wrinkle). And you can ladle soup onto rice or other grains or probably onto riced vegetables, for a thicker meal.

      I think I need to go start dinner. -- Tam

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  4. So many options to create healthy meals without lots of oils and sodium laden sauces. On another note, use the back of the knife blade to scrape things into bowls and skillets, not the cutting edge. Why dull the blade unnecessarily?

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