Bowls are like the all-time best healthy comfort food. You just have to plunk down with one big old bowl of food and dig into it! If you’re the kind of person that likes to keep your various food items segregated, you can do that. Or if you are a mixer (as I am) you can feel free to mix away also in your bowl.
I have a special bowl for you today… my Ayurvedic Buddha Bowl. It’s a hearty bowl that is easy to make, great for you and the whole family and is in line with the Beauty Detox Lifestyle.
Let’s dig into why I created the bowl the way I did…
A Quick Ayurveda Recap
If you’ve been following me for some time now, you will have recognized the term Ayurveda.
Ayurvedic Medicine is the oldest medical system on the planet and stems from India. It’s a very involved science (I am in the second year of a doctoral program that will take me at least 7 years…and I can attest to how complex it is!) and recognizes that true wellness relies on the delicately balanced connection between the body, mind and spirit.
When we take responsibility for our wellness, this means we are constantly in tune with our body, making sure that proper focus is placed on an optimal combination of diet, exercise and a regular spiritual practice. This spiritual practice honors the sacred connection between body, mind and spirit.
A spiritual practice is unique to each person. It can involve meditation, formal religion, or just simply feeling love and gratitude and connection with others.
I personally have found that the mind, body and spirit all work in harmony with each other but that what we eat can really have an impact on not just our physical wellness but our mental and spiritual wellness also, and just about every aspect of our lives.
So I’ve incorporated Ayurvedic principle into my Buddha Bow for you, to help foster balance and deep wellness.
According to yogic philosophy, sprouts are the highest prana (or energy) food of all since a sprout is gathering as much energy as possible to transition from a seed to a plant.
Nowadays, since studying Ayurveda and becoming pregnant and now breastfeeding, I’ve been eating lentils a lot more than I used to. I make sure they are sprouted and germinated, which makes them less gassy and easier to digest. When sprouted first, I think they are a good, albeit heartier food to work into your rotation that is full of protein. I have other recipes that include them in my The Beauty Detox Foods book).
They grow in pods that contain either one or two lentil seeds that are round, oval or heart-shaped disks. They’re usually available year round and sold whole or split into halves. I’ve noticed that the brown and green varieties retain their shape after cooking, which adds some nice texture to any dish (the red ones turn yellow and into a wonderful mushy consistency and are great for kitcheree and daal.
Lentils may be small but they are an excellent source of cholesterol-lowering fiber and manage blood-sugar disorders. They also provide important minerals, B-vitamins and protein.
Lentils are also great for replenishing your iron stores.
Iron is an integral component of hemoglobin, which transports oxygen from the lungs to all body cells. It also is part of key enzyme systems for energy production and metabolism. Iron and healthy blood helps ensure glowing skin.
Something to note for those of you who are pregnant or lactating: your needs for iron increase during this critical time. Increased needs for iron are also found in growing children and adolescents. That makes lentils a great preggo/Mama food!
This bowl has it all. The influence of Ayurveda, the energy and nutrients found in the lentils and veggies and all the flavor and calming affects from the herbs and seasonings. You will feel amazing and balanced from eating this!!
What are we waiting for? Let’s get prepping! ;)
Check out this tasty recipe below…
- 3 cups cooked brown rice
- 1 cup lentils
- 2 cups vegetable stock
- ½ teaspoon ginger
- 2 cinnamon sticks
- 2 teaspoons cumin
- ½ teaspoon sea salt + more to taste
- ½ teaspoon fresh black pepper + more to taste
- 1 teaspoon turmeric
- 1 small head collard greens, cut into ribbons
- 1 ½ cup shredded carrots
- 1 cup red cabbage, sliced thinly
- 1-3 teaspoons minced garlic
- Coconut oil for cooking
- Optional: lime wedges, gluten free tamari
- Combine lentils, vegetable stock, ginger, cinnamon sticks, cumin, sea salt, black pepper and turmeric in a large saucepan. Simmer over medium heat until cooked thoroughly. Add additional stock if needed to cook until tender.
- Add coconut oil to saute pan and add collard greens, shredded carrots and red cabbage and garlic. Season with sea salt and pepper to your taste. Cook over medium heat until cooked through.
- Serve bowl with rice, lentils and veggies. Top with lime juice or gluten free tamari if desired.
In love and health,