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Wednesday, February 8, 2012

Sharesies

In the last month, since beginning this food sensitivity exploration diet, I've had a number of bloggy friends write with questions about what I am eating.  When I gave out the initial list of what I was not eating at first - gluten, dairy, sugar, eggs, meat, nightshade plants, corn, soy, tree nuts, citrus, and a few others - the remaining list of acceptable foods seemed dismal.  I've since added loads of foods back into my diet, but THIS is the meal that got me through.
More than got me through, it's been so good that BC and I make a huge pot nearly every week, tweeked to whatever happens to be in the fridge, and eat it for days.
You ready?
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~ Buddha Bowl ~
The basic formula is this: start with a cooked grain, add a bean, add a raw veggie, add a cooked veggie, top with avocado.  It is endlessly adjustable, so feel free to experiment, but this is one of our favorites.  I know it seems like a lot of ingredients and plenty of steps, but you just put on some great music, start with the longest cooking time (the beans) and prep from there.

You will need:
1 1/2 Cups Adzuki Beans (pre-soaked, OR just switch 'em up for canned black beans, liquid reserved)
2 Large Yams
1 1/2 Cups Brown Rice
Olive Oil
1 Medium Onion
3-4 Cloves Garlic
6-9 Collard Green Leaves
2 Large Carrots
1/2 Cup Cilantro
Avocados (I like 1/2 an avocado per serving)
1/2 tsp Cumin
1/2 tsp Chili Powder
1 tsp Paprika (smoked if you have it)
Salt to taste

How To:
1.  If you are using adzuki beans (or any other dried, pre-soaked bean), cook until just tender.  The basic formula I use is 1 cup soaked beans to 3 cups water in a large pot.  Bring to a boil, cover but leave the lid just barely cracked open, and simmer on low for one hour.  If you are using canned beans, skip this step.
2.  Preheat oven to 400 degrees F.  Cube yams, toss in olive oil (just enough to give a light coating), set to roast for 40 minutes (tossing once).
3.  Cook brown rice according to directions.
4.  Dice onions and garlic.  Wash and chop collard greens into bite size pieces.  Grate raw carrots.  Roughly chop cilantro.  I prep all these things while the beans, yams and rice cook.
5.  Pour a tablespoon of olive oil into a large saucepan over medium heat, add onion and garlic and sautée until translucent.  Add cumin, chili powder, paprika, then add beans plus 2 cups of the liquid they cooked in (If you are using canned beans, just pour the whole business in).  Cover and set to simmer for 10 minutes.
6.  Blanch collard greens.  If you're like me, this means bringing a cup of water to boil, tossing in the greens, and letting them boil until bright and tender, then pouring off the excess water.
7.  Now take the largest bowl you own, add in ALL the above and mix well.  Taste, add salt as needed.  Serve in large bowls with half an avocado, diced, on top.

YUMMERS!
Plus it's gluten-free, vegan, low-fat, high-fiber, but you don't have to tell your family all that!
Eat.
It.
Up!
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15 comments:

Rubee said...

Thanks for sharing, teaching, and serving all of us last weekend! It's wonderful how simple, delicious, yet enormously varied, this meal idea is.

I'm sold! Thanks again, my love!

Cat said...

yum yum
rub the buddha bowl!!!

love and light

Snailentina said...

Oh lord Buddhaaaa! I need this meal in my dinner table now, please magically appear. :)

Sunny Rising Leather said...

NOM.

Entering the rotation asap.

xoxox,
A

Brit said...

delicious! my favorite kind of meals are always the ones that are one-bowl. :)

a blog about the little things said...

I am totally going to attempt this recipe as soon as I move back into my home! I've been looking for a "meaty" vegetarian free-of-all-bad-stuff go-to meal & this might just be the trick! I've never cooked beans before, and always wanted to try.
Thanks for the healthy sharesies!

Joyful said...

OK, you've inspired me to try this since I have it as one of my goals to continue eating more beans and grains. I went out today and bought the adzuki beans so this will be on the menu soon as I get a few other ingredients :-)

nova by tess said...

It looks delicious. I am totally going to try this!

UmberDove said...

Ladies! It's so good, promise! My salami-and-cheese eating man even approves!

lulu said...

me thinks yes!

*stomach growl*

Taddyporter said...

What beautiful food! I just love aduki beans....and avocado? YES please.

Have you ever tried bubble tea made with fresh avocados? three to be exact, the sweet girl behind the counter told me as I had just finished my cold glass-ful. 3!!!! !! Yes my pants were a bit snuggish the following day but worth every soul-healing sip mmmm mmm mmmmm.

Trista Anodei said...

I love that the sole constant among the possible variations is avocado. Amazing.

In my (half-hearted) attempts to navigate problem foods, my post-gym green juice (raw vegan juice bar strategically placed next-door to my gym) has become an exciting and healing tradition. It's what gets me to the gym in the first place, more often than not. Follow it with a juicy burger for dinner and I'm pleased as punch :D

Kirsten said...

Made this yesterday. Brought it to a party. Rave reviews! Doubled the batch and we get to enjoy it all week - it's going to be a really great week! I recommend with cornbread muffins. Thank you, thank you, Umber!

UmberDove said...

YEAH! So glad to hear it!

dawn pierro said...

Been a vegetarian/vegan for about 30ish years. Also worked in an organic market.... for a while as well. I can tell you that the gluten free diet is literally saving and changing lives. I'm 53 and feel great, better all the time. Since I was 17 I've cooked this way. My husband is even more hard core with diet than I am!!!!! I am totally down with the "you are what you eat" plan. I have tons of recipes and fav. cookbooks if you're interested. As always, love, love, love all of your goodies. Maybe I'll get lucky enough to purchase something soon. Would so love a talisman piece.