This week I stumbled upon a term that has really stuck in my mind: AWARENESS.
I’ve been on a bit of a journey of mental and physical health this summer. I hesitate to call it diet and fitness, because those are industry terms that really don’t resonate with me. But I’ve come to learn that when you are in tune with your body, really living every moment of every day, getting back in touch with nature and remembering you exist in a bigger space than your living room and all the while learning to eat and drink in moderation, you go to bed with some sense of inner peace and you wake up with energy. Wow. I don’t require a glass of wine to put my kids to bed every night! Not eating chips makes me feel less shame! What a revelation! At least, I attain this goal about 30% of the time… but now that I know the journey ahead I’ve made it my goal to get to 100%.
I guess my inner hippie got the best of me this week as I was really focused on Buddha bowls. Buddha bowls are essentially hearty grain-based dishes topped with an assortment of roasted or cooked vegetables and tossed with a vegetarian protein usually along with nuts or seeds. Their flavors can be soulful and complex, with unexpected items thrown together much like a garbage salad. They are really a vegans’ dream because they are filling entrees, rich in nutrient-dense foods, and they are easy to throw together and fun to eat! One my favorites to make at home is a barley bowl topped with sautéed kale, sauerkraut, tofu, sunflower seeds and avocado. Weird? No. But today I really wanted some red wine so I went for a Tuscan italian theme. I’d say this is comparable to a bruschetta bean salad mixed in with the nutty, chewy texture of Farro and tossed in a vibrant fresh herb vinegar dressing. It’s very versatile so you can also substitute other beans like chickpeas or white beans.
- 1 can large butter beans, drained
- 1 can kidney beans, drained
- 2 vine ripe tomatoes, diced
- 1/2 red onion, diced
- 1/2 cup pitted green olives
- 1 avocado, diced
- 1 1/2 cup Farro
- 1 container firm tofu
- 1 TB fresh tarragon, finely chopped
- 1/8 cup fresh chives, finely chopped
- 1 TB whole grain mustard
- 1/4 cup red wine vinegar
- 1/8 cup olive oil
Boil 4 cups of water in medium sauce pot then add Farro. Turn down to medium heat for 25 minutes, stirring frequently. Once complete, pour through strainer and set aside to cool. To prepare your tofu, this can be eaten raw, pan-fried or my preference Roasted. In separate bowl, combine all other ingredients and toss with dressing!