healthy eating & recipes

buddha bowl.

This is essentially a vegan stir-fry but is super delicious and can be customized based on what you have in your kitchen. Kris Carr refers to this meal as “fast food for the conscious eater.” I didn’t find it very quick to prepare the first time, but I made enough so I could heat up leftovers the next day. Basically, use any combo of slightly steamed, sautéed, or finely chopped raw veggies on top of a gluten-free grain (millet, quinoa, or brown rice). Add an avocado on top if you want to increase the deliciousness. This is Kris Carr’s receipe:

(makes two servings)
you need:

  • 1-2 cups of brown rice (you’ll have extra)
  • 1/2 head broccoli
  • 1 cup chickpeas
  • 1/2 purple onion, diced
  • 1 grated carrot
  • 1 clove garlic
  • 1/4 cup ground flaxseeds
  • 1/4 cup hemp seeds
  • 1 avocado
  • 1/2 cup diced oil-cured olives
  • Sea salt or Bragg’s to taste (olives are salty so go easy)
  • 1 tbsp olive oil or flax oil (optional)
  • Dash of cayenne

Cook the brown rice first. If you’re using raw veggies, finely chop them and toss them with the rice while it’s still hot. This cooks them a bit, but you don’t lose nutrients. Season and dress to taste. Feel free to add or remove any veggies that you want!

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