Pimp my Buddha Bowl and add some Viogner

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Matt and I are hanging out in Davis after a long weekend of celebrating mother earth at Davis’ 40th annual Whole Earth Festival and Mother’s day festivities in Old Sac with the fam (PS: DO NOT have brunch at Fat City Cafe…boring and overpriced).

While both events were spectacular and full of bonus treats, like meeting Matt’s childhood friend A. and her family at the festival, we are pretty tuckered and broke here on Sunday night……. and hungry.

What to do when one is cash poor, tired, but feeling the call to feed??? That is where the Buddha bowl comes in.  You can visit “My Crazy Sexy Life” for more info on Buddha Bowls, but basically they are comprised of the following (all leftovers or what you have in the cupboard, of course):

  • A grain (usually gluten free like rice or quinoa)
  • A legume (garbanzo, black, kidneys, lentils….)
  • A green (raw or cooked)

After a quick rummage through Matt’s food drawer I scored a package of T. Joe’s whole grain rice mix, a can of organic black beans and some natural sea salt.  A gander at the fridge yielded fresh mixed greens from farmer’s market, green onions and some kickin’ heirloom tomatoes, also from farmer’s market.  So, what began as a scrounge for something quick actually turned into a great meal.  Paired up with a Maryhill winery Viogner from Washington (purchased at a recent yoga retreat),…….magnifique!!!!

So, if you weren’t paying attention to the recipe imbedded in the text, here it is plain and simple:
“PIMP MY BUDDHA BOWL” a la Rebecca and Matt (serves 3-4)

1 cup  dry whole grain rice mix of your choice, cooked and still warm
1 can of organic beans or 2 cups of cooked beans/lentils
10 oz of mixed field greens, washed
1 heirloom tomato, rinced and coarsely chopped
1 scallion per person, coarsely chopped
1 tbsp EVOO per person, to drizzle on bowl
sea salt and lemon juice, to taste

Toss the fresh veggies in a salad bowl and sprinkle with approx 1/2 cup of beans (or you could just put them on the side in the bowl).  Add about 1/2 cup of rice to the bowl while still warm.  Drizzle the whole bowl with EVOO and grind sea salt on top to your liking.  The zest of a fresh lemon rounds it off.

Simple, tasty, and required no special ingredients….just some  creativity!

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