By |

 

 

 

 

 

 

 

Buddha Bowl
1 1/4 cups brown rice
1 1/2 cups edamame (organic, if possible)
1 1/2 cups trimmed and chopped sugar snap peas (can substitute broccoli… whichever sounds better that day)
2 tablespoons low sodium soy sauce or coconut aminos (my FAVE)
4 cups chopped red cabbage, spinach, kale, or romaine lettuce
2 ripe avocados, sliced
1 cucumber, thinly sliced
1/2 of a small bunch of green onions, sliced
Lime Wedges
Toasted sesame oil (to drizzle on avocado)
Sesame Seeds
Sea Salt

Bring 3 quarts of water to boil.
Add brown rice, stir, cover pot.
Cook on low heat for 25 minutes.
Add sugar snap peas and edamame.
Cook for 4-5 minutes.
Drain and return to pan.
Stir in soy sauce or coconut aminos.

Divide rice mixture between 4 bowls and place all of the veggies on top (check picture for placement).
Cover with Carrot Ginger Dressing, green onions, drizzle sesame oil on avocado, and sprinkle with sesame seeds and sea salt. Add lime wedges.

Carrot Ginger Dressing

1/3 cup extra virgin olive oil
1/3 cup rice wine vinegar
2 large carrots, peeled and chopped (2/3 cup)
2 tablespoon peeled and chopped ginger
2 tablespoon lime juice
1 1/2 tablespoons honey
1 1/2 teaspoon sesame oil
1/4 teaspoon sea salt

Blend all of the ingredients until smooth.

Serves 4

Recipe created by Yelena Crawford
Living Healthy with Yelena

By |

 

4 ounces soba noodles (Japanese buckwheat noodles)
1 cup frozen, shelled edamame (green soybeans)
1 cup bean sprouts, washed and drained
1 cucumber, halved lengthwise, peeled, sliced with seeds removed
12 ounce package firm tofu, drained and sliced thickly
2 tablespoons soy sauce, divided
1 1/2 tablespoons sesame oil, divided
1 1/2 tablespoons fresh lime juice
1/4 cup chopped green onions
1/4 cup fresh cilantro leaves
Sesame seeds for garnish

Cook soba noodles as stated on package.
Add edamame to the noodles for the last three minutes of cooking
Rinse with warm water
Drain well
Set aside
Dry tofu with kitchen towel
Mix a teaspoon of sesame oil with a teaspoon of soy sauce in a small bowl
Brush mixture over tofu steaks
Grill, using an indoor grill or outdoor grill for two to three minutes per side
Place noodle mixture in a large bowl
Add the bean sprouts, cucumber slices, and chopped green onions
Mix remaining soy sauce, sesame oil and lime juice in a medium bowl.
Pour over salad and toss
Garnish with cilantro leaves and sesame seeds, if desired
Serve with grilled tofu steaks arranged on top

Note: For a spicy alternative, mix into the dressing 1 1/2 tablespoons sweet chili sauce or sriracha sauce

By |

3 cups fresh corn kernels
1 jalapeno pepper, seeded and diced
1 large green bell pepper, seeded and diced
2 tablespoons olive oil, divided
Salt and pepper
1 pound plum tomatoes, chopped
2 cups chopped red onion
1 ¾ cups cooked black beans (or 15 ounce can, drained and rinsed)
½ cup chopped cilantro
5 tablespoons freshly squeezed lime juice
8 corn tortillas

Set broiler rack 5 inches from the broiling element. Spray or use a nonstick roasting pan. Spread out corn, jalapeno pepper, and green pepper in the pan. Drizzle with 1 tablespoon oil, sprinkle with salt and pepper. Broil 3 minutes, stir, broil 3 minutes more. Transfer to bowl. Using the same pan, spread out tomatoes and red onion. Drizzle with 1 tablespoon oil, sprinkle with salt and pepper. Broil 4 minutes, stir, broil 4 more minutes. Add to the other vegetables. Add black beans, cilantro and lime juice to the vegetable mixture. Heat the corn tortillas (until warm but pliable or crisp). Place tortillas on the plate, spoon the vegetable mixture on top.

Serves 4