Yoga fans, listen up! Try this Buddha bowl recipe on for size after a killer workout. There’s a new cookbook out packed with recipes that will make your stomach feel as good as your muscles and spine after a great Hatha session. Join London health enthusiast Kimberly Parsons on a journey through some of the most delicious nourishment you’ve ever tasted.
A buddha bowl has become a very popular yoga meal. Typically they are meal-sized bowls filled with simple, pure food. To create your own buddha bowl, find a unique bowl which you can use as a symbol for your nourishment and gratitude. A buddha bowl is supposed to excite your mind with its rainbow-colored ingredients, which are full of energy. Enjoy the creation of this dish and be mindful of how nourishing it is for your body.
- 5 cups mushroom stock
- 1 star anise
- 2 cardamom pods
- 1 tablespoon peeled and julienned fresh ginger
- 3 1/2 ounces soba noodles
- 2 3/4 cups fresh chestnut (cremini) and enoki mushrooms (or mushrooms of your choice)
- 1 cup finely shredded red cabbage leaves
- 1 cup peeled carrots
- 1 cup finely shredded Savoy cabbage
- 1 cup sugar snap peas
- 1 cup bean sprouts, washed
- juice of 1 lime
- Fresh coriander (cilantro) leaves
- 1 fresh chili, cut into thin slices (optional)
- Mixed sesame seeds
- lime wedges
- tamari soy sauce, to taste
For the buddha bowl
Place all the ingredients for the broth, except the noodles and mushrooms, into a large saucepan and bring to the boil. Once boiling, reduce the heat to a gentle simmer, add the buckwheat noodles and mushrooms and cook for 5 minutes or until the noodles are cooked through.
Divide the mixture among 4 serving bowls, discarding the cardamom pods and star anise if you prefer. Begin to add the vegetables into the broth by piling a little of each type around the outside of the bowl. Add a squeeze of lime to each bowl, followed by soy, the fresh coriander leaves, chili (if using), a sprinkling of sesame seeds and a lime wedge. Serve immediately with chopsticks and a spoon to drink the broth at the end, and add tamari to taste.