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Cleansing Buddha Bowl with Gomashio

Serves 4.


    Cleansing Buddha Bowl with Gomashio

    Buddha bowls are insanely good. And good for you, too! Try this combination, or switch it up with any number of flavourful garden greens such as bell peppers, broccoli, tomatoes, and more. With a generous sprinkling of gomashio overtop before serving, it’s a powerhouse of nutrition in a bowl.


    Cleansing Buddha Bowl with Gomashio


    Gomashio greens
    • 1 cup (250 mL) raw, unhulled sesame seeds, white or black
    • 1 Tbsp (15 mL) sea salt
    • 1 Tbsp (15 mL) crushed dulse
    • 1 scoop unflavoured fermented greens powder
    Easy tahini sauce
    • 2 Tbsp (30 mL) tahini paste
    • 2 Tbsp (30 mL) cold water
    • 1 Tbsp (15 mL) fresh lemon juice
    Buddha bowl
    • 1 cup (250 mL) brown basmati rice
    • 2 cups (500 mL) water
    • 1/4 tsp (1 mL) sea salt
    • 8 oz (225 g) package of plain tempeh
    • 1 Tbsp (15 mL) extra-virgin olive oil, plus extra
    • 1 yellow bell pepper, cored and cut into julienne strips
    • 1/2 sweet onion, sliced
    • 2 cups (500 mL) baby spinach leaves, washed and spun dry
    • 2 large radishes, thinly sliced
    • 1 large carrot, peeled and spiralized
    • 8 in (20 cm) green zucchini, unpeeled and shaved into long strips


    Per serving:

    • calories453
    • protein19g
    • fat20g
      • saturated fat3g
      • trans fat0g
    • carbohydrates53g
      • sugars5g
      • fibre6g
    • sodium783mg



    To make gomashio, heat dry frying pan until hot. Add sesame seeds and stir in pan over medium heat until theyu2019re aromatic and begin to turn golden. Seeds are done when they no longer stick to metal spoon. Remove to bowl and cool.


    Add salt to hot pan and stir over medium heat until slightly toasted, about 1 minute. Add to toasted sesame seeds. Repeat with dulse, toasting in dry pan just until aromatic, about 15 seconds. Add to sesame seeds along with greens powder. Stir mixture together.


    Place gomashio mixture in high-speed blender and pulse briefly to crush and blend, keeping some seeds whole. Be careful not to over blend or it will become pasty. Transfer to jar with tight-fitting lid. It can be stored in refrigerator for up to 1 month.


    In bowl, combine tahini sauce ingredients and whisk together until smooth. Transfer to squeeze tube and refrigerate. It can be refrigerated for a week. Simply shake well before serving.


    To make Buddha Bowl, rinse rice thoroughly in cold water. Bring medium-sized saucepan with water and salt added to a boil. Stir in rice. Return to boil. Cover, reduce heat, and simmer for 35 to 40 minutes until all liquid is absorbed. Remove from heat. Remove lid and place kitchen cloth overtop and replace lid. Set aside for 10 minutes, then fluff rice with fork.


    Meanwhile, cut tempeh into 1 in (2.5 cm) cubes. In frying pan, heat oil until shimmering. Add tempeh and fry cubes over medium-high heat until lightly golden, about 5 to 7 minutes. Remove with slotted spoon to separate dish.


    Add pepper strips and onion to frying pan and stir-fry until lightly seared but still crisp, about 3 minutes. Add a splash more oil if needed.


    To serve, divide rice, spinach, radish slices, carrot, and zucchini among 4 serving bowls. Scatter with equal amounts of tempeh cubes, peppers, and onion. Sprinkle each with 1 Tbsp (15 mL) gomashio greens and drizzle with tahini sauce. Serve at once.



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    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.