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.
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.
These mildly spiced salmon tacos served with sweet and spicy pumpkin seeds will bring a party together. Make a small quantity of salmon go further when you pair it with a fresh red cabbage slaw featuring citrus and cilantro. Drizzled with some bright lime yogurt, the flavours come together perfectly. Sustainability status Wild salmon from the Pacific Northwest and Alaska are considered among the most sustainable, as the fishery is subject to limited harvests. With salmon stocks in decline, supporting managed fisheries such as these can help maintain populations into the future. That may also mean eating salmon less often than we do now. Salmon is a favourite Salmon is the most popular variety of fish in Canada and the second most popular in the US.
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.
The delicate flavour of shrimp is highlighted with just a touch of lemon and a hint of mustard, while radish and celery give some fresh crunch to this dish. Eat it in lettuce cups, on top of greens, or served on whole grain bread for a filling snack. Sustainability status Both wild and farmed shrimp can be sustainable depending on where they’re caught and how they’re raised. See our article “Sea Change” for more information about choosing ethical shrimp.
Steaming fish in parchment-paper packets, also known as cooking en papillote , is a classic technique that allows you to cook all your vegetables and fish at the same time in a quick, easy, and convenient way. Flavours of lemon, garlic, and spicy dried chili make this a simple, yet showstopping meal. Sustainability status Wild-caught Pacific halibut has Ocean Wise and Marine Stewardship Council certifications and is fished using longlines, which is a more selective method of fishing that results in less bycatch. Prep party Involve family or guests in the prep and have everyone make their own packet. Once you’ve mastered the technique, it’s easy to change up the ingredients. Make sure you select vegetables that will cook at the same rate as the fish.