Fresh Bouillon and a Buddha Bowl
For a fully raw version, page down.
I love the concept of a “Buddha Bowl”. I also call it my “What I make for dinner when I don’t feel like making dinner” bowl. It is simple, nutritious, delicious and a great way to use what you have in the kitchen. There are also two recipes for raw staples included in this post, fresh bouillon and cauliflower rice.
I found myself in that mindset yesterday. I started a quick batch of quinoa made with fresh bouillon (recipe follows) and threw together this tasty bowl with not much effort at all. I love the fresh flavors and the idea of an entire meal in one bowl? Oh ya.
I have done a few things for you with this recipe. First, I am including a recipe for fresh veggie bouillon. I love the flavor that a good bouillon adds to a dish. But the thought of using something that has been sitting in a jar for who knows how long and is laden with sodium is not always ideal. Best answer? Make your own! You won’t believe how good this it.
Most vegetable bouillon jars or cubes, you will find a combination of celery, onions, garlic, and carrots. Some add leeks, and other ingredients. Most have insane levels of salt.
You can whip your own fresh bouillon up quickly. You can also control the amount of salt you put in. There are a few fresh bouillon recipes on-line but many have up to a cup of salt in them. I want healthy, not heart stopping. And I wanted to use ingredients that you will hopefully have in your kitchen.
Fresh bouillon is the key to adding a pop of flavor. You can store the bouillon in the fridge for a few days but I like to make a decent sized batch and freeze it. Use an ice cube tray and you can freeze and thaw in serving sizes.
This recipe as pictured contains cooked quinoa. It is a healthy, protein-filled grain that I love. If you want to make this recipe completely raw, substitute cauliflower rice for the quinoa. (Recipe included)
Susan's Buddha Bowl
Serves 2
Quinoa Bowl
- 1 cup quinoa
- 1/4 cup fresh bouillon
- 2 cups water
- 1 avocado, cubed
- 2 ears fresh corn (Do not cook. Raw corn is delicious!)
- 1 cup cherry tomatoes, sliced in quarters(I used a heirloom blend)
- 1/4 cup chopped olives
- 5 sprigs cilantro, finely diced (Can substitute flat parsley)
- To make the quinoa: Place quinoa, bouillon and water in sauce pan. Stir to combine. Bring to boil, cover and reduce heat. Simmer for 15 minutes. Let rest for 10 minutes before serving.
- Remove corn from ears. Divide between two large bowls and add half of the quinoa, avocado, tomatoes and olives. Sprinkle with cilantro or parsley to each bowl. Top with a sprinkling of salt and pepper.
- To serve, toss ingredients together.
Fresh Bouillon
Makes about 1 1/2 cups
- 2 stalks celery
- 1 medium carrot
- 1/2 medium sweet onion
- 1/2 cup celery root
- 1/4 cup chopped shallot
- 1 leek
- 1/4 cup sun-dried tomatoes
- 1-2 tablespoons Bragg’s Liquid Aminos
- 3-4 tablespoons sea salt (use less if desired)
- Roughly chop all vegetables.
- Place all veggies in food processor and pulse until puréed.
- Stir in salt and Braggs. Place in jar or freeze in individual servings.
Cauliflower Rice
Makes 2 servings
- 1 head cauliflower
- 1/4 cup fresh bouillon
- Remove florets from cauliflower.
- Place in food processor and pulse until rice-like texture is achieved.
- Remove to bowl and stir in fresh bouillon
dalia wrote on September 30, 2014
Hi susan, I love your website. It is good looking and easy to the reader. In the last recipies you mentioned Braggs Aminos. No idea what that is. Dictionaries did not help either. Could you explain or use another term? Thanks. Dalia
Susan wrote on September 30, 2014
I have included a link for Braggs. Cheers!
Susan wrote on September 30, 2014
I have included a link in the recipe as a few questions came in about them. Cheers!
linda wrote on September 29, 2014
Susan, thanks for the great ideas. Mouthwatering. Can’t wait to try them.
Susan wrote on September 29, 2014
You are welcome, Linda!
Cate wrote on September 29, 2014
Hello Susan,
I so much appreciate your thoughtfulness in creating these amazing recipes
and the beautiful photography! Thank you so much for sharing your creativity
and talents. You are awesome!!!
Hugs!
Cate
Susan wrote on September 29, 2014
Thanks for taking the time to stop by and let me know, Cate! I appreciate it!
Anna Karayanni wrote on September 29, 2014
i love everything you do…it’s inspirational, motivational and empowering…i am soooooo grateful for your time, ideas, serviceable intentions…
love the idea of the fresh bouillon…as i haven’t used salt in years and am now starting to be kinda okay with using himalayan salt…i find it sooooo unnecessary to add salt to the fresh bouillon…instead i have been using lemon juice and zest, lime juice and zest and ginger juice to flavor my foods…
i am primarily raw my husband is not…so i have to cater to his needs…he loves his mashed potatoes…so i use grass feed raw butter and lemon juice to mash with and then make a gravy with onions coconut oil and nutritional yeast and mushrooms…
so there are endless possibilities…i am curious to ask “why add salt to fresh bouillon when there are all those delicious raw vegetables????” again thank you sooooooooooo much for your posts…greatly appreciated indeed…
Susan wrote on September 29, 2014
Bouillon traditionally has a hefty amount of salt in it for flavoring. I do like a salted bouillon but cut the salt way back on this one. You can adjust it to any level you prefer. Cheers!
Emily wrote on September 29, 2014
Hi Susan,
Thank you so much for posting the bouillon recipe–I would never have thought to do it from scratch, but I’m really excited that it can be raw–AND soy-free! Fantastic idea. Running out to the store so I can make a bunch and freeze it tonight…
Cheers! 🙂
Lana A. LaBonte wrote on October 29, 2014
If you want “SOY-Free,” make sure you omit the Bragg’s Amino Acids & pick up some Coconut Amino Acids which are raw fermented coconut sap. :~)
Susan wrote on September 29, 2014
You are welcome, Emily! I love fresh bouillon…I hope you do too.
Ann wrote on September 29, 2014
This was so great for tonight! Was giving sewing lessons and they just left and I wasn’t sure what to have for supper tonight. I already had everything for this . . so that is exactly what I’m having
Susan wrote on September 29, 2014
I love when that happens, Ann! Have fun with it! Cheers!
Marylou wrote on September 29, 2014
I love your work! Thank you… Does this raw bullion work as a seasoning for soup? or is it primarily for raw?
Susan wrote on September 29, 2014
You can use it anywhere you would use normal bouillon. So, yes to soup. I love to use it when making rice, or grains. I add it to the water. Cheers!
Eileen wrote on September 27, 2014
+1 to raw corn — it’s so delicious! And that fresh bouillon is a great idea. I tend to make and freeze vegetable broth, but this sounds like a great plan for summer!
Susan wrote on September 29, 2014
The bouillon is so nice to have on hand. Cheers!
Dr Judith Edwards wrote on September 29, 2014
Thanks so much Susan, your posts are always great- LOVE the idea of the cauliflower rice! I would be great IF you could post some of these ideas on http://www.cansurviving.com now getting over 10K hits a month and with an international reach (also on Facebook and Twitter)–back to life after the trauma of Big C diagnosis and treatment- it’s a one stop shop for body, mind and spirit built by users- I don’t want to do all the posts so if any of you feel like posting that would be great-everyone sems to know someone who can use this site..meanwhile Susan, keep up your wonderful work!