Buddha Bowls: 100 Nourishing One-Bowl Meals [A Cookbook]

(Hardback)

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Description

Buddha bowls are best seen as either Asian or Asian-inspired ('fusion') one-bowl meals. The concept is loosely based on guidance from Chinese medicine, that a meal should have vegetables, protein, and grain. Although there would be many, many foods that meet this criterion, such as many pizzas or casseroles, Buddha bowls are a spin on the common Asian thick soup, such as a Vietnamese pho or a Chinese hot and sour soup, where there is a high ratio of ingredients to broth and where the ingredients are whole or in large pieces and not blended or pureed. Both bowl food and one-dish meals are strong-selling categories in the current cookbook market, and Buddha bowls is as strong a sub topic as any in both of those categories.

Reviews

If you dont already believe everything tastes better in a bowl, Buddha Bowls will convince you. From Golden Milk Chia bowls for breakfast to Super Green Quinoa or Masala Chickpea bowls anytime, Fosters bowls are colorful, healthful, and soulful, as all bowls should be. * Molly Watson, author of Greens + Grains and Bowls *
As someone who prefers to eat all of her meals in bowl form, I couldn't be happier to get my hands on Kelli Foster's Buddha Bowls. From the bowl being an actual vegetable, as in her winter squash breakfast bowls, to a hot bowl of pho with sweet potato noodles, each recipe leaves your taste buds and belly satisfied. I can't wait to cook my way throughBuddha Bowls! * Ali Maffucci, author of Inspiralized and Inspiralized and Beyond *
Buddha Bowlsis the way I like my meals: simple, nourishing, and fresh. Each bowl is a delight to the eye as well as the tummymaking it that much more of a joy to prepare,whether for yourself or your family.
* Summer Rayne Oakes, Certified Holistic Nutritionist and author of SugarDetoxMe *

Author Bio

Kelli Foster is a staff writer and editor for The Kitchn, one of the most widely read online destinations in the world for recipes and kitchen wisdom. A triathlete and a devoted fan of healthy eating, she is a graduate of the French Culinary Institute and lives in New York City.