Buddah Bowls and How Not to Die

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Our customers are so smart. Every week I learn something new and cool from them. One of my pals (@katievogel!) said it best…it’s like you are at a dinner party all week long!

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One of them inspired me to start making weekly “Buddah Bowls”. She told me that short grain brown rice is not only difficult to find (she was so excited we carried it, she bought the whole bag!), but it is also super low on the glycemic index, even more so than long grain brown rice. Who knew!

Another of my customers is reading “How not to Die” by Gene Stone and Michael Greger. The gist of it is that combining veggies with different whole grains, fruits and fermented foods (LIKE PICKLES!) has been scientifically proven to sustain the health of many diverse cultures throughout history.

So, I’m giving it a try. It’s fun! Once a week, I make a few batches of grains, roasted and steamed veggies and interesting pickles or other sources of umami flavor.

I’m starting with Asian inspired. Last week I went to Saigon Market in Findlay Market and picked up some great pickled mustard greens, seaweed, holy basil, and this neat bunch of mixed grains from Taiwan.

Because I’m obsessed with all things small food business in Cincinnati, this week took me to Francis International Market on Colerain Ave. Such an amazing and weird place. I let my gut do the shopping, and came back with daikon, wood ear mushrooms (I tossed them with miso, tahini and tamari), bonito flakes, some kind of weird squash, taro cake and sweet, sweet carrots.

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