Kevin Gianni is a health author, activist and blogger. He started seriously researching personal and preventative natural health therapies in 2002 when he was struck with the reality that cancer ran deep in his family and if he didn’t change the way he was living — he might go down that same path. Since then, he’s written and edited 6 books on the subject of natural health, diet and fitness. During this time, he’s constantly been humbled by what experts claim they know and what actually is true. This has led him to experiment with many diets and protocols — including vegan, raw food, fasting, medical treatments and more — to find out what is myth and what really works in the real world.
Kevin has also traveled around the world searching for the best protocols, foods, medicines and clinics around and bringing them to the readers of his blog RenegadeHealth.com — which is one of the most widely read natural health blogs in the world with hundreds of thousands of visitors a month from over 150 countries around the world.
I pulse food process zucinni, carrot, or daikon radish for a grain like base. Then add veggies and dressing, maybe grated ginger too. Yummy! Keep up the good work/play you two!
I have been avoiding the Buddha Bowl in the past several months due to my body’s apparent aversion to grains…. but am excited to try Roberta’s suggestion of pulsing some veg as a replacement.
My bowl will always contain a great dressing; like Matt Amsden’s ‘Stir Not Fry’, or Whitewater Cooks’ ‘Glory Bowl’.
Quinoa, kale or lettuce or both, bell peppers, spring onion, tomatoes, serranos, cucumbers, and I make an awesome ‘cheesy’ dressing using raw tahini and nutritional yeast (and other stuff). I also like to add some sauerkraut sometimes.
Funny cause I’ve been making that not knowing it had a name, I normally use red quinoa with spinach, tomatoes, cucumbers, carrots, celery, and any other veggies we have. My dressing (which lasts days) consists of: juice of one lemon, 1/4 cup of olive oil, one garlic clove minced, and Bragg’s Kelp Seasoning. I love that dressing, we use it for everything!
Isn’t it funny how much people tag words like Buddha and Zen on to phrases? It wouldn’t quite work with the name of any other religious founder… Buddha seems to resonate with any one who is not a fundamentalist of any other creed.
crikey you guys look soo healthy! you are positively glowing ive lost my vegan mojo recently and been pigging out on junk so thanks for some brill inspriation
lou yorkshire uk
I’ve had this at a restaurant in Maui, and I’ve been dying for it ever since. It was a mixture of quinoa, organic tomato basil soup, and organic greens. The soup definitely wilted the lettuce, and it was so good. I should definitely try this non soup version as well!
Question. Do you have to take the stem out of chard? I thought it was edible. Thanks Can’t wait to try this. Looks good.
Looks delicious! Definitely gonna make a Buddha Bowl soon.
I pulse food process zucinni, carrot, or daikon radish for a grain like base. Then add veggies and dressing, maybe grated ginger too. Yummy! Keep up the good work/play you two!
I have been avoiding the Buddha Bowl in the past several months due to my body’s apparent aversion to grains…. but am excited to try Roberta’s suggestion of pulsing some veg as a replacement.
My bowl will always contain a great dressing; like Matt Amsden’s ‘Stir Not Fry’, or Whitewater Cooks’ ‘Glory Bowl’.
http://rawvolution.com/
http://www.whitewatercooks.com/index.html
Quinoa, kale or lettuce or both, bell peppers, spring onion, tomatoes, serranos, cucumbers, and I make an awesome ‘cheesy’ dressing using raw tahini and nutritional yeast (and other stuff). I also like to add some sauerkraut sometimes.
Hadn’t heard of a Buddha Bowl before.
Sounds yummy though.
Love the recipe shows. In my buddha bowl I will put love, light, joy and peace.
Great! I would maybe add couscous instead of millet. For sure, the right kind of bowl makes half the taste.
Fabulous, thanks! I like to add Kelp noodles and Pinenuts instead of grains also chopped olives, and tomatoes.
I just heard about a movie that is out this month called Forks Over Knives. It looks pretty interesting, have you seen it yet?
Funny cause I’ve been making that not knowing it had a name, I normally use red quinoa with spinach, tomatoes, cucumbers, carrots, celery, and any other veggies we have. My dressing (which lasts days) consists of: juice of one lemon, 1/4 cup of olive oil, one garlic clove minced, and Bragg’s Kelp Seasoning. I love that dressing, we use it for everything!
Looks Yummy!! I love your wooden bowl……………………..where did you get it?? Do you carry them on your website to purchase??
Thanks!!
yummmmmm
i’d use quinoa, avocado, kale, peppers, ginger, tomatoes, cucs…no dressing
Isn’t it funny how much people tag words like Buddha and Zen on to phrases? It wouldn’t quite work with the name of any other religious founder… Buddha seems to resonate with any one who is not a fundamentalist of any other creed.
Mine would have a mound of raw beets grated on top – YUM!
crikey you guys look soo healthy! you are positively glowing
ive lost my vegan mojo recently and been pigging out on junk so thanks for some brill inspriation
lou yorkshire uk
I’ve had this at a restaurant in Maui, and I’ve been dying for it ever since. It was a mixture of quinoa, organic tomato basil soup, and organic greens. The soup definitely wilted the lettuce, and it was so good. I should definitely try this non soup version as well!