MUST LEARN THIS Way Of Eating Food Form Japanese People, It's Life Changing | Health | Sadhguru
sadhguru explains about the way Japanese people approach to eat food, everyone must bring this type of gratitude towards food that we eat. Eating food like this with gratitude and reverence towards food will do wonders to your system.
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Buddha Bowl | बुद्धा बोल | Healthy Recipe | Gluten Free | Vegan Recipe | Sanjeev Kapoor Khazana
A Buddha bowl consists of all a complete balanced meal served together in a beautiful way in a bowl. There is no rule for making a Buddha bowl and this one is a fusion that has the balance of carbs, protein, fibres, Fats, Vitamins and Minerals.
BUDDHA BOWL
Ingredients
Millet mixture
¾ cup kodo millet
1 ½ tbsp olive oil
2 tsp garlic, finely chopped
1 small onion, finely chopped
Salt to taste
Crushed black peppercorn to taste
Spicy chickpeas
1 cup boiled chickpeas
1 tsp smoked paprika
1 tsp red chili powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp garlic, finely chopped
1 tbsp parsley, finely chopped
A juice of half lemon
Dressing
1 tbsp olive oil
Juice of one lemon
2 tbsps tahini
2 tbsps maple syrup
1tsp mustard paste
Salt to taste
Crushed black peppercorn to taste
100 grams tofu, cut into 1 inch cube
Toppings
Baby spinach leaves 10-15
Cucumber slices, as required
7-8 snow peas, blanched
Assorted cherry tomatoes, as required
Toasted black sesame seeds, for garnish
Method
1. Heat oil in nonstick pan, add garlic, sauté on high heat for 1 minute. Add onion and sauté till translucent. Add kodo millet and sauté for1-2 minutes.
2. Add 2 cups water and mix well. Add salt, crushed black peppercorns, and mix well. Cook till the mixture comes to a boil. Cover and cook for 4-5 minutes or till most of the moisture is absorbed. Reduce the heat to low and continue to cook for 2-3 minutes. Switch the heat off and allow to rest for 5-10 minutes.
3. To make spicy chickpeas, mix together chickpeas, salt, crushed black peppercorn, smoked paprika, red chili powder, coriander powder, cumin powder, garlic, parsley, olive oil in a bowl. and squeeze the juice of half lemon and mix well till combine, marinate for 4-5 minutes
4. To make the dressing take olive oil in bowl, add juice of one lemon, tahini, maple syrup, mustard paste, salt and crushed black peppercorns and mix well add ¼ cup water and mix till well combine.
5. Heat 1 tbsp oil in nonstick pan add tofu, sprinkle some salt and cook on high heat for 1-2 minutes flip on other side cook for 1-2 minutes, transfer in bowl.
6. In the same pan add the chickpeas mixture and sauté on high heat for 2-3 minutes. Take the pan off the heat.
7. To assemble the bowl, arrange the 30-35 baby spinach leaves, add a portion of the cook millet, portion of the chickpeas mixture, cucumber slices, add portion of a tofu, 15-20 snow peas, blanched, assorted cherry tomatoes as required, drizzle some dressing, and toasted black sesame seeds. And serve with the remaining dressing.
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???? ???? Dad's FESTIVE Buddha's Delight (羅漢齋 / 賀年齋菜)!
Watch Daddy Lau teach us how to make Buddha's Delight (AKA New Year's Vegetarian Dish). I had this every Chinese New Year growing up and it is an absolute crowd pleaser for vegetarians and meat-lovers alike!
More Lunar New Year recipes:
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If you don't live near an Asian market, you buy these online / on Amazon:
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⏲ CHAPTERS ⏲
00:00 - Start
00:34 - Soak dried ingredients
00:59 - Cut seafood mushroom, king oyster mushroom, & napa cabbage
02:09 - Cut carrot
02:29 - On Buddha’s Delight
03:58 - Cut shiitake mushrooms & aromatics
04:42 - Prepare bamboo fungus
05:04 - On bamboo fungus
05:58 - Prep dried beancurd
06:13 - What ingredients are essential
07:24 - Prepare fermented red beancurd & create sauce
08:23 - Fry beancurd sheets
09:22 - Blanch ingredients
10:30 - Stir-fry ingredients
11:41 - Add water
12:28 - Do we use fat choy?
13:02 - Add sauce & vermicelli
13:54 - Shortcuts to making this?
14:47 - Create slurry
15:07 - Add peas, slurry, & sesame oil
15:57 - Meal time!
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Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -
Buddha’s Delight (Jai, Chinese Vegetarian Stew)
An epic vegetable stew that features colorful vegetables, tender vermicelli noodles and fried tofu braised to perfection in a savory earthy sauce. Recipe ➡︎
⬇︎⬇︎⬇︎Click more to see ingredients ⬇︎⬇︎⬇︎
INGREDIENTS
Dried ingredients
25 g (about 1/2 cup) dried lily flowers
25 g (8 medium) dried shiitake mushrooms
10 g (2 tablespoons) dried wood ear mushrooms
40 g (1 small bundle) mung bean vermicelli noodles (yield about 1 cup once rehydrated), or other types of vermicelli noodles
Sauce
2 tablespoons light soy sauce
1 tablespoon vegetarian oyster sauce (or regular oyster sauce)
1 tablespoon dark soy sauce
1 teaspoon sugar
1/2 teaspoon salt (use 1/4 teaspoon salt if you do not plan to serve the dish with rice)
1 cup re-hydrating water from the lily flower and mushroom
1 teaspoon sesame oil
Slurry
1 teaspoon cornstarch
1 tablespoon water
Stir fry
2 tablespoons peanut oil (or vegetable oil)
4 green onion, chopped
1 tablespoon minced ginger
1 carrot, sliced
10 pieces deep fried tofu puffs, halved
4 heads baby bok choy, quartered
230 g (4 cups) chopped napa cabbage
1/2 cup sliced bamboo shoots
Check out more cooking notes at ➡︎
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