When you make a true Buddha Bowl, you are making nourishing food, above all. But I like to add an element of mindfulness to the assembly and eating of the bowl, too. Take a moment to center yourself and breathe before you start cooking. Take a moment to look at your gorgeous ingredients and think about all the people who grew them, harvested them, and transported them to you. It may seem like a simple beet or bunch of kale, but it’s the result of many hands and hearts. Let yourself feel gratitude for all the people and all the energy that went into your meal. Be grateful to be here, able to have all this, right now.

Craving Creamy?Avocados Hit the Spot!
If you’ve been eating a low-fat diet, or have just gone plant-based, you may find yourself craving high-fat foods. Research shows that we are hard-wired to seek out fat. The best way to stay in balance is to eat the kinds of healthy fats that are in avocados and extra virgin olive oil. Even if you aren’t eating low-fat, we all find creamy foods pleasurable and comforting to eat. Why fight it?

For Earth Day, it’s time to take a look at your impact on the Earth. Recycling, driving and flying less, and planting pollinator gardens are all good places to start. But if you want to have a powerful impact on the health of the planet, the lives of animals, and more, you might want to eat more plants. That’s the underlying message of the new book Eat Meat Less, from the Jane Goodall Institute.

Jamaica is home to I-Tal cuisine, the plant-based cooking of the Rastafarian religion. It’s also a Tropical paradise.
After researching the dish we know as rundown, I learned that it is actually a method borrowed from Indonesian sailors who traveled to the “Spice Islands” on their travels. In Indonesian cuisine, a “Rendang” is a dish simmered in coconut milk. The theory is that Jamaicans learned the method and colloquialized the name. So, it’s not about “running down” the vegetables at all. It’s about using the abundant coconuts of the Tropics to make delectable plant-based food.