This Buddha bowl–style recipe gives you a variety of flavors and ingredients to enjoy together in one bowl. While there are a few different parts to this recipe, each component is quite quick to prepare, and the result is a very tasty meal. This bowl pairs beautifully with a simple leafy green salad.
This recipe comes from Brain Saver Protocols, Cleanses & Recipes, the companion book to Medical Medium Brain Saver. These two essential books about our most complex organ—the brain—dive deep into why people all over the world are suffering with mental health and brain-related symptoms and conditions. Brain Saver unveils the why behind more than 100 brain- and nervous system–related symptoms, diseases, and disorders; Brain Saver Protocols, Cleanses & Recipes reveals the truth about how to heal in even more detail (including cleanses, recipes, supplement protocols, and so much more).
Cauliflower & Squash Bowl
Onions and garlic:
To make the cauliflower rice, place the florets in a food processor. Pulse a few times until you get a rice-like texture. Place a large ceramic nonstick frying pan on medium-high heat and add the cauliflower rice. Cook, stirring frequently, for 5 to 7 minutes, or until tender. Remove from the heat and set aside.
To make the squash, add 3 inches of water to a medium pot, insert a steaming basket, add the squash, and cover. Steam the diced squash for 10 to 15 minutes, or until soft. Place in a bowl and add the cumin, coriander, cinnamon, cilantro, lemon or lime juice, and raw honey. Stir gently until evenly coated. Set aside.
To make the zucchini, add 3 inches of water to a medium pot, insert a steaming basket, add the zucchini, and cover. Steam the diced zucchini for 3 to 5 minutes, or until soft. Place in a bowl and add the parsley, basil, garlic powder, onion powder, and lemon or lime juice. Stir gently until evenly coated. Set aside.
To make the cauliflower, add 3 inches of water to a medium pot, insert a steaming basket, add the cauliflower, and cover. Steam the cauliflower florets for 4 to 6 minutes, or until soft. Place in a bowl and add the paprika, garlic powder, turmeric, cilantro, and lemon or lime juice. Stir gently until evenly coated. Set aside.
To make the onions and garlic, place a medium ceramic nonstick skillet on medium-high heat. Add the onion and cook for 3 to 5 minutes, or until soft. Add the garlic, cumin, turmeric, red pepper flakes, and lemon or lime juice. Cook for another 1 to 2 minutes until the garlic is soft and the spices are fragrant. Remove from heat.
To serve, divide the cauliflower rice between two bowls and top with the squash, zucchini, cauliflower, and the onions and garlic. Serve immediately.
Categories: Fat Free, Grain Free, Nut and Seed Free, Lunch, Dinner, Bowls, Main Dishes, Kid Friendly
This item posted: 10-Oct-2022
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