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Tuesday, July 28, 2015

{Buddha Bowl with Cashew Curry Dressing}

Hi Friends!  I am so sorry that I did not get the weekly menu and shopping list posted this week!
Derek and I were down South (South of Minneapolis) all weekend for a big family vacation of sorts.  Think lots of people, big cabin, games, great food (lots of treats) and relaxing!  It was a blast, but I am exhausted!  

Generally after a long indulgent weekend (like this past one) I like to hit the reset button on my diet!  I guess you could call it a bit of a detox, but not the kind of detox you are thinking of.  To get my body back on track I focus on consuming lots of fresh fruits and veggies, lean protein, large amounts of water and eating as clean as I possibly can!  

One of my favorite post indulgent weekend meals I like to make is a Buddha Bowl.  I am sure you have seen these veggie/protein packed bowls all over the internet and Instagram!  Buddha bowls are a great way to load up on veggies and are easy to customize to your particular taste, plus they are just down right delicious!  The recipe I am going to share with you today features farro (one of my favorite whole grains) steamed broccoli, fava beans and a delicious curry cashew dressing, yum!  Feel free to add whatever veggies you have on hand, and omit the veggies you don't like!  Not a fan of cashews?  Try using Almond or Peanut butter!  Not a curry fan, leave it out or use cinnamon in place of curry!  These bowls really are easy to customize and make your own!  

Buddha Bowl with Cashew Curry Dressing 
Brunch N'Cupcakes 
Seves 4 

1 Cup Farro (Dry)
4 Medium Carrots - Cut into Thin Slices - I used a veggie peeler
1 Cup Broccoli Steamed
1 1/3 Cup Shelled Fava Beans 
2 Cups Spinach or Arugula 
4 Radishes - Thinly Sliced
1 Tablespoon Rice Wine Vinegar 
1/2 Tablespoon Warm Water
2 Tablespoons Cashew Butter -Or other nut butter
1 1/2 Teaspoon Honey 
1 1/2 Teaspoon Curry Powder

Additional toppings for serving: chopped cashews, sliced avocado, sriracha, Greek yogurt, cilantro, hard boiled egg. 

**Note - I prepare a large batch of farro at the beginning of the week so I have on hand for lunch/dinner during the week.  

1-Cook Farro according to package directions. 
2- While farro is cooking whisk together rice wine vinegar, warm water, cashew butter, honey and curry powder in a small bowl.  Set aside until ready to serve Buddha bowls. 

To assemble the bowls:
1- Divide cooked farro among 4 bowls.  
2- Top each portion of farro evenly with spinach, shaved carrots, steamed broccoli, and sliced radishes.  
3- Drizzle each Buddha bowl evenly with cashew curry dressing and any other additional toppings you might like! 


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