I have been C R A V I N G pasta lately. N and I went to a local pasta place, and they were selling fresh-made pasta. Of course I had to snag some to make at home. Since it's spring and the weather is warm, I wanted a sauce that was more refreshing and crisp, as opposed to a traditional red sauce. So, I thought I'd try my hand at a simple lemon cream sauce. And, okay. It was SO good. I hope you enjoy it as much as we did! 

Ingredients: 

• 1.5 stick organic butter 
• 5 cloves garlic, minced 
• 32 ounces vegetable broth 
• Juice of 3 lemons 
• 1/2 pint heavy cream 
• 3 tsp dried basil 
• Salt and cracked pepper to taste 

Recipe:

1. In a sauce pan, melt your butter. Once all the butter has melted, place the minced garlic. Sauté until a really yummy aroma has been released! 
2. Pour in the juice and vegetable broth, and let it come to a boil for about 2-3 minutes. 
3. Pour and mix in the heavy cream. It may feel as though the cream is separating, but just keep mixing. You will then simmer again until the sauce has thickened. 
4. Mix in the basil, salt, and pepper as you wish to your liking!
5. Enjoy with your favorite pasta! Garnish your pasta with some more cracked pepper and fresh parsley or basil. 

​Bon Apetit! 

This is an ode to my love for Buddha Bowls. They have become a staple for my family during this time at home. Why do I love them so much? There are a multitude of reasons. Some being:

• They really are a complete meal. You have all components of what is considered a whole meal in Ayurveda. Grains, healthy fats, minerals, vitamins, etc. 
• They are easy, easy, easy to prep and create, making this a truly go-to meal. 
• The variety and options are ENDLESS. I kid you not. I'm going to prove it right here to you. Keep reading. 

The components of a buddha bowl.
The Base. The base is going to be made up of some sort of grain. This is where I encourage you to have fun and be adventurous. I use all sorts of grains, such as:

• White Basmati Rice
• Quinoa
• Barley
• Farro
• Brown Rice 
• Amaranth
• Cous Cous
• OR some combination of 2. 

I place whatever grain in a rice cooker and it's read to go when I'm about to build. 

The Protein. I'm a vegetarian, so this one is definitely very important to make sure I get good amounts of protein. What I've used so far:

• Kidney Beans
• Black Eyed Peas
• Tofu (stir-fried or baked)
• Chickpeas
• Red Lentils 
• Black Beans 

Again, I place them in my instant pot with a little bit of water and cook. I only season them with salt and pepper--sometimes a little garlic. But I don't get crazy here. 

​Sautéed Veggies. A portion of my veggies I sauté. Generally, this is where I incorporate my leafy greens (chard, kale, spinach, beet greens, dandelion greens...you get the picture), onions, cabbages, green beans, etc. Things that sauté well. I just want to make a point here that the combination of veggies does. not. matter. Your seasoning will bring it all together. Trust me on this one. My method is pretty simple. Warm some oil in a pan (my go-to lately has been sunflower or avocado). Cook onions and garlic first i you're incorporating them. Crunch veggies go next--such as your cabbages, green beans, asparagus. Leafy greens are the last part to get incorporated, because they take the least amount of time to cook. The key here is to not overcook your veggies. You will notice a point in time where the colors of your veggies become this beautiful bright, vivid, vibrant color. Stop here. Turn the stove off. Add in your seasonings. Harissa, Curry, Garlic, Adobo...whatever is speaking to you that day. 

Roasted Veggies. The next component is some sort of roasted veggies. Think chunky and starchy. Potatoes, carrots, sweet potatoes, zucchini, broccoli, cauliflower. This part is simple. Coat with oil. Salt and pepper only. If you're going for Asian flavors, use Soy Sauce or Tamari. Other than that, nothing else. Roast on 350 until the veggies are cooked and still have a little crunch to them. 

Raw Ingredients. This is the fun part. The toppings. Think seeds, nuts, microgreens, sprouts, avocado, beets, etc. 

The Sauce. This is where the flavor comes together. Toss in your favorite sauce, dressing, salsa, etc. Sriracha, Hoisin Sauce, a vinaigrette, whatever you are feeling that day. I recommend tying in the flavors. If your dish is Asian-inspired, go for a peanut sauce. Middle-Eastern? Tahini-based. Mexican? Maybe an avocado lime situation. You get the picture. You can search "buddha bowl sauce" and get about a million hits. You can't go wrong. 

Building your bowl. This is the fun part. You're going to layer things in. Start with the base, the grain. Then add in protein, both veggies, toppings, and drizzle over the top your sauce and maybe some olive oil for extra smoothness. I always like some cracked black pepper at the very end. Don't ask me why, but it really completes it for me. (A random side note--start with smaller portions. It is surprising how big your layering can get, and then all of a sudden you literally have a mountain of food that you will feel like you can never get through). 

THEN YOU DIG IN! Now do you see why this is the perfect meal? Prep ahead, and all it will take you the day of is 20 minutes max. 

I hope this inspired you to create and build your own bowls. I post a ton of my bowls on my instagram. Feel free to pop over and check them out! 

Happy cooking!