What Is TCM?
Traditional Chinese Medicine (TCM) is an alternative medical practice derived from China that dates back thousands and thousands of years. The practice is based on the idea to treat the individual as a whole, rather than simply pacifying singular symptoms.
Through the five pillars of TCM: acupuncture, moxibustion, Chinese herbal medicine, Tui Na massage, and Qi Gong, TCM believes that good health begins with balancing your body’s yin & yang, and supporting your Qi (vital energy)
Why TCM?
I believe good food is food that fulfills all your cravings, makes you feel good, refreshed and full without feeling bloated or gassy. This TCM inspired bowl is made up of 6 different parts which fulfill all the taste cravings, as well as adding some amazing nutrients to your body, making you feel revitalized.
TCM helps us understand which foods give you energy, helps you cool down, brings you good circulation and which foods are best to avoid, especially if you have a preexisting health condition.
What is a Buddha Bowl?
A Buddha Bowl is a wholesome one-bowl dish that incorporates whole grains/rice, protein, veggies and dressings. It provides you with with the best nourishment in one meal.
What I have added here is
• Soaked onions, ginger, coriander and lemon to help regulate Qi, and promote blood circulation within your body, removing toxins.
• Chickpeas to help ‘clear damp’ which means it helps with low energy, sluggishness and has anti-inflammatory properties.
• Spinach & string beans support the balance of ‘yin’ which is understood as dryness, heat in our bodies, as well as insomnia.
• Sesame helps with ‘Jing’, the function of our body that regulates growth and development. It works together with ‘Qi’ to protect the body from harmful external factors.
Is bowl is best eaten warm! I hope you love this!
As always, if you do make this, please don’t forget to tag me @TheVeggieWifey or send me a picture! I would love to see your creations!
The Best Summer Buddha Bowl (TCM inspired)
Ingredients
Rice
- 1 cup cooked Japanese rice
Chickpea 'Tuna'
- 1 cup canned chickpeas strained and mashed
- 1 tbsp gochujang red pepper sauce
- 2 tbsps vegan mayonnaise
- 1/2 tbsp golden flaxseeds
Ginger Tofu Coriander Salad
- 1/4 medium sized purple onion sliced into thin strips
- 1/4 cup lemon juice
- 1 tsp apple cider vinegar
- 1 tsp rice vinegar
- 2 5cm x 5cm square piece of hard tofu (firm tofu/5 spiced tofu) diced
- 1/2 tsp ginger grated
- 1 handful coriander leaves with the stem only
String Beans
- 1/4 cup string beans cut into 1/2 inch lengths, steamed then roasted
- 1 tsp Shichimi Togarashi
Garlic Spinach
- 1/4 catty Chinese spinach
- 1/2 tbsp minced garlic
- 1 tbsp roasted sesame dressing
- 1 tbsp sesame oil
White Truffle Edamame
- 1/2 cup edamame beans you can get the frozen packet, without the pods
- 2 tbsps white truffle oil
Instructions
Japanese Rice
- I use Japanese rice for this particular recipe because it tastes the best. It's short-grain and the texture is best suited for this type of dish! To cook the rice, you need to make sure you wash 1/2 cup of rice thoroughly, until the water comes clear, and then place it in a pot of water that settles at double the amount of rice. Let the water reach a boil with the lid off the pot. Place the lid on the pot, and turn the heat to a simmer to let the rice steam for about 5 minutes or until all the water has evaporated.
Chickpea 'Tuna'
- Mix everything together, set aside
Ginger Tofu Coriander Salad
- Marinate the onions in lemon juice, and vinegar in a bowl for about 10 minutes in the fridge. You can leave this in the fridge for longer if you have time. The longer it marinates, the better it tastes! Once you take it out, mix in the tofu. Leave the coriander leaves to place on top of the salad as the very last step. You can drizzle some extra lemon juice over the leaves right before serving.
String Beans
- Mix the Shichimi Togarashi in the roasted string beans. Serve warm.
Garlic Spinach
- Remove the roots of the spinach, slice it up and boil it for about 2 minutes. You can dip this in bubbling hot water and quickly remove it, instead of placing it in water and watching it reach a boil. Squeeze the excess water out of the boiled spinach, then mix in the raw minced garlic. Add the sesame oil, and serve with the roasted sesame dressing.
White Truffle Edamame
- Stir-fry the edamame beans until golden brown, mix in white truffle oil and serve hot.
Setting up the bowl
- Place the rice in the center, and then add the veggies and salad around the rice in any order you wish! Top off with some extra chia seeds or nuts.
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