Forget your troubles, Go on, Get Happy

The Gandhi Bowl prepared a la moi.

The Gandhi Bowl prepared a la moi.

Was one of your new years resolutions to lose weight? Eat healthier? Work out more? Save money? Travel? Spend more time with friends and family?

Whatever yours may be, I’m betting this goal will take you one step further to your version of happiness.

Everyone has their own idea on what true happiness entails. What are yours? And what will you do to get there?

I came across this article today on Inc. 5000 as I was “supposed” to be working and quite a few of these habits resonated with me.

Especially #6.

And so, I decided to take it upon myself to take on #6. So I made something delicious. And then I sat and I savored. And I tried (somewhat successfully) to eat it slowly and enjoy every single bite. And I felt happy. And so did the meat lovin’ boyfriend (a true testament to how good a vegan dish really is).

So I thought I’d share it with you my dear readers. Go ahead, go on’- get happy.

The Ghandi Bowl

The Gandhi Bowl (serves 4)

 Adapted from The Native Foods Restaurant Cookbook

Gandhi’s Curry Sauce

11/2 cups canned coconut milk

1 cup fresh cilantro leaves, loosely packed

1/2 cup water

1/4 cup safflower or sunflower oil

1/4 cup soy sauce (sub gluten free tamari)

1/4 cup maple syrup

2 garlic gloves minced

2 tbsp curry powder

2 tsp grated fresh ginger

1/2 tsp crushed red chili

Place all ingredients in a blender and puree

I’m telling you- this sauce is to.die.for. I’m considering making another batch and pouring it over basically anything. Meat lovin’ boyfriend asked for extra. And wanted left overs. That never happens.

The original recipe says to cook brown rice and steam vegetables of your choice. Here’s how I assembled my bowl. Feel free to get creative with yours.

1. Cook your grains- I used my new favorite, forbidden rice. Rich in texture, color, a whole grain and naturally gluten free, it’s rumored to be the new super grain. Watch out quinoa!

2. Peel and cut two large sweet potatoes. Coat with 1-2 tbsp coconut oil, sea salt and pepper. Roast at 425 degrees for 35 minutes.

3. When you’ve got 10 minutes left, begin to steam your greens. I chose swiss chard, but really any leafy green would work.

To assemble- grab a big-ass bowl or plate then layer grains, greens, sweet potatoes and sauce. Top with avocado (c’mon what doesn’t taste better with avocado?!) and chopped cilantro. Happiness awaits you.

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