Delicious Buddha Bowl

I’m not a vegetarian but I don’t eat much meat. The only meat I prepare for a meal for myself is kangaroo and sometimes seafood. Other than that I’ll generally eat whatever meat if a friend has made a meal or if one of the chefs at my job gives me something to try. I was vegetarian for about 9 years except during that time I ate pretty plain and shitty prepared food rather than some rad and healthy vegetarian meals that are easy to make. 

I think it is a skill to create a vegetarian meal that’s not mash potato, something that just because you’re a meat eater wouldn’t bother you to have, it’s just another delicious and healthy meal. Introducing the Buddha bowl! This is fucking delicious and you can make one to your own preference. 

My inspiration for my own buddha bowl came from this website:

To break it down, a buddha bowl is made up of a mixture of: starch, protein, fats and veges, plus your dressing/dip.

My Buddha bowl was made up of:

quinoa (starch/protein), sweet potato (starch/veges), brussel sprouts (veges), broccolini (veges), rocket and baby spinach (veges), chickpeas (starch/protein), avocado (fats) and my dressing/dip was made up of tahini, fresh lemon juice, paprika and apple cider vinegar (fats).

This was delicious. The sweet potato and brussel sprouts were cooked in the oven with a little bit of olive oil, salt, pepper and paprika. Chickpeas were stir-fried with some turmeric and cumin. Broccolini lightly boiled and the spinach, rocket and avocado all raw.

Adding the different spices to the veges and chickpeas are essential to add flavour. Creating a Buddha bowl with just naked cooked veges wouldn’t taste bad, just very bland. The dip made up of the tahini, lemon, apple cider vinegar and paprika was also essential to add to the bowl. The link I gave you as my inspiration lists different dressing ideas that goes together, very useful not just for making Buddha bowls. 

So here it is, my final product:

Honestly, it’s going to be very hard for LANY to top ILYSB. I mean, I love that song to death. The Los Angeles trio sure give it a run for its money with their latest synthpop song, 4EVER. It brims and overflows with such saccharine, heart warming sentiment and glides weightlessly like honeyed silk. LANY has always been so skilled at creating a deliciously retro 80′s vibe on their tunes, and 4EVER is no different. 4EVER is from LANY’s new EP, I Loved You, out June 9th (pre-order). These guys are fantastic live, and they’re going back on tour this summer. Who’s game?

The Sticky Sweet Ice Cream Ceramics Of Anna Barlow Are Sure To Make You Melt

Artist Anna Barlow creates a kind of dessert that you would never want to eat –ice cream made out of ceramic! Although her work contains the same rich, juicy colors irresistibly drippings as ice cream does; the substance is not actually melting at all. It is constructed with ceramic and porcelain entirely by hand. She not only molds clay into scoops of this dairy treat, but also little cherries, candy hearts, ice cream cones, and even the occasional pillow being engulfed by the seeping dessert. Even more interesting, the artist also makes ceramic shoes that appear to be comprised of ice cream and flavored syrups swirling around the heel.

Barlow’s incredible skill in sculpting these delicious desserts combines with her perfect sense of color and glazing to create a finished piece that looks good enough to eat.  The artist explains that she finds beauty in the drips of oozing ice cream and is fascinated by its natural transformation in shape due to its current state. It may be fluid with colors blending together on a hot day, or frozen into perfect form. The malleable nature of the substance is somewhat similar to clay. It can be manipulated and molded to a certain extent, but, unlike ice cream, clay can be fired into ceramic in order for it to hold a permanent shape. She unites ceramic and porcelain in order to achieve the right texture and coloring to portray these desserts.

“…the dry translucency of high fired porcelain suits the biscuit texture of wafers and ice cream cones, while the colourful liquidity of a silky opaque earthenware glaze is used to capture the quality of dripping ice cream.”

- Anna Barlow

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