Superfood Bowls for a Picnic

So, I wanted to make a special picnic dinner to have with some dear friends before we all saw Jim in "Much Ado About Nothing" at the outdoor stage at the College of St Elizabeth in NJ. I wanted it to be gluten-free and with a vegan choice - fun and elegant. Besides collecting up a few vegan appetizers, I also got the ingredients for Buddha Bowls---which as of this moment, I'm not calling Buddha Bowls anymore. I decided to call them a different name because Christians probably wouldn't like something called a Christ Bowl on a food menu. So, with respect for the Buddhist traditions, I will call them a Superfood Bowls.

By now, if you have been following my eating suggestion/recipes, you know that I am not a follow-a-recipe kinda gal. There are both good and not good consequences of this trait of mine. I don't mind serving things that taste "healthy." What does bother me is not remembering how to make the things that taste good. These superfood bowls are a sure way to make a meal that your "audience" likes and can be a creative part of designing.

The most important part of a superfood bowl is the dressing. It pulls together all the ingredients and creates a symphony of deliciousness. The one that Jim and I are into now is made with equal parts:

1. toasted sesame oil,

2. rice vinegar and

3. Braggs Liquid Amino is or soy sauce.

Here is how I prepped my fun and healthy picnic meal.

1. A table cloth or sarong to lay on the ground

2. Dishes: I like some of my dishes to be real. I brought my favorite ceramic bowls, chopsticks, forks, and cloth napkins. I had enough breakable items, so I used paper cups for this picnic. I had small paper plates for the appetizers.

3. I had almond crackers, fake pork rinds, and blistered Shishito peppers for appetizers.

4. In separate bowls and jars, I had all the components of the main dish - like a buffet.

   1. Whole grains - I used sushi rice for this meal. There was plenty of fiber in the veggies, so I went for texture. I also like to use quinoa, but I like to make it with some rice because it sticks together better. (I learned that from Maria Morris, one of the Underhill Lifers)

   2. Veggies - I used thinly sliced red cabbage, carrots, and avocado for this picnic

   3. Protein - I made sauteed crumbled tofu with red peppers and soy sauce. I also served cooked salmon because I wasn't sure everyone would like the tofu.

   4. Dressing - see above for our favorite. But any dressing is great. I prefer homemade dressings with cold-pressed oils because they are nutritious.

   5. "Sprinkles," such as nuts, seeds, herbs, or sprouts. - I used sesame seeds, cilantro, and furikake for this meal.

5. I like to offer a few different things to drink for some other fun choices.