September 2019 Buddha Bowl Potluck

This month's theme is Buddha Bowls. Each participant brought an ingredient for the Buddha Bowl most things were steamed unless otherwise noted. Next month's theme is a Mexican Bar.
Our education portion was from Master Diabetes, Ketosis and the Ketogenic Diet: Debunking 7 misleading statements

Tahini dressing:

2 10.5-oz jars of tahini with the oil poured off
2 10.5-oz jars of hot water
3 TBS maple syrup
2 TBS turmeric
2 tsp sriracha sauce
1/3 cup lemon juice
1/2 tsp black pepper
Blend all ingredients together until smooth.


Roasted Potato Wedges:
5 pounds yukon gold
washed and baked at 400 for 50 minutes. Cooled. Each potato is cut into 1/8th, placed on parchment paper, seasoned with salt and pepper and baked at 375 or 12-15 minutes.



Black Beans:
cooked with a bay leaf and garlic

Lentils:

Broccoli and Carrots:











Onions and peppers: watter sauteed












Brussel Sprouts:
garlic, salt, pepper and roasted

Sweet Potatoes:

Asparagus and green beans:

Quiona Salad: recipe needed

Quiona Salad:

Kale and apple Salad:

Chocolate hummus with fruit:
one bowl made with chickpeas and the other with black beans. Maple syrup was also used