Great Day Kitchen, 4/17/18 - DIY Buddha Bowls & Panna Cotta

Chef Hillori Hansen from Whole Foods visited the Great Day Kitchen to prepare some delicious food.

Chef Hillori Hansen from Whole Foods visited the Great Day Kitchen to prepare some delicious food.

D.I.Y. Buddha Bowls

Choose a grain:

Any grain that is hearty and filling will work, but these are some of my favorites:

  • Brown, black, wild or white rice including different varieties like jasmine or basmati
  • Quinoa
  • Buckwheat Groats

Choose some veggies:

Variety is key and getting as much variety into your bowl is more beneficial:

  • Add some leafy greens including: Kale, Swiss Chard, Arugula, Bok Choy, Spinach or Collard Greens
  • Roasted or steamed veggies for flavor and color: Think Sweet Potato or squash, beets & Brussels
  • Add some crunch: Carrots, broccoli, peppers, cauliflower or onions like green, red or shallot

Choose a legume:

Beans pack a punch of protein and are a great flavor booster.

  • Kidney, black, lentil, Cannellini, Pinto, Edamame or black eyed peas

Choose extra flavor boosters:

Here are a few yummy ingredients I like to add:

  • Sliced avocado
  • Add an egg
  • Sprinkle some seeds like sesame, chia, flax or hemp
  • Add some microgreens or edible flowers for a pretty factor (we eat with our eyes)

Make a yummy dressing:

Combine nut butter, vinegar, good oils and flavor enhancers like garlic or a good mustard for an over the top dressing. Here are some ingredients to get you started.

  • Start with good fat like olive oil, avocado oil, any nut butter or tahini (sesame seed butter)
  • Add some varietal vinegars, fresh lemons, limes or oranges for a nice acid base
  • Add a little sweetness from ingredients like honey or pureed fruits
  • Season with soy, coconut aminos, garlic, onion, shallots, mustard, salt and pepper
  • Toss in some fresh herbs like parsley, basil, mint, cilantro or dill

Magical Tahini Dressing


  • 1/3 cup tahini dressing
  • Juice and zest of one lemon
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons soy sauce or liquid aminos (a wheat free and low sodium soy sauce)
  • 1 clove garlic, minced
  • 4 – 6 tablespoons water


  • Combine all the ingredients, except water in a blender or food processor.
  • Process until well combined.
  • Add water in until the dressing is smooth and creamy (sometimes tahini is thick and sometimes thin, so you decide how thick or think you want your dressing)
  • Season with salt and pepper, if desired

Coconut Milk Panna Cotta with Mixed Berry Compote


  • 2 cans organic coconut milk
  • 1 tablespoon unflavored gelatin
  • 1 tablespoon vanilla bean paste or 1 vanilla bean, split
  • ½ cup coconut nectar or honey, plus ¼ cup for mixed berry compote
  • 1 lb. mixed berries (frozen or fresh)


  • Pour coconut milk in a medium saucepan and sprinkle gelatin over it. Let sit for about five minutes so the gelatin can bloom.
  • Turn the heat onto low and stir until the gelatin dissolves completely. Add the vanilla bean paste or the inside of a vanilla bean to the heated coconut milk* and simmer.
  • Add a ½ cup of coconut nectar or honey and mix to combine. Turn off the heat and let cool slightly.
  • Pour the liquid into 6 ramekins or glass bowls (martini glasses work well for dinner parties).
  • Press a small sheet of plastic wrap over the ramekins to prevent a skin from forming and place in the fridge to set for about 4 – 5 hours until completely chilled and firm to touch.
  • Place berries and the coconut nectar in a small sauce pan and let heat until bubbly and berries start to break down.
  • Set aside to cool and cover until Panna Cotta is ready to serve.
  • To serve, dip bottom of the ramekin in hot water for 5 – 10 seconds. Cover with your serving dish, then flip to invert onto the plate.
  • Top with Mixed Berry Compote and a sprig of fresh mint leaf.
  • *you can also add in the whole vanilla bean after the vanilla seed is out, to infuse more flavor.
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