Enlightened Tofu, Snow Peas and Brown Rice

 

Tofu and Snow Peas Photo Juan Carlo

Stir-frying involves quick cooking over high heat in a small amount of oil. Quick cooking in this manner preserves the flavor, color and texture of the food and the vegetables come out slightly crisp with all of their vitamins intact.

When stir-frying you may use a traditional Chinese wok or a heavy gauge 14 inch stir fry pan that has sloping sides of a typical wok.  A pan like this is similar in that the heat concentrates at the bottom of the pan and the curved sides allow you to push the ingredients to the side. A stir-fry pan will also feature a long handle for easy maneuvering.

Stir-fry calls for oil with a high smoking point, such as corn or safflower and heating oil to the smoking point. Choosing a heavy gauge wok pan and there isn’t any need for such oils.  Continue reading “Enlightened Tofu, Snow Peas and Brown Rice”

Braised Tofu Sriracha and Sesame Linguine

 

Braised Tofu Sriracha

Sriracha sauce is a type of hot sauce made from a paste of chili peppers, garlic and seasonings that imparts a special zip to almost any dish.  This iconic condiment purportedly originated in the town of Sri Racha, on the eastern coast of Thailand and has gained steadily in popularity with cooks, chefs and gourmet aficionados over the last two decades.

Sambal Olek is a flavorful Indonesian chili paste that adds depth of flavor to the Sesame Linguine… just a tablespoon or two to taste. Alternately you may sprinkle with crushed red chili flakes.

Braised Tofu Sriracha and Sesame Linguine is a tasty dish with great texture and eye appeal and a perfect pairing for an intimate dinner or scaled up for a dinner party.  Continue reading “Braised Tofu Sriracha and Sesame Linguine”

Raising Kids Vegan

 

My husband and I were not vegan or vegetarian when we met.  We have slowly evolved into vegans and continue to learn as we strive to be kinder and healthier for the planet and ourselves.

I was first inspired to become Vegan seven years ago when I read the book “Skinny Bitch,” by Rory Freedman and Kim Barnouin and learned about myths, such as. ‘Milk … It Does a Body Good.’  

I have Crohn’s Disease, which is likely caused by a bacteria found in cow’s milk that is known to cause illness in cattle.1, 2 Having been systematically indoctrinated to believe that I had to drink milk in order to get enough calcium and protein, it was news to me that I was never meant to drink the milk of another species. Continue reading “Raising Kids Vegan”

Grilled Marinated Tofu on the Barbie

Photo Credit: Joseph A. Garcia

Grilled Marinated Tofu is delicious with a great ‘meaty’ texture.  The key is  to use super firm tofu, or a pressing technique and our richly flavorful  marinade.

As you shop for this recipe look for fruit-sweetened organic BBQ sauce. Always read the label to avoid any animals products, such as honey or casein and chemical additives.

For really firm tofu that won’t fall apart on the grill, I always use super firm tofu, available at natural food grocers and Trader Joes in shrink wrapped packaging. It is really sturdy and has the best texture!

Continue reading “Grilled Marinated Tofu on the Barbie”

Go for the Greens! Recipe: Braised Kale with Toasted Pine Nuts

 

Kale with Toasted Pine Nuts   photo Juan Carlo

Cultivated for more than two thousand years, kale is a nutritional powerhouse! This leafy green vegetable has more dietary value and fewer calories than just about any other vegetable.

One cup of cooked kale contains over 94mg of calcium and more than 1300 percent of the Daily Value of Vitamin K,¹ which has been linked to bone health and a reduced risk of bone fractures.

Kale is rich in vital magnesium, the mineral necessary to fully metabolize calcium, and contains a healthy mix of nutrients that promote strong bones. Kale contains considerable amounts of chlorophyll and is a very good source of Vitamins A and C, folic acid and iron.  Continue reading “Go for the Greens! Recipe: Braised Kale with Toasted Pine Nuts”

Healthy and Delicious Vegan Barbecue! Recipe: Grilled Tempeh Kebobs

 

Grilled Tempeh Kabobs

Kebabs are a great choice when entertaining. Easy to make and visually appealing, this skewered tempeh dish is set up in advance. Kebabs may be grilled on a barbecue or cooked just as easily under a broiler or in the oven.

Our enlightened approach to kebab making offers a delicious, cruelty-free alternative to traditional, heart-heavy animal products. Tempeh is a whole soyfood that has been cultured from soybeans into a cake with a slightly nutty, smoky flavor and a tender, chewy texture that even meat eaters can appreciate. Continue reading “Healthy and Delicious Vegan Barbecue! Recipe: Grilled Tempeh Kebobs”

Tempeh and Black Bean Chili, Hearty, Healthful and Satisfying

Tempeh (tem-pay) is a delicious whole soyfood that is nothing like tofu. These tender cakes of cultured whole soybeans have a chewy texture and hearty consistency that even meat eaters like.

Rich in fiber and a nutrient dense source of high quality protein, vitamins, minerals, antioxidants and unique phytonutrients, the mighty soybean delivers on all the criteria necessary to be regarded as a superfood.

According to Dr. James Anderson, chief investigator of the landmark meta-analysis on soy and heart health 1, soy foods are some of the healthiest foods you can put on the table. This is because they help fight what Dr. Anderson calls the ‘Big Five,’ heart disease, stroke, diabetes, obesity and high-blood pressure. Continue reading “Tempeh and Black Bean Chili, Hearty, Healthful and Satisfying”

Top 10 Foods for Optimal Eye Health

 

Eating the right foods is essential for maintaining healthy eyes. Antioxidants have been credited with preventing illness and anti-aging protection from degenerative disease.

Foods rich in carotenoids, the antioxidant pigment that gives color to produce, have been shown to reduce the risk of macular degeneration, the leading cause of severe vision loss in people over age 60. 1 As a rule, fruits and vegetables with the most color have more antioxidants.

Studies show that a higher dietary intake of lutein and zeaxanthin, carotenoids that often appear together, is related to a reduced risk of cataracts and age-related eye conditions.2 Continue reading “Top 10 Foods for Optimal Eye Health”

British Journal Study Confirms Organic Produce Significantly Higher in Antioxidants

Eating Green is a single act with a dual purpose, a healthier planet and a healthier you

Consumers are becoming concerned about food, health and safety issues and the social and ecological implications of their purchases. There is a growing distrust of conventional agro-industrial foods and consumers perceive organic products to be a more sustainable system delivering better-tasting, healthier and safer food.

A ten-year study by scientists at U.C. Davis in California found that the level of quercitin, the most common flavonoid in the human diet and the major flavonoid in tomatoes, increased 79 percent as a result of organic management. Also remarkable, the level of kaempferol, a natural antioxidant thought to prevent arteriosclerosis.

According to a report by The Organic Center in Boulder, Colorado, eating organic fruits and vegetables will increase the body’s antioxidant intake by about 30 percent, as compared to conventionally grown produce[1] Continue reading “British Journal Study Confirms Organic Produce Significantly Higher in Antioxidants”

Blending is not Juicing

Blenders are often confused with juicers and many people think that they probably serve the same function. Blenders make delightful smoothies, do a fine job of grinding spices and coffee beans and my personal blender can emulsify tasty salad dressings in a snap. Smoothies, especially green smoothies are a great addition to a healthy diet, however juicing offers a number of different advantages.

A blender is not the best choice for carrots nor will you be able to make a crisp glass of fresh apple juice with it. Blenders produce a smooth beverage with a lot of bulk that can be very filling.  A blender breaks down produce with rapidly rotating blades and the output contains everything that went in, including the fibrous skin, pith and flesh.  It is important to avoid blending to the point where the fibrous structure is broken down.  Continue reading “Blending is not Juicing”