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Wednesday, March 13, 2013

Ginger Sesame Marinated Tofu with Red Cabbage Ginger Slaw

Ginger Sesame Tofu

Half a block of firm tofu, cut into slices (however you please)
Chunk of fresh ginger
1 garlic clove
Small chunk of fresh turmeric root
Sesame oil
Shoyu or Bragg's Liquid Aminos
Fresh lemon juice
black sesame seeds

Cut tofu and pat dry, mix the ingredients above (just a little bit of everything) so that the tofu slices are fully covered in a plastic bag. Marinade for about 2 hours.

Pan fry!

Red Cabbage Slaw

~1 cup of chopped red cabbage
1 tsp salt
2 generous tbsp apple cider vinegar
chunk of ginger
1 small clove of garlic
fresh cilantro
fresh spinach
drizzle of shoyu/Bragg's Aminos
3 tbsp plain non fat yogurt
drizzle of agave (optional)

Massage chopped cabbage with salt and vinegar untill fully saturated and the red color starts to bleed. Grate fresh ginger and garlic and chop up cilantro and spinach. Stir everything up, add yogurt and shoyu. If needed, add agave.


Not a big tofu fan... But garlic ginger and cilantro make anything taste amazing. They're also extremely cleansing and good for a metabolism boost!

Friday, March 8, 2013

Balsamic Roasted Chickpea Salad

First, roast the chickpeas.
All you need is a toaster oven, 1 can (no salt) garbanzo beans drizzled in lightly in olive oil, balsamic, salt/pepper. I roasted it @450 convection bake. Watch until a few start to pop, and the skin is somewhat crunchy. 



Plate full of rinsed/washed fresh kale
chopped avocado

For the dressing:
50/50 parts olive oil and balsamic vinegar
1 medium minced garlic clove
1/2 tsp nutritional yeast
1/2 tsp tahini
A few drops of Bragg's Liquid Aminos
a pinch of cumin, salt, pepper



Wednesday, March 6, 2013

energy balls part 2!

I have discovered the best combination yet.

Dried cranberries
Raw cashews
Cacao nibs
Vanilla
Drizzle of agave syrup
Pinch of salt


It's just that simple.
I rolled half of them in in hemp seeds, and left the other half naked.


Nutrients at it's best!
You can also choose to soak the cashews before making this, as they are easiest digested and less acidic than without a good soaking.



For this particular batch, I added BEET POWDER. Yeah. Powder.
I found some at Down to Earth and thought of making pink pancakes! (I made those but didn't feel the need to post them because they didn't turn out delicious like I assumed) But adding a pinch of beet powder to these energy balls will give it a deep burgandy color (no beet taste).