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17th Apr

2014

simmeredtofu

Meatless week continues!

I told a friend the other day how fun it has been cooking and eating vegetarian all week.

She said “only a nutritionist would say something like that”.  I’m actually a health coach, not a nutritionist but I do encourage my clients to step outside their normal food routines when struggling with health issues. Sometimes something as simple as eating more dark leafy greens can clear up a bout of constipation better than any over the counter laxative.  Or drinking bone broth regularly might ease the discomfort of arthritis.

Food can be medicine and to find out its true healing power you have to experiment a little.

By eating meat free this week my digestion, which had gotten a bit sluggish, is feeling so much better and the bloated feeling I had in my lower intestine is totally gone. I’m not going off meat for good but my body was in need of a recalibration to get back to being balanced. Food can do that. Real, clean, nutrient dense food. The kind that comes from the ground and not the packaged food aisle.

Today I am sharing a recipe we enjoyed the other night that was better than any restaurant Chinese food I have ever had. It was SO good I had it cold for breakfast the next day.

Simmered tofu with spinach and mushrooms over sesame rice recipe:

For the tofu:

1 cup veg broth

1 block soft tofu

2 Tbl green garlic (or 3 cloves)

1 Tbl shoyu or tamari

1 Tbl toasted sesame oil

1/2 Tbl apple cider vinegar

Combine everything in a sauce pan and simmer on med heat while you make the remaining items

For the rice:

1 cup cooked rice ( I used forbidden black rice)

2 Tbl toasted sesame oil

2 Tbl sesame seeds

2 tsp sea salt

Combine everything and set aside

Mushroom and Spinach sauté:

2Tbl EVOO

4 spring onions (or 1 large onion)

1 1/2 cups maitake mushrooms (another variety will be fine as well)

1 1/2 cups fresh spinach

3 tsp tapioca flour (or 1 1/2 tsp corn starch)

In a heavy bottom skillet, sauté the onions in oil until soft, next add the mushrooms and cook until soft then add the spinach and cook for 2-3 minutes, sprinkle all over with the tapioca flour and stir, next add the broth and tofu that has been simmering and stir over med high heat until sauce starts to thicken. Turn off heat and serve over the rice. Voila!

Looking for your own recalibration? Tomorrow (Friday April 18th) I will be holding open office hours on Facebook from 1:30-4:30 PST. Drop by with your question and live chat with me. This service will be offered on a first come first serve basis. The number of people who reach out will determine the length of individual sessions.

 

 

 

 

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