Hi There. Sorry I have not posted for a while. Was flying around the world or so it seems. From LA to Australia then New Zealand then NY and finally back home in CA.
Took a while to get over the jet lag. Now back to normal.
I was just explaining to someone why the SAD (Standard American Diet) is unhealthy. I encourage everyone to be plant based. Most people say they can’t live without their meat. But please remember even more so, you can’t live without your plants. Plants have so many healthy phytochemicals and nutrients to help maintain weight and prevent disease.
This is what I commonly hear too: “What I got to eat Tofu?” Tofu is really not that bad. Its my kids favorite food. They started eating it as babies.
I like recipes that are simple and quick: that I can just put together off the top of my head. So I rarely measure anything (unless I am baking cookies or cakes).
-Oil- avocado or coconut
-Fennel bulbs – cut into wedges (8 per bulb), make sure when you cut the hard core to not cut all of it out so your wedges will not fall apart (if you never prepared fennel b4- here is a nice link
-Salt and Pepper
-Sprouted Organic Tofu, crumbled into small pieces
-Garlic (buy pre chopped to save time)
-Coco Aminos sauce
–– Nutritional Yeast AKA Brewer’s Yeast. Tastes a like a mild cheese.
– Beets, ready to eat, sliced ( I brought mine from Costco. Beets contain nitric oxide – helps protect brain)
Preheat oven to 350.
Heat the oil in a frying pan that can be put into the oven (no plastic, etc).
Heat oil over medium high heat. Add fennel wedges to brown on both sides, remember to lower heat to prevent burning. Once browned add vegetable broth to cover fennel about 50%. Add salt ad pepper. Bring to boil. Remove from heat. Cover and put in oven for 15minutes.
Meanwhile, heat some oil in a frying pan like you did for fennel above. Add garlic. Stir it around a bit then add Tofu. Stir fry until lightly browned and heated. Remove from pan. Cool a bit. Then stir in Coco Aminos and Nutritional Yeast. By not cooking the Coco Aminos, it helps to preserve the probiotics.
The Fennel wedges should be ready by now.
Serve together on plate: Tofu, fennel and beets.
Bon Appetite 🙂
If you want to enjoy more posts and recipes, please subscribe to my blog. Or post a comment. Thanks for reading!