NUTTY VEGGIE BURGERS

Ingredients:

• 1 cup almonds, soaked 6-8 hours in water
• 1/4 cup sunflower seeds soaked 2-4 hours in water
• 1/4 cup pepitas, soaked 2-4 hours in water
• 3/4 cup organic rolled oats
• ½ cup cooked brown rice (less starchy if soaked in water over night before cooking)
• 1/4 cup cashews, soaked 6-8 hours in water
• ½ of a red bell pepper
• 2 green onions
• 2 medium carrots
• 2 garlic cloves
• 3 Tbsp Nama Shoyu, Tamari or Coconut Aminos
• 1/4 tsp Celtic Sea Salt

Directions:

1. Process all of the nuts, seeds and oats in a food processor until smooth.
2. Add the remaining ingredients into the processor and grind until pureed.
3. Form the mixture into patties and fry them in a pan, browning each side. OR…The patties can also be baked on a cookie sheet greased with coconut, grapeseed, or macadamia nut oil at  375 degrees for about 15-20 minutes on each side.
4. Makes 18-20, 3½ inch patties.

*Option: 
Eliminate the rolled oats and brown rice and replace with equal amounts of soaked oat groats.  Dehydrate the patties for 24 hours at 105 degrees.

SOUTHWEST RAW VEGGIE BURGERS

Ingredients:

• 3 cups sunflower seeds, soaked 4-6 hours in water
• 1 cup buckwheat, soaked in water 6-8 hours
• 1 cup carrots, chopped
• 1 cup raw corn cut off the cob
• ½ red onion, chopped
• 1 red bell pepper, chopped
• ½ cup fresh cilantro
• ½ cup fresh parsley
• 2 garlic cloves
• ½ tsp Celtic sea salt
• Cayenne to taste
• Nama Shoyu, Tamari or Coconut Aminos to taste

Directions:

1. Combine all of the ingredients in a bowl.
2. Process ½ cup of the combined ingredients, at a time, in a food processor.
3. Form the mixture into patties and place on dehydrator trays.
4. Dehydrate the patties for about 20-24 hours at 115 degrees. (This will make a harder/crunchier burger for a softer burger begin checking after about 12 hours of dehydrating and make sure to refrigerate)

*Makes about 26-28, 3½ inch patties.

Note: If you don’t have a dehydrator, the patties can be baked at 375 degrees for about 15 minutes on each side or fried in a pan.

                          

Related posts:

1. Garbanzo Veggie Burgers for the WHOLE Family
2. Raw Cauliflower Almond Loaf topped with Cheesy Nut Sauce
3. Quick & Yummy Almond Pate

I will choose a winner by Monday August 2nd and contact you via email.  Embria Health will send you 3 bottles of Epicor next week.  I have been taking Epicor for the last couple of months and it has become a part of my daily regime.  For myself it has helped to balance my allergies to dust (I used to sneeze every time I encountered dust but now it is a rare occurrence).  You can read more about my experiences with taking Epicor and the health benefits here:   www.justgoodenergy.com/2010/04/16/rebekah%e2%80%99s-day-14-of-taking-epicor/

As a busy mother, wife, chef and nutritionist I have to find balance otherwise my brain, emotions and hormones are totally out of whack and I can’t function properly or think straight.  For me, nutrition is such a huge part of what makes me tick and stay balanced.  Food can be extremely stressful to the body so eating a diet of mostly non-stressful foods (plant-based and unprocessed), drinking my green super-food drinks, eating lots of raw fats (love my avocados and coconut oil), walking outdoors, playing in the kitchen and writing are all pieces that help me stay balanced.  Epicor has become part of my balance lately with my dust allergy, making things much easier especially since dust is everywhere

I look forward to hearing from everyone!

                          

Related posts:

1. Rebekah’s Day 14 of Taking Epicor
2. Free Just Good Energy Book Contest
3. Diet & Stress Management: The Connection

I have always known that the balance of “acid vs alkaline”, internally, is a key to health and longevity.  I have always encouraged everyone to become more alkaline through foods, de-stressing, minimizing environmental toxins, meditation, and green drinks.  What I did not realize years ago was how crucial alkaline water is to the formula of health!  Why is alkaline water possibly as or more important than alkaline foods?  Here is an amazing fact about alkaline water…

I have learned that the water molecules in alkaline water have been restructured, through the ionization process, into very small clusters, about 6 molecules per cluster.  You might say, “So what does that mean?”  Compare that number to the amount of clusters in regular water, which has about 16-25 water molecules per cluster.  What this means is that the smaller clusters in alkaline water can easily flow in and out of your cells.  These clusters carry the nutrients to the cells and remove the toxins.  Larger clustered water, such as tap water and most bottled water have a difficult time entering the cells because they are too large.  The less water that enters the cells the more dehydrated the body becomes and the more toxic the cells are over time.

Eating organic, alkaline food is great for the body, but the nutrients from the foods are transported to the cells via your blood and water.  Remember that your body is 70-80% water.  Acidic water such as tap and reverse osmosis is only going to create acidic water inside the body, making it very difficult to carry nutrients into the cells, leaving acidic waste behind.  By drinking alkaline water, your body will be full of alkaline water and minerals and even have alkaline reserves for times when the body is too acidic.Another interesting thought… If you think about it, blood is made of plasma, which is 90% water.  The type of water that you drink determines the health of your blood – if it is acidic or not.  If your blood consists largely of alkaline-based plasma, then it will have a much easier time delivering nutrients to your cells.  Plus, water aids in delivery of nutrients to the cells, so make it alkaline!

                          

Related posts:

1. Alkaline Water is Essential for Everyone!
2. Get Healthier & Leaner with Alkaline Foods & Water
3. Why We Need Alkaline Water – Antioxidant

Soaking tip: I like to soak nuts and seeds in glass jars filled half with the raw nut or seed and then to the top with water, leaving about 2 inches from the top (they grow almost to the top) .  I soak my grains and legumes in my cooking pots or mixing bowls, depending on how much I am making. With grains and legumes you don’t usually need twice as much water - at least 3-4 inches above the food or more with water.

                          

Related posts:

1. The Importance of Soaking & Sprouting
2. Simple & Deelish Fresh Almond Milk
3. Acid/Alkaline Food Chart

This is a fun quick meal that the whole family will love and the red beans look so pretty spread over a tortilla with lettuce, guacamole, chopped veggies and olives – almost festive in color   You can of course buy organic canned kidney beans (only ingredients should be the beans and water).  The best is to buy dry kidney beans, soak them in water for at least 12-18 hours and then cook them.  The soaking process of the bean releases the enzyme inhibitors making them easier to digest, increasing the nutrients/protein and decreases acidity.  Plus they cook quicker and freshly cooked beans are much more delicious and flavorful than canned beans.  I like to make a huge batch and freeze half of it for another dinner (simply defrost in the fridge and heat in a pan over the stove top).

Refried Kidney Beans

Ingredients:

• 1/2 pound dry kidney beans – soak in a bowl full of water (at least 4-5 inches of water above the beans) for 12-18 hours
• Taco seasonings: Cumin, onion powder, garlic powder, chili powder/flakes, cayenne, paprika
• 1 Tbsp Coconut Oil
• 2 Tbsp Nutritional Yeast
• 1 tsp raw organic agave, honey or yacon syrup or xylitol
• 1/2 -1 tsp Celtic Sea Salt – you might need more depending on taste
• 1/4 cup fresh salsa
• fresh garlic, green onion and red bell pepper, chopped finely
• 1/4 cup fresh chopped cilantro
• 1/2 of a lemon or lime
• raw corn cut off the cob is also a fun sweet and crunchy addition but optional

1. In a soup pot cook the soaked and rinsed kidney beans in just enough water to cover the beans, about 1-2 inches above and 1/4 tsp Celtic Sea Salt.
2. Bring to a boil, reduce heat and let simmer with the lid partially on, stirring every 3-5 minutes for probably 25-30 minutes.  You will know the beans are done when the water is completely absorbed and the beans are tender all the way through.  If you need more water, add as needed.
3. In a large fry pan heat half of the coconut oil.
4. When the beans are almost done cooking finely chop about 2 cloves garlic, 2 sprigs of green onions and about 1/4 of a large red bell pepper and add to the heated coconut oil.
5. Saute for about 5 minutes and stir in the cooked kidney beans.
6. Add all of the seasonings and remaining ingredients, minus the remaining coconut oil, to the fry pan and mix well.
7. The best way to mash the beans is to use a potato masher.  Mash the beans, veggies and spices together leaving it only slightly chunky.
8. Heat for another 5 minutes stirring often.  Then add the remaining coconut oil and stir.  That is it.

You can heat up tortillas to make tacos, add to salad, spread into pita bread or use as a dip for chips or in a seven layer bean dip – so yum!!

*You can of course use canned kidney  beans if you don’t have the dried beans – just start with step 3.

                          

Related posts:

1. Tomato Basil Coconut Bisque
2. Watch Bek make her Breakfast Veggie Scramble
3. Garbanzo Veggie Burgers for the WHOLE Family

I have been receiving many questions about coconut water so I thought it would be good to post this article again about the health benefits.  There are so many amazing super foods on the market right now.  The water from Young Thai Coconuts  is one of these amazing power houses of nutrition and unfortunately gets overlooked too often.  I knew from experience that coconut water was great for digestion, constipation and high in electrolytes, but once I dug deep into scientific studies and research, I found how healing this food truly was. 

Coconut water got me through my 1^st trimester of pregnancy because it helped assuage my nauseousness.   When my son started eating solid foods and consequently would get constipated, I decided to give him the coconut water in his cereal and even mixed in the young coconut meat (I first pureed it).  It really worked for him and he absolutely loved it.  Now that he is weaning himself from nursing, I created a formula for him with goat milk, coconut water, hemp milk and Kidz Superfood (I add the powder twice daily).  He thrives on this combo and gets so excited every time I make him his bottle.  Watching my son drink an entire young coconut over a 48 hour time period made me wonder how many other health benefits young coconuts possess.  There are days where 70% of his daily intake is my homemade “formula”, by his choice, and he has great energy and focus.  Plus, he has not had even a cold since he was a little baby.

Let me share with you some of coconut water’s (and the meats) amazing properties:

·         Coconut water is the only universal donor!  The water has the same electrolyte balance as our blood.  Back in WWII coconut water saved thousands of lives. Any wounded soldier needing a blood transfusion received a coconut water IV.  Yep that’s right, the coconut water is naturally distilled and was placed straight into their body through an IV.  Even today in 3^rd world countries, coconut water is used as a universal blood and has saved thousands more lives.

·         Coconut water is the new sport drink!  Since coconut water mirrors blood so well, it should be drank in place of the sugar and chemical-laden sport drinks.  Coconut water is very high in the 5 essential electrolytes potassium, magnesium, sodium, phosphorus and calcium.  No sport drink on the market comes close to the electrolyte balance in coconut water.  It has over 10 times more of each electrolyte than commercial sport drinks.  Young coconuts even have 3 times more potassium than bananas.

·         Coconut water is great for the digestive tract.  Whether you have constipation, bloating, upset tummy, acid reflux or a hard time digesting a meal, coconut water is one of the best aids to that entire area, loaded with raw enzymes.

·         Coconut water is an amazing cleanser.  Whether you need to cleanse your colon, bowels, blood, kidneys and other organs, coconut water is great for everything.

·         Creates healthy, moisturized skin.  The oil is the best moisturizer for the skin and hair – does not clog the pores (I use it on my face and body daily and it is great for baby eczema)

·         Great for regulating blood pressure.

·         Extremely alkaline and can help alkalize the body.

·         For those watching their weight, coconut water is the beverage of choice because it is very low in calories, essentially fat free, has only 5mg of sugar, and helps digest heavy foods.  In 1 cup of coconut water, there are about 45 calories, 2 grams of protein, 3 grams of fiber and .5 grams of fat.

·         High in trace minerals and B vitamins

·         More nutritious than whole cow’s milk and the minerals are much more easily absorbed.

·         Beneficial to pregnant women : Helps alleviate nauseousness, vomiting, mild laxative for common pregnancy constipation, and very nutritious.

·         Beneficial to nursing moms: Creates healthy lactation.  Coconut water is the only other food besides breast milk that contains Lauric Acid – the main fatty acid in breast milk.  Therefore coconut water is much healthier than processed formula from a can.

·         In most Asian cultures, coconut water is the first liquid, besides breast milk, that is given to babies for the nutrients and the meat is pureed and offered as the baby’s first food – easiest to digest, loaded with enzymes and packed with protein, lauric acid and minerals.

·         Cools the body and keeps it very hydrated.  That’s why coconut water is such a great drink for athletes!

I think that we could all benefit from this amazing food.  You can either buy the coconuts fresh (usually called Young Thai Coconuts) and cut them yourself (ideally drink the water within 24-48 hours), or there are a few companies that sell fresh/frozen coconut water to health food stores. 

Also, I know there are claims out there that young coconuts are sprayed with formaldehyde and dipped into strong pesticides/herbicides.  This is partially correct.  I have spent hours and hours researching this topic and found that yes, young coconuts have to be dipped in these pesticide/herbicide chemicals when being shipped from Thailand and have to travel far distances – otherwise the coconut would go bad almost immediately.  The good news is that I have found reports where labs, including Michelson Labs, have tested the coconuts and found that none of the chemicals can penetrate into the coconut water or meat – fortunately the outer husk and hard shell is enough to prevent the chemicals from entering.  The labs also showed that randomly tested coconuts from Whole Foods, health stores and Asian markets showed no signs of formatdehyde anywhere on the coconut.  My recommendation is to keep the plastic wrap on the outside and never remove it so you don’t have to touch the chemicals on the husk.

MATT AMSDEN CEO and author of RAWvolution: Gourmet Living Cuisine posted their experience with working with Michelson Labs and coconut testing: http://www.giveittomeraw.com/profiles/blogs/1407416:BlogPost:431900

References:

1.     The Coconut Industry Board reports

2.     Rawna LLC

3.     Book by  Dr. Vermen M Verallo-Rowell MD

                          

Related posts:

1. How to make Raw Young Coconut Milk
2. Top 7 Coconut Products in the Market
3. Raw Coconut pudding, Almond Cream & Cashew Pudding!

The average American consumes over 65% more grain products, such as refined flour, than in the 70’s.  Refined and processed flour, which is added to most commercial and prepackaged foods on the grocery shelf, is actually quite toxic to the body and does much more harm than good.  It is true that whole grains are healthier, such as whole wheat versus white and brown rice versus white rice, but they are still acidic and can put a strain on the digestive system.  Grains should truly be eaten in their sprouted form and tortillas, which are a staple for most families, are amazing and easily digested when sprouted.

Ezekiel makes great sprouted tortillas – simply put, the grains are soaked, in their raw natural state, in water for 12-24 hours (depending on the grain), rinsed and then set out to sprout for a day or so.  This whole sprouting process releases the enzyme inhibitors in the grain, making the grain rich in enzymes, which help with digestion, increases the protein, increases the minerals and vitamins, and increases digestibility.  A sprouted grain is rich in fiber and has a great cleansing affect on the colon, compared to normal flour which tends to create a glue-like texture in the gut and sticks to your “pipes”, sometimes taking up to 3 days to digest.  All this does is create fermentation, bloating, gas and a lack of energy.  Not so fun!

I don’t even bother buying bread any longer, which is denser and often times has gluten or yeast added to it.  Ezekiel tortillas are filling and rich in complex carbohydrates which are absorbed slowly into the blood stream – great for diabetics – and keeps you satisfied longer.

They are a staple for me – part of the 10% cooked foods in my daily diet.  I make wraps with them, using raw pates that I make, toast them with goat cheese, smear on peanut butter and jelly for my son, and even make tostada shells with them.  I love that one tortilla has 6 grams of protein, 5 grams of fiber and are rich in iron, B’s and even magnesium!  Try them out J

                          

Related posts:

1. Food Journal Day 2: Bites of this and that!
2. Rebekah’s Food Journal Day 1
3. Wraps – The Perfect healthy fast food

Banana Chocolate Chip Cake

FRESH STRAWBERRY PIE

Crust Ingredients:

• 1 cup walnuts, almonds, or pecans, ideally soaked first for 6-8 hours
• 3/4 pound dates, pitted
• 2 cups shredded coconut

Crust Directions:

1. Combine all of the ingredients in a food processor in the order given. 
2. Process the crust for 2 to 3 minutes until well blended.
3. Press the mixture into a glass or ceramic pie plate and set aside.

Pie Filling Ingredients:

• 8 cups fresh organic Strawberries
• 2 Tbsp Agar
• ½ cup water or coconut water
• 4 Tbsp raw honey, maple syrup or yacon syrup 

Filling Directions:

• Combine the water and Agar in a sauce pan and let it soak for 10 minutes. 
• Stir the mixture over low-medium heat for about 5 minutes. 
• Slowly bring the mixture to a boil, stirring constantly.  Remove from the heat and set aside.
• Combine 3 cups of strawberries, the sweetener & salt in a blender and puree.
• Add the thickened agar to the pureed strawberry mixture and blend for another minute.
• Cut the remaining strawberries into quarters and place them in a mixing bowl.
• Pour the “glaze” over the strawberries and gently and pour into the pie shell
• Refrigerate for at least 30 minutes before serving.

BANANA CHOCOLATE CHIP CAKE with CHOCOLATE SAUCE

Cake Ingredients:

• 1 1/3cups organic raw Agave, honey, or yacon syrup (you can use equal amounts of Xylitol but would have to add about ½-3/4 cups of extra milk)
• 2 Tbsp egg replacer powder or 2 whole eggs
• ½ cup apple sauce
• ½ cup coconut, macadamia nut or grapeseed oil
• 2 Tbsp coconut or almond milk
• 5 ripe bananas
• 3 cups spelt flour or 4 cups of other whole grain/sprouted flour
• 1 cup tapioca flour
• 2 tsp baking soda
• 1 pinch of Celtic Sea Salt
• ½ cup dark chocolate chips (look for varieties sweetened without regular sugar)
• ½ cup finely chopped almonds or walnuts, optional

Directions:

1. Preheat the oven to 375 degrees.
2. Combine the wet ingredients including the egg replacer or eggs in a food processor or blender and blend on high for 1 minute until creamy.
3. Mix the dry ingredients into a separate bowl (except for the chocolate chips and nuts).
4. Gradually add the liquid ingredients to the dry ingredients and mix well. 
5. Stir in the chocolate chips and nuts.
6. Pour the batter into a 9×13 inch pan, an angel food pan, or a bunt pan, greased with coconut, grape seed or macadamia nut oil.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Cool on a wire rack while preparing a sauce below

Chocolate Sauce #1:

• 1 cup dairy-free dark chocolate chips
• 2 Tbsp almond or coconut milk
• 3 Tbsp honey
• 2 tsp vanilla

1. Combine the chocolate chips and “milk” in a sauce pan. 
2. Cook the mixture over low heat until the chocolate chips have melted, stirring constantly.
3. Stir in the remaining ingredients and continue to cook about 1 more minute, stirring constantly.
4. Pour the chocolate sauce over the cooled cake.

Chocolate Sauce #2:

• 1/4 cup cacao powder
• 1 tsp vanilla
• 1-2 tsp coconut or almond milk
• 2 Tbsp maple syrup

1. Pour the maple syrup into a sauce pan
2. Add the cacao powder and vanilla and stir over low heat.
3. Continue to stir, adding the “milk” as needed until the mixture is slightly thickened.
4. Pour the sauce over the cooled cake.

**Serves 8-10

ALMOND THUMBPRINT COOKIES

Ingredients:

• 1½ cups raw almonds
• 1½ cups rolled oats
• 1½ cups spelt flour or 2 cups other whole grain flour
• 2 tsp cinnamon
• 3/4 cup organic raw Agave, honey or yacon syrup
• 1/4 cup applesauce
• ¼ cup coconut, macadamia nut or grapeseed oil
• 1/8 tsp Celtic sea salt
• 3/4 cup fruit sweetened jam of your choice

Directions:

1. Preheat the oven to 350 degrees.
2. Grind the almonds in a food processor or grain grinder.
3. Add the oats and continue to grind to a meal.
4. Add the remaining ingredients (except the jam) to the meal and continue to process until well mixed.
5. Shape the dough into 1 inch balls.
6. On a cookie sheet greased with coconut, grapeseed or macadamia nut oil, place the balls of dough about 1” apart and press your thumb deeply into the center of each ball.
7. Fill each center with the jam of your choice prior to cooking.
8. Bake about 12 to 15 minutes.
9. Be sure to cool cookies completely (about 10-15 minutes) to allow the filling to become firm.

*Makes about 2½ dozen.

                          

Related posts:

1. Raw Carrot Cake Cookies – My Favorite
2. Raw Chocolate Truffles – Cacao the new Superfood!
3. Delicious, Gluten-Free Peanut Butter Cookies

  I recently wrote about the importance of simplifying your diet and lifestyle.  The next step to simplification is to decrease the acidity of your body by eating more alkaline foods.  Over 95% of Americans have “Acidosis”, which simply means they are overly acidic in their blood.  This is extremely dangerous and threatening to health.  I know many of you have heard the terms “Acid” and “Alkaline” and it might be confusing.  This is probably the number one issue that my clients are dealing with and need help.  If the body (blood) is in an acidic state, it is almost impossible to loose those stubborn extra 15 pounds, have sustainable energy, or for the body to heal itself of any health issue.

Let’s break down this concept of acid and alkaline… The more energy demands from your body, such as stress and digestion of acidic foods, the more acid your body produces.  What kind of role does this play on your life?  When your body is in a high state of acid production, it stores water and fat in order to neutralize the acid and protect the organs.  The body is in Acid Overload.  During acid overload, the body produces excess abdominal fat, cholesterol increases, muscles become flabby, cancer cells grow, illnesses flourish and the mind & emotions become muddy.   By decreasing acid production, through alkaline foods and stress management, your body is enabled to let go of stored fats and water and heal unhealthy cells and viruses.  Diseases, health problems and unhealthy weight gain can only occur in an acidic environment.  Therefore, the answer is to get alkaline.

Let’s talk about food.  Foods are either acidic or alkalizing.  The diet should ideally be 70% alkaline foods and only 30% acidic. Alkaline foods include; vegetables, fruits, whole grains (sprouted), raw nuts and seeds, green superfoods (wheat grass, spirulina, algae, etc.), cold-pressed oils (olive, coconut, grapeseed, flax, etc.), herbal teas, natural sweeteners (agave, stevia, yacon, raw honey, etc.), unpasteurized and raw dairy and goat products, some legumes (especially whole and sprouted) and sea vegetables.  Acidic foods include; cooked meat and seafood, eggs, most breads, pasteurized dairy, coffee, sugar and artificial sweeteners, alcohol, table salt, refined white rice and flour, processed cereals, cookies, crackers, hydrogenated oil and much more.  It is scary that 95% of all food in the supermarket is acidic! 

Here is you new motto: Alkaline means GO and Acid means STOP.  Get more alkaline!  You will feel more energetic, have more mental clarity, improve digestion, regulate your blood sugar, loose unwanted fat, and cleanse out the acidic unhealthy cells.  Eat less processed foods and focus on more natural, organic foods and decrease external stress.  As I always say, it is your choice and no one can change for you.

                          

Related posts:

1. Why Your Cells Need Alkaline Water
2. 12 keys to Staying Leaner & Healthier during the Holidays
3. Why We Need Alkaline Water – Foundation

At first I made a raw pumpkin seed pesto sauce and decided I wanted to flavor it up with my traditional miso herb broth.  Each item that I was planning to make took anywhere from 30-60 minutes baking time so ideally the sauce that the vegetables and sprouted tofu cooked in needed much more liquid than a thick pesto paste.  The great thing about sprouted tofu and most vegetables is that the more seasoned liquid you cook them in, the more flavor and moisture they will soak up.

Red Quinoa is my favorite variety of quinoa – nutty in flavor.  I always soak my grains for a minimum of 8 hours prior to cooking.  This enhances digestibility, increases protein, and begins the digestion of the carbohydrates in the grain – making it less starchy and friendly for diabetics.

Ok, so here are the sauces/dishes in the order that I prepared them.  My motto: don’t be afraid to mix unique flavors and fresh herbs!

Pumpkin Seed Pesto:

1. In a blender add the following ingredients: 1/4 cup olive or coconut oil; 1/3 cup fresh cilantro; 1/2 cup raw pumpkin seeds (ideally you would soak them in water for 4-6 hours before); 1/4 cup fresh parsley or add extra cilantro; 3 cloves garlic; 1/2 tsp Celtic Sea Salt; few dashes of cayenne; juice from 1/2 a lemon; 3-4 ounces goat cheese; 1/4 cup water or more (add the water as you blend).
2. Blend on high until smooth and creamy.
3. Set the pesto aside, leaving it in the blender while preparing the miso broth.

Miso Broth:

1. In about a 10-12 ounce glass jar add the following: 1 1/2 cups warm water; Heaping Tbsp Miso paste; 2 Tbsp chunky salsa; 1-2 tsp agave or honey; 1 tsp dijon mustard; dashes of dried rosemary, thyme, oregano, chili flakes & ginger; 1 Tbsp Brown Rice Vinegar; 2-3 Tbsp  Coconut Aminos, Nama Shoyu or Tamari; 1/4 cup coconut milk
2. Shake vigorously for 30 Seconds.

Baked Sprouted Tofu w/ Pesto/Miso sauce:

1. Preheat oven to 425 degrees.
2. Get a package of the WildWood Sprouted Tofu.  Remove the tofu and drain the water. Cut the width of the tofu block into 3rds and then cut both directions of the block into thin slices. You will end up with small cubes (about /1/2 inch x 1/2 inch or smaller)
3. In a baking dish (Wider cooks better than a deeper dish) place the cubed tofu and pour about 1/2 to 2/3 of the pesto and miso sauce over the tofu.  The tofu should be covered with the sauces.  Mix well.
4. Bake in the oven, uncovered, for 60 minutes, stirring every 20 minutes.  For a crispy top layer of tofu, broil for 10 minutes at 425 degrees.

Broccoli Mushroom Bake:

1. Preheat the oven to 425 degrees (you can bake the veggies in the same oven as the tofu).
2. Chop a head of broccoli into small florets.
3. Thinly slice about 5 ounces of mushrooms (portabello or button work great)
4. Combine the broccoli and mushrooms into a large deep baking dish.
5. Chop and add the following: 1 onion finely diced, 2 garlic cloves finally minced, 2 carrots chopped and 1 red bell pepper.  ( You can get creative with veggie choices and use whatever you have in your kitchen)
6. Pour the remainder of the pest and miso sauce over the veggies along with about 1/2 cup extra water and Tamari, Nama Shoyu or Coconut Aminos to taste for the veggies to cook in.
7. Bake covered for about 40 minutes and then bake another 15 minutes uncovered.

Coconut Quinoa:

1. While the veggies and tofu are baking cook up about 1 1/2 cups of quinoa, which takes less than 20 minutes.
2. Ideally soak the quinoa for about 8 or more hours in water before cooking.
3. Rinse the quinoa and pour into a soup pot. Cover with water enough to cover the quinoa. 
4. Place the lid on the pot and bring to a boil.  Let simmer for 15-20 minutes, stirring every few minutes.
5. Once the quinoa has finished cooking, stir in about 2-3 Tbsp coconut oil, 1/3 cup nutritional yeast, Celtic Sea Salt to taste, 1 tsp lemon juice, garlic and onion powder to taste, pepper or cayenne to taste.  Raw corn cut off the cob is optional and yummy.

In a bowl layer it up with the quinoa, tofu and veggies…dig in! YUM!!

                          

Related posts:

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