{Body meet cabbage your new friend: Cabbage & Broccoli Asian Stir-fry}

Introduction: This vegetable side is cheap and simple. A small head of cabbage can cost about $1 and some change, plus there are several types to choose from. The most common types (easily found in regular supermarkets) are red, green, … Continue reading

{A new year’s detox guide: how it works, what to do, what to buy & what to eat}

This gallery contains 14 photos.

Re-set and undo the holiday damage and begin this year with a truly clean start. The Holidays are a lovely time of year…Lots of parties, lots of food and drinking, lots of everything. Holidays sometimes feel like a time of … Continue reading

Grains: the dissected truth that sets them apart :whole grain, whole wheat, multigrain, brown, white, quinoa…what’s the difference?

Grains: the dissected truth that sets them apart :whole grain, whole wheat, multigrain, brown, white, quinoa…what’s the difference?

Ever wondered what the difference is between whole grain, whole wheat, multigrain, brown or white? Well I have. So here’s the difference – explained & dissected by me.   * FLOURS:  WHOLE GRAIN vs. WHOLE WHEAT vs. MULTIGRAIN vs. WHITE … Continue reading

{Mango, Peach & Basil Chutney}

Summary:  Tired of the same boring weeknight meal? Brown rice with chicken, fish and potatoes, huge garbage salad? Well I’ve got a very simple solution that will spruce up your meals. Meet the Mango, Peach & Basil Chutney. A lot … Continue reading

Sesame & Tofu Veggie Rice

Summary: 

This is the perfect weeknight meal. The aroma of the ginger infuses the rice. The sesame seeds add a slight crunch. The brown rice and the veggies make it a whole meal.  As a habit I usually make big servings of brown rice on Mondays or Tuesdays so I can reheat and re-create quick dinners during the remaining days of the week. This is no different. Cook the rice as directed, store in the fridge, and (when ready) just follow this recipe!

Ingredients:

3 cups of cooked brown rice
6 oz extra firm tofu, drained
1 small white onion, finely chopped
1/2 cup red cabbage, finely chopped
1/2 cup shredded carrot
1 tsp sesame oil
2 tbsp soy sauce
1/2 tsp ground ginger
1 tsp garlic powder
1 tsp sesame seeds
salt & pepper to taste

Directions:

1. Heat the sesame oil in a large pan.

2. FOR THE VEGGIES: Chop the onions, cabbage, and carrots finely. Add to the oil. Mix on medium heat until the onion starts getting transparent and the veggies are slightly cooked. (You should cover with a lid so the veggies cook with steam. If necessary add 1 tbsp of water to speed up the process). This should take about 5-9 min. Season the veggies with salt and pepper.


3. FOR THE TOFU: after draining the water remove excess dampness with paper towels. Divide the tofu into 4 longitudinal pieces and then chop into 1/2 in. squares. Season with some pepper and all of the ginger. Do NOT add salt since the rest of the recipe contains enough seasoning.

4. ASSEMBLY: Add 1 tbsp of soy sauce plus the tofu into the veggie mix. Gently stir for less than a minute so the tofu doesn’t crumble into chunks. Now incorporate the cooked brown rice. Add the remaining soy sauce, the garlic powder and the sesame seeds. Mix gently on low heat.



5. GARNISH  with pieces of red cabbage and sprinkle some more sesame seeds on top.