Scrambled Tofu Breakfast Burrito

 Scrambled Tofu Burrito

When you want a trustworthy and easy to modify standard scramble, this makes a great go-to.

This beautiful Sunday morning I enjoyed brunch with my lovely boyfriend, Colin. A wonderful variation from the recipe below using red palm oil for the radiant color, jalapeno, daikon radish, heirloom tomatoes, kidney beans, and my favorite chili spice.  What’s your fancy?

Spice Blend:

2 teaspoons ground cumin

1 teaspoon dried thyme, crushed with your fingers

1/2 teaspoon ground turmeric

1 teaspoon salt

3 tablespoons water

2 tablespoons olive oil

3 cloves garlic, minced (or more, to taste)/and, or 1 small onion thinly sliced

1 pound extra-firm tofu, drained

1/4 cup nutritional yeast

Fresh black pepper to taste

First stir the spice blend together in a small cup. Add water and mix. Set aside.

(Optional and always space for creativity depending on what your food mood ring claims.)

Preheat a large, heavy bottomed pan over medium high heat. Saute the garlic and onions in olive oil for a few minutes. Break the tofu apart into bite sized pieces and saute for about 10 minutes, using a spatula to stir often. Get under the tofu when you are stirring, scrape the bottom and don’t let it stick to the pan, that is where the good, crispy stuff is. Use a thin metal spatula to get the job done, a wooden or plastic one won’t really cut it. The tofu should get browned on at least one side, but you don’t need to be too precise about it. The water should cook out of it and not collect too much at the bottom of the ban. If that is happening, turn the heat up and let the water evaporate.Add the spice blend and mix to incorporate. Add the nutritional yeast and fresh black pepper. Cook for about 5 more minutes. Serve warm. Use scramble in breakfast burrito, wrap, sandwich, stuffed peppers, crepe filling.. countless possibilities!

You can include these additions to your scramble by themselves or in combination with one another.

Broccoli – Cut about one cup into small florettes, thinly slice the stems. Add along with the tofu.

Red Peppers – Remove stem and seed, finely chop one red pepper. Add along with the garlic and cook for about 5 minutes. Proceed with recipe.

Mushrooms – Thinly slice about a cup of mushrooms. Add along with the tofu.

Olives – Chop about 1/3 a cup of sliced olives. Add towards the end of cooking, after mixing in the nutritional yeast.

Spinach – Add about 1 cup of chopped spinach towards the end of cooking, after mixing in the nutritional yeast. Cook until completely wilted.

Carrots – Grate half of an average sized carrot into the scramble towards the end of cooking. This is a great way to add color to the scramble.

Black Beans- Mexican style with chili spice and maybe kick it up a notch with minced jalapenos. Add in towards the end of cooking so they don’t turn into mush.

Avocado – I almost always have avocado with my scramble. Just peel and slice it and serve on top. If you remember correctly I am CEO of the avocado club. : )

Taste is often forgotten when we eat the same foods regularly or are in a rush and eat while we are doing something else. Overconsumption of processed foods also numb our taste buds. Taking time to eat slower and savour our food will often result in eating less and becoming full sooner. Recently I experienced a deeper level of awareness with my taste and I invite you to open up to experiencing that as well.. The next time you sit down to enjoy a meal, notice the capacity with your sense of taste.

The word overconsumption reminded me of something. I personally want to share a short movie that is worth every 20 minutes of it,  called The Story of Stuff  Please watch, educate yourself and share with friends and family.

“To be fully alive, fully human, and completely awake is to be continually thrown out of the nest. To live fully is to be always in no-man’s-land, to experience each moment as completely new and fresh. To live is to be willing to die over and over again. ”- Pema  Chödrön

Namaste!

Spicy Banh Mi

The notorious Blue Sage Vegetarian Grill is a few miles down the road from Yogasphere's Sun Studio, and ain't that convenient. They have a sandwich just like this one that is Amazing. When I came across this recipe on VegetarianTimes.com, which by the way is a great resource if you are looking for new recipes, I wanted to share it. It is quick go to lunch that is quite filling. If anyone has any creative sandwich ideas they would like to share, it would be awesome to post in the comments bellow.

Spicy Banh Mi

Makes 1 large sandwich

30 minutes or fewer

You’ll love this version of a Vietnamese street-food sandwich favorite. Fill with baked tofu, or substitute 1 cup leftover fried tofu cubes from the Stir-fried Tofu Bento Box.

• ¼ cup rice vinegar or apple cider vinegar
• 2 tsp. honey, agave nectar, or sugar
• ½–1 tsp. red pepper flakes
• ¼ cup shredded daikon radish
• ¼ cup shredded carrot
• 1 Vietnamese baguette or ½ French baguette, split in half lengthwise
• 1 Tbs. low-fat mayonnaise
• 1 tsp. red chile sauce, such as sriracha
• ¼ tsp. tamari or low-sodium soy sauce
• ½ cup baked Asian-flavored tofu, thinly sliced, or stir-fried tofu cubes
• 2 6-inch strips cucumber
• 6 sprigs cilantro
• 6 cherry tomatoes, thinly sliced
• 4 lettuce leaves, torn

1. Combine vinegar, honey, and red pepper flakes in small bowl. Add daikon radish and carrot, and stir to mix. Let stand 15 to 30 minutes, stirring occasionally. 2. Preheat oven to 350°F. Place baguette on baking sheet, and crisp 5 minutes in oven. Cool 2 to 3 minutes. 3. Spread mayonnaise on both sides of bread. Sprinkle with red chile sauce and tamari. Fill with tofu, cucumber, and cilantro. Drain carrot-radish mixture, and spread on sandwich. Top with tomatoes and lettuce, and season with salt and pepper, if desired. Press top half of baguette on sandwich, and slice sandwich in half.

May/June 2010 p.64

I wanted to share my plans for this week as I am super excited about them. This Wednesday I am leaving for a 10 day meditation retreat called Vipassana.

Vipassana, which means to see things as they really are, is one of India's most ancient techniques of meditation. It was taught in India more than 2500 years ago as a universal remedy for universal ills, and an Art of living.  I look forward to sharing my experience upon return, and will post on my personal blog if interested.

“Vipassana is an insight that cuts through conventional perception to perceive mind and matter as they actually are: impermanent, unsatisfactory, and impersonal. Insight meditation gradually purifies the mind, eliminating all forms of attachment. As attachment is cut away, desire and delusion are gradually diluted. The Buddha identified these two factors— desire and ignorance— as the roots of suffering. When they are finally removed, the mind will touch something permanent beyond the changing world. That “something” is the deathless, supramundane happiness, called “Nibbana” in Pali.” (Vipassana Dura Meditation Society)”

Read more about Vipassana - Insight Meditation Technique - HOW TO MEDITATE for Beginners on: http://buddhist-meditation-techniques.com/vipassana-insight-meditation/?utm_source=INK&utm_medium=copy&utm_campaign=share&

“Yoga is not a religion. It is a science, science of well-being, science of youthfulness, science of integrating body, mind and soul.” ― Amit Ray, Yoga and Vipassana: An Integrated Life Style

Back to school… Jolly Apples

Back to School…..

“Yaaay!!”, cheer all the moms!

It can be a hard transition going from the freedom of summer to the structure of the school year. But as we all know, it’s totally worth it.  Find what excites you, and learn more about it!

Apples are invading my consciousness and somehow go hand and hand with school, or at least in my mind.  The old adage “an apple a day keeps the doctor away”, is still pretty cool even for kids to say these days. You know some of those old phrases grandparents say, um yeah.

Apple picking is one of my favorite back to school time festivities. There’s nothing quite like picking an apple fresh from the tree. Apples as we know it, are one the healthiest foods to eat. Apples are packed with vitamins C, A, fiber, and flavonoids and with smaller amounts of phosphorus, iron and calcium. According to Chinese Medicine, apples strengthen the heart, quench thirst, lubricate the lungs, decrease mucous and increase body fluids.

Interesting apple facts:

• There are more than 7,500 varieties of apples.
• The apple tree is a member of the rose family.
• When you eat an apple you are consuming a lot of air; 25 percent of their volume is air.
• Apples have 5 percent protein.
• Apple trees can live to be 100 years old!
• The largest apple weighed three pounds.
• In ancient Greece when a man proposed to a woman he would toss her an apple and if she decided to catch it, it meant she accepted.
• It takes the energy from 50 leaves to produce one apple.Vegan Apple Cranberry Crumble

Vegan Apple Cranberry Crumble

Recipe courtesy of Chef Peter Berley, author of The Flexitarian Table.

SERVINGS
8

INGREDIENTS
3 pounds apples such as Golden Delicious, Gala, Winesap, or Mutsu, peeled, cored and cut into 1/2 inch chunks
1/2 cup maple syrup
1/3 cup cranberries
1 tablespoon arrowroot powder or corn starch
1 teaspoon finely grated lemon zest
1/2 teaspoon ground cinnamon

For the Topping:
11/2 cup unbleached flour/ or any type of flour
3/4 cup sliced almonds
1/2 cup natural brown sugar/ or coconut sugar
1/2 teaspoon baking powder
1 pinch salt
8 tablespoons melted unsalted butter, coconut oil, or vegetable oil

PREPARATION
1. Set the oven to 375. In a large bowl, add the apples, maple syrup, cranberries, arrowroot, lemon zest, and cinnamon and toss well. Transfer to 1 or 2 pie dishes.

2. To make the topping: Combine the flour, almonds, brown sugar, baking powder, and salt and mix well with a whisk. Add the butter or oil and toss with your fingertips to form a crumbly topping. Spread over the apples and cover with foil.

3. Bake for 30 minutes then remove the foil and bake at 350 for another 20-30 minutes until the apples are bubbling and the topping is nicely browned. Remove the crumble from the oven and allow it to cool for 20 minutes before slicing.

“Give a bowl of rice to a man and you will feed him for a day. Teach him how to grow his own rice and you will save his life.” -Confucius

Namaste!

Jackfruit BBQ

JACKFRUIT BBQ….

We are creatures of habit… true! I noticed a common answer among most of my clients, when asked the question, what do you typically eat in a day? Initial reaction is, “I eat pretty healthy”. Once the question has sunk bellow the surface, it’s quite common for them to realize they eat a lot of the same foods. Those same foods are typically processed and come packaged with a paragraph of ingredients. So, again I am inviting you to step out of your comfort box of meals and be a bit more adventurous.

Jackfruit, native to Thai land, is enormous and prickly on the outside. As jackfruit is cooked, it begins to soften and pulls apart in a meat-like texture.  It is completely versatile, full of fiber and B vitamins. The fruit’s isoflavonoids, antioxidants, and phytonutrients mean that jackfruit has cancer-fighting properties. Also known to help cure ulcers and indigestion.

 

Jackfruit BBQ

1-3 T olive oil or cooking oil

1 large onion

fresh garlic minced, to taste

jalapeno or green/red pepper minced

favorite BBQ sauce and/or hot sauce

 In a large frying pan, cook the jackfruit, onions, pepper and garlic. Towards the end of cooking, add in the BBQ and hot sauce. Awesome to use in sandwiches or wraps. Summer BBQ’s are coming to an end before you know it, maybe try this recipe and share with friends and family!   Possibilities are endless!

There is nothing more dreadful than the habit of doubt. Doubt separates people. It is a poison that disintegrates friendships and breaks up pleasant relations. It is a thorn that irritates and hurts; it is a sword that kills.
Buddha 

“Undisturbed calmness of mind is attained by cultivating friendliness toward the happy, compassion for the unhappy, delight in the virtuous, and indifference toward the wicked.” Patanjali- The yoga sutras

Namaste!

Inflammation! ¡adiós!

It has become increasingly clear that chronic inflammation is one of the root causes of many serious illnesses. Stress, lack of exercise, genetic predisposition, and exposure to toxins (like secondhand tobacco smoke) can all contribute to such chronic inflammation, but dietary choices play a big role as well. So why not try to eat foods which are known to prevent inflammation?

Proinflammatory Foods: bagels, breads, baked goods, cereals, corn syrup, crackers, fried foods, fast foods, ice cream, pizza….. OK you get the point?!?

Foods to help inflammation: 

Omgega 3 Fatty Acids-  Walnuts, hemp, salmon

Olive OIl

Antioxidant Rich Foods- Bright Colors

Spices- Ginger, Garlic, Cinnamon, Turmeric ect..

Green Tea

Fresh Organic Produce

Honey Ginger Lemonade

 cup freshly squeezed lemon juice
1/2 cup honey
1/4 cup peeled fresh ginger slices
7 sprigs fresh mint
2 cups of clean water
4 cups ice cub

1. Put the juice, honey, ginger, and 1 chopped sprig of the mint in a large pitcher and stir, pressing the mint and ginger to release flavor.

2. Add the water and stir until the honey dissolves, then add the ice.

3. Pour into glasses and garnish each glass with a sprig of mint and a fancy straw. Smile. ahhh

Asian Coleslaw

 medium head green cabbage, sliced thin
1 medium head red cabbage, sliced thin
3 T sea salt
3 large carrots, thin peels
1/4 cup minced scallions, sliced
1-3  T toasted or raw sesame seeds

Dressing: 2/3 C brown rice vinegar, 5 T sesame oil, 1 T maple syrup

1. Place all salad ingredients in a large bowl. Massage with the salt, then add the sesame seeds.

2. Hand mix or blend the dressing.

3. Pour dressing over salad and mix.

Enjoy, my friends! ! !

When you begin to touch your heart or let your heart be touched, you begin to discover that it’s bottomless, that it doesn’t have any resolution, that this heart is huge, vast, and limitless. You begin to discover how much warmth and gentleness is there, as well as how much space.

Pema Chodron

Namaste!

FUN FUN FUN !!!

Hello!! Here are a few fun videos from fun boys! :) Enjoy! 

Kale Falafel

Hello green loving friends! Who doesn’t like falafel? I prefer a healthier version so these are a big hit in my kitchen! If it scares you to think of your falafel being green, skip the kale part.

Garbanzo Beans, also known as Chickpeas, are among the healthiest food list, containing many health benefits. Benefits such as, digestive track support, antioxidants, minerals, decreased cardiovascular risk, and better regulation of blood sugar.  At approximately 250 calories per cup of chickpeas, it contains 50% of DV for fiber and 29% DV for protein.They are one of the earliest cultivated legumes dating back 7,500 years ago in the Middle East.

Just a side note, it’s amazing for me to ponder the fact of chickpeas dating back 7,500 years. I wonder how long my brothers favorite hot pockets have been around? (No judgement here.) My grandma told me food packaging really took off after war world II. If we think of this concept as an experiment, it can really shed some light.  Read labels! If you cannot read something on the label-think twice!

Here is a list of red flags:

BHT, high fructose corn syrup, artificial colors, soybean oil, propylene glycol, polysorbate, enriched flours, textured soy protein, caramel coloring, saccharin, hydrogenated oils, sulfites, carrageenan, aspartame,   MSG, nitrates, paraben…  the list goes on my friends!! 

So, back to that falafel……

KALE FALAFEL

Ingredients:

• 2 cups stem removed, torn, and rinsed kale
• 1- 15 oz can chickpeas, rinsed and drained
• 3 medium to large cloves garlic, pressed or minced
• 3  tablespoons tahini
• 2 tablespoons fresh squeezed lemon
• 1 tsp ground cumin
• 1 teaspoon chili powder
• 1 teaspoon sea salt
• ¼ teaspoon black pepper
• 1-3 heaping tablespoon gluten free oat flour
• 1-3 teaspoon coconut oil to grease the baking pan

Instructions:

1. Preheat oven to 375 degrees.
2. Add chickpeas, garlic, tahini, lemon juice, cumin, chili powder, salt, and pepper to a food processor and pulse to combine.
3. Add in the chopped kale and pulse until all is well combined. This may take a while, I had to use a spoon to help scrape the mixture from the sides of the processor.
4. Once well incorporated, transfer to a mixing bowl and stir in the oat flour.
5. Grease a large baking pan with the coconut oil.
6. Form the mixture into small patties, and place on the pan.
7. Bake for 20 minutes, then flip carefully (bottoms should be a nice golden brown)
8. Bake for an additional 10 minutes on the opposite side.
9. Allow falafel to cool slightly
10. Serve immediately with whatever sauce or dip you prefer! Or enjoy on a salad, or in a wrap!

“I have been a seeker and I still am, but I stopped asking the books and the stars. I started listening to the teaching of my Soul.” ~ by Rumi

Namaste!