Making time …

to practice gratitude, cook and nourish yourself mindfully

 

Crispy Tofu & cold spaghetti with green peas + mint pesto

INGREDIENTS:

half cup of cubed tofu (extra firm)

0.2 pound of spaghetti or your favorite pasta or noodles

1 cup of frozen green peas

1/2 cup of fresh mint leaves

1 tablespoon of lemon juice

1 teaspoon of sesame seeds

a pinch of sea salt

1 tablespoon of nutritional yeast

1 tablespoon of evoo

1 tablespoon of sesame oil

PREPARATION:

1. Wrap the tofu cubes in paper towels to remove the excess water.
2. Heat a frying pan and then add the sesame oil to coat the pan.
3. Add the tofu. Flip the tofu every few minutes until all sides are lightly browned.
4. Once cooked, place the tofu cubes on a plate and use some paper towels to remove the excess of oil.
5. Add the peas, mint leaves, lemon juice, salt, nutritional yeast, and one tablespoon of olive oil to a  food processor and pulse until well blended (you can add a bit of  spaghetti water to make the pesto more creamy).
6. Cook the pasta in boiling water for 10 minutes.
7. Mix the pasta and the pesto and sprinkle with sesame seeds.
8. Serve with the crispy tofu. Enjoy!

Quinoa & Chickpea Salad

INGREDIENTS (for two portions):

one cup of grape tomatoes halved

1.5 cups of chickpeas

1/2 cup of cooked quinoa

1 cucumber sliced

2 cups of kale

1 tablespoon of extra virgin olive oil

2 tablespoons of apple cider vinegar

a pinch of sea salt

freshly ground black pepper

PREPARATION:

Massage the kale with one tablespoon of apple cider vinegar, olive oil, and a pinch of salt. Mix the chickpeas with the tomatoes and cucumber in a bowl. Add salt and pepper and one tablespoon of apple cider vinegar. Serve in a bowl or plate on a bed of kale. Enjoy!

 

 

 

Summer Salad

 INGREDIENTS (for one portion):

1 cup of baked borlotti beans (or cannellini)

 2 sliced tomatoes

half cup of sliced red onion

1 cup of spinach and kale

1/2 cup of arugula

1 tablespoon of lemon juice

1 tablespoon of extra virgin olive oil

a pinch of sea salt & black pepper

PREPARATION:

In a bowl mix the beans with the kale and spinach. Add the tomatoes and onions to the mix and gently stir the ingredients together. In a separate cup whisk together olive oil with lemon juice until emulsified. Add salt, and pepper. Add your vinaigrette to the mixed greens and beans. Serve on a plate and top with arugula.

If you prefer you can mix the arugula to the rest of the greens and vinaigrette… I  just love tasting the peppery flavor of the crunchy arugula on top of my salad 🙂

Enjoy!

Savory oats

INGREDIENTS (for one portion):

1/4 cup of steel cut oats

1 1/2 cup of water

2 cups of organic power greens or spinach or kale

1 tablespoon of organic pumpkin seeds

1 tablespoon of extra virgin olive oil

a pinch of sea salt

 

 

 

 

PREPARATION:

Bring oats to boil and cook until tender

Add the greens and salt. Gently stir

Serve into a bowl

Top with pumpkin seeds and olive oil

Enjoy!