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:
- Wrap the tofu cubes in paper towels to remove the excess water.
- Heat a frying pan and then add the sesame oil to coat the pan.
- Add the tofu. Flip the tofu every few minutes until all sides are lightly browned.
- Once cooked, place the tofu cubes on a plate and use some paper towels to remove the excess of oil.
- 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).
- Cook the pasta in boiling water for 10 minutes.
- Mix the pasta and the pesto and sprinkle with sesame seeds.
- 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!