Neal Barnard, M.D.'s Scrambled Tofu

*In case you'd like to know the scrambled tofu recipe we enjoy that I was talking about in the last blog, here it is. This comes from a Wonderful book that was the turning point for my husband & I 19 years ago. Please read if you ever get a chance. I re read it once a year.There are so many great recipes in here.

Chickpea-tofu salad

So my son & I are enjoying a day off of school today & decided to make up a healthy lunch to eat. Here's what we came up with. :) *We used leftover scrambled tofu from our Sunday Breakfast meal yesterday....the idea is you can always come up with creative salads. You can never become bored with salads. Be as creative as you want! Here's our version.


Ingredients:
Romaine lettuce (1 head, shredded in big pieces& rinsed & dried)
Fresh Spinach(rinsed & dried)
Fresh Kale(rinsed & dried)
Can of chickpeas(drained)
Approx.1/2 cup leftover scrambled tofu*
2 TBSPNS Tahini
1 sheet Nori (shredded)
2 TBSPNS Gomashio
Sprinkle of S&P(to taste)
2 TBSPNS Extra Virgin Olive Oil
Mix in a big bowl altogether & enjoy as a salad or as my son suggested put in a wrap...Yummo!
(He's so smart:) )
* My favorite scrambled tofu recipe is Dr. Neal Barnard's recipe from the book that changed my life"Food for Life".

Blueberry chocolate Smoothie

Yummo!!! A Low Calorie, Delicious Smoothie here for Yah. Hope you enjoy this refreshing treat that's good for you! :)
Ingredients:
1 1/2 cups frozen blueberries
1 1/2 cups soy milk
2 blocks 90% Lindt dark chocolate
(Break chocolate into bits)
1 TBSPN Flaxseed meal
3 ice cubes
Blend all together in a blender & drink!!! Yummy in the tummy!

Mama G's Autumn Soup

Autumn is here & so are cold days & nights. There is nothing quite like sitting with a cup of hot homemade soup, all cuddled up in a blanket, snuggled by a fire. Here is a soup I like to make that varies from time to time depending on the ingredients in my cupboard. This recipe is my most recent. Hope you enjoy it. It's loaded with vitamins & minerals & it warms the soul. So pull on a blanket, pour yourself a cup & make a fire(or turn the fire on as I do with my electric one..heehee) & enjoy! :) 

Ingredients :                      

•  Grapeseed oil, 1-10 oz.fresh white mushrooms(rinsed, dried & chopped)
• 2 carrots(peeled & chopped into half coins)
• 2 leeks(peeled,washed&coined)
• 2 shallots (peeled & chopped)
• fresh bag spinach(rinsed)
• 1 lb.frozen broccoli
• 1 cup fresh lentils
• 1 can green beans, drained(or 1 1/2 cups fresh or frozen)
• 1 can pinto beans(rinsed & drained) 
• 4 red potatoes(washed & chopped small)
• 2 boxes vegetable broth(32 oz.each)
• dried 1 tsp of each of these: oregano, basil, celery salt, garlic salt, onion powder, turmeric, and ground black pepper, and gomashio
• 1 tsp dried of each of these: chives & cumin
• 2 tsps. sea salt & 1 sheet of Nori ground in a coffee grinder(you can shred into tiny pieces if you don't own a grinder).                                              

1. Chop all ingredients, wash & dry & set aside. Prep is the key to making it go smoothly.
2. Heat 1 Tbsp. grapeseed oil in stock put & throw in shallots. Cook till soft.                             
3. Throw in mushrooms. Cook till soft. Add 2 Tbsp. veg.broth.
4. Throw in Leeks. Cook for 3 mins. Add 1 Tbsp. grapeseed oil.
5. Throw in carrots & red potatoes. Cook for 5 minutes. Add more broth as needed- make sure covers veggies.
6. Add 12 cups water & stir. Add fresh spinach, broccoli, green beans, pinto beans & lentils. Cook for 5 mins.
7. Add 1 last Tbsp. Grapeseed oil & all dried herbs, spices/ seasoning EXCEPT for Gomashio, Nori, S&P. Stir & cook for 15 mins.
8. Pour in rest of vegetable broth, S & P. Cook for 20 mins.
9. Add Gomashio & Nori & cook for 5 mins.

This may seem to take awhile, but it is worth it & you can do stuff around the house during each interval of cooking time. Perhaps pick out a great classic movie to watch with your soup? ;)
Hope you enjoy! Please let me know if you enjoyed or any variations you might have used.
HAPPY AUTUMN!