Tag Archives: veggies

Add More Veggies to your Meals

There are many ways to add more vegetables to your regular meals. I think more vegetables add more fun, flavor and zest too. Try these methods:

  1. Add veggies with intention, not as a side dish but as an appetizer. you’ll get the added benefit of starting out with a lower-calorie item first when you are hungriest. Veggies and dip, broiled peppers with cream cheese (you can even wrap in bacon), cut into bit sized pieces with humus or salsa rather than chips.
  2. Grate the veggies into slivers and add to you meal, or put in bowls and make available on the table.
  3. Grill ’em! Lots of people don’t like the mushy boiled vegetables from childhood…. but crispy, flavorful GRILLED zucchini, peppers, corn, onions and fennel slices are a wonderful taste treat.
  4. Smoothie – Blend them up with yogurt! Avocado in a fruit smoothie tastes like you have added creamy smooth ice cream. Surprise!
  5. Make your breakfast a Gourmet Meal! Add fruit, strawberries, blue berries, dates, raisins and more. It will look so appetizing.
  6. Order another vegetable – on your pizza or ask for the addition of peppers, parsley, bean sprouts… it all adds nutrients.
  7. Put more veggies on your sandwiches  –  think of them as salads in a bun! Add lettuce, radicchio, dandelion, endive, parsley, sprouts, peppers, avocado, tomatoes, scallions, carrots…. the sky is the limit!
  8. Make a “Sunday” Roast, make minestrone soup….. perfect rainy weather dishes. AND you can make extra and have it for a couple meals. Or share with a friend. Pot Luck? It’s all fun.

health veggies

Try a new vegetable each month. Our first times that we LOVED…. figs, fennel, radicchio, rocket….. and there are new varieties of old favorites. Try a chocolate colored heirloom tomato!  How about one of the many multi-colored squashes, so many varieties.

Conserving Water!

Currently the country, and in particularly the state of California, is experiencing one of the most dramatic droughts to occur in HISTORY. Water is taken for granted and wasted during our day-to-day activities, however there are ways to conserve. Sustainability expert and leader in the field of Eco Education, Evan Marks of The Ecology Center, provides tips below on how to reduce water waste and help give Mother Nature a break!

  

  • Splish Splash – Take a Bath: Did you know that a running shower uses 5 gallons of water per minute? To conserve, fill a bathtub half-way and hop in! Baths will not only save a tremendous amount of water, but will relax you to the fullest. 
  • Bucket It:  Instead of letting rinse-water go down the drain, place a bucket in your kitchen sink to collect dirty water. Then dispose of it by diverting it to water a garden or plants throughout your home or office. This simple trick saves up to 5 gallons of water a day!  
  • Load Your Laundry: Next laundry day, make it count. Fully load your washing machine and make sure to wash full loads only!  If you have a few items to wash, do so in a sink with a re-usable bucket. One load of laundry uses up to 40 gallons of water, so make sure the water is being put to full use. Also try to use biodegradable soap to protect your water supply from pollution. The less laundry you have to do the better! Collecting your wash water really works well and helps keep your garden pest and blight free!  — the editor
  • Eat Your Veggies: It takes 650 gallons of water to raise, process, and transport meat for one burger. When compared to a veggie meal that only requires around 200 gallons, when concerned about water waste the better choice is obvious. Another upside to eating veggies is that it reduces the animal and chemical pollution of meat production, which ends up in our watershed and eventually, the ocean. 
every drop counts
 
 
For more information on how you can conserve water during the drought head to  http://www.theecologycenter.org/

It’s Salad Month, Get Chopping!!

Eat FRESH, eat raw, eat salad, your body will thank you, and your skin will be more beautiful! —the editor

With two weeks left to celebrate salad month, Actress Debi Mazar and her Chef husband, Gabriele Corcos have some delicious salad recipes for you to whip up.  The couple has partnered with House Foods Tofu, America’s premium tofu purveyor since 1983, to create tasty salads, which feature House Foods Tofu: organic, non-GMO, kosher certified and gluten-free products.

For a light springtime meal, try the couples’ Cavolo Nero, Beets and Fennel with Creamy Tofu Dressing, which is a mix of fresh kale and roasted vegetables topped with a thick and rich tofu dressing made with House Foods Premium or Organic Soft (silken) Tofu.

Another festive dish is the Blood Orange Salad, their favorite summer dish. This delicious salad is complete with oranges, onions, kale and nuts topped with additional protein in the diced House Foods Premium or Organic Tofu Extra Firm.

Or whip up House Foods Tofu and Quinoa Salad, which combines Quinoa and House Foods Premium Tofu or Organic Tofu, Super Firm Cubed with a variety of vegetables for a quick and effortless lunch.

 

Cavolo Nero, Beets and Fennel with Creamy Tofu Dressing

Serves 4

Ingredients

3/4 pound red beets (3 medium sized), scrubbed
1 large bulb fennel, trimmed, and cut into 1 inch chunks
1 medium onion, roughly chopped
2 Tbsp olive oil
Kosher salt and freshly ground black pepper
1 large bunch cavolo nero (Tuscan kale), washed, tough stems removed, roughly chopped into 1 inch pieces
1/3 cup smoked almonds, chopped
Shaved Parmesan (optional)

Dressing:

1/3 of a 14 oz. package House Foods Premium or Organic Tofu Soft
3 anchovies (packed in oil)
Juice of 1 lemon
1 clove garlic, peeled
2 tsp extra virgin olive oil
Kosher salt and freshly ground black pepper
Directions

Heat oven to 400 degrees.
Wrap each beet in foil and place on sheet tray and roast for 25 minutes.
Meanwhile, toss fennel and onion in a small bowl with olive oil and season with salt and pepper. Add to the sheet tray with the beets after they have roasted for 25 minutes.
Continue roasting fennel and beets for 30 minutes more.
Then open up the foil packets to let beets cool, rub off the skins of the beets using a paper towel and chop into bite size pieces.
Add the tofu, anchovies, lemon juice, garlic, olive oil, and a pinch of salt and pepper to a blender and blend until smooth.
Combine the kale and roasted beets, fennel, and onion to a large bowl and drizzle with the dressing.
Toss to thoroughly coat.

Garnish with smoked almonds and shaved Parmesan.

 

Blood Orange Salad 

Serves 6

INGREDIENTS:

1/2 pkg   House Foods Premium or Organic Tofu Extra Firm, drained
Juice of half a lemon
2 Tbsp olive oil
3 blood oranges, peeled and thinly sliced into rounds
½ small red onion, thinly sliced into rounds
4 cups baby kale
1/4 cup toasted pine nuts
¼ cup extra virgin olive oil
Juice of 1 lemon
Kosher salt and freshly ground black pepper

 

DIRECTIONS:

Wrap the tofu in paper towels and press between two plates. Rest a book or heavy object on the top plate to help press out the water. Let tofu sit for 15-20 minutes. Whisk together the juice from half a lemon, olive oil, and salt and pepper. Cube the tofu and add to the marinade. Cover and marinate for at least 1 hour.
Heat oven to 350 degrees and bake tofu until firm 40 minutes, flipping halfway through baking. Set aside to cool.
Add the cooled tofu, oranges, red onion, kale, and pine nuts in a bowl and toss. Drizzle with lemon juice and olive oil and season with a pinch of salt and pepper. Toss again and serve immediately.

Tofu and Quinoa Salad

Serves 6

INGREDIENTS

1 House Foods Premium Tofu or Organic Tofu, Super Firm Cubed
1 cup uncooked quinoa (couscous can be substituted)
1 cup canned corn
1 small red bell pepper, diced
¼ cup pine nuts
½ cup seedless grapes, halved
½ cup dried raspberries or cranberries (optional)
¼ cup Italian parsley, finely chopped
Dressing:
1 tbsp. lime juice
2 tbsp. olive oil
¼ cup wine vinegar
Salt and pepper to taste

Directions

Cook quinoa according to package instructions. Allow to cool.
While quinoa is cooking, whisk together lime juice, olive oil, wine vinegar, salt and pepper
Combine cooked quinoa with rest of the ingredients except tofu, and lime juice mixture, stirring well.
Add tofu, mix well and sprinkle with Italian parsley