This is a recipe for sprouted tofu prepared in coconut butter over kale and arugula topped with fresh ground white pepper, fleur de sel, and honey drizzle! It was delicious!
3 oz. organic sprouted tofu, cut into thin squares
1-2 TBSP raw coconut butter
freshly ground white peppercorns, to taste
a sprinkle of fleur de sel (or sea salt to taste)
herbs of your choice; I used dried sweet basil
fresh kale and arugula
1-2 TBSP local raw honey (or sweetener of your choice)
1 TBSP balsamic vinaigrette (optional)
1. Heat a nonstick skillet on medium heat over the stovetop and melt the coconut butter.
2. Immediately place the tofu into the pan, turning often and pan searing until it becomes a light golden brown. You may have to lower the heat on your stovetop during this time.
3. Mix the kale and arugula in a large bowl. I used an abundance of greens, because it is healthy and filling. You can drizzle and toss the greens lightly in balsamic vinaigrette, if you like.
4. Place the cooked tofu over the greens and sprinkle with fleur de sel, pepper, and herbs.
5. Finally, drizzle the dish with honey and enjoy!
I had about three cups of leftover plain quinoa, so I whipped up this yummy, easy-to-make dish. You can serve this for breakfast, lunch, or dinner – it’s that versatile.
3 cups cooked quinoa
juice of 1 1/2 fresh oranges
zest of 1/2 an orange
1 tbsp maple syrup
1 red apple, diced
2 cups arugula, chopped
3 tbsp raisins
dash of cinnamon
2 tbsp crushed walnuts (optional)
1. Stir all ingredients together until everything is well combined.
This homemade, gluten-free and vegan quesadilla was so fresh and filling; the flavor combinations were exceptional. I am really proud of this one, and I hope you enjoy it too.
1 brown rice tortilla
1/4 of an avocado, smashed
1 handful of arugula
1/8 cup cilantro
1/4 of a ripe mango, sliced
1 tbsp soy-free veganaise
1/2 of a tomato, sliced
1-2 tbsp kimchi*
Always opt for fresh, organic, local ingredients whenever possible.
*Make sure you purchase organic, real kimchi or make your own. Many kimchi brands are filled with chemicals and junk your body does not need.
1. Lightly grill tortilla in a nonstick pan on low-medium heat for about 20 seconds on each side to soften
2. Layer your tortilla as desired. My best tip: Place smashed avocado on one side and the soy-free veganaise on the other side and then layer from there. This helps everything to bind together.
3. Fold the tortilla in half and then cook each side until golden brown and lightly crisped.
Recipe yields one tortilla, but you can easily make as many as your heart desires.
I’ve priced each organic quesadilla at approximately $3.25 to make.