of these recipes are designed to get lighten your body, just in time
1 large head bok choy
1-2 green apple
1/2 red onion
1/2 tsp umeboshi plum paste or mustard
Juice of 1/2 lemon
1 tsp ground or whole toasted cumin
2 T toasted sesame oil
*Optional garnish; cilantro, mint or Thai basil
1. Slice bok choy into thin strips crosswise, wash and spin dry, place
in large bowl.
2. Slice apple into thin matchstick slices. Place in bowl with bok choy.
3. Slice carrot into thin rounds, place in same bowl.
4. Slice red onion into thin half moon shapes, place in same bowl.
5. Wash, dry, and separate herb leaves and place in same bowl.
6. Place bowl in fridge.
7. In a separate small bowl make a dressing of plum paste, oil, cumin
and lemon juice. Set aside.
8. Before serving salad, dress and toss.
*Bok Choy stems are juicy and sweet and take a few minutes longer to
cook than the mild tasting greens. Delicious in stir fries and soups,
bok choy leaves are also used as a vegetable wrap for food morsels.
If the plant is flowering, use the flowers as well.
FABULOUS FRUIT CONCOCTION
3 apples, cored and cubed
1/4 lb. seedless grapes
1 banana, thinly sliced
1 celery rib, finely chopped
1/2 lb. pineapple chunks, drained
1/4 cup chopped walnuts
1 Tbs. honey
1-1/2 cups vanilla yogurt
1. Combine all ingredients in a bowl.
2. Let stand 20 minutes before serving.
MINTY HERBED QUINOA
1 cup quinoa
2 cups water
1 bag peppermint tea
1 Tbs. olive oil
1 cup fresh mint or basil
1. Wash quinoa. Place in water and add peppermint tea bag.
2. Bring to a boil - cover and simmer for 15 minutes.
3. Remove quinoa from heat. Remove tea bag, add olive oil, and 'fluff'
with a fork. Remove tea bag.
4. Garnish with chopped fresh herbs.
Served warm, this makes a great side dish, and a great picnic salad
if served cool.
*For extra special spring dish, add steamed asparagus.
TOFU WITH BROCOLLINI AND GREENS
1 block extra firm tofu
2 T. minced garlic
¼ C minced onion
2 t. ground cumin
3 T. tamari soy sauce
2 T. lemon juice
1 T olive oil
2 T water
2 T maple syrup
½ t. fresh ground black pepper
2 T. olive oil
½ onion, thinly sliced
4 leaves of greens (kale, swiss chard, collard greens, etc.)
2 C. broccolini or broccoli
1 T. walnuts
1. Cut tofu into bite-size squares and combine with marinade.
2. Marinate overnight or for at least 1 hour.
3. Preheat oven to 350 degrees. Bake tofu in ovenproof baking dish for
20 minutes, stir, and continue cooking for 10-15 more minutes. Until
marinade is glazed on. OR you can stir fry the tofu in the marinade
juices until it’s cooked.
4. While the tofu is cooking, heat a wide skillet. Add olive oil and
sliced onion. Cook for 1 minute.
5. Add sliced greens. Cook until wilted.
6. Add broccolini, walnuts, and 2 T. water. Cover and steam until broccolini
7. Combine with tofu.