Eat: Miso Asparagus

Asparagus might just be my favorite vegetable. Asparagus  is a super food that aids in the bodies natural detox process, by reducing inflammation in the body. Asparagus is favored by indigenous people for its eternal beauty, and aphrodisiac properties. I love asparagus, because it is fun to eat and the vegetable always signals that spring is near. While eating at Mizuna Spokane for my grad dinner I was introduced to Miso Asparagus Fries. The dish was incredible! I knew that i had to re-create the dish at home in a less guilty manner. 

Ingredients:

1 bunch asparagus, ends trimmed

1 tsp olive oil

2 tsp miso past plus 1 tsp hot water (mixed together)

1tbsp apple cider vinegar

1 tsp fresh ginger grated

2 cloves garlic minced

1 tsp red pepper flakes

1/2 cup panko bread crumbs, or corn grits

1/2 tsp roasted sesame oil

Preparation:

Preheat the oven to 375 F.

In a large bowl or baking pan place the asparagus and drizzle with the olive oil. Toss the asparagus to coat evenly with oil.

Roast the asparagus for 8-10 minutes or until each spear pierces easily with a fork. The timing will depend on the thickness of the asparagus. 

while the asparagus is roasting, whisk together the miso paste, apple cider vinegar, ginger, garlic, red pepper flakes, and roasted sesame oil. stir until smooth. 

pour the miso/ginger mix over the asparagus, and sprinkle with the bread crumbs/ corn grits. For best results, be sure to cover both sides of the asparagus with the miso ginger paste and grits. 

With oven to broil, and return asparagus to oven for 3-5 minutes on each side. 

Serve warm. 

(This recipe is also great for brocolini, eggplant, sweet potatoes and mushrooms).

-enjoy!

Eat: Ginger Wasabi Tofu and Miso Salad

In honor of the lilac bloom, Spokane Hosts "Bloomsday," a 12 km (7.46 m) road race. Bloomsday is one of the largest road races in the world, accommodating 50,000 plus runners. Bloomsday 2012, is the 36th annual run. Today, I'm running Bloomsday for my 3rd time. I love Bloomsday! It is a riot. 

My goal is to run the entire race, no walking. I always get competitive with my self in race situation. My adrenalalin is already racing. I find it hard to eat before an event so my breakfast was light. After compition I'm always starved for protein. I've prepped my lunch and I am so motivated to come home and  enjoy a tasty ginger wasabi tofu salad! 

Wasabi Tofu & Glaze

 1/4 cup tamari (soy sauce) 

 1/4 cup minced fresh ginger 

 2 Tbsp. sesame oil 

 1/4 cup rice vinegar 

 1lb. extra-firm tofu, drained, and sliced into 1/2 inch thick slices 

 2 Tbsp. wasabi (japanese horseradish paste) 

 1/4 cup agave syrup

 2 Tbsp. shallots 

Preperations:

In a small bowl combine the: tamari, ginger, shallots, sesame oil and rice vinegar. 

Cut up the tofu into cutlets, and place them into a resealable container. Pour the marinade over the tofu, shake well and refrigerate for a few hours. 

Just before grilling, combine the agave syrup and the wasabi to create a tasty glaze. If the paste is too thick thin it with a dash of vinegar. 

Brush the glaze onto both sides of the tofu and grill until crisp/tender. 

Serve the Tofu with a spinach miso salad. 

 Miso Salad dressing 

1/4 cup rice wine vinegar

1 tbsp soy sauce

2 tbsp miso paste

2 tbsp ginger (Fresh)

1/2 tsp wasabi

1 tsp sesame oil 

2 tbsp olive oil

 salt and peper to taste

Prep:

In a small bowl mix all the ingredients above well. 

Salad 

2 cups spinach

2 cup mixed greens

1 cup red onion chopped

1 cucumber sliced

1 cup chopped celery

1 cup sliced radishes

2 carrots shredded

1 large bell pepper sliced 

Prep:

In a large bowl toss the salad. 

Add the tofu, and slowly pour in the dressing. Toss well. 

-enjoy!

Eat: Lightened up Falafel's

Happy April Fools! I woke up this morning wondering how I could play a little April Fools trick on you all. Then realized what a silly notion it would be to trick you; and how much better it would be to trick the non-vegans into happily eating a vegan donair. 

Chickpeas (Garbanzo Beans) the main ingredient in felafel's are high in fiber, protein, folic acid, iron, copper, zing, and magnesium. Chickpeas have super powers which fight toxins in the body. Chickpeas help the body naturally detoxify while lowering cholesterol. 

Homemade Felafel's

Ingredients: 

 1 15 oz can of chickpeas

1 red onion finely chopped

2 cloves garlic 

1 cup chopped celery

1/2 cup cilantro

1 tsp dried cumin

1 tsp red chili flakes

1 tsp oregano

1 tsp salt

1 cup garbanzo bean (or other) flour

1 tsp lemon juice

Directions:

In a food processor combine all the ingredients, except for the flour. Once the mixture has turned to a mush slowly add in the flour and combine again. The mix should be a little on the moist side; but with a good batter like consistency. If the mix is to wet; add in more flour.

In a large skillet heat some olive oil or coconut oil on medium high. 

form patties with the falafel mix, and drop them into the skillet to pan fry. Cook the patties on each side for about 5 minutes or until they get a nice crispy brown exterior and are cooked all the way through. Remove from the pan and let cool/drain on paper towel. 

Serve warm in a pita; topped with grilled veggies and creamy avocado dressing. Or in a Greek inspired salad. 

-enjoy!

Eat: Citrus Beet Salad with Avocado Dressing

My Great-Grandma was born in the Ukraine. She lived to be 102. She had fetish for beets. The colorful root vegetable contains powerful nutrient compounds that help protect the body against heart disease, and colon cancer. Beets are a great source of carotenoid, vitamin C, magnesium, and iron. Beets are a great natural anti-inflammatory; they help support the body in detoxification. Beets have a unique composition, they are low in calories just 42 per 100gr; and contain the highest sugar content of any vegetable. Beets are a great healthy way to boost energy.

Citrus Beet Salad

Hot Plus Cold

Hot Salad:

3 large red beets

1 tbsp coconut oil

1 red onion

1 Bunch Kale

1 cup mushrooms

1/4 cup orange juice

2 Tbsp lime juice

1 Tbsp apple cider vinegar

1/4 tsp thyme

1/4 tsp paprika

dash of salt

Cold Salad:

4 cups raw spinach

2 large oranges

Avocado Dressing:

1/2 cup ripe avocado 

3 cloves garlic minced

1/4 coconut cream (or other creamer)

1/4 cup lime juice

2 tbsp agave nectar

2 tbsp orange juice

1/4 tsp Cayenne pepper

salt and pepper to taste

Preheat the oven to 425 F. Wash the beets, and gently drizzle them with oil before wrapping them in tinfoil. Bake the beets for about an hour or until soft. Once cooked set aside to cool.

In a small bowl, combine all the ingredients for the dressing. Blend until to smooth. 

In large wok, heat the oil and add the onions. Stir the onions until soft, add the kale, lime juice, orange juice and salt. Cover for a few minutes or until the kale turns a bright green. Add the mushrooms, thyme and paprika. Check your beets; if they have cooled enough slice them up and add them to the wok. Stir well.

To assemble: 

Fill a large salad bowl with the spinach and the oranges. Add half of the avocado dressing. Slowly fold in the hot kale/beet mix. Add the remaining dressing, and toss well. 

-Enjoy!