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Pineapple-Tofu Fried Rice
June 1st, 2009Unfeatured1 package firm tofu, drained and cubed
1 tablespoon soy sauce
2 tablespoons cooking sherry
2 cloves minced garlic
1 tablespoon minced ginger root
2 tablespoons extra-virgin olive oil
1/3 cup pineapple juice
1 cup finely diced carrots
1 cup frozen peas
1/2 teaspoon salt
3 cups brown rice, cooked
1 cup bite-sized chunks fresh pineapple1. Place tofu in a large bowl. Combine soy sauce and cooking sherry and pour over tofu. Marinate for 1 hour.
2. Sauté garlic and gingerroot in olive oil for 1 to 2 minutes over medium heat. Add pineapple juice, carrots, peas, and salt, and sauté until vegetables are tender.
3. Add brown rice, tofu (and the tofu marinade), and pineapple chunks to skillet and cook until rice and tofu are heated through.nutrition info per serving (4): 399 calories; 13 g fat; 2 g saturated fat; 0 mg cholesterol; 17 g protein; 55 g carbohydrates; 5 g fiber; 315 mg sodium
Pineapple-Date Ambrosia
September 1st, 2008UnfeaturedServes 6 to 8
1 cup Greek or regular plain, unsweetened yogurt
4 to 6 tablespoons agave nectar (depending upon desired sweetness)
4 cups diced fresh, ripe pineapple
1 heaping cup chopped dates
1 cup coconut flakes
1/2 cup minced fresh mint leaves
1. Mix the yogurt and agave together in a dish.
2. Toss all remaining ingredients in a large bowl and gently blend in the yogurt. Let sit 10 minutes before serving to allow flavors to develop.Nutrition info per serving (based on 6 servings): 228.1 calories; 6.4 g fat; 4.9 g saturated fat; 5.3 mg cholesterol; 3.1 g protein; 44.3 g carbohydrates; 5.1 g fiber; 24.2 mg sodium
Green and Gold Salad
September 1st, 2008UnfeaturedDRESSING
3 tablespoons unfiltered honey, softened if hard
2 teaspoons lemon zest (grated peel)
1 tablespoon fresh lemon juice
1 teaspoon balsamic vinegar
1 tablespoon walnut oil
Dash cinnamon, dash ground ginger
Pinch ground nutmeg, pinch salt
SALAD
6 cups baby spinach
1/4 red onion, thinly sliced into rounds
1 orange or medium grapefruit
1/4 cup chopped raw walnuts
Pinch cinnamon (for garnish)1. Whisk the dressing ingredients in a small dish until emulsified.
2. Arrange the spinach on a large platter and top with the red onion rounds.
3. Remove the stem and opposite end of the orange with a sharp knife. Lay the orange flat side down, and slice the skin off in 1- or 2-inch sections from top to bottom, taking care not to remove too much of the fruit. Turn the orange so the flat ends face to the sides. Slice the orange into 1/4-inch rounds, and quarter each round.
4. Arrange the oranges in a decorative fashion over the spinach and onions. Drizzle the salad generously with the dressing, and sprinkle with the chopped walnuts and cinnamon.Nutrition info per serving (4): 162 calories; 9 g fat; 1 g saturated fat; 0 mg cholesterol; 3 g protein; 22 g carbohydrates; 3 g fiber; 38 mg sodium
Pineapple-Date Ambrosia
September 1st, 2008Unfeatured1 cup Greek or regular plain, unsweetened yogurt
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4 to 6 tablespoons agave nectar (depending upon desired sweetness)
4 cups diced fresh, ripe pineapple
1 heaping cup chopped dates
1 cup coconut flakes
1/2 cup minced fresh mint leaves1. Mix the yogurt and agave together in a dish.
2. Toss all remaining ingredients in a large bowl and gently blend in the yogurt. Let sit 10 minutes before serving to allow flavors to develop.Nutrition info per serving (based on 6 servings): 228.1 calories; 6.4 g fat; 4.9 g saturated fat; 5.3 mg cholesterol; 3.1 g protein; 44.3 g carbohydrates; 5.1 g fiber; 24.2 mg sodium
