Posts filed under ‘Eco-Books and Recipes’
(Family Features) – Grilling adds amazing flavor to all kinds of foods – and it’s a great way to bring new or healthier foods to the table, too. Grilling’s ideal for everything from meat and veggies to fruits and tofu.
Tofu is a great meat-alternative for anyone trying to cut calories or cholesterol, or wanting to introduce healthful plant-based foods into their diets.
“Tofu is really flexible on flavor,” says Chef Jim Coleman, host of the PBS TV series “Healthy Flavors.” “It tastes like whatever you marinate or season it with. You can use it in a stir-fry or smoothie, and it’s a healthy grilling option, too.”
These tips from Nasoya will help you make the most of your healthy grilling:
- To make tofu more dense you can “press” it. Take it out of the package and place in a pan or strainer with pan underneath. Place a paper towel on the top then put a weight on the tofu for 1-2 hours in the refrigerator (even overnight), the tofu will develop texture more like chicken or steak – great for barbecuing. The weight steadily squeezes more and more of the water out of the tofu as it compresses.
- Cutting tofu into square cubes helps it stand up to being turned on the grill.
- Marinate tofu before grilling so it exudes the wonderful BBQ taste you know and love.
- Tofu is best when it is cooked so it is a bit firm on the outside, but moist on the inside.
“This recipe for Shish-Kabob Tofu is a fun way to get kids more involved in cooking,” says Coleman. “And when kids have fun cooking, they’re more likely to eat what they’ve made.”
For more recipe ideas and prep tips, or to sign up for a health newsletter, visit www.nasoya.com
- 1 package Nasoya Extra Firm Tofu
- 2 cups teriyaki sauce
- 4 green pepper chunks
- 4 red bell pepper chunks
- 8 onion chunks
- 8 tomato chunks
- Drain and pat the tofu dry. (Or try the “press” method.) Cut into large cubes.
- Place tofu cubes onto skewers, alternating with the vegetables to form a colorful arrangement.
- Pour teriyaki sauce over kabobs and marinate for at least 20 minutes. For best results, allow kabobs to marinate overnight.
- Cook over a grill until brown and fragrant.
Sara Snow’s Fresh Living: The Essential Room-by-Room Guide to a Greener, Healthier Family and Home has become my favorite read!
Juicing is so important and yet I am always looking for something fun to grind up. Fresh juice is one of the most nutritious and easily-digestable way to get your daily intake of vegetables and fruits. Even if your diet is already rich in fruits and vegetables, digesting a meal can take hours. When you juice, those vitamins and nutrients can be in your blood and delivered to your vital organs and cells in a matter of minutes.
Drink your juice right away. After juicing the nutrients begin to lose their power.
Be sure to “chew” your juice—swirl it around in your mouth to activate the digestive enzymes in your saliva. Enjoy!
Boost your Immunity
2 or 3 carrots
1 celery stalk
1 apple (take the core out but leave the skin on)
1/2 beet with greens left on
1/2 handful of wheatgrass
1/2 handful of parsley (this adds a distinct flavor, so it can be left out)
Soothe an upset stomach
2 apples—any color or variety
1 pear—firm juices better than soft
1 good chunk (about an inch) of fresh ginger
For the apple and pear, take the core out but leave the skin on. Juice together and enjoy.
Calming and soothing
3 apples (take the core out but leave the skin on)
2 stalks celery