Gingery Brown Rice Bowls

August 28, 2008 · Filed Under Recipes · Comment 


Gingery Brown Rice Bowls
Serves 4

This recipe was inspired by the frozen rice bowls you can buy at the store. These are cheaper and taste better (in my humble opinion)!

2 cups cooked Brown Rice

1 Tablespoon unrefined coconut oil
2 cloves garlic, minced
1 Tablespoon minced fresh ginger (like a 2 inch slice)
2 carrots, grated or finely chopped (grate in your food processor if you have one)
2 heads Bok Choy, washed and sliced
1 15 oz can Westbrae Soybeans, drained
1 1/2 Tablespoons tamari
1 1/2 Tablespoons mirin

Sesame seeds for garnish

Melt oil in a skillet over medium heat and add garlic, ginger and carrots, and sauté for 5-7 minutes or until carrots are tender (this is one of my favorite ways to eat carrots and beets, grated and sautéed in coconut oil… take a taste of these carrots- they kind of melt in your mouth–YUM!)

Sorry, I digress–now add bok choy, soy beans, tamari and mirin. Saute for 5 more minutes or until bok choy has wilted. Serve over brown rice in bowls and sprinkle with sesame seeds, if desired.

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Until next week, Eat Well, Be Well and LOVE Every Bite!

~Jenny

Tofu and Mushroom Masala

August 21, 2008 · Filed Under Recipes · Comment 
Yummy, Healthy Food Makes Me SO Happy!
Super ‘Shrooms!
Researchers at the University of Illinois found that mushrooms are rich in dietary fibers that lower cholesterol and beta-glucan, a long-chained starch that boosts the immune system. And it isn’t just the exotic mushrooms that are good for you. A 2001 study in the Journal of Nutrition found that white button mushrooms suppressed breast cancer growth in postmenopausal women by reducing estrogen production.

Tofu and Mushroom Masala

Serves 4-6

Preparation Time
20 mins

Cooking Time
20 mins

2 Tablespoons coconut oil
1 small yellow onion, chopped
2 cloves garlic, minced
2 fresh anaheim chilies, seeded and chopped (these are the long, thin green ones)
16 oz extra firm tofu, cut into chunks
1 Tablespoon tamari
1/2 lb white button mushrooms, cut in half
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon turmeric
3 small tomatoes, finely chopped
salt and pepper to taste
1/2 cup fresh cilantro, chopped

In a large skillet with a lid, melt the coconut oil over medium heat. Add the onions, garlic and chilies and cook for 3-5 minutes or until onion is clear. Add the tofu chunks and tamari and stir to coat. Cook for a few minutes more.

Add the mushrooms and the spices, stirring so spices are incorporated. Cover and cook for 3-5 minutes. Meanwhile, chop tomatoes and add them and any liquid they release to the pan along with a sprinkle of salt and pepper. Again, cover, lower the heat and cook for about 10 minutes until the mixture is liquidy. Keep the mixture simmering on low until ready to serve (the longer it simmers the more flavor the tofu will have- but it is ready to eat now.)

When ready to serve, remove from the heat and stir in the fresh cilantro and enjoy with brown rice! YUM!

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I hope you enjoy using this recipe as much as I have enjoyed creating it for you! Until next week, Eat well, Be well and LOVE every bite!

~Jennifer

Roasted Vegetable and Sun Dried Tomato Pasta

August 7, 2008 · Filed Under Recipes · Comment 

Roasted Vegetables and Sun-Dried Tomato Pasta
Serves 6

Preparation Time 25 mins

Cooking time 30 mins

Impressive enough for guests, this dinner is a yummy, healthy treat.

12 oz rice pasta spirals

1 red onion, sliced
1 medium eggplant, diced
1 red pepper, cut into bite-sized pieces
3 medium zucchini, sliced
Spray oil or olive oil for drizzling
Salt and pepper

Pesto:
4 garlic cloves
1/2 cup sun-dried tomatoes in oil, drained
1 cup fresh basil leaves
2 Tablespoons olive oil
1 Tablespoon fresh lemon juice
pinch sea salt

Cook pasta according to package directions and set aside.

Preheat oven to 400F. Cut vegetables and drizzle them with oil and sprinkle with salt and pepper. Roast for 20 minutes, turning occasionally or until vegetables are browned.

Meanwhile, in a food processor or blender, mix together the garlic, sun-dried tomatoes and basil, and pulse until pureed. With motor running, add oil, lemon juice and salt until well blended.

In a large bowl, toss together the cooked pasta, roasted veggies and sun-dried tomato pesto. Season to taste with salt and pepper, if needed and serve!

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