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Photos by Lyla O’Hara<br />
Scrambled<br />
Tofu<br />
Start to Finish:<br />
15 minutes (5 minutes active)<br />
Servings: 2<br />
-1 tablespoon olive oil<br />
-One 8-oz. package extra-firm tofu,<br />
pressed, crumbled with a fork<br />
-½ bell pepper, diced<br />
-2 green onion stalks, sliced<br />
-Dash smoked paprika<br />
-Dash crushed red pepper flakes<br />
-Dash turmeric<br />
-Salt and pepper, to taste<br />
-3-4 kale leaves, chopped<br />
Ingredients:<br />
Chia Seed<br />
Pudding<br />
Start to Finish:<br />
3 hrs (15 minutes active)<br />
Servings: 3<br />
-3 cups unsweetened almond milk<br />
-½ cup chia seeds<br />
-1 to 3 tablespoons of pure maple<br />
syrup, to taste<br />
-Toppings (ex. fruit, granola, nut<br />
butter, coconut flakes, cinnamon,<br />
maple syrup)<br />
Heat the oil in a large sauté<br />
pan over medium-low heat.<br />
Add the crumbled tofu, bell<br />
pepper and green onion.<br />
Stir well with the smoked<br />
paprika, red pepper flakes,<br />
turmeric, salt and pepper.<br />
Cook for approximately 5<br />
minutes, until the bell pepper<br />
softens slightly. Add the kale<br />
and let wilt, stirring occasionally.<br />
Heat everything through<br />
and enjoy!<br />
Recipes:<br />
Whisk almond milk, chia<br />
seeds and syrup together in<br />
a bowl. Cover; chill in the<br />
fridge for 2.5 to 3 hours, or<br />
overnight. Stir well, serve,<br />
and top with all the yumminess<br />
(toppings)!<br />
winter 2017 | 19