I didn't have a kitchen for 2 days (renovating!), so had to forgo juicing for that second day, and I won't say what I resorted to on Wednesday when short of time and a kitchen, but glad to have a sink again so I can wash my juicer. Missed my latest passion -- tofu scrambles for dinner. When I cook my veggies, I make an effort to refrain from cooking them too much.
|I love to make extra green juice and then use it as a |
base for a smoothie.
Here, I added frozen organic raspberries and banana, and a
little unsweetened vanilla almond milk.
|My first tofu scramble! Delicious. Curried pressed tofu with spinach, shiitake and onion|
|In a hurry -- The go-to raw kale salad |
from Whole foods.
|Gotta love washing that juicer!|
|Delicious orchard salad we tested for an upcoming issue|
|Spinach, heirloom tomatoes, arugula, broccoli slaw, red cabbage, |
persian cukes and black beans to fill me up
|From Yvonne, our art director, her tofu kale and adzuki bean concoction|
–– Stephanie Birdsong, CREATIVE DIRECTOR