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.
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| 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. |
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| My first tofu scramble! Delicious. Curried pressed tofu with spinach, shiitake and onion |
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| In a hurry -- The go-to raw kale salad from Whole foods. |
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| Gotta love washing that juicer! |
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| Delicious orchard salad we tested for an upcoming issue |
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| Spinach, heirloom tomatoes, arugula, broccoli slaw, red cabbage, persian cukes and black beans to fill me up |
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| From Yvonne, our art director, her tofu kale and adzuki bean concoction –– Stephanie Birdsong, CREATIVE DIRECTOR |
Yum! That tofu scramble does look delicious. I love spinach and mushrooms with green onion and a bit of garlic. In fact, when I have breakfast at IHOP, I always ask them to saute spinach and mushroom for my breakfast that I eat with some crispy hashbrowns or dry wheat toast.
ReplyDeleteYour pictures add so much to the blog and make me want a gorgeous red juice drink with a bit of beet added to the greens.
Thanks for sharing those awesome, inspiring pictures and ingredients with everyone.