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PART 1 of the ZINC series: https://youtu.be/J6fyhiPTZCc
Other Nutritional Spotlights: http://bit.ly/NutritionalSpotlights
LOADED QUINOA/SWEET POTATO SALAD
(adapted from https://www.hummusapien.com/loaded-lentil-salad/)
-3/4 cup Sprouted Quinoa (http://go.thrv.me/SH7DM)
-1 tsp herbs de provence (http://go.thrv.me/SH7DO)
-1 tsp pure maple syrup (http://go.thrv.me/SH7DQ)
-1 diced red onion
-8 ounces brussels sprouts
-1 cup sprouted lentils (http://go.thrv.me/SH7DS)
-1 1/2 sweet potatoes diced
-1/8 cup balsamic vinegar (http://go.thrv.me/SH7DU)
-1/4 tsp salt
-pepper
-olive oil (may omit if oil-free)
-pumpkin seeds for garnish (http://go.thrv.me/SH7DW)
-Preheat oven to 425F. Line two baking sheets with foil or parchment paper.
-Combine sweet potatoes, Brussels sprouts, Herbs de Provence, maple syrup (or agave/rice syrup), and a big pinch of salt and pepper in a medium sized bowl and evenly distribute
-Spread onto prepared baking sheets and roast for about 11-13 minutes. Toss and roast until for another 11-13 minutes, or until golden
-Heat ½ tbsp olive oil in a medium pot over medium heat, or prepare to water saute. Add onion and cook until softened, about 5 minutes.
-Add quinoa and water. Bring to a boil then reduce heat to low and simmer until tender, about 15-20 minutes. Season with another pinch of salt and drain any excess water. Return to pot.
-Add balsamic vinegar to pot with quinoa. Add veggies and season to taste with salt and pepper. If using sprouted lentils, top with lentils, and top with pepitas and serve!
MAPLE BACON TEMPEH
-8 oz tempeh (250 g)
-1 tbsp tamari or soy sauce
-olive oil to taste for frying the bacon
-1 tbsp maple or agave syrup
-1/2 tsp red hot sauce or 1/2 tsp paprika
-1/2 tsp ground cumin
-Pinch of salt and ground black pepper
-Slice the tempeh as thin as possible without it falling apart.
-Mix the rest of the ingredients (except the salt) in a bowl. Soak the tempeh slices in the marinade for 1 or 2 minutes.
-Heat olive oil in a saute pan and add the tempeh and cook for 1 or 2 minutes each side on high heat until both sides are browned and crisp.
-Lay cooked tempeh on paper towel to cool. Add salt to taste.
-Assemble in a sandwich or eat with tofu scramble and toast! The possibilities are endless.
TOFU SCRAMBLE
(adapted from Minimalist Baker’s Southwest Tofu Scramble)
SCRAMBLE
-1 block extra firm tofu (mine was 12 oz)
-1/2 cup shiitake mushrooms
-1-2 cups spinach
SAUCE
-1/2 tsp sea salt
-1/2 tsp garlic powder
-1/2 tsp cumin powder
-Water (to thin)
-1/4 tsp turmeric (optional)
-Drain and press tofu (I use this method: https://youtu.be/YUIDd7wRcg4)
-While tofu is draining, prepare sauce by adding dry spices to a small bowl and adding enough water to make a pourable sauce. Set aside.
-Saute mushrooms on a large skillet over medium heat. Season with a pinch each salt and pepper and stir.
-When tofu is drained, unwrap and use a fork to crumble into bite-sized pieces.
-Use a spatula to move the veggies to one side of the pan and add tofu. Sauté for 2 minutes, then add sauce, pouring it mostly over the tofu and a little over the veggies. Stir immediately, evenly distributing the sauce.
-Cook for another 5-7 minutes until tofu is slightly browned.
-Serve that sh*t with some othe rbomb breakfast foods like… toast and tempeh bacon and asparagus
ROASTED ASPARAGUS
-1 bunch of asparagus
-lemon juice
-salt
-pepper
-Preheat oven to 425ºF (220ºC)
-Cut the ends off the asparagus, and season with the lemon juice, salt and pepper
-Spread evenly over parchment paper or a silicon baking sheet and roast for 7-10 minutes or until slightly browned
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Credit: YouTube
