Tofu Scramble

Here is one of my favorite go to meals for breakfast, lunch, or dinner, hot or cold.

Eat it as is, or add it to some steamed vegetables, a kale salad, in a wrap or just as a side. Protein, fiber, good fats, and power boosting 2

Ingredients

• 2 Tbsp. olive oil ( or veggie broth)

• 14 oz. blocks of Organic Tofu drained and smashed ( w/ a potato masher or crumbles with your hands)

• 1 small yellow onion chopped

• 1 red bell pepper diced

• 1 cup of chopped mushrooms of choice ( I cook these separately as they give off a lot of water)

• 1/4 tsp. garlic powder

• ½ tsp. ground turmeric

• 2 tbsp nutritional yeast

• ½ cup chopped cilantro

• Optional: Any other preferred vegetable

To Prepare

•  Heat oil in large skillet, sauté onions until slightly browned. Add in chopped vegetable and cook for a few minutes, add in tofu and spices, cook another few minutes then add in cooked mushrooms.

•  Cook until well heated through.

• Sprinkle cilantro on top.

• Add some sliced avocado

• Salt and pepper to taste

• Hot sauce or salsa goes well with this as well.

• Serve with a salad, tortilla, toast, steamed kale or as a snack.

Anti-inflammatory Smoothie

Serves 1

INGREDIENTS

• 1 small piece of peeled fresh ginger root

• 1 small piece of peeled fresh turmeric ( or ¼ tsp. of powder)

• ¼ tsp. chia seeds

• 1/2 cup frozen mango

• 1 frozen banana

• 1 cup unsweetened almond milk

• 2 walnuts

• Pinch of cinnamon

METHOD

1. Blend to desired consistency adding a little ice if you like, while blending.

2. Top w/ hemp hearts or seeds

Chickpea Burger

A bean burger is a fantastic option when you're trying to reduce your meat intake but still have those persistent burger cravings. In this fiber-rich chickpea burger recipe, I include turmeric for it's amazing anti-inflammatory properties, honey to balance some of the turmeric's somewhat bitter flavor, and panko (Japanese- style bread crumbs) for a bit of crunchiness. In addition to lettuce, you can top with onions, tomatoes, hot sauce, or other additional spices (I like to sprinkle just a bit more turmeric on top for an extra health kick). Since the patties are a bit more crumbly, you can also use pita breads instead of burger buns. These burgers have a unique flavor, are hearty and affordable, and can serve as a healthier end-of-the-week "happy hour" option.

By Jennifer Myong Un Ross

Ingredients

• 2 cups dry chickpeas
• 1 onion, finely chopped
• 4-5 garlic cloves, minced
• 2 cups panko
• 2 tablespoons honey (if possible, consider local honey)
• 1 tablespoon turmeric
• 1 teaspoon cumin
• ½ teaspoon cayenne
• Whole wheat burger buns
• 1 head lettuce

Instructions

1. Soak chickpeas overnight. Cook chickpeas for 1 and ½ hours, drain water, mash chickpeas well with fork (it's okay to have some chickpeas that aren't completely mashed), set aside.
2. Cook onion and garlic for 4-5 minutes on medium heat.
3. Add onion, garlic, panko, and spices to mashed chickpea mixture. Mix everything together well.
4. Form patties with the mixture using a medium to large handful, depending on how small or large you want your patties. Note: These are crumbly, so you have to pat these really firmly, and handle with care as you put them on the frying pan.
5. Fry patties on each side on medium heat for about 5 minutes or until golden brown and fairly firm.
6. Serve with fresh lettuce and enjoy!