How happy I am to get so much feedback regarding The China Study. Today I will be spending some time rereading some of the parts that were particularly interesting to me. I sort of curse the spirit of Dr. Atkins for making people think if some protein is good, more must be better.
With the entire day off from work, I plan on a long walk/run with Blaze, some P90x yoga and weather permitting, some laps in the pool. This week and next, are mini-boot camp days for me…so far, so good!
Tonight is vegan feast and I am pretty sure I am making “brunch.” Since I always have most of the ingredients for a veggie tofu scramble in the house, I will be making those, some fakin’ bacon, bagels, muffins, lots of fruit and for an appetizer I will be making Rita’s version of hummus, with northern beans instead of garbanzos. Even though its way too many carbs, I will probably make some home-fries, too. The guests are all in their 20s and can still afford them!
VEGGIE TOFU SCRAMBLES
small onion chopped
handful of mushrooms, sliced
1 pkg firm (I use extra firm) tofu
2 stalks of green onions sliced
salsa (to taste)
cumin (to taste)
pepper (to taste)
splash of olive oil
In a large saucepan, add onions and mushrooms to a splash of oil and saute on medium-high heat until the onions are translucent. Crumble tofu (with your hands) and add to pan. Add spices and saute about 10 minutes or until moisture has pretty much evaporated. Add salsa and stir. Add green onions and scramble it all up on a high heat for a couple more minutes. NOTE: YOU COULD REALLY ADD ANY VEGGIES YOU LIKE! Also, I use 2 blocks of tofu to serve about 6-8 people. If you wanted to make the scramble resemble scrambled eggs, you could add turmeric and watch them turn yellow! Turmeric is also touted as a great spice to help ward Alzheimer’s so please, pass the turmeric my way.
Rita, if you would be kind enough to post your hummus recipe that would be helpful to others. I made it the way I remembered you suggesting, but don’t want to leave out anything when I make it again, today.
Blaze is at my feet and though he is not as tough a trainer as Jillian, he is equally as effective! Really, could YOU resist this face?
Sounds like you are ready to take on the “army” with all your boot camp exercises. Bravo!!!
My hummus is so easy, it is almost embarrassing.
Northern Bean Hummus
1 can of Northern beans (I use Publix)
1 teaspoon minced garlic (I use the kind in a little jar with oil)
A splash of olive oil (I guess about 2 tablespoons)
1/2 squeezed fresh lemon (optional)
Sprinkle your favorite spices (I use celery seed and a blend)
Rinse the beans very well. The water should run clear so that all of the liquid from the can is rinsed off. I then put all the ingredients in a blender or food processor and blend. I like some larger bean “chunks” so I do not blend it all the way. If you like it smooth and creamy…just blend it longer. Refrigerate. Enjoy. It is sooo simple and sooo healthy!!
THANK YOU!!! i am going to make mine as soon as i get back from publix and put it in the fridge to chill…i think that is exactly how i made it after i saw you last and it was YUMMMMMMMMMY!
hope you are feeling ok, today..oxox
Thank you both for the recipes! I’ve made Rita’s ‘hummus’ before and loved it… This weekend I’ll surprise Jeff with the Tofu Scramble. He’s happy enough to try new things and delighted when they’re healthy!
I too have been indulging in one P90X workout or another each day this week… It’s so much easier for me to consistently exercise rather than doing it sporadically!
Bon, please give your personal trainer, Blaze, a hug and scratch for me! ‘Gotta love THAT guy!
Carole, big smiles from here…love you so much!
I think the concept of breakfast or brunch for dinner is great. Now I know what’s for dinner.
Do you have any good french toast recipes that don’t call for eggs?
Teah…. I did make some vegan french toast a while ago. I believe I got the recipe from thekindlife.com, but will check and try to repost soon!