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Vegan Thai Tofu Noodle Stir-Fry

6/25/2016

1 Comment

 
Here is another mouth watering super healthy recipe for you to try packed with beneficial healthy ingredients perfect for the healthy fit lifestyle.  This dish is a little spicy so go easy on the chilli peppers or avoid the peppers if you don't like the heat.
Enjoy!

Ingredients
1/4 block firm tofu
1/2 packet thick rice noodles or 3-4 cups
2 cups cold water
10 fresh mint leaves
10 fresh basil leaves
1 small red onion sliced
5 cloves garlic
2 cups fresh washed spinach
4 cups beansprouts
3-5 small chilli peppers
1 teaspoon ginger paste
1 tablespoon agave syrup
1 tablespoon red wine vinegar
2 tablespoons olive oil
2 teaspoons green thai paste
1 tablespoon organic peanut butter.

should serve at least 3-4 servings

Method of cooking
1-
in a boiling pan add 2 cups of cold water, bring to the boil and add the noodles
2- In a food processor add the tofu, mint, basil, garlic and chilli peppers and blend until breadcrumb consistency.
3- Grab a wok add the olive oil and turn up the heat.
4- Add the red onion, spinach, bean sprouts and processed breadcrumb texture mixture to the wok and stir-fry.
5- Add the ginger paste, agave, red wine vinegar, thai paste and peanut butter and stir.
6- Finally drain the cooked noodle getting rid of the water and add to the stir-fry mixing it in thoroughly.
7- Serve and enjoy!
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Tempeh Muscle Power Salad

6/17/2016

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Do you worry about not getting enough protein daily being vegan?  Try this super healthy protein salad with lots of beneficial natural ingredients.  You will build strong lean muscles and have lots of energy for your workouts.

Ingredients

1 cup pasta with 3 cups water for boiling.
1 cup quinoa
2 cups water
5 cloves garlic
12 mint leaves
1 cup cilantro
1 cup washed black olives
1 cup washed chickpeas  (easier in the can already prepared get very low sodium beans)
1 cup washed edamame beans
1/2 block tempeh
2 cups fresh spinach
1 beetroot peeled and chopped
1 chopped avocado
5 chopped dates

Dressing
1 teaspoon ginger
4 tablespoons olive oil
4 tablespoons red wine vivegar
2 tablespoons agave syrup
1 teaspoon miso paste
1/2 teaspoon turmeric

Method of cookery

1-
In a small saucepan boil the pasta.
2-
Using a food processor add the garlic, mint leaves, cilantro, and tempeh and process into a breadcrumb consistency and add to a small wok to lightly stir-fry for a few minutes.
3-
Add the quinoa to the wok stir-fry for another minute then add the water and bring to boil.  Once boiled turn down the heat and simmer until all the water has been soaked up and you have a fluffy consistency.
4- In a large salad bowl add the olives, chickpeas, edamame beans, beetroot, avocado, spinach and dates.
5- Once the pasta is boiled rinse in cold water and add to the salad bowl along with the stir-fry and mix thoroughly and add to the fridge for 5 minutes.
6- In a small bowl add the ginger, olive oil, red wine vinegar, syrup, miso paste, and turmeric and stir until a nice sauce without any lumps.  Add to the salad and serve.  Holds up to about 4 portions depending on your size.


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Frozen raspberry and pomegranate antioxidant smoothie

6/4/2016

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If you are looking for a super healthy tasty antioxidant smoothie then this is the perfect smoothie for you.  It is perfect to have either for breakfast or before and after your workouts.  It is also a super refreshing beverage in the summer months. 

Ingredients

1/2 cup frozen raspberries
1/3 cup pumpkin seeds
1 tablespoon flax seed powder
1 scoop plant based protein
1/3 cup oatmeal
1 1/2 cups pomegranate juice

Preparation
1-
Put all the ingredients in a blender starting with the pomegranate juice and blend into a frozen smooth beverage.
Enjoy!

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    Jason Millar

    I blog about health, fitness, nutrition and anything else that will make your life great!

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