Tofu Marinade

1 pkg extra or super firm Tofu (non-GMO)
Chinese five spice:
ground star anise
cinnamon
Szechuan peppercorns
ginger
cloves
Or you can have any five fragrant spices you like I used cinnamon, turmeric, cloves, garlic and ginger for this recipe.
3 Tb Bragg's Liquid Aminos
Olive Oil

Drain water from tofu. Then take tofu and place between paper towels with a heavy object (heavy pan or weights), on top to press tofu. Let the tofu be pressed for at least 1 hour.

When tofu has been sufficiently pressed and feels mostly dry cut into desired shape (I like cubes or 'patties'). Pat tofu dry again with paper towels.

Mix spices (I measure about 1/4 tsp to 1/2 tsp of each spice depending on which spices I like best), and Bragg's Liquid Aminos together. In a 8 inch square pan, place tofu in pan to layer the bottom pour spice mixture over it and rub marinade into tofu. Let sit at room temperature for 3o minutes or marinade in refrigerate for a few hours. The spice mixture should absorb into tofu leaving excess spices behind.

Oil a skillet and warm on medium heat. Cook tofu for 2 minutes on each side; enough to warm through. Serve immediately. This would be great in a pita, wrap, or salad.

Tofu Ricotta Filling

This is my favorite tofu recipe to make. You will be so suprised you made this with tofu.

2 Tb Extra Virgin Olive Oil or Flaxseed Oil
2 pkg firm Tofu (non-GMO)
4 Garlic cloves, minced
3 springs of Basil, or 1/4 cup chopped Basil
2 tsp Italian Seasoning (Spice Hunter)4 tsp dried Onion, or 1/4 cup Onion, minced
1 tsp Real Salt or Himalayan Salt

Place all ingredients into a VitaMix Blender or food processor. Pulse on low and gradually process up to a medium speed. Thoroughly blend, scraping down sides if needed. Pipe into unbleached wheat flour manicotti pasta or have in our lasagna. Pour our Red Sauce over pasta to complete the dish.

Almond Butter Balls

My kids love these for after school snacks!

1 cup Almond Butter or Natural Peanut Butter
2 1/2 cups Oats
1/2 cup Ground Flax Seed
1/2 cup Agave or 3/4 cup Honey
Carob Chips or Unsweetened Coconut, Optional

Mix all ingredients in a bowl, I use my hands. When it is mixed well, form into balls. Store these in the refrigerator.

Tofu Cubes

This style of tofu can be used in so many ways. Have it with our Seared Spinach or your favorite salad. Slice up tomatoes, avocado, basil and serve it up with the tofu cubes and you have a great version of a caprese salad.

1 pkg extra firm or super firm Tofu (Non-GMO)
2 Tb Bragg's Liquid Aminos
1 tsp Herbs de Provence
Real Salt or Himalayan Salt

Take tofu out of the packaging and between layered paper towels press water out of tofu just enough so as not to break apart tofu. Slice tofu into 1/2 inch cubes. Marinade tofu in Bragg's Liquid Aminos with spices for 5-10 minutes, stirring occasionally.

Cook tofu with marinade in a skillet on medium heat for 2-3 minutes until tofu is warmed through. Salt to taste if needed. Serve immediately or chill and have later in a salad.

Scrambled Tofu

This is super easy to make and delicious. I use it as a side and in salads. I like to also put it in sandwiches and wraps for added texture and flavor.

1 pkg Firm or Super Firm Tofu (make sure Non-GMO)

Extra Virgin Olive Oil

½ tsp Garlic Powder
½ tsp Onion Powder
½ tsp Real Salt or Himalayan Salt

¼ -1/2 tsp Herbs de Provence

Cut tofu block in half. Over a sink, take each half and squeeze tofu between your hands, releasing as much water out as you can. If needed use a strainer underneath to catch any tofu that falls out of your hands.

Break tofu up, creating a "scrambled" look to the tofu and put into a skillet. Add oil and all other ingredients to the skillet. Stir tofu and spices, incorporating all the ingredients together.

Cook tofu on medium until warmed through. Do a taste test to make sure. At this point taste and add any more of the spices you would like. To make a more "cheesier" taste add more garlic, onion and salt.

Seared Spinach

If you are in a pinch for a side salad, this takes only a few minutes to prepare and make. This also is a great addition to any sandwich too!

4-6 cups fresh Spinach, washed and dried
3-4 Tb Extra Virgin Olive Oil
1-2 Garlic Cloves, minced
Real Salt or Himalayan Salt
Lemon Juice

Place your fresh spinach in a medium sized bowl and set aside. In a small saucepan warm oil and garlic on medium heat. This will only take a minute or two. When garlic begins to be fragrant and makes a "crackle" sound, take off heat immediately. Pour oil over spinach and fold together until spinach is completely covered in the oil and garlic. Salt and lemon to taste. Serve immediately.

Fruit Springroll with Choco Sweet Sauce

I usually wouldn't recommend eating fruit for dessert. Reason being, it is easier for you body to digest fruit on it's own and on an empty stomach. The most ideal time to eat fruit is in the morning. But, there are times, a few times, where there is a call for indulgence. Banana, Pineapple and Ginger are all aphrodisiacs too. Enjoy!

2 rice paper Spring Roll Wrappers, (optional)
½ Mango, peeled and sliced thin
½ Banana, sliced thin lengthwise
Fresh Pineapple chunks, sliced thin
1 Kiwi fruit, peeled and sliced to show middle

Sauce:

½-3/4 cup Water
2 Tb Coconut Oil (cold pressed)
1-2 tsp freshly grated Ginger
2 Tb Honey
3-4 Tb raw Carob Powder

Soak wrappers in hot water until pliable, about 2-3 minutes on each side. Remove wrappers from water; pat them dry with paper towels. Arrange fruit in center of wrapper. Fold in sides and then the top and bottom last (similar to a burrito). Store in refrigerator until ready to serve.

Sauce directions:

Place all ingredients in a blender and whirl on high for a few minutes until smooth and thick. Drizzle on fruit spring rolls or serve in a small dish for dipping, on the side.

Lightly Roasted Asparagus

This asparagus recipe is very easy and a great side to many dishes. Asparagus is also a known aphrodisiac.

1 bunch of Asparagus
Extra Virgin Olive Oil
Real Salt

Preheat oven to 425 degrees. Wash and break ends on asparagus. Place asparagus on oven safe pan. Lightly drizzle oil over asparagus. With hands or tongs mix asparagus around pan to lightly coat with oil. Lightly salt asparagus. Roast asparagus in the oven until they are barely done (slightly soft but still will crunch when you bite into it), about 7-8 minutes.

Marinated Salmon with Avocado

This salmon is prepared with fennel and avocados which are known aphrodisiacs.

2 5-7 oz fillet of Wild Salmon (in season in the summer, you can find it frozen at Costco)
1 cup unsweetened Coconut Milk
1 cup Fennel Bulb, sliced
1-2 tsp Roasted Chile Paste
Juice of 1 lime
Real Salt and Pepper
1 ripe Avocado, meat diced

Lightly salt and brush salmon with extra virgin olive oil. Broil on low until salmon flakes and is done (about 10 minutes). Let salmon rest and cool to touch.

Combine in a large bowl coconut milk, fennel, paste and lime juice and whisk together. Season mixture with salt and pepper, fold in salmon, cover and marinate in the refrigerator for at least 30 minutes. Just before serving, fold in avocados. Reseason with salt and pepper if needed. Use a slotted spoon to serve.

Arugula Fennel Salad with Choco Dressing

Arugula, fennel, and pine nuts are all considered aphrodisiacs. Arugula is often paired with pine nuts. Add apple or pear slices if arugula is too peppery for you. In the picture I used leeks because they were out of fennel bulbs.

2 bunches of Arugula
1 cup Fennel Bulb, sliced
4-5 sweet red Mini Peppers, sliced
Pine Nuts

Wash and dry the arugula. In a small skillet, lightly sauté fennel on medium low for five minutes. Add fennel and peppers to arugula. Top salad with pine nuts and serve.

Dressing:

Juice of one Lemon
1 cup Extra Virgin Olive Oil or Udo's Oil
1-3 Tb raw Carob Powder
¼ tsp Real Salt

The best way to make this is in a blender. Blend on high for a few minutes until slightly thick.

Carob Butter-Balls

This dessert is best when chilled. Eat sparingly though. In two-three dates there can be 25 grams of sugar.

2 cups Dates (you can presoak in Rice Milk if you like)
½ cup unsweetened Rice Milk
2 cups Raw Almond Butter
½-3/4 cup Raw Carob Powder

In a food processor or Vita Mix blender, while blade is spinning drop dates and rice milk in and blend until smooth. Continue with the almond butter and blend until incorporated (you may have to stop and stir the mixture a little to blend). Put mixture into a mixing bowl and fold in carob powder. Use enough powder to make the mixture thick and be able to ball-up. Take spoonfuls of mixture and roll between hands to make balls. Roll balls into loose carob powder. Line cookie sheet with parchment paper; place balls onto cookie sheet. Chill for a few hours or overnight. You can serve them how they are or roll them again in loose carob powder and then serve.

Dark Silk Fudge

Carob is a great choice for a chocolate substitute. You can find it in most health food stores. Be careful to use chips that are sweetened. The sweetened carob usually has added milk, sugar or other things. Carob is a great naturally sweet, caffeine free option. It is safe for children and even dogs and cats. Also, it burns alkaline in the body as opposed to chocolate, which burns acidic. When majority of what we eat burns acidic it is a great "sweet" option for trying to be healthy.

1 (10 oz.) package of Carob chips (raw, unsweetened is ideal)
2 Tb Coconut Cream Concentrate
½ cup Water
1 ½ tsp Vanilla Flavoring
1/2 cup chopped nuts (optional)
Extra Virgin Olive Oil

Put carob chips into a double boiler. Place over hot (not boiling), water. Stir until melted. While carob is melting blend coconut cream concentrate with water in a blender on high making coconut milk (you could also use actual coconut cream/butter in the same amount). Add coconut milk slowly into melted carob, stirring constantly until smooth. Then add vanilla and blend until incorporated.

Spread carob mixture into a lightly oiled 8 inch pan. Cool in the refrigerator until set and firm, about 30 minutes to 1 hour.

Almond Pâté

Soaking almonds: Soak almonds for 8 hours in water or over night. They will double in size and become softer. A quart jar works well for soaking.

2 cups of soaked Almonds
¼ to ½ cup of Water
¼ cup Olive oil or Flaxseed oil or Udo’s oil blend
1 large or 2 small Garlic Cloves
Juice from ½ to 1 Lemon
Favorite herbs

1 Red Bell Pepper (optional)
Real Salt or Braggs Aminos to taste


Blend almonds and water in blender or food processor, adding oil slowly to emulsify. Add garlic, lemon, seasoning, red bell pepper and salt to taste. Blend well and enjoy. Use within 7 days.

Great as a vegetable dip, spread on sprouted tortillas or on veggie wraps!


Variation (a great one to try for St. Patrick's day, the color turns green):

½ to 1 cup Almond Dip
2 cups finely chopped spinach
1 cup finely chopped parsley
1 cup finely chopped green onions

Mix well together and serve.

Tofu Kabobs

I like to serve this over brown rice with a side of Edamame.

You will need:
1 pkg. Extra Firm Tofu, cubed
1 zucchini, sliced into round chunks
1 summer squash, sliced into round chunks
cherry tomatoes
pineapple chunks
Any other veggies you would like!

Marinade:

1-2 cups Teriyaki sauce
2 tbsp Braggs
2 garlic cloves, minced
2 tsp fresh ginger, minced
2 tbsp sesame seeds
2 tbsp honey, if you like it sweeter

Combine the tofu and marinade in a shallow dish and cover for 1 hour. If your using wooden skewers remember to soak them in water so that do not burn when cooking. After the marinade is done soaking into the tofu start threading the tofu chunks and the veggies onto the skewers. Cook them on a grill or under a broiler, rotating and basting occasionally, until veggies and tofu is nicely browned. Serve over brown rice.


These are fun for the kids to help with and you don't have to worry about little hands on raw meat!