I made this the other night when I hosted about 10 women for a Beautycounter party. It was a hit. I had never made it before but I WILL make it again! Super good and good for you! 😀
400 grams soft/silky tofu (small block)
3/4 cup raw cashew nuts (soaked in water overnight, then drain)
1/4 cup nutritional yeast
2 teaspoons apple cider vinegar
1/2 teaspoon sea salt
1 tablespoon Avocado oil
3 cups fresh spinach (turns into1 cup cooked spinach)
1/2 cup artichokes, chopped
1 sm/medium red onion
2 cloves garlic (minced)
1/2 cup water chestnuts (chopped)
Sprinkle with paprika and/or
1/4 cup breadcrumbs mixed with 1/2 tsp EVO
1. Add the tofu, soaked cashews, nutritional yeast, vinegar and salt to a high-speed blender (such as a Vitamix) and blend until it forms a smooth puree. If the blender won’t spin, try adding a TINY bit of water (or coconut milk) at a time and use the tamper to help it along. The mixture should have the consistency of pudding.
2. Wash 3 cups of fresh spinach, then par-boil for about 2 mins. Drain and SQUEEZE out all the water. Chop. Should end up with about a full cup.
3. Add the oil, onions and garlic to a cast iron skillet and sauté over medium heat until the onions are a caramel brown color. Add the chopped water chestnuts, spinach and artichokes, sauté, to heat through.
4. Turn off heat and add the tofu/cashew puree. Stir well and smooth out in cast iron pan. Add Breadcrumbs. Slide cast iron skillet into the oven and bake at 350 for about 15 minutes or until slightly brown on top.
5. Remove from oven. Lightly drizzle with EVO (optional) and sprinkle with paprika.
1 small sweet onion finely chopped (about 1/3 cup)
1 – 32 oz. box organic vegetable stock
1 – 14.5oz can of Italian style stewed tomatoes (Costco has these at a good price)
1 t. dried oregano or 1 Tablespoon fresh
8 oz. pkg of Barilla Three Cheese Tortellini
2 handfuls of fresh spinach, washed and stemmed
1/4 cup Parmesan cheese
water if needed
Saute’ garlic and onion in EVO in your soup pot until onion is tender. Then, add box of chicken stock, can of tomatoes and oregano to the pot. Stir, cover and heat to a simmer. Add tortellini to simmering pot, cover and cook about 10 mins or until Tortellini is tender. At this time you may want to add a cup or so of water, if the Tortellini absorbed too much of the liquid. Add spinach and Parmesan cheese, gently stir. Let simmer about 2 minutes more, until spinach is wilted, (don’t over cook the spinach). Serve in a pretty bowl with cracked pepper and a little more Parm on top if you’d like! Great with a side salad and warm crusty bread!
(Other items I’ve added to the soup before are: 1 chopped yellow zucchini, chopped jalapeño peppers sautéed in with the garlic and onion. Chopped fresh tomatoes and basil from my garden.)
I’m on a kick again with my favorite fast food! And what might that be, you ask? A delicious green smoothie, of course! Take the YOGA BIRD GREEN SMOOTHIE CHALLENGE by replacing your breakfast or lunch with a green smoothie for 10 days. Once you have all your favorite fruits and greens in your fridge, smoothies are quick, healthy and EASY to make! Yoga Bird’s green smoothie chart is here to help you mix and match your favorite ingredients. The 2/3 to 1/3 is the general ratio that I use! So, if I use 2 cups of fruit then I would use 1 cup of greens. Drinking one green smoothie a day, will make you happy from the inside out!
After the 10 days are over, hopefully you’ll have started a new habit of considering a green smoothie instead of your regular breakfast or lunch. Each smoothie packs quite a punch of vitamins and minerals. And you can add other boosters too, like protein power, chia seeds or even rolled oats (they really fill you up!).
One of my simple favorites is strawberries, blueberries, frozen peaches and kale (stems removed)! I add a little coconut milk if it’s too thick and a tablespoon of honey depending on how sweet my fruit was. Then, just blend away!
If you come up with a favorite combination, please share it with us in the comments below. 🙂