By Verne Varona

This dish is an excellent source of whole fiber and complex carbohydrates, naturally reducing sweet cravings and containing valuable vitamins, minerals and trace nutrients.

Tofu & Vegetable Sesame Stir-Fry

Ingredients

  • 2 carrots
  • 1 onion
  • 1 cup corn kernels (fresh or frozen)
  • 5 bok choy leaves
  • 1 1/2 cups snow peas
  • 1 tbsp. safflower oil
  • 2 blocks (2 lbs) fresh tofu
  • 1 tbsp. tamari (or substitute Braggs Amino)
  • 1 clove minced garlic
  • 1/2 inch fresh minced ginger

Directions

Heat oil in a large skillet. Add wedged cut onions and cook for two minutes on medium-high heat. Add diagonally cut carrot and corn kernels to mixture and cook for another two minutes. Add cube-cut tofu, cover and continue to cook on medium-high heat, stirring frequently. After four minutes, add thinly sliced bok-choy, snow peas, ginger and chopped garlic. Stir for several minutes to bring to a finish. Add a dash of soy sauce to mixture and serve hot.


Walnut Rice

Ingredients

  • 3/4 cup shelled walnuts
  • 2 cups long grain brown rice
  • 4 cups filtered water
  • 1/3 cup minced parsley
  • 1/2 tsp. sea salt

Directions

Dry pan-roast or oven-roast walnuts, 15-20 minutes until fragrant and golden. Add rinsed rice and all ingredients, except for parsley, in a medium-sized pot. Cover and bring to a boil. Lower heat and simmer for 45 minutes — or until the rice is tender. Remove from heat and fluff gently while mixing in the parsley.


Image courtesy of VerneVarona.com

Image courtesy of VerneVarona.com

 

Verne Varona has been a nutritional consultant, writer and researcher for over 35 years, and was a speaker at the PCRI 2011 conference. His books Nature’s Cancer-Fighting Foods and Macrobiotics for Dummies offer practical advice on the healing aspect of diet. He is currently at work on a series of books about disease reversal. 

 

 

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