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
- 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
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.
- 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
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.
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.