Eat– for Good Health

Friends, it’s a proven fact that fast food and pastries increases depression in test subjects.  Those foods incorporate high levels of trans fats, and these saturated fats (also found in red meat and whole milk) increase depression by 48%.  Olive oil and other natural plant oils protect us against the blues.  It took me awhile to appreciate tofu.  I like it alot now that I know how to prepare it by lightly braising tofu until golden on the outside with either sesame or olive oil.  Tofu takes on whatever flavors you combine with it and tastes wonderful served with brown rice. 

Vegetable and Tofu Stir-fry Recipe

Ingredients to serve 4:

  • 1 (16 ounce) package tofu, drained and cut into cubes
  • 2 tablespoons sesame or other healthy plant oil 
  • 1/2 cup water
  • 4 tablespoons rice wine vinegar
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 2 teaspoons cornstarch dissolved in 2 tablespoons water
  • bunch of broccoli, sliced 
  • 1 carrot, peeled and sliced
  • 1 green bell pepper, seeded and cut into strips
  • 1 cup baby corn, drained and cut into pieces
  • 1 small head bok choy, chopped
  • 2 cups fresh mushrooms, chopped
  • 1 1/4 cups bean sprouts
  • 1 cup bamboo shoots, drained and chopped
  • 1/2 teaspoon crushed red pepper
  • 2 medium green onions, thinly sliced diagonally
  • Directions

    1. In a large skillet, heat oil over medium-high heat. Braise tofu until golden brown. Stir in onions and cook for one minute. Stir in garlic and ginger, and cook for 30 seconds.
    2. Stir in carrots, bell pepper and baby corn, cooking for 2 minutes. Stir in bok choy, mushrooms, bean sprouts, bamboo shoots, and crushed red pepper, and heat through. Remove from heat.
    3. In a small saucepan, combine water, rice wine vinegar, honey, and soy sauce, and bring to a simmer. Cook for two minutes, then stir in cornstarch and water mixture. Simmer until sauce thickens. Pour sauce over vegetables and tofu. Garnish with scallions.

    7 thoughts on “Eat– for Good Health

    1. Making healthy food choices really does transform our health– it lowers bac cholesterol, slashes cancer risk, cuts risk for diabetes, lessens coronary heart disease, eases arthritis, and keeps our skin younger.

    2. Melinda Meyer

      Kathleen, a while back you posted how you cook tofu, and I braise it now also. What a difference in taste. However, restaurants overdo the oil.

    3. Reba Studebaker

      Never trust a restaurant, even one that toots their health food. Melinda, have you ever tired a Green Smoothie– in a blender, put 2 large cukes, 4 stalks of celery, 4 romaine leaves, a pear and a piece of gingerroot? Whip it up, and enjoy as an afternoon snack.

    4. Mary Alice Tallmadge

      Over the week end I made a cheat recipe that was so good. For the four of us, I bought (heh, heh) 4 frozen Amy’s Black Bean Vegetable Burrito entres, steamed mucho broccoli, and then opened up the burritos, added broccoli, and put a glaze of sour cream and low fat Jack on top. I served it with a salad of shredded cabbage, diced pears, walnuts and lemon juice. Was I the food goddess, or what!

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