Coconut Curry Tofu Salad and Spa Giveaway

 


This is a wonderful salad to enjoy for tasty lunch, dinner or a mid-afternoon snack scooped into hollowed-bell peppers, zucchini boats and tomatoes.

Ingredients

  • 1 pkg. firm tofu, drained and rinsed
  • 2 tbsp. curry powder
  • 1/4 cup dried cranberries
  • 4 cups fresh baby spinach
  • 1 (6 oz.) container Greek plain yogurt
  • 1/4 cup shredded purple cabbage
  • 1/4 cup unsweetened coconut flakes
  • 1/4 cup cooked brown rice
  • 1/2 cup red grapes, halved
  • 2 tbsp. white balsamic vinegar
  • 2 tbsp. organic salsa
  • 1/4 cup sunflower seeds
  • Dash of Sea Salt and freshly ground white pepper, to taste

Directions

  1. Press firmly on tofu to remove all excess water.  Place a heavy object such as a book or a brick atop a clean paper towel and the block of tofu.  Allow to sit for 30 minutes.  Remove tofu and slice into 1 inch cubes.
  2. In a large bowl, combine all ingredients.  Gently toss to combine.
  3. Serve chilled.
  4. Enjoy!

 

And Now…For my Spa Giveaway

The contest, “Social InSPAration,” is running from  today, August 2nd thru August 6th. This is a fun and easy way for your chance to win a 90 minute spa treatment at The Spa  at The Surrey, which is the only Upper East Side Manhattan location to  receive the highly regarded Darphin scrub.

It just takes three easy  steps to be entered to win:

1. Follow The Surrey on Twitter @SurreyHotelNYC
2. Become a fan of the Spa at The Surrey on Facebook (http://www.facebook.com/pages/New-York-NY/Spa-At-The-Surrey/141275545883553?ref=ts)
3.  And lastly, post on the Spa at The Surrey’s Facebook wall which  treatment on their spa menu you want to experience most and why.

Lucious Leafy Greens

greens

Many of my clients considered ‘leafy green veggies’ unappetizing before they came to me for counseling.  The first thing that came to their minds when I mentioned ‘leafy green veggies’ was “Well, I eat Iceberg Lettuce”! O boy, I thought…we’ve got some work to do and this is going to be fun.  This is what I love about being a Nutritionist.  I truly love making a difference in the way my clients eat and make them realize that this pale lettuce, once so ubiquitous in restaurant salads, does not have the power-packed goodness of other delicious greens.

Before my clients came to me for counseling, they either forgot about these nutrient-rich, flavorful foods or got scared off by the idea of preparing them.

Learning to cook and eat greens is essential for creating lasting health.  It is a simple, easy way to boost your daily diet.  The next time you are at the farmers market or in your local food store, be sure to add some of the following greens to your shopping list: Arugula, Bok Choy, Broccoli Rabe, Cabbage, Collards, Chicory, Dandelion, Escarole, Kale, Swiss Chard, Spinach, Watercress and many other varieties of lettuce.

Leafy green veggies help strengthen our respiratory and circulatory systems.  They are high in magnesium, calcium, iron, potassium, phosphorus, zinc and vitamins A, C, E and K.

Leafy green veggies are packed with folic acid, chlorophyll, fiber and many other micronutrients and phytochemicals.  Moreover, they help with blood purification, cancer prevention, improving circulation, strengthening your immune system and improving gall bladder, kidney and live function.  They are also a great ally in the Fall when cold season begins because greens can help clear congestion and reduce mucus.

Surprisingly, greens are not as complicated as they may appear  Try a variety of cooking methods such as boiling, sauteing in olive oil, steaming, blanching, roasting or chopping up for salads and snacks.  Chopping raw veggies for salads and snacks takes only a few minutes to rinse and prepare.  Cooking greens takes a couple of minutes of prep time and about two minutes of cooking time.  You can experiment with cooking your greens with seeds, nuts, beans, butter, tofu, seital, tempeh, chicken, turkey, fish, ground meat, eggs, etc.  Green veggies are easy to add to homemade or prepared soups or stews right before serving.

Try to get into the habit of adding these green veggies to your diet as often as possible.  While veggies are the scarcest food in the American diet, leafy green veggies area is lacking most of all.

Give some of these green leafy veggies a try and see how you feel!  Let me know what you think about the different flavors and textures of these delicious greens…I’m interested to hear!

Uproot from the Green Basics

While everyday veggies such as broccoli and spinach are great for your health, be adventurous and try these other dark greens that pack a flavorful and nutrient-dense punch.

  • Kale- This leafy green is easy to grow and thrives in cold temps.  The beautiful leaves provide an earthy flavor and excellent nutritional value.  I love making ‘kale wraps’ where I wrap kale leaves around my fish and chicken for a fun finger food!
  • Collard Greens- A staple of traditional Southern cooking, this nutritional powerhouse provides vitamins A, C, calcium, iron and magnesium.  Collard greens are delicious to bake with and I love adding collards to my baked fish recipes.
  • Bok Choy- This veggie has a light, sweet flavor and a crisp texture.  Toss some bok choy into stir-fries, Asian dishes or soups.
  • Escarole- This curly Italian green has a bitter taste.  As you remove the leaves, you will experience different degrees of flavor! As the leaves are peeled back, they continue to lighten in shade and bitterness.

Chipotle Bean Burgers n’ Carrot Slaw

bean

These are not your everyday burgers…my unique combination of crunchy slaw atop avocado and bean patties (with a touch of sweetness and a kick of spice) will have your taste buds dancing!

Ingredients

  • 1 can black beans, drained, rinsed and mashed
  • 1/2 can kidney beans, drained, rinsed and mashed
  • 1 avocado, peeled, cored and mashed
  • 1/2 cup bran crumbs
  • 1 Tbsp. chili powder
  • 1 tsp. minced garlic
  • 1 egg
  • 2 tsp. balsamic vinegar
  • 1 tsp. honey
  • Cooking Spray
  • 4 Gluten Free or Whole Wheat Rolls
  • Nu-Salt and pepper, to taste

Carrot Slaw

  • 1 1/2 cups cabbage slaw
  • 1/2 cup carrots, slivered
  • 1/4 cup slivered almonds
  • 2 Tbsp. Greek plain yogurt

Directions

  • In a large bowl, combine beans, avocado, bran crumbs, chili powder, garlic, balsamic vinegar, egg, honey, Nu-Salt and pepper. Use hands to ensure the ingredients are mixed well. Divide into 1/2 inch thick patties.
  • Heat a large nonstick skillet over medium heat.  Coat with cooking spray; add patties and cook for 5 minutes on each side.
  • In a separate bowl, combine cabbage, carrots, almonds and Greek yogurt.  Mix well.
  • Place 1 bean burger on the bottom half of each roll; top with coleslaw and top with the other half of the roll.
  • Enjoy!