[www.keralites.net] 15-Minute Healthy Sauteed Asparagus and Tofu - Healthy Food Tip and Recipe

 

Are Organic Beef and Dairy Products Free of Hormones and Antibiotics? For the most part, yes. Most synthetic veterinary drugs -- including antibiotics and growth hormones -- are prohibited under organic regulations ... healthy food tip and recipe Today's Recipe If you don't know what to serve for dinner tonight ... Add this quick-and-easy vegetarian meal to your Healthiest Way of Eating this week. Prepared by using our Healthy Sauté cooking method it has great flavor with a minimal number of ingredients and is prepared without the use of heated oils. Enjoy! 15-Minute Healthy Sautéed Asparagus and Tofu Prep and Cook Time: 20 minutes Ingredients: 1 medium onion, cut in half and sliced medium thick 4 medium cloves garlic, chopped 1 TBS vegetable broth 2 TBS minced fresh ginger 3 cups thin asparagus, cut in 2-inch lengths 1 medium red bell pepper, thin julienne in 1-inch lengths 4 oz extra firm tofu, cut in 1/2-inch cubes 1 TBS soy sauce 2 TBS rice vinegar 1 tsp toasted sesame seeds salt and white pepper to taste Directions: Slice onions and chop garlic and let both sit for at least 5 minutes to bring out their hidden health benefits. Heat 1 TBS broth in a 10-12 inch stainless steel skillet. Healthy Sauté onion in broth over medium high heat for about 2 minutes, stirring constantly. Add garlic, ginger, asparagus, and peppers and continue to healthy sauté for another 1 minute, stirring constantly. Add tofu, soy sauce, and vinegar. Turn heat to low and cover for about 2 minutes, or until vegetables are tender, yet still crisp. Season with salt and pepper and sprinkle with sesame seeds. Serves 4 Printer Friendly Version of 15-Minute Healthy Sautéed Asparagus and Tofu Healthy Food Tip Do purple cauliflower and orange cauliflower have the same nutritional value as white cauliflower? Unfortunately, I have not seen complete nutritional analysis done for the purple and orange varieties of cauliflower. Yet, I would like to note that the difference in color is representative of the difference in phytonutrient pigments present. For example, anthocyanin flavonoids lend purple cauliflower its hue while carotenoids (some of which have vitamin A activity) lend orange cauliflower its unique coloration. Each of these phytonutrients adds to cauliflower's antioxidant concentration. I would describe each of these different forms of cauliflower as unique in their nutritional value and each variety can be viewed as making outstanding contributions to a Healthiest Way of Eating.

---

www.keralites.net

__._,_.___

Reply to sender | Reply to group | Reply via web post | Start a New Topic

Messages in this topic (1)

Recent Activity:

• New Members 83

Visit Your Group

KERALITES - A moderated eGroup exclusively for Keralites...
To subscribe send a mail to Keralites-subscribe@yahoogroups.com.
Send your posts to Keralites@yahoogroups.com.
Send your suggestions to Keralites-owner@yahoogroups.com.

To unsubscribe send a mail to Keralites-unsubscribe@yahoogroups.com.

Homepage: www.keralites.net

Switch to: Text-Only, Daily Digest • Unsubscribe • Terms of Use

.

__,_._,___