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Recipe (Day 2)

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Quinoa with Pumpkin Seeds

(Serves 2)

1 C Quinoa
2 C Filtered Water
1 pinch Sea Salt
1 tsp. Roasted Pumpkin Seeds

  1. Rinse quinoa thoroughly in a stainless steel pot (with a tight fitting lid). Use strainer to drain out all water.
  2. Add measured filtered water to quinoa.
  3. Add sea salt.
  4. Bring to gentle boil uncovered (the water bubbles should be forming but not fully boiling).
  5. Cover with tight fitting lid and simmer on low heat for 20 minutes.
  6. Turn off flame and let sit for 5 minutes.
  7. Uncover and gently mix quinoa with wooden spatula.
  8. Serve with sprinkled pumpkin seeds on the top.

Pan-fried  Tofu

(Serves 2)

½ block Firm or Extra Firm Tofu
6 drops Shoyu Soy Sauce per slice of tofu (3 drops per side)
2 Tbs. Light Sesame Oil
½ tsp. Italian Seasoning (mix)

  1. Cut tofu lengthwise in ½ inch thin slices.
  2. Lay tofu slices next to each other on a cutting board. Cover with another cutting board and place something heavy on top. Let sit for 20 minutes making sure the liquid from the tofu drains properly.
  3. On each side of tofu place 3-4 drops of shoyu and spread across with a finger or brush.
  4. Sprinkle Italian Seasoning on top of tofu.
  5. Heat the oil in a stainless steel skillet on a medium flame (make sure the oil doesn’t burn).
  6. Pan-fry tofu for 2-3 minutes on each side. Do not overcook / burn. 
  7. Place cooked tofu on a plate with paper towels to absorb the oil.
  8. Serve and eat while tofu is still warm.

Cabbage – Cucumber Salad

(Serves 2)

3 C Green Cabbage (fine chopped)
1 Long or 3 Short Persian Cucumbers (1/4 inch sliced)
4-5 Red Radishes (sliced fine, in ½ moons)
1 Roma Tomato (sliced fine, in ½ moons)
3 tsp. Umeboshi Vinegar
3 tsp. Brown Rice Vinegar
3 tsp. Mirin
½ tsp. Sea Salt

  1. Combine all cut veggies
  2. Add sea salt, then rice vinegar, then Umeboshi vinegar, then mirin.
  3. Mix well and serve.

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