Mitch’s latest creations

Mitch continued his culinary journey through the recipe section of Dr Joel Fuhrman’s book Super Immunity tonight. For entrée he adapted the Pesto Dressing to have as a dip, with vegie sticks and crackers made by cutting corn Mountain Bread into small squares and baking at 150°C for 6 minutes.

Pesto

7 cloves garlic (yes really, 7!)

2 avocadoes

1/3 cup tightly packed basil leaves

¼ cup pistachios or pine nuts

juice of 2 lemons

1 tbsp Dr Fuhrman’s VegiZest

Instructions:

Blend all ingredients in food processor or high-powered blender, until smooth.

Pesto

Main course was Tofu scramble, which we had with water-sautéd onion, garlic, kale and zucchini, seasoned with Dr F’s MatoZest and savoury yeast.

Tofu scramble

3 cups organic baby spinach
1 cup chopped onion
1 cup chopped green capsicum
1 cup diced tomatoes
350 g firm tofu
1/4 cup unsweetened soy, hemp or almond milk
1 tbsp Dr. Fuhrman’s VegiZest
2 tbsp savoury yeast flakes

Instructions:
Water sauté spinach, onions, capsicum and tomatoes until tender.

Squeeze out as much water as you can from the tofu and then crumble it over the vegetable mixture and cook until tofu is lightly browned. Sprinkle on VegiZest and nutritional yeast.

Tofu scramble

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2 responses to this post.

  1. Posted by Lorna on June 17, 2015 at 4:26 pm

    you said we could buy from you Dr Joel Fuhrman’s VegiZest and MatoZest . Can you please let me know how and the cost of registered post to Illinbah 4275 Queensland.

    Reply

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