These past weeks, I have been using my precious blogging time (i.e. the weekend) and flour-coated camera to enjoy every last bit of autumn. The view in the quiet countryside was so beautiful – I wanted to reach out and hug it! The leaves have now touched ground, and the trees stand proudly upright in the nude. And soon the snow will fall!
Karl is really excited about the cold weather; I share some of his enthusiasm, but it’s hard to be too excited for something that hurts your face, toes, and hands so much. The other morning he told me how happy he was to be cold in bed even with the heater on and warm pajamas. And he says women are confusing…
This past month, two very special people in my life traveled all the way across the country to visit, and we spent our lovely time together picking apples, throwing leaves in the air, and devouring treats from all over the city. At the end of their visit, I was craving a meal that was “clean”, light, and healthy. My body was in need of something to offset the twenty sticky buns I had in such a short amount of time. My senses led to me try the delicious food from Life Alive in Cambridge, and I fell madly in love with their green goddess bowl. The bowl is a delicious medley of warm brown rice, steamed kale and broccoli, tofu, and avocado. The whole thing is covered in a delicious ginger and garlicky nama shoyu sauce. It is truly incredible and makes you feel so good in the inside!
A few weeks later, I created it at home and was so thrilled because it tasted just like Life Alive’s! I crisped up the tofu by sauteeing it in extra virgin olive oil to make things even more interesting and replicated their famous sauce with help from Sarah Fit. When cold salads won’t do on a chilly day, give this tasty little creation a try.
Stay warm & cozy!
- 14 ounces extra firm tofu, diced into small cubes
- 4 cups chopped kale, steamed for 10 minutes
- 4 cups broccoli florets, steamed for 4-5 minutes
- 3 cups short grain brown rice, cooked
- 2 ripe Haas avocados, sliced and drizzled with lemon juice
- 2 tablespoons finely minced garlic
- 40 grams freshly grated ginger
- 4 tablespoons water
- 4 tablespoons lemon juice (about 2 lemons)
- 3 tablespoons soy sauce
- 2 tablespoons extra virgin olive oil
- 2 tablespoons tahini
- Pat dry the tofu with paper towel. Heat up 1 tablespoon extra virgin olive oil in a medium nonstick skillet. When the oil is hot, add the tofu and gently stir occasionally. Season with a little salt and freshly ground black pepper. Cook until crispy, about 10 minutes. Plate over paper towels to drain the oil.
- Plate the kale, broccoli, rice, tofu, and avocado into 4 serving dishes.
- Whisk together all the ingredients for the sauce, and drizzle over each serving to taste.