Tempeh Fajitas

Tempeh Strip Fajitas
You will need:
 
Sprouted grain tortillas
Tempeh strips (I prefer the smoky maple flavored)
Coconut oil
Cherry tomatoes
Green onions
Green bell pepper
Vidalia onion
Your favorite herbs and spices, sea salt, fresh ground pepper
 
 
1.  Over medium heat, sautee the onions until soft in the coconut oil.
2.  Turn off the heat and add the green bell pepper, the tomatoes, and the green onions.  Let vegetables warm in the pan while it cools, tossing a few times.  Add spices and toss again.
3.  While the vegetables are being warmed, and in a toaster oven or regular oven, gently heat the tortillas with low heat just enough to make them soft, but not toasted. 
 
 
4.  Layer the tempeh and goat cheese onto the tortilla.  Add a layer of the vegetables and fold the tortilla in half. 
5.  On a griddle or skillet, dry-cook the tortilla, pressing firmly a few times to flatten it.  Turn over and do the same on the other side. 
6.  Divide into pizza-shape slices and serve with a vegetable side.

Ginger Broth w/t Vegetables

Ginger Broth with Vegetables

2 qts waterCoconut oil1 onion, chopped2-4 inch piece ginger root, depending on thickness, skinned and sliced

6-8 tbsp Bragg’s Liquid Amino3 julienned carrots

2 celery stalks15 asparagus spears1/2 large green bell pepper, dicedBean sprouts

5 parsley sprigs

1.  Cook onions in coconut oil until soft.  Remover from heat,  Meanwhile, bring water to a boil, then add ginger.  Lower heat to med-lo and  simmer for 10 minutes. 2.   Add the Brag’s Liquid Amino, until it tastes right for you.  Test a spoonful at a time, letting it cool before tasting.  3.  Remove from heat, add vegetables and stir.  Garnish with parsley.

Miso Soup with Vegetables

Miso Soup with Vegetables

Miso soup is a staple in Japan, and a major part of the macrobiotic diet, a diet that has tremendous healing abilities.

Not only is this easy enough for kids to make, it is also packed with nutrition!

You will need:

Miso soup packages (the number of servings should be on the package)

Vegetables such as:

carrots/celery/Bok choy/spinach/radish/bean sprouts/asparagus/bell pepper

1.  Bring water to a boil in a tea pot or sauce pan.  Pour hot water into bowls with miso soup mix.  Stir.

2.  Add a handful of chopped and diced vegatables, enjoy.

Note:  To make this a boxed lunch, bring your package of miso concentrate/powder with you, along with a baggie full of pre-chopped, lightly steamed (optional) vegetables.  As long as you can find hot water at lunchtime, you can make this soup easily.  And make sure you bring a bowl!

Boxed Lunch #2

Boxed Lunch #2

Spinach/romaine salad tossed with 1/2 cup cooked quinoa.  Sprinkle chia seeds and 1 tbsp ground flax seed, top with cumbled goat cheese.  Add a few slices of cucumber.  Serve with hummus, bell pepper and carrot wedges, and a bag of raw almonds and pumkin seeds.  Use your favorite organic dressing for the salad.

Boxed Lunch #1

Boxed Lunch #1

Spinach salad w/t pumpkins seeds, sesame seeds, slivered almonds, chia seeds, goat cheese, organic dressing of your choice.  Hummus, sprouted grain tortillas that have been toasted and cracked into chip-sizes,  almond butter/raw honey sandwich, granola sweetened with raw honey.