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Spring is Springing
As you read this, we will be off camping in the woods, enjoying the
wonderful spring weather in
Florida.
We hope you are enjoying your spring as well -
awaiting the fresh vegetables of late spring and early summer.
Last newsletter I wrote about pasta primavera
and gave you a wonderful recipe which I made  primarily
with fresh asparagus. We took
pictures while we were making it and we have them posted here.
I love teaching people how to easily prepare healthy and very tasty
meals, but I can't be everywhere - so we thought these step
by step recipes might be the next best thing.
I hope you enjoy them and find them useful.
We are going to try to keep doing more and
more of them to help free all of our subscribers from the bondage of
unhealthy food and long kitchen prep times. Please
let us know what you think of the content and the format so
we can make them better for you. Also,
please be sure to let us know if you find these recipes helpful in your
journey to healthy eating, vibrant living. My
real passion is encouraging and equipping others to enjoy their food
and their health. Just the other
day as we were shopping in the produce market, someone mentioned the
fine looking asparagus and commented that they just didn't know how to
prepare it. Well, if you know me,
you can imagine that I just couldn't let that comment go.
So with my children in tow, I gave a quick
cooking lesson in the local market. Hopefully,
the family is reading my newsletter today and will discover another way
to make asparagus and hopefully, my children will understand that mom
is just driven to help others eat healthy.
Be on the look out for the new crop of fresh fruits and veggies - the
Florida
and California crops are just beginning to come in.
What most of the country thinks of as summer
crops, we start to see this time of year form Florida - Florida corn,
cantaloupes, zucchini, tomatoes and watermelons. We've
already been enjoying
Florida
citrus and strawberries, both of which are rapidly approaching the end
of their season.
We are working on a new look for the website -
one we think you will really enjoy. We
should have it all up and running by late April. Stay
tuned because one day you may bring up our site and not recognize it!
I
tried another great recipe for asparagus and I just couldn't resist
passing it on. Asparagus is still
on sale in our stores and I thought it might be in yours too.
Don't forget you can freeze and then defrost
the tofu called for in this dish. It
will change the texture to a more firm and chewy texture.
Unfrozen, the tofu may be a little too soft -
especially for those of you who are new to tofu. Be
sure to firmly press the tofu between your two hands to remove the
excess water.
15-Minute
Asparagus, Tofu Stir Fry
Ingredients:
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1 medium onion cut in half and
sliced medium thick
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4 medium cloves garlic, minced
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1 Tablespoon vegetable broth
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2 Tablespoons minced fresh
ginger
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3 cups asparagus cut in 2 inch
lengths
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1 medium red bell pepper,
sliced thin
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4 oz extra firm tofu, cut in
½ inch cubes
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1 Tablespoon soy sauce
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2 Tablespoons rice vinegar
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1 teaspoon toasted sesame seeds
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salt and pepper to taste
Directions:
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Heat broth in a wok or 10-12
inch stainless steel skillet. Stir fry onion in broth over medium high
heat for about 2-3 minutes stirring constantly.
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Add garlic, ginger, asparagus,
peppers and continue to stir fry for another 2-3 minutes, stirring
constantly.
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Add tofu, soy sauce and
vinegar, turn heat to low and cover for about 2 minutes, or until
vegetables are tender, yet still crisp.
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Season with salt and pepper and
sprinkle with sesame seeds.
I
now have available My First Cookbook. It will be available at my
cooking demonstrations or order online here.
Also
available is my new ebook: How to Eat
Healthy Without Spending More Time in Your Kitchen or Money in Your
Budget. Click here.
If
you think a friend might benefit from this
newsletter,
please forward it on to them.
Please
feel free to drop me an email.
at
Nancy@Veg4Health.com
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