ENSALADA DE FRUTA CON CHILE- MEXICAN FRUIT SALAD

Ingredients

2 Cups pineapple, cubed

2 Cups watermelon, cubed

2 Cups mango, cubed

2 limes, juiced

1/2 Teaspoon chili powder

1/2 Teaspoon tajin

1/4-1/2 Teaspoon pink salt

Instructions

1. Prepare all your fruit by removing the rind and skin. Drain the juice from the fruit into a cup to enjoy later. Add everything into a large bowl, add the lime juice, then the spices and mix to evenly coat. Serve immediately!

SWEET CHILI PEANUT TOFU

Ingredients

Sweet Chili Peanut Suace

1/2 Cup tamari

1/2 Cup sweet thai chili sauce

1/4 Cup creamy peanut butter

2 Tablespoons brown rice vinegar

1 Tablespoon fresh grated ginger

1 clove of garlic

1 lime, juiced

Tofu Stir Fry

2 extra firm large blocks of tofu, organic

2 red bell peppers, sliced and cubed

4 carrots, chopped or shredded

1.5 Cups shelled edamame, organic

1 Cup fresh basil, chopped

1/2 medium pineapple, cut into triangles

Coconut Rice

2 Cups brown rice

2 Cups coconut milk, full fat

2 Cups water

2 Tablespoons ginger, grated

4 Tablespoons fresh basil, chopped

2 lime, juiced

Instructions

1. First make the sauce by adding everything into a blender and blend until smooth and combined

2. Start the rice by combining all the ingredients except the basil and lime juice in a sauce pan and bring to a boil. Once boiling, cover with a lid, reduce to a simmer and let it cook according to the package instructions. Mine took about 25 minutes.

Once cooked, add the lime juice, basil and fluff with a fork.

1. For the Stir Fry

Prepare your tofu: add the blocks to a bowl of warm salt water for 5-7 minutes. Then remove and pat dry. Remove as much moisture as possible then slice into cubes.

In a large wok or skillet over medium high heat add some oil, I used peanut oil. Once hott add the tofu in a slingle layer and begin to fry on one side. After it starts to brown and crisp up, 2-4 minutes, add a little more oil and carefully flip the tofu over and fry the other side for anotther 2-4 minutes.

Then add in the carrots and red bell pepper and cook for another 2-3 minutes.

Add the edemame, stir for 1 minute. Add in as much sauce as you need to cover the pan and bring to a simmer, cook until thickened, remove from heat. Stire in basil.

1. For the pineapple:

heat up a grill or grill pan and lightly brush both sides with oil. Grill 3-4 minutes on each side.

1. Assembly:

layer rice between bowls, top with the tofu and vegetable stiry fry & pinnapple. Serve with basil, lime and extra sauce.

Enjoy

EASY SUMMER SALAD WITH HEIRLOOMS, PEACHES, CORN AND FRESH HERBS

Ingredients

3 Peaches, sliced and pit disgarded

3 heriloom tomatoes, sliced

2 ears of corn, kernels removed

1/2 Cup red onion, thinly sliced

1/2 Cup basil, rough chop, loosely packed

1/2 Cup fresh mint, rough chop, loosely packed

1/2 lemon, juiced

1 Tablespoon extra-virgin olive oil

pinch pink salt and pepper

Instructions

1. Prepare all your ingredients as stated above and combine in a bowl. Mix well and serve. Enjoy!

Feel free to add some avocado are garbanzo beans to make it more substantial!