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HOW TO STOP FEELING OUT OF CONTROL AROUND FOOD

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Ingredients

Coconut Rice

1 Cup brown rice, uncooked

1 Cup canned coconut milk

3/4 Cups coconut water

1/2 Teaspoon pink salt

1 Tablespoon coconut oil

Fried Tofu

1 container of extra firm tofu

1/4 Cup olive oil

2 lemons, juiced

5-6 garlic cloves, minced

2 Tablespoons fresh parsley, chopped, plus more for garnish

1 Tablespoon whole wheat flour

1/2 Teaspoon cayenne

1/2 Teaspoon pepper

4 Tablespoons vegan butter like earth balance (optional)

pink salt and pepper

For Serving

lettuce

pineapple

Instructions

  1. For the Rice: Add the coconut milk and coconut water to a medium size pot. Bring to a low boil and then add the rice, salt, and coconut oil. Bring back to a bowl, then cover and reduce to a lower simmer. Depending on your rice and the package instructions, simmer about 30 minutes. Remove from heat and fluff with a form.

*Note that rice cooks differently but this method works well for me.

  1. For the Tofu: FIrst, prep your tofu for frying. Full up a medium bowl with 4-5 cups are warm water and dissolve a teaspoon or two of pink salt in the water and put the tofu in for 7-10 minutes.

While to tofu soaks, create the marinade by preparing your ingredients as stated above and putting the olive oil, lemon juice, galric, parsley, flour, cayenne and pepper in a medium bowl.

Them remove the tofu from the salt bath and using paper towels, pat/press/squeeze out as much liquid as possible. Then slice the tofu in to small rectangles (or however you want) and using paper towels pat dry some more. You want to remove as much liquid as possible.

Add the sliced tofu into the bowl and gently mix well with a spoon to evenly coat the tofu. You could also add this to a plastic ziplock instead. Let the tofu marinate for atleast 30 minutes.

Then gently spa a cast iron skillet (preferrably) with coconut oil. Using a slotted spoon, remove the tofu from the marinade and lay out the tofu in an even layer. Heat to medium, and brown on the first side for about 7 minutes. Carefully lift the edges of one piece to check and see if it is getting crispy. Once golden brown, flip over and fry up on the remaining side.

gently transfer to a bowl. Then in the same skillet, melt butter and caremlize the garlic that is left in the pan from the tofu until golden brown. Pour on top of the tofu right before serving. Sprinkle with salt, pepper, and a pinch of fresh chopped parsley.

Enjoy!



Ingredients

  • 2 large sweet potatoes

  • olive oil

  • pinch pink salt and pepper

  • Tangy Thai Peanut Sauce

  • 1/4 Cup creamy peanut butter

  • 1 garlic clove, minced

  • 1 Tablespoon tamari

  • 1 Tablespoon toasted sesame oil

  • 1 Teaspoon fresh genger, peeled and minced

  • 2 Tablespoons lime juice

  • 2 Tablespoons water

  • Toppings

  • green onions, sliced

  • roasted peanuts, chopped

  • basil, chopped

  • pinch tajin (optional)

Instructions

  1. For the potatos: Preheat the over to 400F. Using a fork poke some holes in the potatoes and place on a baking sheet lines with parchment paper. Bake for 45 minutes to 1 hour, until soft and cooked through. Remove from the over and let cool.

While they are cooking, make the sauce. (see step below)

Once cooled, cut the sweet potatoes in half, and scoop out most of the flesh leaving a thin layer, about 1/4 to 1/2 inch of flesh on the skins. Cut into quaters.

Turn the oven to broil leaving the rack in the middle of the oven. Brush the skins with oil, season with salt and place in the over for 5 minutes. Then turn the tray and cook for another 5-7 minutes. Keep an eye on them, everyones broiler is different and you do not want to burn them.

  1. For the Tangy Thai Peanut suace: While the potatoes are baking, make the sauce by adding all the ingredients except the water intoa food processor and pulse until smooth. Then add one tablespoon of water at a time until the desired consistency is reached. I added 2.

Prep your desired toppings.

  1. Assembly: Remove the skins from the broiler and spoon on some peanut sauce. Top with your desired garnish and toppings and enjoy!

Updated: Nov 28, 2022



Ingredients

  • 1 Cup spinach, loosely packed

  • 3/4 Cups emerald kale leaves, roughly chopped, steams removed

  • 2 leaves of chard, steams too

  • 1/4 Cup parsley leaves, some stem is ok

  • 1/4 Cup mint leaves

  • 1 banana, preferrable frozen

  • strawberries, preferrable organic, fresh or frozen

  • 1 Cup unsweetened almond milk

Instructions

  1. Prepare and clean your vegetables and fruit. Add everything into the blender and turn on high for about 30 seconds or until a smooth consistency is reached. Taste it, add some sweetner like maple or agave ir you want. I generally do not, but thats just me. Serve right away. Enjoy!

#FoodFreedomBodyPeace

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