today I just want to chat with you about a raw foods diet… All of us know that raw food diet is made up of fresh, whole, unrefined, living, plant-based foods: fruits, vegetables, leafy greens, nuts, and seeds, which are consumed in their natural state, without cooking or steaming. Fruits, vegetables, and leafy greens not only contain sustainable amounts of carbohydrates, protein and fat, they have them in the percentages, ratios, and quality that are optimum for human health. When people integrate a proper raw diet with other healthful living practices, they rarely, if ever, develop weight control problems, chronic or even short-term illnesses.
personally I went raw 5 years ago but also I’d like to eat cooked food like smashed potato or tofu scramble..or why not pizza, pasta…Obviously I don’t indulge to much in this kind of dishes but I wanna be free to choose what my body in that specific time it’s reclaiming. And also I like so much to mixed up different kind of food raw and cooked
Today I’d like to share with you a great dish for a Friday dinner: tofu scramble with smashed potato and salad
Very easy and super super cozy 🙂
This dish require simple ingredients:
For smashed potato
4 Gold potatoes
1 tbsp of Vegan butter
1 tbsp of vegan parmesan
For tofu scramble
1 cube of tofu
1 can of baby carrots mixed with peas
1 tbsp of olive oil
1 tbsp of gomasio
For the salad
handful of green leaves (what do you prefer)
vegan Balsamic Vinaigrette
Boil Potatoes until soft. Drain and Mash the Potatoes. Add all ingredients to the potatoes; mixing and tasting to desired flavor and thickness.
In the meantime Place tofu on a plate lined with several layers of paper towels (to absorb liquid). Using a fork or potato masher, smash tofu. Heat oil in a large skillet over medium-high heat.Cook, stirring occasionally, until softened, 3-4 minutes. Stir in gomasio; cook until fragrant, about 1 minute.Add peas and baby carrots; cook, stirring often, until heated through, 1-2 minutes. Stir with season with salt and pepper.
Serve scramble with tortillas and garnishes, as desired.
Place the salad in a plate, on the side put just a few slice of fennel and tomato and prepare the Vegan balsamic vinaigrette:
3 tbsp balsamic vinegar
2 tsp dijon mustard
1/4 cup olive oil
dash salt and pepper, to taste
Whisk together the vinegar and mustard. Slowly combine in oil until dressing is well mixed and smooth.
Add a dash of salt and pepper to taste.
Place the combo plate like you wish and enjoy it!