In the current state of my ever-progressing diet, I eat a (mostly) whole foods diet. I say “mostly” because I do have the occasional cracker or pita chip, eat out a few (1-3) meals a week, and like to have a slice of pizza (but only in NY or NJ!).  Trading chemicals, pesticides, and hormones found in processed conventional foods for the vitamins, minerals, and nutrients that are dense in real foods seems an obvious choice for better health.

Wheat is cheap in part because it is subsidized by the government.  Farming techniques have favored a strain that is higher in gluten (a protein found in wheat) than in years past.  Gluten adds to a product’s texture and chewiness and overall marketability, but also tends to be difficult to digest – especially for those with weakened digestive systems.  Unfortunately, wheat is also the most present grain in our country’s food supply.

But all grains are not created (or hybridized or modified) equally.  Read the rest of this entry »

Asian Style Baked Tofu

February 7, 2011

Cooking with tofu is easy, convenient, nutritious, and affordable.   Adding lean proteins like tofu into one’s diet is great for appetite control and weight loss and management.   I honed my tofu-baking skills while working on this recipe.  It really is delicious – even meat-lovers will agree!

Those who are new to cooking with tofu often wind up with a watery, bland mess.  Tofu must be thoroughly pressed and drained.  Remove the tofu from its package over the sink; a lot of water will pour out of the container.  Many recipes recommend that you drain tofu for 30 minutes.  I find that tofu soaks its marinade and cooks to a tougher quality the better it is drained – overnight works very well.

After many wasted paper towels, one creative patient of mine taught me a great way to remove the excess water.  Read the rest of this entry »