Eatin' Good in the Hood

There are good for you foods in the hood!

It may not be organic (*frown*) and it may not be Whole Foods special variety, b.u.t if you look deep enough, you can occasionally stumble across some real gems.

Peace!

How to Eat to Live (and why you should)...

Do the Knowledge! I'm on Youtube Fam, check out my channel-subscribe and if you would like to see me build on a topic in particular, hit the Queen up!




Peace!

120 Days of RAW

Peace Fam!

I've been high raw for a minute, b.u.t ready to bring in Spring and the Asiatic New Year on the health tip and on March 1st, spend at least 120 (jus' like my Lessons) days of Raw Food. 100%. That will take me through Show and Prove, and my Physical Day (June 12th, take note).

I was doin' the Knowledge on this video by Khalik Allah, and now I want to go buy some Cacao and Maca (and drink a smoothie!):



He's off the hook. LOL b.u.t I love to give props to our fellow Raw Asiatics. So with that I'm going to say Peace!

Knowledge Knowledge

Peace!


I've been away for a minute attending to madd projects in the pipeline and just running around like a chicken with my head cut off.


I haven't gone anywhere!


This past Sunday I was in the Root with my 7, Young 7 and lil' Earth attending the Father's Day Parliament. I wish we had arrived earlier, b.u.t we were stuck in traffic in Medina, the Desert AND Mecca! We're better off taking the A train next time.


B.u.t I finally got to link up with my Raw Food Mentor, and the first God I contacted when interested in obtaining KOS.


My Allah Cee Equality, C'BS Alife Allah!

It was so peace to finally meet him and connect with some of the Gods I have seen and/or built w/on SoulVeg, Myspace and the NGE Yahoo Group.

Anyway, tomorrow I will be back with some Science. It's been a while...

Peace to the True and Living!

I don't know what to call this soup

Peace!

A lot of days I base my meals mainly off of a taste I have, and while I'm in the store, I build my ingredients around it. Today I had planned on using tofu, b.u.t not sure exactly how.

We didn't want anything really heavy, fried or intricate so I decided to freestyle an asian/miso broth type of soup for dinner instead. It was perfect!

There are a couple of ways to flip this recipe; initially I was going to use the extra firm tofu but when I opened it, it smelled like hot breath. No good. B.u.t, I bought some tofu noodles (angel hair width) and used them in this recipe. Should you opt for the tofu, drain the tofu (put a plate on top of the tofu (while sitting on a plate underneath) and place a heavy object (2 cans, or a bottle of olive oil, etc) on the top plate to push the excess liquid out of the tofu, before dicing it and adding it to the soup (put in however much you want).

ok, recipe time:

Jael's Not so Miso Broth

• 2 garlic cloves
• 1 can of vegetable broth
• 1 scallion stalk
• 1 cup of chopped mushrooms (add or subtract to your liking)
• 1 package of tofu noodles or half a pack of extra firm tofu, diced
• 1/4 cup of soy sauce
• red pepper flakes (optional)
• water (equal to the veg broth)
• salt and pepper to taste
• extra virgin olive oil

Add a couple of splashes of extra virgin olive oil to your pot. Dice the garlic cloves and scallions and stir for 2 minutes. Add mushrooms and tofu. If you choose to, add the red pepper flakes. Let the mushrooms absorb the flavors and add the vegetable broth and soy sauce. Allow to come to a slight boil, turn to medium heat and season to taste.

I choose to throw the scallions in first to cook, b.u.t you can use them as a garnish instead. Since I did not add onion in this recipe, I like the scallions thrown in first, and plus I'm hesitant to eating them raw ever since that major food poisoning thing that went down at Chi-Chi's a few years ago. (It was the scallions!).

So that's my not so miso recipe. I wish I had some miso; I'll be making a trip to Trader Joes in Union Square next week so who knows what goodies I end up with.

Peace!

Spicy Pumpkin Seeds

Peace Fam!!


Pumpkin seeds (raw, not the insanely salty David's pre-roasted kind) are full of essential vitamins such as B, C, D, E, and K.

When eaten raw, they can help remove intestinal parasites, prevent kidney stones and are good 'brain food'.

So here's a quick snack idea and also a nice crunch to add on top of your salads, although eating them raw is more beneficial since heating the pumpkin seeds destroy their natural fatty acids. B.U.T. once in a while eating them roasted won't hurt. *smile*


Spicy Pumpkin Seeds

• 2 c. raw pumpkin seeds (they will be a greenish tint)
• 1 tablespoon of soy sauce
• 1/4 teaspoon Cayenne
• 1/4 teaspoon Cumin

Roast pumpkin seeds in a dry, heated skillet until they puff up and brown slightly. Remove skillet from the heat. Combine the remaining ingredients in a bowl, add the roasted pumpkin seeds and stir to coat evenly. Pour seasoned seeds back into still-hot skillet and allow to dry, stirring occasionally, for 3-4 minutes. Store in an air-tight container.

Enjoy and Peace to the NGE!

Stuffed shells!!!!

Peace!

I just want to share with my Universal family one of the most delicious vegan dishes I have prepared in about a minute. Originally the idea was to make stuffed manicotti, b.u.t those type of noodles are hard as hell to fill up. So this recipe can be used for stuffed manicotti, jumbo shells, or even part of your lasagna. B.u.t. to make it easy, I'm going to keep it breezy, and just say jumbo shells:

Stuffed Shells

• 1 package of firm tofu
• 1/2 box of jumbo shells
• 1/2 onion, diced
• 1 jar of favorite marinara pasta sauce
• 1 garlic clove, minced
• salt and pepper
• olive oil
• handful of fresh spinach (chopped)

Drain the tofu (by placing it on a plate and another plate on top with something heavy placed on top of that to get the water out of the tofu). Preheat oven to 350 Degrees. Cook pasta according to box directions.

Once the tofu has been drained, slice into large strips and crumble in between your fingers until it bears resemblance to ricotta cheese. Heat up a skillet with a splash of olive oil and throw in the onion and garlic. Once the onions are translucent, throw in the tofu and mix well. Add salt and pepper to taste (I like to throw in some red pepper flakes as well). Lastly throw in the chopped spinach and mix until the spinach is warm. Take off the heat.

Next fill the shells with the mixture. Pour a thin layer of pasta sauce on the base of a casserole or baking dish (whatever you have) and place the shells in the dish. Any remaining filling can be sprinkled on top. Bake for between 25-30 minutes.

I'm telling you, this is insane. The filling doesn't really stand out as tofu because it's seasoned but anyone looking to transition from lacto-ovo to vegan will enjoy this recipe.

Maybe I'll put this up on YouTube soon...(hmmm....?)

Peace!