This week, on the Progressive Radio Network, my guest will be Marla Friedman, Certified Nutritionist, Licensed Mental Health Counselor and author of a new book called, Love, Freedom and Wellness: A Guide to Living an Empowered Life. I am excited to share with all of you the work that she has been doing in the areas of Anti-Aging and Regenerative and Functional Medicine in her clinical practice, and how nutrition can play a major part. Please join me on Thursday, at 10 am, for what promises to be an informative interview with Dr. Marla Friedman.
Encrusted Tofu with Black Beans,
Tomatoes and Peppers
1 Block extra
firm tofu, cut 1/4" thick, about 12 pieces
2 cups organic
corn flakes, pulsed in food processor into course crumbs
½ t. chili
1/2 t. Salt
Beans, Tomatoes and Peppers
2 cups finely
chopped red onion
peppers, chopped finely
peppers, chopped finely
4 cups cherry
tomatoes, cut in half
2 Tbs. Chopped
1 can black
beans, rinsed and drained
1/2 t. Cumin
1 t. Chili
1 t. Salt, add
more if desired
2 Tbs. White
- Cut tofu
and lay out on clean dish towel. Cover with another dish towel and then
lay a cookie sheet on top, with some weights to remove water.
in a heavy sauté pan, sauté the onions and garlic in olive oil. When
translucent, add the peppers, jalapeños, cumin and chili powder. Add the
white wine and cook down for 5 minutes, then add the tomatoes and salt.
Let the mixture cook down, until most of the liquid is absorbed. Add the
black beans, cilantro and parsley, and allow it to simmer for 10 minutes,
while cooking the tofu. Taste mixture, and adjust spices, adding more
salt, cumin or chili powder, as desired.
- In 2 pie
plates, mix eggs in one, and the corn flakes with nutritional yeast, chili
powder and salt in the other. Dip both sides of the tofu slices into the
egg mixture and then the corn flake mixture, until fully coated. In cast
iron pan, sauté the tofu slices in olive oil, until golden brown on both
sides. You'll need to do it in two rounds. Drain on paper towel to absorb
the excess oil, then top with the Tomato-Bean-Pepper mixture, and garnish
with fresh parsley or cilantro. Serve immediately.
My guest is Kathleen Flinn, award winning author of, The Sharper your Knife, the Less You Cry and The Kitchen Counter Cooking School. I’ve asked her on my show so we can celebrate her latest book, which just came out in August, Burnt Toast Makes You Sing, which is a memoir of her years growing up in the mid-west, and an exploration of food and love. Please join me on Thursday, as Kathleen shares with us some of her favorite childhood recipes and stories.
Pear Date Chutney
cups of diced pears
cup pitted dates, chopped
Tbs. Lemon juice
Tbs. ginger, grated
Tbs. Jaggery, (can substitute honey or brown sugar)
Tbs. fresh coriander, chopped (aka cilantro)
t. garam masala
a heavy saucepan, combine the pears, dates, cinnamon stick, lemon juice, pinch
of salt, ginger and garam masala. Cook for 5 minutes, then cover the saucepan
and lower the heat. Simmer for 20 minutes, until the pears are soft, stirring
occasionally. When finished, add the fresh coriander and serve either hot, room
temperature or cold.
This week, my guests on the Progressive Radio Network are Taylor Cocalis Suarez and Dorothy Neagle, the co-founders of the website, “Good Food Jobs”, an online community of people working within the sustainable food movement. After graduating from Cornell University in Hospitality Management, Taylor went on to get her Masters in Food Culture at the University of Gastronomic Sciences in Parma, Italy. Dorothy also graduated from Cornell, but found her work in interior design unfulfilling and yearned for the connection to nature that she had growing up on a farm in Kentucky. Together, Taylor and Dorothy have built a community based on the desire to find fulfillment through one’s day-to-day work. Please join me on Thursday, to hear the story behind, “Good Food Jobs!”