iEat Green - n Interview with Catherine Jones, CEO of Werbie, a Startup Catering to Women’s Health, Nutrition, and Wellness - 07.02.15

This week, my guest is Catherine Jones, the co-founder and CEO of Werbie, LLC, a startup catering to women’s health, nutrition and wellness in the digital world. I first met Catherine this past winter, when we both ventured west, to participate in the Food Hackathon and Forum in San Fransisco. Catherine is passionate about food and nutrition, and we found ourselves on the same team, working for a common goal. We quickly became friends, and I knew I wanted to invite her on my show, to talk about her work, and her most recent book, Calories In, Calories Out.Please join us, as we talk about her award winning books, and the work of Werbie, LLC!

Thai Tofu and Vegetable Curry

 

To serve 10 to 12

 

2 cakes extra firm organic Tofu

olive oil or coconut oil

2 tablespoon scraped, finely chopped fresh ginger root

1 tablespoon finely chopped garlic

1-1/2 onion, chopped or sliced

1 ½ teaspoons salt

1 teaspoon curry powder

3 carrots, cut in bite size pieces

1 head broccoli, cut up into bite size pieces

2 cups string beans, (or 1 bag frozen organic green beans)

1 zucchini

1 can chick peas, drained

1 pepper, cut into strips

4 teaspoon Thai red curry paste

1 can coconut milk

1 Tbs. honey

1 lime, juice

 

For Tofu Sauté

1 teaspoon of the following; ginger, garlic, cumin, turmeric, curry

1 TBS, of Tamari

 

In a heavy cast iron frying pan, fry the tofu cubes in olive oil or coconut oil, until golden brown. Remove from pan and lay out on paper towel to remove the excess oil. Wipe out pan.

Meanwhile, cover bottom of wok with oil and heat. Add onions and cook until translucent. Add the carrots, ginger, garlic, and salt. Lower the heat and stir constantly, frying the onions and carrots for 7 to 8 minutes, until they are soft. Add the curry powder, stir in the broccoli and string beans and cook for another 5 minutes, until the broccoli is soft. Then add the zucchini and chick peas. In small bowl, combine the can of coconut milk with the Thai Red Curry Paste and honey, mix well and then add it to the wok. Stir well. Let simmer for a few minutes.

Meanwhile, add 1 Tbs. coconut oil to the cast iron pan. Add all of the tofu spices, except for the Tamari, and cook the spices for a few minutes, until they are aromatic. Add the tofu and stir well, covering all of the tofu with the spices. Add the tamari and sauté the tofu for 5 more minutes. Add the tofu into the wok of vegetables and squeeze the juice of 1 lime into the wok. Mix well. Serve over Quinoa Pasta or Basmati Rice.