Ruby Rod super-green smoothie.

 
My most recent smoothie fixation...

Ingredients-
1/2 a Santa Claus Melon (aka. toad skin or Piel de sapo melon) - Cut into chunks.
1/2 liter of Fresh Orange Juice
1/2 cup Coconut Cream or coconut yoghurt
1 tsp Green powder of choice (I use Amazonia prebiotic greens)
3 soft Gold Kiwis
1 Passionfruit - To serve

Method-
1. To your blender add the chunks of melon, orange juice, yoghurt, & green powder, blend on medium speed until completely smooth.
2. Stop the blender & add the gold kiwis, no need to chop them up, just slice in half and carefully scoop the fruit into the blender using a teaspoon. Blend on low for 10 seconds until kiwi is broken up and mixed through.
3. Scoop the passionfruit into a large mug (or jar), then pour in the smoothie.

aaaaand DRINK UP~

Best advice I can give for this recipe (or any smoothie recipe), is to go to a green grocer and find the freshest most ripe fruit you can get! Otherwise the fruit will be hard and bland, which makes for an uninspiring smoothie. Check for a sweet smell from the fruit, nice colour on the skin (yellow/orange/brown), and 'sugar spots' - these are brown spots in the skin that indicate ripeness+sugar content/sweetness, most commonly seen on bananas, but also appear on many other fruits like melons.
Also try to find a really good quality coconut cream for this recipe, check at Asian grocery stores, the cream should slosh around freely in the bottle/can, & feel thick (not watery).


Hope you enjoy this one! I came up with it when I felt like something rich & sweet for breakfast last week. : )

Recipe for my girlfriends tofu scram.

This is one of the quickest, easiest recipes I've ever learned, very useful when you want something to eat in a hurry. It's also quite addictive, so maybe keep a few extra blocks of tofu in the fridge.

My girlfriends tofu scram:

Ingredients-
1 large Onion - Very finely diced
1 clove of Garlic - Very finely diced
1 450g Block of Tofu (firm is best soft is ok too) - Coarsely crumbled
1 tsp Cumin Seeds
1 tsp Dill Seeds
1/2 tsp Turmeric Powder
2 TBS Vegan butter/spread (I use Funky Fields Organic Spreadable)
1 tsp Pink Himalayan or Celtic Sea Salt
1/2 tsp Black Salt (optional)

Method-
1. Finely dice the onion & add to a medium saucepan with the Vegan butter & 1/2 teaspoon of salt. Allow to saute over a low-medium heat, stirring occasionally.
2. While the onion simmers, finely dice the garlic & set aside. Measure the cumin seeds, dill seeds, turmeric, & 1/2 teaspoon of salt, placing them in a small bowl & set aside.
3. Once the onion is completely cooked add the garlic & the spices, mix well to incorporate, & gently simmer for one minute.
4. Remove tofu block from the packet & coarsely crumble it into the pan with the onion and spices, gently stir & turn the tofu for a couple of minutes to evenly coat in the seasonings.
5. Once the tofu is thoroughly coated & warmed through, check the seasonings, if it needs some extra salt add another 1/2 teaspoon, feel free to use black salt to add an eggy scent/flavour. Mix well & Serve!

This scram is pretty versatile, add some extra veggies, & it's a nice meal on it's own, or use it as a side dish. One of my favourite ways to have it is in a nori wrap, see below...

Step one: Spoon some of the scram in a line onto the nori sheet (sheet is rough-side-up).
Step two: On top add some fresh butter lettuce &/or rocket, then some cucumber strips, and finally a little drizzle of grapefruit juice (alternatively you could use lemon).
Step three: Carefully roll the nori over & around into a log (like you see at sushi shops).
Step four: Pinch the bottom end so the filling won't fall out, & eat !!!

The tofu scramble is quite rich, so it pairs very well with fresh greens, & the sweet tang from the citrus juice, I highly recommend trying the grapefruit, it's super delicious!


I hope you all enjoy this recipe, of course you can change it up & experiment; try adding your favourite veg like broccoli, peas, or edamame!

Enjoy your time cooking~