Since January, I've been trying to incorporate more Blue Zones meals into my life. The Blue Zones are the five regions with the world's longest-lived people, and I'm trying to make it to 100, y'all! In the Okinawan Blue Zone, they eat a lot of bitter melon. And that's one veggie I'd always been scared to try. The name just sounds, well, bitter.
But I picked some up from the Vietnamese market by my house and looked up the recipe for Goya Champuru in the Blue Zones Cookbook. I used two bitter melons and made sure to scrape out the seeds before slicing. And then I sauteed them with tofu, soy sauce, and some other spices. And let me tell ya, this stuff is called "bitter" for a reason. Wow. I'm not sure I liked it. I ate it all because I knew it was good for me, and the heavy soy saucing helped. But I doubt I'll ever eat bitter melon again.
A few weeks back, I made the Ayurvedic Moshdown Meal with homemade chapati from The Plant-Based Athlete. This was a veg-heavy curry with chickpeas over turmeric-cashew basmati, and it was perfect! My chapati didn't turn out quite like it was supposed to though. Still tasty as a flatbread, but it didn't puff up.
And here are some quick week day Tofu Scramble Tacos. These were excellent!
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