How to Make Tofu Taste Good (Part I)

We all know that tofu has MANY health-giving benefits. Did you know:
· Regular consumption of tofu can help lower cholesterol.
· Tofu is an excellent source of vegetable protein and iron.
· Tofu is also a great source of calcium and is often enriched with more calcium so it can help counteract bone loss.
· Tofu, a soy product, contains phytoestrogens which help alleviate menopausal symptoms.

The big problem that many grapple with is how to make it taste good. The flavor is bland, and the texture is mushy. What to do?? I share ALL my secrets in this video!

Fortunately, tofu will acquire of the taste of the ingredients it’s cooked with. (As you see in the video, if you first press the tofu to remove excess water, it will absorb even more flavor.) Marinate it in a pungent, garlicky hoisin marinade OR a fragrant 5-spice sauce rub. Both mixtures are really easy to prepare and once baked, grilled, or pan-fried, the tofu becomes delicious and meaty. You can then substitute it for any meat or seafood in a stir-fry or serve it plain with cooked vegetables and grains If you go to the recipe section of the website, there’s an easy meal-in-one Hoisin-Drenched Tofu with Stir-Fried Vegetables that’s excellent with a whole grain for delicious, healthy meal. It tastes great reheated too.

Enjoy!

Delicious Ginger and It’s Key Health-Giving Benefits

Ginger is a spice that we’ve all come to know and love and fortunately, fresh ginger is now available in the produce section of all mainstream supermarkets. (NOT the case, when I first started writing about Chinese cooking about 40 years ago). It has been used by the Chinese and Indians for its hot, vibrant flavour and curative properties to warm the body dispelling chills, aiding digestion, and potent aphrodisiac for centuries.
When looking for ginger:

· Choose fat, smooth knobs that are not withered and are fresh-looking. The more withered and mature ginger is, the more fibrous (difficult to cut) and pungent it will be.
· If you use ginger, infrequently, store it on a counter in a pot of sand or soil. It will keep indefinitely. Otherwise, keep it in a cool, dry place, where you store your garlic.

Ginger is widely known for its therapeutic properties.
Key Benefits:
· Ginger reduces all symptoms associated with motion sickness including dizziness, nausea, vomiting, and cold sweating and is even more effective than Dramamine.

· Ginger contains very potent anti-inflammatory compounds which explains why it provides reductions in pain levels and improvements in their when people suffering from osteoarthritis or rheumatoid arthritis consume ginger regularly.

· Ginger can not only be warming on a cold day, but can help promote healthy sweating, which is often helpful during colds and flus. German researchers have recently found that sweat contains a potent germ-fighting agent that may help fight off infections.

· Chewing on a fresh piece of ginger relieves a sore throat, and hoarseness.

The Healthy Eating Plate

With the beginning of every new year comes resolutions and inevitably, vows to “eat better” or lose weight so we thought we would go to the BEST POSSIBLE source for advice: Nutrition guru, Dr. Walter Willett, Chairman of Nutrition of the Harvard School of Public Health and author of the best-selling “Eat Drink and Be Merry” .

Walter not only gave us some great tips, he introduced the newly-released “ HSPH Healthy Eating Plate”, a VAST improvement of the USDA Plate, which according to Walter, has some SERIOUS flaws. The HSPH Eating Plate is much more explicit and defines the best foods that correspond to each portion of the plate. It also corrects “errors” of the USDA Plate (Once again, as with the USDA Pyramid, concessions were to the dairy industry and other mega, agri-business conglomerates.)

BTW, we also illustrated the HSPH Healthy Eating Plate with brand, new easy and delicious recipes from my new book, Simple Asian Meals. Walter gave his thumb’s up on the dishes so here’s wishing you a healthy, happy, and pleasurable- eating new year!

Spices of Life: Miso

Quickbite: Miso-Health-Giving Elixir

Not so long ago, miso was an ingredient that was only available in Asian specialty markets, but these days walk into any well-stocked supermarket and there it is with all the other soy products. And more than likely you have a choice of light or dark.

As you will see in the video, I introduce you to the two main varieties, “white” (miso shiro) and red or dark (aka miso) and discuss their various uses. But you might be surprised at the fantastic health-giving properties. For instance:

· It’s packed with vegetable protein.

· The numerous minerals help to strengthen the immune system so it really helps to fight colds and the flu.

· Miso may even help to lower the incidence in breast cancer.

And if you go to the recipe section, there’s one of my favorite versions of a sumptuous, but easy miso soup.

Enjoy!!

Nina

Disclaimer: Herbs, foods, and other natural remedies are not substitutes for professional medical care.
For a specific health problem, consult a qualified health-care giver for guidance.

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