I Eat Green

Dale Figtree is a Nutritional Health Practitioner. She has a private Nutritional Consulting practice in Santa Barbara, California, and taught "The Basics of Nutrition" for several years at the Santa Barbara College of Oriental Medicine. She is also the author of two highly informative books, Eat Smarter: The Smarter Choice for Healthier Kids and Health After Cancer.  Vegan Matzo Brei Ingredients 4 Whole Wheat Matzo, broken into 2” size pieces ½ - 1 cup almond milk (enough to cover the matzo) 1 large onion, chopped 3 Tbs. olive oil 1 block firm tofu ¼ t pepper 1/2t. salt 1 t. tamari 1 t. turmeric ½ t. cinnamon 2 t. maple syrup Organic Jam (Raspberry, Strawberry or Blueberry) Directions In a large pie pan, let the matzo soak in the almond milk. In the meantime, sauté onion in olive oil till translucent. Add crumbled tofu, along with S, P, tamari, tumeric and cinnamon. Drain the matzo, and add to sauté pan, stirring for 5 minutes. Add the maple syrup. Adjust spices to taste (more salt or cinnamon or maple syrup) Serve with Organic Jam on the side. Tsimmis with Mango Preheat oven to 400* degrees 3 garnet yams, cubed 4 carrots, cut into chunks 1 t. coconut oil ½ cup orange juice ½ t. cinnamon ½ cup organic prunes 2 tbs. maple syrup 1 mango, cubed Melt 1 t. coconut oil and 2 tbs. maple syrup in saucepan. Place yams and carrots in glass pyrex pan and pour coconut oil and maple syrup on top. Add orange juice, cinnamon, and prunes. Bake for 30 minutes. Add mango to pan and bake another 10 minutes.