Something New To Try in the Kitchen
I tried chocolate tahini for the first time this year and fell in love! I highly recommend trying it as a dip for apple slices or drizzled over warm banana bread.
Healing With Food
During my teenage years and early twenties, I battled an eating disorder and unhealthy relationship with food. I counted every calorie, exercised compulsively and obsessed over my weight. After an injury during my senior year of college, I found myself suddenly unable to exercise like I used to, and, on some days, having difficulty walking. I tried numerous pain medications and treatments before realizing that they weren’t enough to recover; I needed to use food as medicine to heal my body. In the years that followed, I started eating to nourish, cooking for fun and learning more about my food choices’ impact on my health, the environment and animals. Now in my 30s, my relationship with food is better than ever. I’ve been vegan for 6 years and this lifestyle continues to improve my mental and physical health and has introduced me to such a diverse compassionate community!
Ingredients for the Perfect Detox Juice
Parsley is my favorite detox ingredient. It has so many health benefits, including cleansing benefits like aiding with digestion, working as a natural diuretic and even freshening your breath! I blend it into bean dips, throw handfuls on top of kale salads and love it in my green juice. My favorite detox juice: parsley, celery, apple, ginger, lemon, kale & cucumber.
Latest Food Discovery
I recently discovered black rice, which is also called Forbidden Rice or Emperor’s Rice. It has an amazing taste that is a bit nuttier than brown rice and is loaded with antioxidants and fiber.
Carina Zimmerman is a small business owner in NYC who loves creating healthy, colorful dishes in her spare time.
Maple Sriracha Baked Tofu
1 block of extra firm tofu (12-15 oz)
2 tbsp. + 1 tsp. Sriracha sauce
2 tbsp. reduced sodium soy sauce
2 tbsp. maple syrup
1 tsp. sesame oil
Press tofu and cut into 1 inch cubes. Mix Sriracha sauce, soy sauce, maple syrup and sesame oil. Marinate tofu in sauce for 30 minutes, reserving two spoonfuls of marinade to add halfway through cooking. While tofu marinates, preheat oven to 400F. Line a baking sheet with parchment paper and spread the tofu pieces evenly on the pan. Bake for 15 minutes. Remove from oven, turn tofu pieces over and cover in the reserved marinade. Bake for another 15-20 minutes or until the edges are crispy.
Spiced Roasted Chickpeas with White Bean & Parsley Dip
1 can organic chickpeas (15 oz)
1 tbsp olive oil
1/4 tsp cumin
1/4 tsp. turmeric
1/4 tsp chili powder
1/4 tsp. curry powder
1/8 tsp garlic powder
1/8 tsp onion powder
Salt & pepper to taste
Preheat oven to 400F. Rinse and dry 1 can of organic chickpeas. After draining, I lay mine on top of paper towel, roll them back and forth a bit and let them air dry. When dry, place chickpeas in a small bowl. Add olive oil and spices. Mix well then add salt & pepper to taste. Transfer to a baking sheet lined with parchment paper. Bake for approximately 20-25 minutes or until the outside of the chickpeas are crisp. Stir gently halfway through cooking time.
White Bean & Parsley Dip:
1 can organic cannellini beans (15 oz)
2 tbsp tahini paste
1 tbsp olive oil (can replace with water)
Juice of half large lemon
Water for thinning (I use about 2 tbsp.)
2 garlic cloves
1 handful of fresh curly parsley (about 1/4 cup)
Salt & pepper to taste
Combine all ingredients in a food processor and pulse until creamy.