It’s all in a day…

It’s been a tasty day here.  Unfortunately, my 8 year old had a rough night of tummy trouble after having some dairy products at school yesterday and so was home taking it easy.  I needed to keep things fresh, mild and mostly raw for him since his stomach was tender.  Easy to do.  Nourishing and light for the rest of us.  Hope you enjoy the 2 smoothies, soup, spring rolls and sorbet that I made today.

I made this smoothie for my 8 year old and his tender tummy:

Creamy Banana Coconut Smoothie
(serves 1)

1 banana
½ cup coconut milk
½ cup almond milk
1 Tbsp chia seeds
1 Tbsp lucuma powder, optional

Blend everything in the Vitamix until smooth.  Serve.


This one was for me and my 5 year old:

Creamy Chocolate Cherry Goji Berry Smoothie

Creamy Chocolate Cherry Goji Berry Smoothie
(serves 2)

3 bananas
1 cup almond milk
1 Tbsp cocoa powder
2 Tbsp chia seeds
1 tsp vanilla powder
1 cup frozen cherries
½ soaked goji berries
3 cups raw baby spinach

Blend everything in the Vitamix until smooth.  Serve.


Lunch was a mild miso soup:Miso Happy Kale Soup

Miso Happy Kale Soup
(Serves 4)
~ 15 minutes ~

With miso in your fridge you can have a richly flavorful, light soup in minutes.  White miso is very mild and my kids love it.  Millet miso is a bit heartier.  Choose a miso paste that you love and you can’t go wrong…

1 onion, diced
2 cloves garlic, minced
1 carrot, thinly sliced
1 cup torn kale
4 cups water
3 Tbsp miso paste

Put all ingredients except the miso into a small pot and get things simmering.  Let the pot go for 10 minutes then shut off the heat and stir in the miso paste.  Make sure you stir until the paste works into the soup so no one gets a clump of salty miso.  Serve with a salad of mixed greens, thinly sliced cucumber and a splash of rice vinegar. 


Dinner took a little time to prep tonight, but it worked out because my guys were needing a bit of cuddle time.  While the tofu marinated I had quality time with my family.  Doesn’t get better than that.  One note about the tofu is that it is a bit salty because of the Braggs in the marinade, but it works with the sweet raw veggies and bite of chili and garlicky goodness in the dipping sauce.  My 8 year old chose not to use the dipping sauce because of the chilis.  I added a slice of avocado to his spring roll to cut the saltiness and give his recovering system some healthy fat.

Spring Rolls with Curried Tofu
(Serves 4 as a main dish with salad)
~ ready in about 1 hour and 30 minutes, including time to marinate tofu ~

Spring Rolls with Curried TofuThis is a light and tasty meal for a warm evening.  If you don’t have time to make your own curried tofu you can purchase a flavored baked tofu instead.  Using purchased tofu will save you more than an hour in the kitchen, so if you’re short on time, it’s a decent option.  Alternatively, prep the tofu a day or more in advance.  Doing this will allow you to pull out the cold tofu, put the veg into the wraps and be good to go in a matter of minutes.

Curried Tofu:
1 block extra firm tofu, sliced into 3 slabs and then each slab into 3 pieces
3 cloves garlic, minced
5 Tbsp Braggs
1 Tbsp sesame oil
2 Tbsp curry powder

lettuces or greens of your choice
thai basil
avocado (optional)
rice paper wrappers

Dipping Sauce:
2 garlic cloves, finely minced
1 thai chili
1/2 lime, squeezed
1 medool date, pitted
1 teaspoon rice vinegar
1/4 cup braggs or tamari
1/4 cup water

Let’s start by prepping the marinade for the tofu since the tofu needs to sit a while to absorb some gorgeous flavors.  In a large ziplock bag, combine 3 cloves of minced garlic, the Braggs, sesame oil and curry powder.  I use Spice Island hot curry powder which contains chilies… so our curried tofu sucks in a big kick of spicy flavor.  Use your favorite and adjust the spice level to suit your taste.   Give the bag a little squish to combine the ingredients then place your tofu slices into the bag, seal it and set it in the fridge for about an hour or up to a day.  The longer the tofu sits, the more marinade it will absorb.

While the tofu is marinating, prep the dipping sauce.  The longer this mixture sits, the better the flavor becomes, so it’s a natural next step.  I like to pound the garlic, chili and date in my mortar and pestle to get a paste.  You can mince these ingredients super fine and then work them into a paste on your cutting board using the back of a large spoon if you don’t have a mortar and pestle.  Combine all of the dipping sauce ingredients in a small bowl and let them marry while we wait for the tofu.

When the tofu is done marinating take it out of the fridge.  Pull out your skillet and give it a spray or swirl of cooking oil, get that hot and place the tofu slices right on in.  This should take no more than 3 minutes per side to get a nice golden color on the tofu.  The curry powder helps things a lot as well because of the beautiful golden turmeric.  Flip the slices and let the other side crisp up.  Now remove the slices to clean paper towel so we can drain off any excess oil and let the slices cool at the same time.

Once the tofu has cooled we can assemble to wraps.  This step is really quick if you have your ingredients ready.  I often let my kids assemble theirs because it’s easy and fun and kids are more likely to eat something that they’ve made themselves!

I set out a 9×13 glass baking pan with about ½ inch of warm water in it.  Next to this I lay out a clean linen dish towel that I’ve wet and wrung out so it’s just damp.  Slide one rice paper wrapper into the warm water and let it soak for about 5 seconds before removing it carefully and laying it on the damp towel.  Layer some lettuce, cucumber slices and shredded carrot, then top with a slice of cooled curried tofu and a sprig of thai basil.  Bring the bottom edge up over the filling, fold in the sides like you would a burrito, then roll her up!  Move on to the next one and continue until you are out of tofu or until you’ve made as many spring rolls as you’d like.  The curried tofu makes an excellent sandwich filling and is also great diced up and tossed on salad greens.  So, if you are making only one or two spring rolls tonight, don’t worry about the leftover tofu!   Heck, invite me over and let’s have lunch!

Serve with the bowl of dipping sauce, some fresh veg, and a light salad for a complete meal.  Serve them on their own for a light lunch or snack.


Our cool and refreshing dessert.

Creamy Pineapple Sorbet

Creamy Pineapple Sorbet
(Serves 4)

2 ripe bananas
4 cups frozen pineapple (1 lb bag from your freezer section)
¼ cup coconut milk
shaved coconut for garnish, optional
fresh raspberries, optional

Put everything in the Vitamix, other high powered blender or your food processor and blend until smooth.  The advantage of using the vitamix is that you can use the tamper to push the fruit into the blades for a super quick blend.  I’m done with this guy in 30 seconds using the Vitamix.  If you’re using another appliance, you may need to stop and stir to get chunks of the fruit to blend.  If the mix gets too soft after blending just pop it in the freezer for 15 minutes to firm it up before serving.

Top with shaved coconut and raspberries and serve!

This entry was posted in avocado, banana, Berry, Breakfast, carrot, chia, chocolate, Coconut, Cucumber, dates, dessert, Family Friendly, miso, rice paper, smoothie, soup, spinach and tagged , . Bookmark the permalink.

4 Responses to It’s all in a day…

  1. Mindi says:

    Everything looks delicious as always!!!

  2. Pingback: Easy Vegetable Sushi Roll (gluten free vegan goodness) | FreeFoodFreedom

  3. Deniece says:

    your Recipes are very inviteing and look amazing !

  4. Badreyyah Alireza says:

    Creamy banana pineapple smoothie sounds delicious like piña colada. Love your kale in your miso soup. 😊

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