There’s been a lot of crimson goodness in my kitchen today and every bit of it’s been amazing. Started the day with a gorgeous beet berry smoothie. If you’ve never used raw beets in a smoothie before, don’t be afraid… they are sweet and pair really well with berries and citrus. Try 1/2 of a beet per serving if you’re okay with beets in general. If you’re not a beet fan, start with 1/4 of a beet and work your way up! It’s hard not to love a vegetable that is so richly colored.
Dinner was a tasty BBQ tofu served over fresh garden greens with yellow and red roasted beets, red pepper and tomato. My favorite bites included morsels of peppery baby arugula and the sweet and tangy BBQ tofu. Nice.
Beet Blueberry Kale Smoothie
½ red beet, raw
1 cup water
¼ lb dinosaur kale, about 6 leaves
1 cup frozen blueberries
Blend everything in the Vitamix until smooth. Serve.
Barbeque Sauce Recipe
~1 minute prep, 30 minutes simmering~
(Makes about 3 cups)
4 cloves garlic
1 bottle Annies organic ketchup
1 ½ cups water
1/2 cup maple syrup
2 Tbsp smoked paprika
1 1/2 teaspoons dried parsley
2 Tbsp Braggs Amino Acid or Gluten Free Tamari
2 Tbsp lemon juice
1 teaspoon liquid smoke
2 Tbsp pomegranate molasses
1 pint fresh raspberries
Put all ingredients in Vitamix and blend on low for 30 seconds, then blitz for 1 minute. Pour into saucepan and simmer over medium heat for 30 minutes.
~about 30 minutes~
(yields 6 pieces which is usually 3 servings)
1 block of extra firm organic tofu, water packed
1 cup BBQ sauce of your choice
Drain the tofu. If you have time, wrap the tofu in a clean linen towel and set it on a drying rack that you’ve got in a sheet pan. Put a heavy saucepan on top of the wrapped tofu and let it press the block for 30 minutes. This setup lets the liquid drip through the drying rack while the sheet pan catches the liquid so there’s no mess. The longer you press and drain the tofu, the more firm and chewy the final texture will be.
Take your drained tofu and set it on it’s side lengthwise. Slice the block into 3 slabs then cut the slabs in half so you have 6 nice palm sized pieces.
Get your grill pan or grill nice and hot. Oil it lightly. Brush one side of the tofu pieces with BBQ sauce and put that side down on the grill. While it’s down, brush the side that’s up. Leave the tofu to grill for 5-6 minutes on the first side, then flip it and grill it 5-6 minutes on the other side. Baste the up side and flip the tofu, turning it ¼ turn so you get a checkerboard grill mark. Grill for another 5-6 minutes, again basting the up side. Flip for the last time, ¼ turning again and grill for 5-6 minutes. Baste the top one last time before serving.