Cubed Tofu and Beet Salad aka "Pink Fufu"

This throw together salad is easy - Chop. Chop. Drizzle. Drizzle. Marinate if you wish!

 

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For a more developed flavor, marinate the beets and tofu in the vinegar for a couple hours in the fridge.

This is great to bring on picnics. I made it one evening for a girls night in and I've craved it almost every night since.

Yummy for toddlers too - plus, it turns pink! My toddler calls this "pink fufu" - she loves her "fufu."

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I've been buying the organic Love Beets from Costco this summer and they are wonderfully easy to add extra nutrients and antioxidants to any dish. They make this dish a breeze to prepare all for a wonderfully doable price. If you are in need of another beet recipe, try my red velvet cake smoothie.

The directions are very simple, all detailed in the pictures below!

Tofu and Beet Salad
1 package extra-firm or firm organic Tofu ( I used Wildwood)
4 beets, steamed, cooled and peeled (love the organic Love Beets now sold by Costco - this makes it even easier to prepare)
3 TB Extra Virgin Olive oil
2 TB Seasoned Rice vinegar
Fresh ground black pepper and chunky sea salt

Fresh Thyme (totally optional but a plus for antioxidants - keep in mind, some kids may not like this flavor)

1. Chop the tofu lengthwise 3 times and then across 3 times. Then through the tofu like you are slicing a sandwich bun. Cut large cubes down into preferable size.
2. Chop the beets into 1/2" chunks (or smaller if feeding children).
3. Drizzle with olive oil, rice vinegar, salt, pepper and thyme if you wish. Enjoy!

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Which sounds better: Tofu and Beet or Beet and Tofu?

Looking for more easy summer salads?
Try last year's Refreshing Garbanzo Bean Salad

and Zesty Red Quinoa Salad with Mango and Cucumber

and this year's Cold Brown Rice and Garbanzo Bean Pesto Salad

Maple Almond Shortbread Cookies

These cookies are great with a cup of tea and a good book or conversation and guests - that's precisely why I made these. We were having guests over and the majority of our friends or family do not eat specifically gluten or dairy free (Witty Husband doesn't either). What's great about these cookies, is that one can't tell it's gluten free. Oats are a great introductory grain for those eating gluten free (just make sure they are certified if truly sensitive). They have a hearty, familar taste that everyone can enjoy. Pleasing to a diverse crowd! Plus they are dairy, gluten, soy and egg free along with being vegan. Proves you can have your cookies and share them too!

Also, they remind me a little of cinnamon graham crackers. These would be perfect for campfire smores with our marshmallow root marshmallows! I was wishing I had some marshmallows made so I could toast it in the oven then make a smore sandwich with these cookies and some chocolate. Goodness gracious!!!

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Maple Almond Shortbread Cookies
1 1/2 cup oats (gluten-free certified if sensitive)
2 Tb flaxseeds
1/2 cup sorghum flour *see notes below for replacement
1/2 tsp fine sea salt (don't add if there is salt added to nut butter)
1 tsp cinnamon powder

1/2 c maple syrup
3/4 cup almond butter
1/4 cup coconut oil, melted
1 tsp vanilla

1-2 TB evaporated cane sugar or coconut sugar to sprinkle on top *optional*

1. Grind flaxseeds and oats in a coffee grinder, blender, or food processor.
2. Combine dry ingredients. Combine wet ingredients in seperate bowl. Combine the wet into the dry, smooth with spatula until completely incorporated.
3. Roll into parchment paper to make a tube and refridgerate for 1 hour or overnight.
4. Preheat oven to 350. Remove tube of dough from fridge and parchment paper. Using sharp knife cut 1/3 inch slices and place on stoneware or parchment lined tray. Sprinkle with pinch of sugar.
5. Bake 15-18 minutes. Remove from oven and let completely cool before eating (they will be super crumbly if not cool).

Enjoy!

*Sorghum flour replacers - millet or rice flour will work just fine here.

Cinnamon Curry Almonds (In slow cooker) for the Holidays

These flavors has been ocuppying my mind lately. It kept calling for me to try it...

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Spicy Saigon Cinnamon combined with the rich depth of curry and coarse sea salt plus with a little sweetener, shredded coconut, and calcium-rich sesame seeds. The seeds, honey and coconut flakes create a crunchy exterior which pairs lovely with the toasty almonds. It reminds me a little of brown sugar almonds but without all the sugar and fat.

These almonds would be wonderful with dried cranberries and dark chocolate. And tied in some lovely clear bags or jars, they make a tasty gift.

Trying this in my slow cooker was not an original idea. After dreaming of these almonds, I saw this recipe on pinterest over at Detrimental Beauty and I knew I had try my hand at using the crock pot for toasting nuts. Her recipe looks equally delicious so go give it a look.

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Cinnamon Curry Almonds with Coconut and Sesame Seeds
3 cups almonds
3/4 cup shredded coconut
1/4 cup sesame seeds
4 tsp curry powder of your choice
2 tsp course sea salt
2 TB Saigon cinnamon
1/2 cup liquid sweetener (I used 1/4 honey and 1/4 cup maple syrup)
2 TB coconut oil

Optional add-ins (add after everything has cooked):
Chocolate Chips or Chopped Dark Chocolate
Dried Cranberries
Dried Mango
Popped Popcorn

Directions:
1. Add all ingredients to the slow cooker. Turn on low for two hours, stirring every 30 minutes.
2. Remove from crockpot and spread across parchment paper to cool.
3. Store in glass jars or pretty baggies and gift or enjoy yourself!