This is one of my favourite ‘go to’ snacks. This delicious snack contains protein, calcium and essential fatty acids. It also makes a great ‘handbag snack’ for when you are on the run. Keep them in an airtight jar and pop a few into a zip lock bag on your way out.
Tamari & Cumin Toasted Almonds
1tbs Cumin powder
1 cup Raw Almonds (you can soak the almonds in the tamari overnight to help activate them.)
Preheat the oven to 140C
Line a baking sheet with baking paper
Pour the tamari over the almonds in a bowl and mix to coat.
Add the cumin and mix well.
Spread the almonds out evenly onto the baking sheet and roast in the oven for 15 minutes.
These vegetable kebabs are one of my token favourite vegetarian meals to bring to a BBQ. Make sure you make extra because there won’t be any left. Tofu (from soy beans) is one of those versatile foods that you can add to a stir fry, BBQ, soup, desserts, breakfasts (and the list goes on). It readily takes up flavours and is a high source of protein without the fat.
1 pack Firm Tofu
2 large Zucchini
1 large Red Capsicum
Olive oil (optional)
You will need wooden skewers and a star shaped cookie cutter
Prepare the tofu by chopping into 3x 3 cm cubes. Place in a bowl and splash over 2 tbs of tamari. Stir through until all sides of the tofu cube are covered and set aside.
Cut the zucchini into thick rounds. Use the cookie cutter to cut out the middle of the zucchini, leaving the outside circle in tact. Set aside the circles and the stars.
Chop the capsicum into chunks.
Thread a piece of tofu, followed by capsicum, zucchini, and repeat or make up your own pattern.
At this point, you can drizzle a little olive oil (optional) over the kebabs before they hit the BBQ.
Grill on the BBQ for a few minutes on each side until browned.