Brussels Sprouts & Tofu
Serves 4


2 tbsp Sweet chile sauce
1 ½ tbsp Soy sauce
3 tbsp Toasted sesame oil
1 tsp Rice vinegar
1 tbsp Maple syrup
5 oz Firm tofu
1 lb Brussels sprouts
¾ cup Sunflower oil
1 cup Sliced green onions
½ small Fresh red chile (deseeded and finely chopped
1 ½ cups Shiitake mushrooms (halved or quartered)
1 cup Cilantro
1 tbsp Toasted sesame seeds


1-      Whisk together in a bowl the chile and soy sauce, 2 tbsp of sesame oil, the vinegar, and maple syrup

2-      Cut the tofu block into 3/8 inch thick slices and then each slice into 2 squarish pieces

3-      Gently stir into the marinade and set aside

4-      Trim the base off the spouts and cut top to bottom into 3 pieces

5-      Take a large non stick pan and add the sunflower oil and heat up

6-      To make sure all the sprouts get the same attention - Throw half the sprouts with a little salf and cook on high heat for about 2 minutes (don’t stir too much). You want the sprouts to almost burn in a few places. Repeat with the remaining sprouts. Put aside.

7-      Add 2 tbsp of the sunflower oil to the pan and heat up to sauté the green onions, chile and mushrooms for 1 – 2 minutes. Put aside with the sprouts

8-      Leave the pan on heat and gently place the tofu while spacing apart in one layer. Reduce flame to medium and cook for 2 minutes on each side or until caramelized. Repeat with the rest of the tofu.

9-      Add all the ingredients together including the rest of the marinade and half the cilantro leaves. Toss everything together and allow to cool down slightly.

10-   Stir in the remaining sesame oil. Serve warm (not hot) and garnish with the sesame seeds and rest of cilantro.

Enjoy this yummy heart healthy meal!

I apologize for not having a picture of the combined cuisine... It smelled delicious! By the time I remembered to take a picture, the dish was gone! Oops! :P

Bean Stew with Grilled Snapper


1 Cup Organic black beans (Rec: 2 cups)
3 Tbsp Olive oil
2 Red onions
3 Garlic Cloves
½ Tsp Ground turmeric
1 Tsp Ground ginger
2 Plantains (peeled, cut in ½ inch squares)
4 Organic tomatoes
2 Cups baby spinach
1 Tsp salt (Rec: To taste / optional)
1 Tsp Paprika
1 Tsp Fennel seeds
1 Tsp Coriander seeds
1 Tsp Red curry paste (we made our own! See below)
2 Lbs Fresh whole snappers (Rec: 4 lbs just as good!)
2 Jalapeno chiles
2 Limes (cut into quartered to taste - delicious on top of the fish)

1-      Heat 1 tbsp of olive oil in a large saucepan over medium heat. Add the onions, garlic, turmeric, and ginger and sauté until the onions are translucent (~4 mins). Add the beans and 4 cups of water and bring to a simmer. Cook for 30 mins or until the delicious smell catches your attention!
2-      Add the plantains and 1 cup of water and simmer for another 20 mins (or so... if you want to skip, go ahead!). Add the tomatoes and simmer until the tomatoes are softened (~ 20 mins). Add spinach, simmer until wilted.
3-      While the stew is simmering, combine salt, paprika, fennel seeds, coriander seeds in a blender and crush to fine powder. Transfer to a small bowl and add the red curry paste, olive oil and mix until well combined.
4-      Prepare grill (or oven at 350F if you don’t have a grill)
5-      Spread the spice mixture over both sides of the snapper. Brush Jalapenos. Place the snappers on the grill (or baking sheet) and cook through for about 10 mins on each side on the grill or 15 minutes in the oven. Turn Jalapenos every 2 mins for 6 mins. Remove jalapenos and thinly cut (remove the seeds if you don’t want too much spice)
6-      Ready to serve! Spread the bean stew on the bottom of a serving platter. Lay the snapper on the top of the stew with sliced jalapeno to garnish.