Natural Skin Care Recipes

With my constraints on the type of soy foods I recommend, many women often ask me how on earth they are supposed to work with the three soy foods I do allow: edamame, tempeh (fermented tofu), or tofu. Here are a few of my favorite suggestions.

Edamame

Edamame is easy! For a delicious finger food (and great alternative to greasy, unhealthy chips), steam edamame, toss with sea salt, and enjoy!

I also like to toss edamame into my salads for a quick hit of protein.

Tempeh

This one seems to baffle even the most devout vegetarian. The simplest answer? Treat like ground beef. Simply crumble tempeh and lightly sauté with onions and peppers. Add some diced tomatoes and your favorite blend of Italian spices and you have a delicious pasta sauce!

Another favorite? Add tempeh to chili to give it a protein-powered boost without altering the flavor of your favorite recipe. Again, crumble the tempeh to achieve the best texture and mouth feel.

Tofu

The bad news: Tofu is rather bland. The good news: Tofu is like a culinary chameleon, meaning that whatever you add to tofu, it magically “becomes.” Therefore, the secret to tofu is marinade and spice.

The easiest tofu recipe I know is to mix 2/3 cup tamari sauce, 2/3 cup olive oil, and 1/3 cup balsalmic vinegar. Add 2-3 tablespoons of your favorite spice mix and blend well. Cut tofu block into five slices. Add to marinade and refrigerate (covered) for at least four hours. Lightly sauté and you have a delicious meal that can be pair with virtually any side dish!

Of course, no tofu discussion would be complete (at least as far as I’m concerned) without a miso soup recipe. Here’s one from Hormone Revolution!

Miso Soup
Serves 4

4 cups water, divided
2 carrots, sliced
1 onion, sliced
1 cup tofu, cubed
4 tablespoons miso
1 bunch scallions, chopped
½ tablespoon fresh parsley, chopped

1. In a large pot, heat ½ cup water.
2. Add carrots and onions and cook for 8-10 minutes.
3. Add another ½ cup water and tofu. Cook for 5-7 minutes.
4. Add the rest of the water and bring to a boil.
5. Lower heat, cover, and simmer for 15 minutes.
6. In a small bowl, add 2 tablespoons of boiled water to miso to create a thin paste.
7. Add miso paste, scallions, and parsley to pot and stir.
8. Cook for five minutes and serve warm.