SHEFFA FOODS

Hi everyone,

I received an email from my friend who owns a small health food company called SHEFFA FOODS.  I am a big fan of their products.  Their snacks and salad sprinkles are gluten free, vegan, low is sugar and sodium and very, very tasty.  Sheffa is sold in Fairway, Zabar's, select health food stores locally and online, but they are getting more and more attention and are available now in some of Whole Foods stores.  Here's their website: www.SheffaFoods.com

Chase bank and LivingSocial are running a unique grant competition for small business owners, offering $250K to 12 small businesses.  It would be a huge help for them, and all we need to do is just vote for them to qualify.  Please see the email attached below for more specifics, but you can login using Facebook to www.missionsmallbusiness.com and enter Sheffa Foods (New York, NY is their location, but shouldn't be necessary).

Please take a few minutes to give them your vote; it would be so wonderful for them to have the support in expanding their healthy business!

Shizuka Moriwaki

Vegan Carob Banana Cake

Carob is used as a substitute for chocolate and naturally and mildly sweet. It doesn’t contain caffeine so it’s good idea for a baking for children.

Here is a vegan carob banana cake recipe.

Ingredients:

2 1/2cup      Whole wheat flour

½ cup          Carob Powder

1 tbsp           Baking powder

80 ml           Canola oil

150 ml          Orange or Apple juice

½ tsp           Salt
4                   Banana (1 for decoration)

Puree banana in a food processor and mix all ingredients together. Pour batter into a cake tin. Decorate with sliced banana on the top. Bake for about 30min at 375 F.

staff K

Today's Macrobiotic Lunch

This is my macrobiotic lunch plate today.

Veggie meat stuffed Bell pepper

Broccoli soup

Whole wheat bread

Here is healthy and yummy veggie meat stuffed bell pepper, which tastes like real meat!!

Ingredients:

Stuffed          1cup          Sorghum grain

                      1/2cup      Onion

                      1/2cup      Mushroom

                      1/4 cup     Walnuts

                      1/2 cup     Bread crumb

                      2 tbsp        Miso (to taste)

2   Red Bell pepper

Simmer sorghum grain about 30min or until tender. Sauté onion and mushroom. Mix stuffed ingredient into a bowl together. Stuff bell peppers with the mixture and bake until bell peppers are very tender, about 20min at 350 degree F.

staff  K

Vegan Strawberry Shortcake

Here is a vegan strawberry shortcake recipe and it is the same classic taste without the dairy and sugar.

Don't worry if you eat it too much.. it's very healthy and good for your body.

Ingredients

Cake        2 1/2 cup  Unbleached white flour 

                 1  tbsp       Baking Powder

　　　　 100ml       Canola oil

                 150ml        Apple juice

                 100ml       Maple syrup

                 100g          Tofu

                 1/2 tsp      Vanilla Extract

Cream     300g          Firm Tofu

                 60ml          Maple syrup

                 1 tbsp         Lemon juice

                 1 tsp           Vanilla Extract

Strawberry

      

Mix tofu in a food processor. Add it to cake ingredients and mix well. Pour batter into a 8inch oiled round cake tin. Bake 20-30min at 375 F. Mix cream ingredients in a food processor. Decorate with tofu cream and strawberry.

                                                                        staff  K

Today's Lunch

Today’s Macrobiotic lunch plate is Chinese style.

Dumpling with Gobo(Burdock root) & Onion

Mapo Tofu with Shiitake mushroom & Nuts

Vegetables with Hummus

Brown rice with soy beans & grain

This is easy, healthy, and delicious Pan fried vegetable dumpling recipe.

Ingredients:

Filling: 1cup   Gobo(Burdock root) chopped

              2cup   Onion chopped

              1cup    Mushroom chopped

              2tsp    Miso

              2tsp    Flour

20 pieces  dumpling wraps

Saute filling ingredients with sesami oil and season them with Miso. Put into a bowl and mix them with flour. Fill them in dumpling wraps and fold in half to a moon shape and stick together with a touch of water. Add the dumplings to a sesami oiled hot pan and let them brown. Put 1cup water in and the lid on. Allow them to steam.

staff  K

Tofu Tiramisu

I made a vegan Tofu Tiramisu!! This recipe is healthy and delicious. No one will know it is made without cheese and coffee.

Ingredients:

Sponge     1  ½  cup  Unbleached white flour

                   2 tsp          Baking powder

                   ¼ cup       Canola oil

                   ½ cup       Apple juice

                   ¼ tsp        Salt

 Syrup      ½ cup       Grain coffee

                   2 tbsp       Maple syrup

                   3 tbsp       Rum

 Cream     ½               Agar-agar bar

                   1 lb            Tofu

                   1 cup         Soy milk

                   ½ cup       Maple syrup

                   2 tsp          Vanilla extract

  Carob powder    

Mix sponge ingredients well and pour into greased 9x13 rectangular pans. Baked for 15minutes at 350. Pour mixed syrup ingredients with ½ cup hot water over top of sponge cake and allow to absorb. Simmer agar-agar with water over medium heat until dissolved. Puree cream ingredients with agar-agar mixture in a food processor.  Pour cream on top of cake and refrigerate until firm. Sift carob powder over the top.

staff  K

Macrobiotic diet

I like Macrobiotic diet!! What is Macrobiotic diet? 

A macrobiotic diet (or macrobiotics), from "macro" (large) and "bios" (life), is a dietary regimen which involves eating grains as a staple food supplemented with other foodstuffs such as local vegetables, avoiding the use of highly processed or refined foods and most animal products.

Some general guidelines for the Japanese style macrobiotic diet are the following.

• Well chewed whole cereal grains, especially brown rice: 40–60%
• Vegetables: 25–30%
• Beans and legumes: 5–10%
• Miso soup: 5%
• Sea vegetables: 5% A
• Traditionally or naturally processed foods: 5–10%
  
  

This is my macrobiotic lunch plate today.

Brown rice with soy bean

Veggie burger include broccoli, mushroom, and nuts with shimeji mushroom sauce

Sauted hijiki seaweed, celery, and carrot

staff  K