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Healthy Recipes: October 2008

Avocado & Corn Salsa

• 3 – 4 fresh avocados

• 1 pint grape tomatoes

• 1 can corn kernels

• 1 can black beans

Toss diced avocados, quartered grape tomatoes and corn with chopped cilantro, limejuice and salt. Serve with tortilla chips.

What you get: Fiber, vitamin C, protein and potassium.

Pad Thai

Serves 4, 30 minutes or less

• 1, 10 ounce package of firm tofu

• 1/2 lb. Dried rice noodles (preferably width of linguine)

• 1/4 cup fresh lime juice

• 2 Tbs. Tamari sauce

• 2 Tbs. Brown sugar

• 1 to 2 tsp. red pepper flakes

• 2 tsp. sesame oil

• 3 cloves garlic, minced

• 1 to 2 tsp. peeled, minced fresh ginger

• 1 medium-sized carrot, peeled and cut into narrow strips

• 8 to 10 green onions, halved lengthwise, then cut into 2-inch lengths

• 1 cup mung bean sprouts

• 2 Tbs. chopped dry-roasted cashews

• 1 lime, sliced (optional)

• 1/4 cup chopped fresh cilantro

In large bowl, soak rice needles in warm water to cover until they are limp and white, about 20 minutes.

While noodles are soaking, combine lime juice, tamari sauce, brown sugar, red pepper flakes and 1 tablespoon water in small bowl.

In wok or large deep skillet, hear oil over high heat. Add garlic and ginger and stir-fry 30 seconds, and then add carrot strips and green onions and stir-fry 1 minute. Add tofu, and stir-fry an additional 1 – 2 minutes.

Add lime juice mixture. Drain noodles and add to wok, tossing with tongs until they soften and curl, about 1 minute. Add sprouts. Divide mixture among serving plates, sprinkle with cashews and garnish with a slice of lime and cilantro if desired.