Phở with Tofu
- 4 cups low-sodium vegetable broth
- 2 whole cloves
- 2 star anise
- 1 cinnamon stick
- 1 tsp coriander seeds
- 1 Tbsp freshly minced ginger root
- 1 Tbsp gluten-free soy sauce
- 1 Tbsp rice vinegar
- 1 Tbsp agave syrup
- 8 oz gluten-free flat rice noodles
- 4 oz tofu, chopped into 1-inch cubes
- 1⁄2 cup fresh mint
- 4 scallions, chopped
- 1 lime, sliced into 2 wedges
- Sriracha sauce (optional)
- In a pot, heat broth. Add cloves, star anise, cinnamon stick, coriander seeds, and ginger root. Simmer for 30 minutes.
- Strain broth into another pot. Discard solids. Add soy sauce, vinegar, and agave to broth. Bring to a slow simmer.
- Meanwhile, cook rice noodles according to package directions. Divide noodles between 2 serving bowls. Pour broth over.
- Top each bowl with half of the tofu, mint, and scallions. Serve with lime wedges and Sriracha sauce on the side.
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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Eggplant Casserole
- 1 large eggplant, peeled and cubed
- 1 small onion chopped
- salt and pepper to taste
- 4 Tbsp unsalted butter
- 4 Tbsp flour
- 1 1⁄4 cup 1% milk
- 1 green pepper, chopped
- 3⁄4 cup grated sharp cheddar cheese
- 4 Tbsp chili sauce
- 2 egg yolks
- 2 egg whites
- Cook eggplant in boiling water with onion, salt, and pepper until tender. Drain.
- Melt butter in in a saucepan over low heat. Add flour; blend well. Add milk gradually, stirring, until blended.
- Continue cooking over low heat, stirring, until thickened.
- In a bowl, combine sauce, chopped onion, chopped pepper, cheese, slightly beaten egg yolks, chili sauce and drained eggplant.
- Fold in stiffly beaten egg whites.
- Bake 40 minutes at 350°.
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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Detox Broth
- 12 cups filtered water
- 8 cups chopped and mixed organic vegetables, such as
- burdock root
- red beet
- sweet potatoes
- carrots
- onions
- celery
- sea vegetables
- daikon
- turnip
- parsnips
- shiitake mushrooms
- garlic (whole bulb)
- Fresh herbs and spices, such as
- cilantro
- ginger
- cayenne pepper
- lemon grass
- parsley
- oregano
- fennel
- Add water, veggies, and herbs to large stockpot. Bring to boil.
- Reduce heat and simmer for a few hours.
- Strain through a sieve or fine-mesh filter bag, often referred to as a nut milk bag.
- Drink warm 2 to 3 cups a day with meals or in between.
Nowadays we’re exposed to countless toxins that can build up in the body and lead to poor health and disease, so detox-friendly living is more important than ever.
Didn’t you want to win the war against the toxins that assault your body and downgrade your health and vitality? Now you can.
Through The Detox Strategy book you can find out how to reduce your exposure to toxins and enjoy vibrant health with the 5-step RENEW program:
- Reduce
- Eliminate
- Nourish
- Energize
- Wellness
Brenda Watson, CNC
For more than 30 years, Brenda Watson, CNC has been helping people achieve vibrant health through improved digestion.
As an author of eight books, a New York Times bestseller, and the creator of five PBS shows on digestive health, Brenda continues the crusade of teaching how the gut is the foundation of your health.
Leonard Smith, M.D.
Leonard Smith, M.D., is a renowned general gastrointestinal and vascular surgeon as well as an expert in nutrition and natural supplementation.
Dr. Smith is a board-certified general surgeon and is currently a member of the volunteer faculty at the University of Miami Department of Surgery.
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Fresh Cucumber Juice
- 2 large cucumbers
- 1 Tbsp lemon juice (optional)
- 1-2 tsp honey (optional)
- Pinch of salt (optional)
- Fresh mint leaves (for garnish, optional)
- Rinse cucumbers thoroughly. If you prefer a smoother, less vibrantly colored juice, peel the cucumbers, or leave skin on for added nutrients.
- Cut cucumbers into chunks, and place in blender. Add lemon juice, honey, and salt, if using. Blend until smooth.
- For clearer juice, strain mixture through a fine mesh sieve or cheesecloth into a bowl or pitcher to remove pulp. Use a spoon to press down on the pulp to extract more juice.
- Pour juice into glasses over ice. Garnish with fresh mint leaves, if using. Serve immediately. Leftover juice can be stored in refrigerator for up to 2 days but is best enjoyed fresh.
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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Wild Rice Stuffing
with Apples and Dried Cranberries
- 2 cups uncooked wild rice
- 3 Tbsp unsalted butter
- 1 cup onion, diced 1⁄3 inch
- 1 cup celery, diced 1⁄3 inch
- 1 cup apples, diced 1⁄3 inch
- 1 cup dried cranberries
- 1 tsp dried thyme
- 1⁄2 tsp dried marjoram
- 1⁄2 cup chopped fresh parsley
- Salt and black pepper to taste
- Preheat oven to 350°. Cook rice according to package directions. (Use chicken or vegetable broth in place of water for more flavor.) Drain rice in a colander.
- Melt butter in a large skillet over medium heat. Add onion and celery, and cook until soft, approximately 8 minutes. Add apple and cook for 5 minutes. Remove from heat and add cranberries, thyme, marjoram, parsley, and salt and pepper to taste.
- Transfer mixture to a large oiled baking dish. Bake, covered, until stuffing is heated through, approximately 30 minutes.
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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Roasted Carrots, Potatoes & Parsnips
- 3 large carrots, cut into 1 1⁄2 inch thick pieces
- 1 lb red bliss potatoes, cut into 1 1⁄2 inch thick pieces
- 3 medium parsnips, cut into 1 1⁄2 inch thick pieces
- 1⁄4 cup olive oil
- 1 tsp dried thyme
- Salt and freshly ground black pepper
- Preheat oven to 400°.
- Toss vegetables with oil and thyme in a large bowl. Add additional oil if veggies seem dry. Season to taste with salt and pepper.
- Place vegetables in oven on an 11 by 17-inch baking sheet.
- After about 20 minutes, turn vegetables over with a spatula for even browning.
- Roast for an additional 15 to 20 minutes, or until vegetables are brown at the edges and tender when pierced with a fork.
Lisa Fabian
Lisa Fabian is an award-winning freelance writer with more than 25 years of experience in the publishing industry. She's enjoyed covering topics as diverse as arts and crafts, boating, food, and health and wellness.
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Saag Paneer
- 1 (16 oz) package frozen chopped spinach
- 2 Tbsp ghee, divided
- 8 oz paneer (Indian cheese), cut into 1-inch cubes
- 3 cloves garlic, minced
- 1 medium white onion, finely chopped
- 1 1⁄2-inch piece fresh ginger, peeled and minced
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp garam masala
- 1⁄4 tsp ground cayenne pepper*
- 1⁄2 cup plain yogurt
- Prepare spinach over the stovetop according to package directions. Set aside to cool.
- Meanwhile, heat 1 tablespoon of the ghee in a large nonstick or cast iron skillet set over medium heat. Add paneer cubes and cook until one side of each is browned. Flip and sauté for another minute. Remove paneer to a plate and set aside.
- Transfer spinach to a clean kitchen towel and squeeze excess liquid from spinach. Purée spinach in a food processor or high-speed blender until smooth. Set aside.
- Heat remaining tablespoon of ghee in skillet. Add garlic and sauté for 30 seconds. Add onion, ginger, coriander, cumin, turmeric, garam masala, and cayenne pepper, if using. Sauté until mixture is evenly light golden in color. (This should take about 10 minutes.) If the mixture is drying out or burning, add a few tablespoons of water.
- Add puréed spinach and stir well. Add 1⁄2 cup of water and salt and pepper to taste. Cook 5 minutes, stirring occasionally.
- Turn off heat. Slowly and gently stir in yogurt. Add paneer. Rewarm over low heat and serve.
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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Chilled Avocado and Cucumber Soup
- 1 1⁄2 cups plain kefir
- 2 avocados, peeled, pitted, and sliced
- 2 cucumbers, peeled, seeded, and chopped
- 2 Tbsp lemon juice
- 1 garlic clove, chopped
- Salt to taste
- In a high-speed blender, combine all ingredients. Blend on High until smooth and creamy.
- Chill soup in the refrigerator for at least 2 hours. Serve chilled.
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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Asparagus with Asiago
- 2 Tbsp olive oil
- 1 or 2 cloves garlic, chopped
- 1⁄2 lbs asparagus, trimmed and chopped
- 1⁄3 cup shredded Asiago cheese
- Heat olive oil in a saute pan with a clear lid over medium heat. Add garlic and saute for 30 seconds.
- Stir in asparagus and increase heat to medium-high.
- Add 2 tablespoons water, cover, and steam one minute, or until asparagus is bright green and just tender.
- Remove from heat, stir once more and then sprinkle Asiago over the top.
- Replace the lid to melt the cheese and keep dish warm until serving.
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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Spicy Taco Salad
- 1 cup sturdy mixed greens like romaine, spinach, and green-leaf lettuce
- 1⁄4 cup chopped carrots
- 1⁄3 cup black beans, rinsed
- 1⁄8 cup chopped low-fat jalapeno Cheddar, pepper Jack, or habanero cheese
- 1⁄2 avocado, chunked
- 1 Tbsp olive oil or hot-pepper-infused olive oil
- 2 Tbsp lemon juice
- Salt and freshly ground black pepper, to taste
- cumin
- Layer the first five ingredients in a medium bowl or on a dinner plate.
- Drizzle oil over salad, then the lemon juice. Sprinkle with salt, pepper, and cumin.
- Serve with baked corn chips or tortillas for wrapping.
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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