As a nutritious austerity dish, there are scads of ways to prepare tofu. Three ounces of firm tofu, with only seventy calories, contain eight grams of protein and two grams of carbohydrate. This morning, I sautéed in coconut oil some cubed tofu that I had marinated in soy sauce, cider vinegar and miso, then added some roasted Japanese shishito peppers. I then sprinkled the dish with black-and-white sesame seeds.
NUTRITION FACTS on Shishito Peppers, from Trader Joe’s: Serving size about 7 peppers (45g) | Amount per serving: Calories 15
Total Fat 0g (0% DV), Saturated Fat 0g (0% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 0mg (0% DV), Total Carbohydrate 3g (1% DV), Dietary Fiber 2g (8% DV), Total Sugars 2g, Protein 1g, Vitamin A (8% DV), Calcium 0mg (% DV), Iron (2% DV), Vitamin C (35% DV). The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Burdock root, known in Japan as gobo, is one of the best blood-purifiers. It has diuretic properties that help expel toxic products from the blood through urine. This root-vegetable is employed in the treatment of skin problems such as eczema (dermatitis) and psoriasis. Burdock is a remedy for liver and gall bladder complaints. Effusion of burdock seeds has been used for throat and chest ailments. Burdock is an appetite-stimulant and is used for enhancing digestion and relieving dyspepsia. Dried burdock root is reconstituted by pouring boiling water over the bits and letting them stand until softened. It may also be used as a tea, or incorporated into brown rice, where it will soften as the rice and burdock mixture cooks. I use either fresh or dried burdock in stir-fried vegetables or kinpira-style braised vegetables.