I love to cook seasonly. Asparagus is at all the markets now, peaking April and May. Look for asparagus that is firm and bright green, the tips may be a little purplish. If its mushy or shriveling, pass on those. Packed with vitamin K and folate and lots of great fiber, asparagus is a great prebiotic for those little microorganisms to thrive and populate in your gut…just be ready for your pee to smell - the asparagusic acid gets broken down into sulfur containing byproducts.
6 T coconut aminos
1 T muun chi CoCoFir
1 tsp fresh ground pepper
1 block extra firm organic non GMO tofu
Sea salt to taste
Slice your tofu 1/2 inch slabs and let them sit in the above marinade for a couple of hours. Brown the slabs in a pan that is hot and coated with avocado oil, just to toasty brown on the edges. Set this aside.
2 T organic avocado oil
1 large shallot roughly chopped
3 garlic cloves chopped
1 T minced ginger
1 lb asparagus, sliced in 2-3 inch long sticks, saving the tough ends for your freezer broth
4 oz snap peas sliced on the diagonal, strings removed
2 scallions sliced diagonally
1/4 c chopped cilantro
Warm your avocado oil and med high, then add your shallot, garlic and ginger. Heat til nice and fragrant, but not brown. Add your asparagus and snap peas, allowing the greens to absorb the goodness. Add the scallions and the cilantro and the grilled tofu slabs.
Serve on your favorite rice, farro or grain. I love to offer my probiotic sauce on the side but this is totally optional. This is the sauce that I use to make my Longevity Noodles. Everyone seems to love it. Enjoy!!!
Probiotic Almond Sauce
2-3 cloves garlic
1 1/2 T fresh minced ginger
2 T. Kvass
2 T. CoCoFir
2 T Sesame oil
2 T Coconut aminos
3 T. Almond butter or you may use 1/3 c fresh almond that you throw in a blender with everything
2 medjool dates
Blend this in your blender until smooth.