Ingredients (2 servings)

• 150 g whole-grain rice
• 15 g shiitake mushrooms
• 250 g tofu
• 2 tbsp tamari or soy sauce
• 2 tsp chili sauce
• 1 1⁄2 tbsp nut butter (e.g. cashew)
• 1⁄2 tbsp maple syrup
• 1⁄2 tbsp lime juice
• 2 cloves garlic
• 1 thumb size fresh ginger
• 150 g white cabbage
• 1⁄2 red bell pepper
• 1 spring onion
• 2 tbsp coconut oil
• as needed mung sprouts (optional)
• as needed lime wedges (optional)
• as needed fresh cilantro, chopped

Instructions

1. Prepare rice as instructed according to the package.
2. Soak shiitake mushrooms in water.
3. Cut tofu into cubes and add to a bowl along with 1 tbsp soy sauce and 1 tsp chili sauce. Stir to coat and set aside.
4. Mix nut butter, 1 tbsp of soy sauce, maple syrup, lime juice, and 1 tsp chili sauce in a bowl.
5. Mince garlic and ginger.
6. Slice red cabbage, red bell pepper and spring onions thinly.
7. Cut shiitake mushrooms into halves.
8. Heat 1 tbsp coconut oil in a wok over medium heat.
9. Add marinated tofu and fry until brown while gently flipping.
10. Take the tofu out of the wok and set aside.
11. Return the same wok to medium heat and heat up remaining coconut oil.
12. Add mushrooms, cabbage, and bell pepper and sauté while stirring.
13. Cook with the covered lid for 2-3 min.
14. Add ginger, spring onions, mung sprouts, and garlic, stir, cover, and cook for another 1-2 min.
15. Return cooked tofu to the pan and add sauce.
16. Stir fry for a few minutes until all ingredients are covered with the sauce.
17. Serve with rice, chopped cilantro, and lime wedges.

Buddha Bowl with Paprika and Orange
.

Why are Asians less prone to being overweight ?

Asians seem to suffer less from chronic lifestyle diseases and are less prone to being overweight in comparison to individuals with a Western diet. If you want to know how to bring your health to the next level, get the booklet „Secrets of a healthy Asian diet“ and receive literally much more exclusive food for thought for free that won’t be shared elsewhere.

Ingredients (2 servings)

COCONUT RICE

• 180 g whole-grain rice
• 200 ml water
• 160 ml coconut milk
• 1 tsp coconut sugar
• ½ tsp salt

STICKY TOFU

• 250 g tofu
• 3 tbsp corn starch (optional)
• 3 tbsp coconut oil
• ½ lime, juiced
• 3 tbsp maple syrup
• 1 pinch of salt
• ¼ tsp red pepper flakes
• 1 pinch of garlic powder
• 1 tbsp water

MANGO SALAD

• 1 mango
• 1 red onion
• ½ cucumber
• 1 green chili
• 30 g cilantro
• 1 lime
• 1 pinch salt & pepper
• garnish (optional): sesame seeds, toasted coconut, lime

Instructions

1. For the coconut rice, add all the ingredients into a pot (or a rice cooker.) Bring to a boil and then cover and simmer for 20-25 minutes until the liquid is completely absorbed.
2. In the meantime, press out the water from the tofu and cut tofu into cubes.
3. For an extra crust, coat the tofu in the corn starch. You can also skip this step.
4. In a large pan, heat coconut oil and pan-fry tofu. As soon as golden remove from pan.
5. Meanwhile, prepare the sauce by combining the lime juice, maple syrup, water, and seasonings in a small bowl.
6. Reintroduce the tofu to the pan and add the sauce. Cook on low heat. Flip the tofu cubes while the sauce thickens and eventually caramelizes.
7. Prepare the salad by juicing the lime, chopping the remaining ingredients very small and adding all together to a bowl. Mix well to combine.
8. Assemble the dish and garnish with sesame seeds, toasted coconut, lime and cilantro.

Roasted Cauliflower Tex Mex Bowl
.

Why are Asians less prone to being overweight ?

Asians seem to suffer less from chronic lifestyle diseases and are less prone to being overweight in comparison to individuals with a Western diet. If you want to know how to bring your health to the next level, get the booklet „Secrets of a healthy Asian diet“ and receive literally much more exclusive food for thought for free that won’t be shared elsewhere.

Ingredients (2 servings)

• 300 g whole grain rice
• 25 g dried Shiitake mushrooms
• 1 onion
• 2 garlic cloves
• 1 thumb size piece of ginger
• 2 carrots
• 250 g French beans
• 200 g mung bean sprouts
• 140 g bamboo shoots in stripes
• 10 g sesame seeds
• as needed green onions
• as needed cilantro and/or chives
• 1 cucumber
• 2 tbsp ghee or coconut oil
• as needed sesame oil
• 2 eggs (optionally)

SAUCE

• 1 tbsp starch
• 4 tbsp tamari or soy sauce
• 2 tbsp water
• 1 chili pepper or 1 tsp sambal oelek (optional)

Instructions

1. Cook rice with 2x the amount of water.
2. Soak shiitake mushrooms in hot water for 15 min.
3. Peel and slice the onion.
4. Peel and chop garlic and ginger finely.
5. Slice the carrots.
6. Remove the ends of the French beans and cut them in half crosswise.
7. Wash and drain mung bean sprouts and bamboo shoots in a colander.
8. Cut shiitake mushrooms into halves or quarters.
9. Mix ingredients for the sauce.
10. Dry roast sesame seeds over medium heat for 4-5 min.
11. Chop green onions and cilantro.
12. Slice cucumber.
13. Roast onions and ginger with ghee or coconut oil.
14. Then add carrots and French beans and roast for 1-2 min.
15. Add shiitake mushrooms and bamboo shoots for another 1-2 min.
16. Add mung bean sprouts along with the garlic and mix well.
17. Turn the stove down to low heat and slowly pour the sauce into the wok while stirring. Mix everything well.
18. Optionally, mix in the eggs or fry an omelette seperately.
19. Turn off the stove, baste generously with sesame oil and add green onions.
20. Garnish the wok vegetables with herbs and serve with rice and cucumber.

Buddha Bowl with baked Tofu and Edamame

Why are Asians less prone to being overweight ?

Asians seem to suffer less from chronic lifestyle diseases and are less prone to being overweight in comparison to individuals with a Western diet. If you want to know how to bring your health to the next level, get the booklet „Secrets of a healthy Asian diet“ and receive literally much more exclusive food for thought for free that won’t be shared elsewhere.

Ingredients (2 servings)

• 150 g whole-grain rice
• 25 g Shiitake mushrooms, dried
• 250 g tofu
• 6 tbsp coconut oil
• 1 onion
• 500 g tomatoes
• 100 g ladyfingers (optional)
• 1 pinch salt (or fish sauce) & pepper
• as needed cilantro
• as needed green onions

SAUCE

• 1.5 tbsp coconut sugar
• 3 tbsp tamari or soy sauce
• 3 tbsp rice wine vinegar
• 2 tbsp water

Instructions

1. Cook rice according to package instructions.
2. Soak Shiitake in hot water for 15 minutes.
3. Pat tofu dry and cut into cubes of approximately 1.5 cm and deep fry them in 4 tbps coconut oil until golden. Remove from pan and set aside.
4. Slice onion.
5. Dice tomatoes.
6. Cut ladyfingers into bite-sized pieces.
7. Chop herbs finely.
8. Combine sauce ingredients in a small bowl.
9. Cut mushrooms and place them in the bowl.
10. Sauté onion in remaining coconut oil.
11. Add tomatoes and simmer on medium heat for approximately 5 minutes, stirring occasionaly.
12. Add fried tofu into tomatoe puree with a generous pinch of salt (or fish sauce) and pepper. Simmer for 3 minutes.
13. Add ladyfingers or steam seperately for 2-3 minutes.
14. Serve tomato tofu (garnished with chopped herbs) with rice, Shiitake mushrooms, and ladyfinges.

Buddha Bowl with Beetroot and Zucchini Cream

Why are Asians less prone to being overweight ?

Asians seem to suffer less from chronic lifestyle diseases and are less prone to being overweight in comparison to individuals with a Western diet. If you want to know how to bring your health to the next level, get the booklet „Secrets of a healthy Asian diet“ and receive literally much more exclusive food for thought for free that won’t be shared elsewhere.