Paradox Blog

Nothing is more sobering than a close friend's illness to remind us we need to pay more attention to our own health. Too often, we eat hastily and indulgently. The following menus are designed to maximize our daily intake of Beta-carotene, Vitamin C, Vitamin E and Selenium, known cancer fighting antioxidants.

Breakfast:	carrot juice
	fresh strawberries
	whole wheat pancake
Lunch:	potato salad
	whole wheat bread
	orange juice
Dinner:	tomato tofu soup
	green bell peppers pressed tofu stir-fry
	corn bread

Whole Wheat Pancake

1/4 cup whole-wheat flour
3/4 cup all-purpose flour
1/4 cup whole milk
3/4 cup buttermilk
1 teasp sugar
1/2 teasp baking soda
1/2 teasp salt
1 large egg
2 tblsps unsalted butter, melted
cooking oil spray

Mix dry ingredients in a large bowl. Whisk in egg, butter, milk and buttermilk. Spray pan with cooking oil, when pan is hot, reduce to medium heat and spoon in about 1/4 cup of batter for each pancake. Cook until bubbles appear on edge of pancakes. Flip with a spatula and cook the other side for about one minute. Repeat to make more pancakes. Makes 10 pancakes.

Potato Salad

1 cup of cooked and diced potatoes
1/2 cup cooked carrots and peas
1/4 cup diced tomatoes
1/4 cup diced cucumbers
4 tblsps Mayo

Mix all ingredients in a large bowl, add salt to taste. Makes about 4 1/2 cup servings.

Tomato Tofu Soup

2 medium tomatoes, cut into sections
1 cup diced tofu
1/4 cup bok choy, cut into sections
3 cup of water or broth
salt and pepper

Bring broth to boil, add tomatoes and tofu. When soup returns to boil, reduce heat, simmer for 10 minutes. Add bok choy and turn off heat, Serve hot.

Green Bell Pepper and Pressed Tofu Stir-fry

2 medium green bell peppers cut into thin strips
1 cup pressed tofu, cut into strips
1 tblsp of cooking oil
salt and pepper

Heat oil in pan, stir in tofu first, then peppers. Stir till pepper and tofu are tender, add salt and pepper to taste.

Low Fat Corn Bread

1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
1 teasp baking soda
3/4 teasp salt
1 cup plain nonfat yogurt
2 large eggs

Mix dry ingredients first. Add yogurt and eggs. Mix until just blended. Pour batter into cake pan. Bake at 400 degree Fahrenheit for 20 to 25 minutes, or golden brown in surface and nonstick in center.