SubscribeChange your mind, change your life
An ancient adage says: “The teacher appears when the student is ready,” but it has taken me quite some time to realize its full meaning.
During my 53 years on earth, I’ve been blessed to have access to many fine and life-altering teachers, and their important lessons continue to unfold long after I‘ve been in their company. Life’s most important lessons are those that permanently enhance us, and one of my most important teachers was Philadelphia’s former health czar, Gwen Foster.
Gwen, appointed by then-Mayor John Street, taught Philadelphians how to lose weight and lead healthier lives by making lasting lifestyle changes. And although I took her 10-week media-awareness course called “Fun, Fit and Free” nearly a decade ago, her teachings still have a profound impact on me.
One essential component to her plan for healthier living was to not just go on a diet, but to make changes that keep the weight off.
“Diets don’t work,” says my mate Imhotep Natu Ali, an alternative health practitioner, master massage therapist and reflexologist. He encourages his clients to do a “live-it” instead of a diet, and like Gwen, Natu teaches them to incorporate healthy lifestyle changes into their daily routines. He advises them to limit or eliminate red meat, sugar and dairy; drink plenty of spring water, and incorporate exercise into regular routines. (Photo credit: Tofu star by Riebschleger).
Both say that discipline is key to making these healthy changes and that we should replace things that are bad for us. So in doing this, if you choose to become a vegetarian, it’s essential to eat enough protein. One good source is tofu.
Tofu for protein
One of the most widely misunderstood foods is tofu, which is also a very good source of iron.
Tofu is one of those foods that gets a bad rap among hard-core meat-eaters. You either love it or hate it, but how tofu is prepared makes a huge difference in that choice. Tofu is one of the few sources of protein besides chicken that my youngest and pickiest child will eat, which really surprises me. Although tofu can be made many different ways - including a dish that resembles chicken salad – my “baby girl” prefers it prepared simply in a skillet.
Pan-fried tofu with baby spinach
Ingredients
One package firm tofu
Olive-oil flavored spray coating
1 tsp garlic powder
1 tsp onion powder
½ tsp paprika
1 envelope Sazon
1 handful sesame seeds
1 cup of fresh baby spinach
Directions
- Sift spices together and set aside.
- Squeeze out excess water from tofu either by putting it in a tofu press or placing it in a shallow dish underneath something with some weight, such as a cast iron skillet.
You should be able to take out at least 1/3 cup of water.
- Slice tofu down the middle and then into ½ inch-thick squares, and set aside until pan is hot.
- Heat skillet until a drop of water sizzles on it, and then coat evenly with olive oil spray coating.
- Pan-fry tofu on both sides until light brown, then dust all over with seasonings.
- Sprinkle sesame seeds on both sides and then place baby spinach on top.
- Turn off pan and cover until heat wilts the spinach (about three minutes).
- Serve with a side of tamari sauce for dipping.
Related posts:
As the mother of five and a journalist, I've always encouraged people to empower themselves with information on healthy foods and lifestyles. Nurturing our children with healthy food is one of the most important jobs we have, yet as families have become busier or drifted apart, meal times have been sacrificed.
