Healthy Holistic Recipes
         By Lisa S. Lawless, Ph.D., Holistic Wisdom C.E.O.

~ Thai Noodles

~ Banana Delight with Lemon Frosted Topping

~ Miso Soup

Thai Noodles-

Serves 2-4 people depending on amount of vegetables added

Marinade & Sauce
1/4 c. soy sauce
1/4 c. vinegar
1/2 T. stevia powder (to taste)
2 cloves garlic, minced
1 T. Thai red chile dipping sauce, or red pepper flakes to taste
1-2 T. peanut butter

Other Stuff
1/2 package Thai rice noodles (they are white/clear, flat, thin and about 1/4 in across)
1 c. of cubed cucumber
1 c. fresh mung bean sprouts, rinsed very well in cold water
1/2 lemon, cut into wedges
1 c. shredded or julienned carrot (if you like cabbage, it works well instead of the carrot)
coarsely chopped cilantro, to taste
2 T. roasted peanuts, chopped up
4 oz. firm regular tofu, well drained
1-2 T. peanut oil Mix up the sauce and put it in the bottom of a large bowl.

Cube the tofu into 1/2" squares. Soak in the sauce for about 1/2 hour. Prepare the noodles per the package instructions (usually par boil for 3 minutes or soak in hot water for 20 minutes). Drain well. After the tofu is done marinating, heat up the oil in a non-stick pan or wok. You want the oil to be hot enough to sear the tofu on contact. This will keep it from sticking and soaking up the oil. Toss the tofu until browned. Take off the heat while you toss the noodles in with the sauce or get it ready in between tosses. Add the noodles to the pan. Cook until the excess liquid is gone. The noodles may crisp up a bit, or they may be soft - it depends how cooked they were and how well drained they were. They are good either way. Dish up noodles, top with cilantro and peanuts bits. Serve with a lemon wedge and little piles of veggies all around. Put Thai red Chile sauce or red pepper flakes on the table.

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Banana Delight with Lemon Frost

Serves 6

Base
5/8 pound firm silken tofu -- drained
2 bananas -- roughly chopped
1 lemon -- juice and rind
1 tablespoon tahini
1 1/2 tablespoons honey
1 teaspoon vanilla essence Lemon Frosting
3/8 ounce Ghee (Clarified Butter)
1 1/2 teaspoons vanilla soy milk (Silk)
1 1/2 teaspoons lemon juice
1/2 teaspoon lemon zest
3 tablespoons stevia
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/3 cup water
2 teaspoons honey
2 egg whites
1 teaspoon vanilla

1.Put all the ingredients for the base into a food processor or blender and process until smooth.

2. Pour the mixture into a 7" greased (with Ghee/clarified butter) springform pan or flan tin lined with foil and bake at 350° F for 45 minutes until just set.

3. Leave in pan to cool before removing.

4. To make the frosting, mix the Ghee (clarified butter), soy milk, lemon juice and zest together before gradually adding the rest of the ingredients.

5. Add frosting to the base.

6. Chill for at least 2 hours before serving.

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Miso Soup

Serves 4

3-4in wakame seaweed
1½ pints / 900ml water
1 medium onion, cut in half and sliced
3 green cabbage leaves, finely chopped
1tbsp miso chopped fresh parsley spring onions to garnish

1. Quickly rinse the wakame in water to remove excess salt and then soak in fresh water for 5 minutes.

2. Bring the 1½ pints of water to the boil, add the seaweed and simmer for 2-3 minutes.

3. Add the onion and cabbage and simmer until tender (about 15 minutes), leaving the lid off the pot.

4. Remove a small amount of water from the pot, stir in the miso to form a smooth paste and then return it to the pot. Simmer for a further 3-4 minutes, then serve garnished with the parsley and spring onion.

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