Beth Baldino, MSW, CHHC
Certified Holistic Health Counselor
(973) 979-6951

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Rainbow Swiss Chard with Baked Tofu

This is an easy to prepare and really delicious plant-protein (tofu) and leafy greens (chard) dish. As the tofu is already bakedĀ  and usually seasoned (you can buy these packages in most health food stores) and the greens are raw, it’s a no-cook option for when you’re pressed for time or don’t want to heat up your kitchen (the walnuts can be toasted, but don’t need to be).

Ingredients:

Salad-

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Brown Rice & Raisin Pudding

A whole grain, natural sweeteners, healthful herbs — wholesome enough to go from dessert one night to breakfast the next morning.

Ingredients:

2 cups cooked brown rice
1 1/2 cups firm tofu
2/3 cup raisins
1 cup rice milk of your choice (if you don’t drink cow’s milk, goat’s milk has the most similar consistency)
1/3 cup maple syrup
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon kuzu*, dissolved in 2 tablespoons water
2 teaspoons vanilla extract

Directions:

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Miso Vegetable Soup

Soy is an inexpensive, high-quality, vitamin- and mineral-rich plant protein with lots of soluble fiber and plant-based omega-3 fatty acids. It is also the richest known dietary source of powerful health-promoting phyto-estrogens, which are natural plant protectants that can have a range of positive effects on the body.

 Read more... (Estimated reading time: 1:42 mins)

Recipe: Edamame with Cranberries, Feta & Basil

Edamame are fresh soy beans, the young pods of the soybean plant. Soy is an inexpensive, high-quality, vitamin- and mineral-rich plant protein with lots of soluble fiber and plant-based omega-3 fatty acids. It is also the richest known source of powerful health-promoting phyto-estrogens, which are natural plant protectants that can also provide us with protection against various diseases. The best way to eat soy is in its whole state, as used here, or fermented in the form of natto, miso, tempeh, and naturally-fermented soy sauces (shoyu and tamari).

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Recipe: Tempeh Croutons

Soy is an inexpensive, high-quality, vitamin- and mineral-rich plant protein with lots of soluble fiber and plant-based omega-3 fatty acids. It is also the richest known source of powerful health-promoting phyto-estrogens, which are natural plant protectants that can provide us with protection against various diseases. The best way to eat soy is in its whole state or fermented in the form of natto, miso, naturally-fermented soy sauces (shoyu and tamari), or as tempeh, used here.

 Read more... (Estimated reading time: 1:08 mins)