-6 fresh tomatoes or 2 cans of tomatoes (10oz/283 g)
-1 bag of fresh « baby spinach »
-1 block of organic tofu (or if you prefer : you can replace the tofu with 2 cups (500 ml) of cooked red beans)
-Juice from one lemon
-1 pack of fresh oregano
-1 pack of fresh thym
-1 clove of garlic (chopped)
-1 tsp (5 ml) of cayenne pepper
-2 tsp (10 ml) cold pressed olive oil
*opt for organic ingredients when possible*
Purée the tofu (or the red beans) with a food processor or a blender. Add the lemon juice (this will facilitate the grinding).
Leave the mix aside.
Carefully remove the oregano and thym leaves from their branches.
Next put the tomatoes, spinach, herbs and oil into the food processor and blend.
Mix the two preparations together and pour then into a pan to heat. (do not bring to boil). Cooking time : approximately 15 minutes.
Serve over your favourite pasta (quinoa, rice, kamut or spelt).
However… You may find yourself eating this delight straight, by the spoonful !
Spinach is rich in minerals and vitamins, particularly in iron, magnesium, vitamins A, K and in folates.
Tomatoes are rich in lycopene, especially when cooked. Oregano, thym and garlic possess antimicrobial properties and help stimulate the immune system.
My secret when using fresh herbs is : DON’T BE AFRAID TO USE « A LOT » ! Especially since using more increases the effectiveness of the propoerties they possess !
Élisa Labrecque, student of naturopathy
Les Marchés Tau