This past weekend has been rough, so I am taking things a little slower for now and focusing on feeling better.
This was a simple meal that I made from clearing out my fridge: a Tofu Bowl using baked okara (soy pulp) as gluten-free breading. Okara is a by-product of making soymilk, and you can click the link in my bio for the recipe of both! The dressing is made of a bunch of old neglected Cilantro blended with Tahini, Umeboshi Vinegar, Mirin, fresh Garlic and a sliver of Ginger.
As much as eating healthy is an important part of wellbeing, it doesn’t amount to much if our mental and emotional health is not being attended to. I’ve been given a clear reminder of that, and glad I’m getting to work on it. I hope you are making the time to nourish yourself in other ways too.