Encouraging Health and Happiness

Purple Foods

Do you know what an Anti-oxidant is?  It is a nutrient that aids cellular repair – reverses cellular damage from free radicals from pollutants, stress and other foods we consume.  They are the warriors that protect your cells from damage.  And they happen to be found in all natural colored fruit and vegetable.  They are literally a pigment of color.

So – meet the color purple and it’s warrior like powers for your body.  I cooked this tonight – and it is delicious! .. photo to come

Black Rice Stir Fry

Black rice comes from Thailand, find it at you favorite natural foods store (PCC or whole foods, Madison market etc..)

Black rice takes on a deep purple hue when cooked and makes for a dramatic and more nutritious dinner plate.  Plus every forkful is packed with health boosting nutrients and minerals such as : anthocyanin and antioxidants.  Eggplant and tofu add a meatiness to the dish and red cabbage, kale, ginger, garlic and lime – make it fresh and crunchy!


3 tbsp veg oil

12 oz firm tofu drained

course salt ( Himalayan pink is great)

1 eggplant – halved lengthwise and sliced into 1 inch pieces

2 tbsp fresh minced ginger

2 cloves garlic minced

1/4 head red cabbage – sliced (4 cups)

1/2 bunch purple kale  torn into 2 – inch pieces

2 cups cooked black rice

1 tsp Sriracha  sauce

1 tbsp low sodium soy sauce

2 tbsp lime juice


Preheat a wok or skillet over medium – high heat for 1 minute.  Add 1 tbsp oil  swirling to coat .  Season tofu with with salt and cook until golden and crispy about 5 minutes.   Remove and set aside.  Add 1 tbsp oil and cook eggplant stirring until golden and tender  about 4 minutes, remove and set aside .  Add remaining tbsp oil and cook ginger garlic and scallion whites.  Stirring 1 minute.  Add cabbage, kale and 1/4 cup water and cook stirring until kale is tender, about 3 minutes.  Mix in rice, once heated through add tofu  and eggplant.  Stir in Sriracha and soy sauce .  Remove from heat , stir in lime juice


Per serving: 272 cals, 12 g fat, 0 mg cholesterol, 35 g carb, 137 mg sodium, 12 g protein, 5 g fiber.


Cook it on the weekend.. have it ready in the fridge for a busy week – dinner or bring to work for lunch.  It’s got it all – fiber, carbs, protein and veg.. and flavor!

Best nutrients in this recipe:
Red cabbage and eggplant: Anthocyanins – antioxidants that improve brain function and balance may reduce the risk of cancer, stroke and heart disease.

Kale is full of nutrients with antioxidant and anti-inflammatory benefits that help your body stay vibrant and youthful. Kale is also packed with chlorophyll. Chlorophyll removes heavy metals and chemical toxins from your body.


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