IF you drink cow’s milk… check this out

http://youtu.be/-0axDte7-GA

Dr. Josh Axe is a very credible source, as well as Josh Rubin.  Thought you might enjoy this if you are a cow milk drinker….

Mochi Sliders stuffed with Tempeh and Kale

I discovered this when I was pregnant, but now my daughter is onld enough to enjoy them with me.  It is a great combo of sweet and salty!

What you need

1. Original Mochi (get at whole foods or www.naturalimport.com )

2. Garden Veggie tempeh, sliced and soaking  in ginger juice, splash of shoyu sauce, and sage-optional)

3. Quick Steamed Kale

4. Teenie pinch of miso as the spread

1. Soak your tempeh:  First grate your ginger and squeeze the juice in a bowl to marinate your tempeh (about 1 tsp). Add 1 tsp of shoyu sauce. Add water so that when you place your tempeh in the bowl it is able to soak.  Slice your tempeh thinly so they will fit nicely in your mochi.

2. Cook Mochi: Cut your mochi about 3″ long and 2″ wide.  Warm your skillet with a little sesame oil so the mochi doesn’t stick.   Place mochi on skillet and cover at med low heat for about 10 minutes.  Mochi will puff when ready.  Flip the mochi over to just barely crisp the other side.  Make sure you leave space between each mochi bite because they do expand.

3. Steam Kale : Steam until it turns a bright green – about 3 minutes

4. Brown Tempeh: Place coconut or sesame oil in skillet and brown the tempeh on each side on med heat.  Sprinkle with sage (optional)

5. Stuff the Mochi: When the mochi has puffed ( its not sticky) the inside will be hollow.  Open the mochi (I use my hands so I can keep one side of the mochi together), spread a pinch of miso in the mochi, and then stuff with kale and tempeh.  Close the mochi up and pinch the sides of the mochi together so it sticks.

Serve While Warm!