Hello gorgeous crew!
I’m back, with another kitchen demo.
Scrambled tofu is not meant to rival scrambled eggs, but rather complement your diet and provide a little more diversity for your gut microbes.
If you aren’t enjoying any soya bean products in your diet (miso, soya yoghurt, tempeh, tofu) that are naturally high in issoflavones, well then this might be the recipe for you. (Although, if you missed it, we made a fairly fabulous tart from silken tofu earlier this month).
Many of you asked about perimenopause menus to help with renegade hormones.
Aside from a diet rich in isoflavones and omega 3 (especially during our 40s), plates filled with colour and variety will likely deliver the best results. Fall in love with wholefoods. I’m here to help you do exactly that.
You can listen to Rich Roll interview Dr Gemma Newman, author of “The Plant Power Doctor” specialising in female hormone health. (Start at 10:36 into the episode, to skip the ads and platitudes!) In terms of hormone health, our diet doesn’t have to be exclusively plant-based. Nope. Just abundantly planty! As with many podcasts, watch out for the rash of advertisements (just skip 15 seconds at a time until the ads end).
I also love Dr Lisa Mosconi. Here’s what a neuroscientist has to say about perimenopause and diet in particular.
Why soft scrambled tofu?
I love scrambled eggs. So I really didn’t embrace this tofu trend raging in 2005. But now I see it as a simple, scrummy way of mainlining isoflavones into my perimenopausal booty. Hope it helps!
If you can get your hands on black salt, great! It’s high in sulphur, and gives that eggy smell which complements the tofu perfectly. I love eggs - don’t get me wrong. I have no intention of replacing my love of eggs for scrambled tofu. But I want my menu to be diverse, so I can tick off all those love isoflavones available to me in soya bean products. And this is a wonderful way to do exactly that.
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