TOFU AND SPINACH IN PUFF PASTRY

     Years ago when I was invited to share Thanksgiving dinner with a group of friends I would always bring along a favorite dish to share. I confess that it was also for my own enjoyment because I was usually the only vegetarian amongst some serious turkey eaters. The first few times this happened I made the mistake of waiting for everyone to serve themselves at the buffet. By the time I got to my contribution I would find mere crumbs to enjoy. I had learned this lesson as a teenager growing up in a family of 10 children and 2 adults. When people are hungry they have one thought and that is to satisfy their food lust. Thereafter I made sure to set aside a portion for myself and let the hungry hoards devour the rest.

     I was moved to share this experience because the following recipe was everyone's favorite dish at these holiday gatherings. Every time I prepare this recipe I make sure there is enough for a group, knowing there will be no leftovers to take home with me. Unfortunately, Pepperidge Farm is the only puff pastry available in the supermarket and there is not a whole grain version available on the market. A good niche to fill if anyone is so inclined. I have also adapted this recipe using a homemade dough from spelt flour and it worked quite well. However, for a quick solution the puff pastry comes in real handy.


    Tofu and Vegetables in Puff Pastry
Serves 12

    2 tablespoons olive oil
    1 medium onion, thinly sliced
    4 cloves garlic, minced
    2- 10 ounce packages of frozen spinach
    1 jar of roasted red bell peppers, rinsed and cut into thin strips
    1- 14 ounce package firm tofu, crumbled
    ½ teaspoon nutmeg
    sea salt, to taste
    1 -17.3 ounce package frozen puff pastry, thawed
    1 cup non-dairy (or dairy) Monterey Jack cheese, grated

1. Defrost the puff pastry in the fridge overnight.

2. Preheat oven to 375°F. 

3. Heat the oil in a large skillet and sauté the onion until just tender, add the garlic and cook another 2 minutes.
4. Add the spinach, and red peppers, cooking until spinach is tender. 

5. Add the nutmeg and crumbled tofu stirring well. Cook 3 minutes to combine the flavors.

6. Spray a baking pan and roll out one sheet of the puff pastry.

7. Scoop half the sautéed vegetables along one edge lengthwise, sprinkle with grated soy cheese and roll the pastry into a log. 

8. Repeat with the second sheet of pastry and roll into a log.

9. Bake 30 minutes, or until pastry is golden brown. Allow to rest for 5 minutes before slicing and serving.


LIVER/GALLBLADDER FLUSH

Gallstones are the result of a congested liver not able to detox naturally. Sediment from the liver settles in the bile and accumulates in the gallbladder, blocking the bile duct that leads to the duodenum. Eating a whole-foods diet and avoiding foods high in fat is a recommended treatment for first softening gallstones before flushing them from the system.

Before attempting to flush gallstones from your gallbladder check with a reputable holistic medical practitioner and proceed under his/her guidance.

In Healing with Whole Foods: Asian Traditions and Modern Nutrition, Paul Pitchford recommends the following 21-day plan to slowly dissolve the stones. Each day, along with eating a balanced whole foods diet, you should also:

• Eat one or two radishes.
• Drink five cups of chamomile tea.
• Add 2 1/2 teaspoons of fresh, cold-pressed flax oil to two meals.

After the 21 days continue using the flax seed six days a week, over the next two months.
Along with this plan he suggests you include foods that help to dissolve gallstones, such as pears, apples, parsnips, sea vegetables, lemons, limes, grapefruit, and the spice turmeric. According to Pitchford, this program will safely remove all sediment from your gallbladder.

SEVEN DAY LIVER/GALLBLADDER FLUSH

The ingredients of this 7 day flush has you including green apples into your diet, for the six days prior to doing the full flush.

For days one through six you will need:

• 4 Granny Smith apples
• 2 glasses of fresh organic apple juice

Have the apples and juice each day while continuing to eat a whole-foods diet low in fatty foods.
One hour before bed each night, mix together:

• 2 TB. cold-pressed olive oil
• 2 TB. lemon or grapefruit juice, freshly squeezed
• 8 oz. distilled water (warm or room temperature)

Drink slowly and immediately go to bed, lying on your right side. Repeat this protocol for six days.
On day seven have a colonic or give yourself an enema in the morning. The colonic will help to alleviate any uncomfortable reactions to the flush such as cramping, nausea, headaches, and heartburn.
Following the colonic, drink only the fresh apple juice and eat lightly cooked foods for the remainder of the day. Eating raw foods after a colonic can cause indigestion.

NOTE: Colonics and enemas are both hydrotherapies that involve introducing water through the rectum in order to cleanse the colon. The key differences between colonics and enemas are that colonics cleanse the entire length of the large intestine and require professional assistance; while enemas can be done at home, but only reach the lower section of the large intestine.

One hour before bed mix together:

• 2/3 cup cold-pressed olive oil
• 1/3 cup lemon or grapefruit juice
• 8 oz. distilled water

Sip slowly; when done go to bed and lie on your right side.
In the morning you will have diarrhea and pass the stones. Following this give yourself an enema or go for a colonic. This step will help to wash out any remaining toxins that have been flushed out of the gallbladder and into the intestines. Use the remainder of the day to rest and relax.

The gallbladder flush has been successfully used by thousands of people over the years. Variations on the flush have been created by alternative health practitioners, and they basically use similar ingredients, but in varying amounts.

Excerpted from The Complete Idiot's Guide to Detoxing Your Body, by Delia Quigley