Kick Off BBQ Season!
by Alexandra Jamieson, CHHC

Summer time is traditionally the beginning of outdoor barbeque season. Those roasted veggies turn into delicious treats when cooked under an open sky. But what to do when the weather won’t cooperate? I remember many July 4th picnics becoming soggy disappointments in my Oregon childhood. But the traditional fun food doesn’t have to get soaked! Try these delicious summery recipes any time of year – and everyone can take a hand in preparing the simple pleasures of the season.

Savory Citrus BBQ Tofu
Serves 6

Preheat oven to 350 degrees F.
2 packages firm tofu, drained and rinsed
2 tablespoons extra virgin olive oil
1/4 cup minced red onion
1 clove garlic, minced
1/4cup unsweetened apricot jam
1/4 cup fresh squeezed orange juice
2 tablespoons maple syrup or brown rice syrup
Zest from one orange
1/4cup water
2 tablespoons prepared mustard
1 tablespoon apple cider vinegar
_1/2teaspoon coriander
1/2 teaspoon sea salt
1 teaspoon fresh grated ginger
1/4 teaspoon garlic powder
pinch cayenne powder

• Slice tofu into 3/4” slices and set on a clean dish towel to remove excess moisture.
• While the tofu is draining, sauté the oil, onions and garlic together over medium heat until the onions begin to turn translucent, about 3 minutes. Add the remaining ingredients and stir well to combine.
• Place the tofu slices in a glass casserole dish. Do not overlap the slices.
• Pour the sauce over the tofu and bake for 10-15 minutes, until bubbling and the tofu begins to brown. Alternatively, you can marinate the tofu in the sauce overnight, covered in the refrigerator and then bake. Or if the weather is agreeable, go ahead and throw them on the grill.

Mango Spritzers
Serves 6

2 cups diced fresh ripe mango
2 cups diced pineapple
2 cups pineapple juice
Juice of two limes
2 cups ice
2 cans R.W. Knudsen Mango Fandango Spritzer

• Purée mango, pineapple and lime juices with ice.
• Pour into chilled glasses and top with chilled spritzer.

Tropical Delight
Serves 6

3 cup cubed fresh pineapple
1 cup pineapple juice
2 cups unsweetened coconut milk
Pinch of freshly ground nutmeg
3 tablespoons maple syrup or brown rice syrup or agave nectar
2 cups ice

• Purée the pineapple and pineapple juice together.
• Add the coconut milk, nutmeg, sweetener and ice.
• Puree and serve cold over ice in chilled glasses.

Alexandra Jamieson, HealthyChefAlex.com
Alex is a Certified Holistic Health Counselor and health supportive chef. Her upcoming cookbook “The Great American Detox Diet” will be published in June, 2005 by Rodale and was inspired by her fiancé Morgan Spurlock’s experience in the award winning documentary Super Size Me. For more information about her health counseling program and cook book, go to www.healthychefalex.com or write to her at alex_jamieson@yahoo.com.