by Anita Sands Hernandez astrology At earthlink. dot net

Let's talk COOKING but first, let's talk AGING, DEPRESSION, VITAMINOSIS vs. REJUVENATING.....then we'll talk cooking. OK? The AGING PART OF OUR DISCUSSION is going to be slightly graphic, something you hadn't thought you'd encounter in an article on THE HEALING POWERS OF TOFU. So I'm warning you. If you blink at talk about "SIGNS OF AGING on the HUMAN BODY" then, turn away. Don't learn about TOFU's ability to supply the master hormones that the body requires to make its various YOUTH HORMONES. But if you want to learn something amazing, about turning the clock backwards, from an old gal who on.

I am seventy three years old so menopause was thirty years ago. But after menopause I continued to eat regular tofu, once a month, maybe. So there never were any symptoms of aging or menopause or hot flashes or wrinkles.

THEN, twenty five years after menopause, or quite recently, I had to quit CHINESE FOOD. (TOFU.) Yep, my best chum who took me out for Chinese all the time (and I only ordered tofu, nothing else,) took the big final rickishaw ride into the sky. He was a mega gourmet, excellent cook, a voracious meat eater, a cancer survivor, and well, he stroked out. Don't worry he was really old.

So anyway, I'm left without any  plastic to go visit costly chinese cafes. I just go back to my regular diet of chicken and fish, eggs. And suddenly I notice that HUGE AMTS OF HAIR are growing under my armpit! And on my legs.

MY FEMALE HORMONES had departed. MALE HORMONES were taking over!  Change of life at age 65? Twenty years after the CHANGE OF LIFE? Suddenly I realized that FOR these years BEFORE menopause,  the FEMALE HORMONES had been kept going by TOFU. This is a scientific lab experiment. I am the lab rat. ONLY one food supply changed. TOFU DEPARTED! Nothing else changed.

PUT THIS IN YOUR MIND: Age 40 to 65, no hair at all under the arms, no need to shave. I'm eating tofu. Suddenly THE BODY had reverted to its natural balance of MALE HORMONES PREDOMINATING! My body no longer had the supply of the MASTER HORMONE known to be in SOY...that  it required to keep me GIRLISH. That means wrinkles might be on the way. TOFU was keeping me wrinkle free, the same face at age 65 as age 40.... so it means AGING is headed my way. SHRIVELING UP is about to appear!

So I instantly ran out got a brick of tofu and started using it myself in my favorite recipes. And the hair went away! MASCULINITY RECEDED meaning aging has been staved off and fresh, lush youth maintained.

SO, if menopause is headed your way, ladies, quick, USE MY RECIPES for DELICIOUS CHINESE TOFU with black mushrooms, or my bogus Egg Salad Sandwich or my famous VEGIE BURGERS, TASTIER THAN MEAT!

The MOST HEALING mineral rich proteins you can eat would be soaked peeled raw almonds,  very gentle, very digestible, but they do not have the HORMONES that SOYBEANS HAVE...So we use those tasty, high mineral almonds with TOFU  in our VEGIE BURGERS!

TOFU is only as delicious as you season it to be. It is a  bland food.  The fermenting process that the soy milk goes thru which turns it into "cheese" RIDS the beans of PHYTIC ACID, which causes mal absorption of minerals. Click on that URL.

All legume /grain products need to soak overnight, then be rinsed to deactivate the harmful phytic acids. For that reason it's good to soak all grain or vegie / nut  products a while, throw away the water as it's full of phytic acid, then steam or boil it.

BIBLE bread is a soaked grain so it's good. When grain sprouts they throw away water, grind it into bread dough! THAT IS SO GOOD FOR YOU! NO ACID IN IT. Note the fact that any other bread makes acidic mouth after you eat it. Rots teeth. The acids erode your bones. Not Bible bread. GRAIN for it must be soaked overnight, then  drained, then  put thru a MILL, a VITA MILL type thing, to turn it into dough.

LIkewise, Soy must be fermented as miso or tofu, or tempeh. Soy concentrates or isolates are harmful. Not only for phytic acid, but as their extreme bulk DISTENDS YOUR COLON. Gives you prolapsed COLON!

Soy is full of plant hormones that allow your body to create its own hormones, hence keeping you eternally young. These are sex hormones. That is why soy milk is NOT good for babies or children as it hastens SEXUAL DEVELOPMENT making PUBERTY HIT EARLY.

 MY FAB RECIPE for TOFU BURGERS features Raw nuts are which have the OMEGA OILS that you need for young veins, and skin. NUTS today must be purchased at HEALTHFOOD STORES where they were KEPT COLD, on ICE, and where there's a HIGH TURNOVER. Because nuts get rancid! ANY OILY NATURAL FOOD will, taken out of its husk, go rancid! LIke wheat. Like a nut. like any oil. I feel that dog and cat kibble goes rancid and the high incidence of CANCER is from buying large amts and not refrigerating it. I would keep kibble in the freezer, gang!

Back to NUTS. Nuts are costly, they're a luxurious delicacy,  but it doesn't take many to amp up any recipe you make with nutty crunch. I use sprouted almonds, as my teacher, YOGI BHAJAN, had been trained in the AUREVEDIC tradition. His dad was that kind of physician.  HINDUS knew that ALMONDS had an astringent skin but no problem! The skin would come off after two hours in water. The soaking will also release phytic acid and you throw the water away or cottonball it on your face as astringent!

When I make TOFU BURGERS, I also used canned waterchest nuts for crunch, some creamed corn, for a rich, creamy and corny flavor, and some cornmeal bread mix to give them a loafy texture. The tofu of course is fairly absorbant of all these flavors, so I add onion, garlic, cilantro, parsley. I add crunch with celery too, for crunch and the corn for the creaminess as they go well together. We sprout an almond only slightly, mostly to get its SKIN off. Skin is TOO astgringent say the Auryvedic doctors of India. Not good for us. Soak overnight, peel or pour almost boiling water on the nuts, you can peel them in four minutes! We are using almonds and tofu together to add up to the protein levels of MEAT. Here is a way to turn them into something tastier than any meat.

TOFUBURGERS. INGRED: l lb tofu, firm or soft, two stalk celery, small white or yellow onion, green or red bell pepper, water chestnuts l small can, l can
creamed corn, l0 fresh mushrooms, 1/2 cup bread crumbs, celery seeds, (whole
or powdered) thyme, sage, salt, garlic cloves, 1/2 to 1 full cup soaked,
peeled almonds, ground or chopped. l small Box Cornbread mix. Salt. Pepper.

HOW: Saute onions, garlic, celery, add bell pepper, tofu in crumbles or
sml squares, chopped 'shrooms, then add crumbs and corn (l beaten egg is
optional and so is a box of cornbread mix. I actually use HALF the box
of cornbread mix, with a little milk. These are little boxes, 33c in the
market. ) Add spices, chopped water chestnuts. Set aside. Get clean
frying pan, put in some oil and clarified butter either mixed or use one
and not the other. But you cannot FRY in butter that has diary in it.
You must pre clarify. (Heat, skim). Shape batter, dredge in crumbs or
flour, or I use more cornbread mix. Then fry each pattie or ball
lightly, finish in oven 325 for l0 min min, 20 is ok. COOL, wrap each
ball in saran wrap, freeze. But leave a half doz. in fridge for next
ANOTHER NIGHT, make CHINESE TOFUCalled Tofu in brown sauce with shitake (black) mushrooms. FIRST I want you to go to a great chinese restaurant and order this dish. Get a MUSTARD condiment plate. Dot your meal with mustard.

NOW, a few days later,  make brown rice, (rejuvenates you as well but in different way, it does it with a plethora of  minerals and Vitamin B also fibre which white rice hasn't got!  I know an old old woman who at 95 switched from white rice to brown rice. Lived to a little over 100 yrs of age. Brown rice takes 45 min at a very slow slow fire and that's what you want. Long and slow.

FIRST, ahead of time a few hrs, Soak 6-8 shitake mushrooms in water. Set aside and this takes 15 minutes to 1/2 hr. to soften up. So always soak your mushrooms just before you turn the RICE WATER ON.

MAKE THE RICE according to pck instructions. While it's steaming away, , you're going to   make the MAIN dish that will go OVER the rice as Chinese serve it which consists of a rich, brown Gravy and then the proteinaceous TOFU and SHROOMS (and maybe broccoli) in the gravy.

Make a gravy pre-mixture of soy sauce, cornstarch, mushroom soy sauce, if you can find it, and some lobster sauce, which looks like soy sauce, is sold in good  supermarkets and oriental grocery stores. Stir it up, set this aside, cold, uncooked.

Toast 2 tbsp of sesame seeds lightly golden brown, by setting in iron frying pan, stirring. They pop, get golden.  Set aside. Cool.

Use any good oil, (sesame,olive, peanut)* saute your vegetables lightly: onions, garlic, tad of eggplant, few scraps meat if you want it, but it's not necessary. In 20 seconds, add cubed tofu, up to an lb. Stir well, add vegies like broccoli, snow peas or plain peas. Saute another few secs. Now, add the gravy mix, shitakes with liquid, stir as you fry. It thickens. In these 2 minutes of cooking, the vegies finish cooking. Add sesame seeds, a few slashes of chile sesame oil if you want, beansprouts spinach chinese peas or broccoli can get added at this point, as you want them semi raw. Serve over brown rice. *avoid canola. Injurious.!! Melts nerve endings giving Parkinsons MS.


This is very easy. HOW MANY of us have bought costly two quart box of soy milk and it went weird. Yeah, the stuff WILL start to coagulate at some point. But that's OK as fermented tofu or soy products are the ONLY GOOD ones. And even in fridge, sealed in SILK box, it will clot a bit. At that point, you have a jelly lump, but softer. No problem. Wash off your cheese cloth, put inside a medium or large plastic mesh strainer, drop the clump of soy milk in, cover top with cheesecloth, tuck it so top is covered. Set a  heavy round plate on surface. Set strainer above anything, dish rack, a pot. Liquid drains out. In an hour set a heavier thing, a jar of beans on top of the plate. The heavier weight makes the cheese compact somewhat. A few hrs later, take out your cheese, flop into a bowl, add toasted sesame seeds, chile sesame oil, smashed garlic, minced onion or green onion, dried onion flakes or ONION SOUP MIX (though it is somewhat toxic, you know ---MSG etc,) and/or the ARAB flavors of DILL, MINT. which combine brilliantly with yogurt to make their famous side dish. Then stir. WOW set that on your bible bread toast squares? You'll think you're eating cream cheese! Kids will take it to school in a sandwich w. lettuce, radishes, wolf it down but I don't tell kids it's tofu or soy. I would call it cream cheese. Wash your cheese cloth in sink, it's delicate, hang on line. Bring it in dry, put in a baggie in a clean corner til next day as that clotted milk is still in fridge, right? In the SILKEN box? OKAY. Kids are gonna want a repeat!

ORIENTAL FISH SOUP - I buy filleted fish for 99c an lb, at my korean supermarket. The pollock is frozen in fillets, a big 3 lb bag that goes in freezer. Every time I want a fillet for my daily soup, pull one out, soak in water to loosen the nitrates, toss water, soak again. I love Korean market. I get brown soba noodles on sale there, 3lbs of buckwheat soba noodles is $4.99 on sale. I need sesame oil, soy sauce, made with real soy beans, not the kind with wheat in it. The rest is stuff you have around. Throw broccoli into water with soba, onion, greens like cilantro or parsley, a slice ginger, small fragment jalapeno, shredded or grated carrot, simmer few minutes, then when finished, add cut up tofu pieces,  1/2 tsp sesame oil 2 tsp soy sauce. I may fry eggplant in garlic, add that. I can start with clarified chicken broth as I do a lb of chicken every day for cats. But always fridge it, take the layer of fat off. I put that in cans, do a craigs list ad for soapmakers who need hard fats.


EGG SALAD SANDWICHES WITH TOFU MORE DELICIOUS THAN WITH EGGS!!! You can't believe how tasty this is. You toast your whole wheat sesame bible bread while you make Egg Salad. You will replace hard boiled eggs w. tofu crumbled into  chunks, and add relish, finely minced onion, chile sesame oil, curry powder or tumeric, toasted sesame seeds, lemon or lime juice, AND MAYONAISE. You stir  it around, then cover each piece of toast completely with A SALAD LEAF, so toast stays very dry! You  layer ontop of leaf plenty of EGG SALAD, then sprinkle with HOME MADE sesame GOMASIO (toasted sesame seeds ground up with good salt. RECIPES for making this sesame salt will be found ONLINE. Google it.

And if you want to see a cute way to assemble your sandwiches, into lunch box works of art, read SANDWICH ART! a FUN FILE for Mommies! Kids would eat THOSE even with squirrel meat inside!