Lunch Recipes

Your brain works hard 24 hours, 7 days a week, even while you’re asleep. It takes care of your thoughts, movements, your breathing, heartbeat and your senses. This means your brain requires a constant supply of fuel. That “fuel” comes from the foods you eat — and what’s in that fuel makes all the difference. What you eat directly affects the structure and function of your brain and, ultimately, your mood.

Carrot Ginger Turmeric Soup

What You Need:

  • 3 Carrots

  • 1 White Onion

  • 3 cloves garlic minced

  • 1 inch Piece of Fresh Ginger finely grated

  • 2 inch Piece of fresh Turmeric finely grated

  • 4 cups (950ml) Vegetable Stock

  • 1 tbsp Lemon Juice

  • Canned Coconut Milk (for topping)

  • Black Sesame Seeds (for topping)

What To Do:

  1. Dice the onion and carrot into small chunks (no need to be precise as everything will be blended at the end), and grate the ginger and turmeric finely.

  2. Heat a small amount of olive oil in the bottom of a large stock pot and saute the onion for 3 minutes until translucent, then add the minced garlic, turmeric and ginger and saute for another 1 minute.

  3. Next, add the diced carrot and saute for another 2 minutes. Then add the vegetable stock and simmer for 20-25 minutes until the carrot is cooked through and soft.

  4. Use a stick blender to blend the soup until it's smooth, or transfer into a standing blender and blend. Stir in the lemon juice, then serve with a swirl of coconut milk and some black sesame seeds.

Tofu Tacos

What You Need:

  • 14 oz extra firm tofu, 1 block, drained

  • 3 tablespoons low sodium soy sauce

  • ¼ cup tomato sauce

  • 2 teaspoons chili powder

  • 2 teaspoons garlic powder

  • 1 teaspoon cumin

  • ½ teaspoon black pepper

  • 1 pinch cayenne

  • olive oil, for drizzling

  • 4 small corn tortillas

Toppings

  • lettuce, shredded

  • tomato, diced

  • vegan shredded cheese, or regular

  • guacamole

What To Do:

Preheat the oven to 400ºF (200ºC).

  1. Crumble the tofu into a medium bowl. Add the soy sauce, tomato sauce, chili powder, garlic powder, cumin, pepper, and cayenne and stir until well-combined.

  2. Add a drizzle of olive oil to a large baking sheet. Transfer the tofu to the baking sheet, using a spatula to spread it out as much as possible.

  3. Bake for 20-25 minutes, stirring halfway through, until golden brown and slightly crispy.

  4. Fill the tortillas with the tofu, lettuce, tomato, shredded cheese, and guacamole.