A green tsunami of weeds is rising throughout the Santa Monica Mountains this spring. This living tide of vegetation threatens to drown the native plants,…
Saori Wall interviews Topanga resident and rad dad Jon Bier for Father’s Day. Jon is an entrepreneur, owner of Jack Taylor PR and Cerro Gordo, a California ghost town, and is married to New York Times bestselling health and wellness author Kimberly Snyder, who is the founder of the lifestyle brand Solluna.
What are some ways you’ve taken time to reconnect with your children while observing ‘Sheltering At Home’ recommendations?
From that perspective the last few months have been a blessing…no school, less work, and nowhere to go. We’ve really reconnected on the simple things: walks, gardening, playing outside. We know eventually things will start to ease, but we have everything we need here and are enjoying the intense family time.
What advice do you have for other dads this Father’s Day?
Simple, but I try and stay as present as I can. This means, almost, no phone when I’m hanging with the kids. It also means I’ve become more organized with work because I have to compartmentalize my time.
This joyful tofu-based scramble is high in protein and B vitamins supplied from the nutritional yeast, and minerals and vitamin D from the mushrooms.
It is also exactly in keeping with the Harvard School of Public Health’s recommendation: “Keeping intake of eggs moderate to low will be best for most, emphasizing plant-based protein options when possible.” Now that is a happy scramble for your body and whole being! Serves 4
Happy Earth Scramble
Ingredients
- 2 tablespoons nutritional yeast
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 3/4 teaspoon ground turmeric
- 1 teaspoon sea salt
- 2 tablespoons coconut oil
- 1 1/2 cups sliced cremini mushrooms
- 1 red bell pepper, cored, seeded, and cut into 1/2 inch dice
- 24 ounces organic, non-GMO firm tofu, coarsely chopped
- Freshly ground black pepper to taste
Instructions
1. In a bowl, combine the nutritional yeast, chili powder, cumin, turmeric, and sea salt. Set this spice mix to the side.
2. In a large skillet, melt the coconut oil over medium-high heat. Add the mushrooms, and bell pepper, and sauté for 5 to 6 minutes, until just everything starts to brown.
3. Stir in the spice mix and the tofu. Smash the tofu with a spatula and crumble it into a scrambled egg-like consistency. Cook for another 3 to 4 minutes, or until the tofu is thoroughly warmed. Season with pepper before serving.
