This post is also available in: עברית (Hebrew)
The other day a friend of the family dropped by. She bought something in my store and came to pick it up. While we were chatting, she tells me:
“Well, how is it being so un-important?”
“Excuse me?” I ask (somewhat puzzled).
“Well, you no longer work for Intel, where you were an important person, and did something that matters”.
“Do you really think that in an 80,000 employees company, I had more influence than I do now, when I’m the owner of an innovative new online health store, that is helping thousands of households?”
“But who knows who you are? What is this store anyway” She continues.
Well, if I may, and I may, heck if there’s anywhere I may speak my mind it’s here on my blog 🙂 , I’d like to share that eversince I left Intel I feel far more influential, and that my influence goes way beyond, not to mention I’m doing something that actually speaks to my heart and what I believe in.
Intel was great for me, and I spent wonderful 10 years there and loved it, but because of what I do today, I know that there are so many families that have reduced or stopped completely meat, dairy and eggs consumption and are eating a healthier diet now using recipes I’ve shared, I know that there are thousands of people that found an easy, comfortable and pleasant way to shop online for groceries, in my store, and I am happy that I had the chance to personally meet some of these people, in the workshops I finally started offering.
It didn’t convince here, by the way, but it made me smile from the outside as well as from the inside 🙂 .
- For the tofu:
- 1 tofu package
- 3 table spoons olive oil
- ½ tea spoon garam masala
- ½ tea spoon cumin
- ½ tea spoon nutritional yeast (powder)
- ½ tea spoon salt
- In to the blender:
- 100 grams spinach leaves
- ½ cup water
- ¼ cup cashews (pre-soaked for 10 minutes in hot water or 10 hours in cold water, or not at all if your blender can take it)
- 1 tomato
- 4 garlic cloves
- 1 cm ginger cube
- chili pepper to taste (1/4 to 1, according to how spicy you want it)
- Drain the tofu from water, press it hard between 2 cutting boards wrapped in kitchen towel, and cube it. Move the tofu cubes to a pan with the olive oil, add the spices and cook on medium heat for about 5 minutes.
- Blend all other ingredients until smooth. Add the spinach liquid to the pan and cook covered for about 10 minutes (cook more or less depending on how thick you like it to be).
- *Serve over rice/along with naan or other bread.
P.S.
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Moran