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Why New Morning Loves Zuma:
Conscious sourcing: Organic, regenerative, and ethically wild-harvested ingredients.
Clean science + nature: Advanced extraction methods for optimal absorption.
Purity first: GMP standards and third-party testing; no toxins or unnecessary additives. Plant-based & inclusive: Vegan-friendly wellness, personal care, and pet options.
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Zuma Nutrition
Heiwa Tofu is a family-owned business based in Rockport, Maine, dedicated to making pure, wholesome tofu using locally sourced organic soybeans. Founded in 2008, the company began in a small garage in Camden before expanding to Belfast and eventually purchasing its own facility in Rockport in 2016. With strong community support and a committed team, Heiwa continues to grow while refining its craft.
Made with organic soy beans
Small-batch, carefully crafted Rooted in community & sustainablity
Heiwa Tofu Rockport, Maine
Fish and Asparagus en Papillote
INGREDIENTS:
• About 24 to 30 asparagus spears, trimmed
• 2 green onions, chopped or cut into small pieces with scissors
• 3 lbs pickerel, walleye, trout, or other fish, filleted and cut into 6 pieces, or cleaned and left whole if small
• 3/4 tsp salt
• 1/2 tsp pepper
• 2 tbsp extra-virgin olive oil, divided
• 2 tbsp white wine or water
• 2 lemons, sliced thinly
INSTRUCTIONS:
1. On 6 large pieces of parchment paper, divide asparagus spears and green onions evenly.
2. Season fish with salt and pepper and place on top of vegetables.
3. Curve up the edges of parchment a little so the liquid doesn’t run off, then sprinkle oil and wine over top. Top with lemon slices.
4. Wrap each packet with the seam on top, rolling seam over itself once or twice to seal tightly and leaving a little room inside parchment for steam to circulate.
5. Place packets in cast iron skillet or fire-safe pot on grill rack over a medium flame for 10 to 15 minutes, rotating packages occasionally for even cooking.
RECIPE COURTESY OF DELICIOUS LIVING
