Are you looking for plant-based protein sources?
Consider tempeh, which is made from fermented soybeans. That means it is a good source of probiotics that will feed your gut good bacteria. That is helpful for improving digestion and boosting immune function. In addition, tempeh is high in manganese, which supports brain function, collagen, bone integrity, balances blood sugar/glucose and helps with lipid metabolism.
In addition, it also provides many B vitamins, calcium, magnesium, copper and zinc.
The texture of tempeh is unique. It’s similar to chopped meat and has only a slightly nutty flavor and takes on the flavors that you use with it. Here’s good summer-time recipe to keep you cool and no cooking required!
8” x 4” (approximate) piece of organic tempeh, cut into bite-size chunks
½ cup of celery, chopped
1 medium carrot, chopped
2 scallions, peeled and chopped
1 Tbsps. avocado or coconut mayonnaise
1 Tbsp fresh lemon or lime juice
1 Tbsp EVOO
1 teas. curry powder – optional
Salt and pepper to taste
Garnish with fresh chopped mint and/or cilantro.
Combine the chopped tempeh and vegetables in mixing bowl.
In a glass jar (Mason jar) with a tight-fitting lid, combine the mayonnaise, lemon or lime juice, olive oil and curry powder and cover the jar and shake until thoroughly mixed.
Pour the dressing over the tempeh and vegetables.
Garnish with fresh herbs and serve.
Makes approximately 2-3 servings.
*Other options to add crunch, texture and nutrients
Kohlrabi – peeled and chopped
Cucumber – peeled and chopped
Radishes – any type – chopped
Beets – peeled and chopped
Bell pepper - seeded and chopped