High Temps Outside? Try Tempeh


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!


Tempeh Salad


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

Dressing:

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

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