(Vegan, Vegetarian, Paleo, Flexitarian, High Fibre, High Protein)
Tempeh is one of the best forms of Soy to consume as it is fermented making it much easier to digest.
(serves 1)
Ingredients
100g of cubed tempeh (The one pictured contains seaweed)
1 inch of chopped ginger
5 stalks of tenderstem broccoli cut into smaller pieces.
5 or 6 sliced shiitake or other mushrooms
Some finely sliced courgette
1 crushed clove of garlic
Olive oil
Splash of tamari sauce
1 handful of buckwheat noodles - cooked and cooled with cold water
Option: toasted sesame oil and seeds
Method
Place olive oil, ginger and garlic in a pan on a moderate heat. Add the cubed tempeh and shiitake mushrooms and cook for a few minutes. Add a little water and a splash of tamari then add the broccoli and courgette. Add a little more olive or sesame oil and add the buckwheat noodles.
Can be served hot for supper and be taken cold for lunch the next day!
Tempeh is a great source of protein, fibre, vitamins and minerals and supports healthy gut function. It can also help with balance oestrogen in the body as it contains phytoestrogens that act to reduce excess oestrogen and support too little oestrogen.
It can be a great replacement for Tofu - both in flavour and for the health benefits.
Buckwheat noodles contain fibre, protein and minerals and are gluten free.
Shitake noodles support white blood cell production and immune function.
Sam Bourne DipNT mBANT CNHC NTC Registered Nutritional Therapist & Yoga Teacher
website: foodspa.org.uk
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