This is for all my gorgeous vegetarian clients out there and those who are reducing meat and looking for something new. Great if you are on a detox.
This dish is all about contrast. Subtly spicy mizuna meets sweet, crispy snow peas, while earthy, salty tempeh is layered on top of cool, crispy greens. Enjoy!
This easy eggplant stir fry has quickly become my go-to meal on evenings that I’m strapped for time. It’s really satisfying and warming, perfect for the colder months.
For the Stir Fry
- 1 block organic Tempeh diced into small pieces
- 1 medium sized eggplant, diced into small pieces
- 2 cloves of garlic, minced
- 1 medium sweet onion, diced into small pieces
- 1 head of broccoli, broken into smaller pieces
- 2 cups mushrooms, sliced into small pieces
- 2 tablespoons raw organic coconut oil, for sautéing
For the Spicy Peanut Sauce
- 2 tablespoons organic peanut butter
- 2 tablespoons apple cider vinegar
- 2 tablespoons tamari (wheat-free soy sauce)
- 4 tablespoons extra virgin olive oil
- 1 clove of garlic
- 1/2-inch piece of ginger
- 1/8 teaspoon cayenne pepper
- optional sides: organic brown rice or organic quinoa to increase the protein
1. For the stir fry: Heat a large skillet over medium heat and add in the sesame oil. Start off by sautéing the garlic, onions, mushrooms, and cabbage until they begin to soften, about 5-7 minutes. Add in tempeh and the rest of the vegetables. Cook for another 5 minutes, stirring occasionally. Cover, turn off the heat, and let sit while you make the sauce.
2. For the peanut sauce: Add all ingredients into a High Speed blender and blend until smooth. Pour over the veggie and tempeh mixture. Enjoy!
If you like it…share it.
What I love about this curry is that it just has the right flavor and nice amount of heat without it being overbearing.
What’s it’s good for:
Studies have shown that chilli consumption can help to control and reduce insulin resistance and hyperinsulinemia (high insulin levels) often associated with, Type 2 diabetes. Both chilli, garlic and the spice cardamom used in the curry paste can stimulate digestion and assist with gastrointestinal disorders. Black pepper contains an active ingredient called piperline that is known to enhance digestion and work as an anti-inflammatory. Pumpkin contains carotenoid antioxidants that can help support a healthy immune system. Fish contains complete protein and omega 3 that will support the health of every cell in the body and can counter chronic inflammation, support the brain, help with fat loss, and protect the heart.
People often ask me about what I eat and personally I tend to focus on eating plenty of whole fruits, veggies and quality protein, a lot of it being plant-based protein.
I suppose you could call me a part time vegetarian. It’s a great way of introducing a healthy plant based diet into your lifestyle whilst still enjoying the occasional lean piece of grass fed steak on your fork.
Research from the American journal of nutrition suggests that a well –planned vegetarian diet can offer many health benefits from weight control and lowering blood pressure to helping protect against diabetes and various cancers. Individuals who follow a natural foods plant based diet tend to have a lower risk of heart disease along with lower cholesterol levels as well as lower rates of obesity.
An easy one bowl budget friendly meal that keeps well in the fridge for about 4 days and it freezes well too.
It’s a quick, easy one pot meal that’s delicious to eat. In this recipe I’ve used lean grass fed beef that I minced myself in the Thermomix.
The avocado and lime cools and refreshes the palate as you eat it – feel free to double the amount of avo per serving.
What I love about this dish is that it also keeps in the fridge for about 3 days so you can take it to work for lunch the next day. It freezes well too.
What’s good about it: Lean beef and beans are a great source of protein. Whenever the body is growing, repairing or replacing tissue, protein is involved.
Veggies such as carrot, capsicum and tomato add antioxidants to help nourish and boost your immune system.
Avocado contains the antioxidant vitamin E and it’s also a good mono-unsaturated fat that’s acts as an anti-inflammatory which is perfect after a good training session in the gym.
A touch of chilli can help spike your metabolic rate and stimulate digestion.