Got Tempeh?

Got tempeh?

I was in my favorite Mother’s market today and was so excited get my firm tempeh that I love to saute and use as my plant based protein source.

Want some good plant-based protein sources?

Tempeh is a form of soy that is closer to soy in its whole food form. The vast majority of soy consumed in the U.S. comes from a highly processed form of soy. The soybeans we consume have usually been genetically engineered, cracked, dehulled, crushed, and subjected to solvent extraction to separate their oils from the rest of the bean. What’s left behind after oil extraction (defatted soy flour) is then further processed into animal feed, or processed to produce a protein concentrate or a protein isolate. The isolate can be used as an ingredient in low-fat soymilk, and the concentrate can be further processed (extruded) to form a textured soy protein for use in meat analog products (like soy burgers).

Tempeh is produced with significantly less processing than most low-fat soymilks and soy burgers, and they are soy foods that are much closer to a “whole foods” category than soy protein isolates and concentrates.

Fermentation increases the digestibility of soy (especially its proteins), nutrient absorption from soy  and the concentration of bioactive peptides

Cooked tempeh can be eaten alone, or used in chili, stir fries, soups, salads, sandwiches, and stews. Tempeh’s complex flavor has been described as nutty, meaty, and mushroom-like. It freezes well, and is now commonly available in many western supermarkets, as well as in ethnic markets and health food stores.

Almond Crusted White Fish Recipe

TUnaAlmond Crusted White Fish is an easy recipe. It is considered “paleo” and you can use any white fish of your choice. The key to baking fish is to keep 10 minutes for every inch of fish


(1 serving)

4 oz. “wild-caught” halibut or other white fish ¼ cup crushed almonds (use coffee grinder) 1 fresh tangerine


1. Squeeze tangerine juice over fish and marinate for 10 minutes.
2. Grind almonds in a blender or coffee grinder and spread over the top of the fish, making a thin crust.

3. Bake in the toaster oven (or regular oven) for about 15 minutes at 400 degrees (or 10 minutes for every inch of fish). You may want to broil for the last minute to produce a more crunchy crust topping.

4. Serve immediately with freshly steamed vegetables or a raw salad.

FROM the Sanoviv Cook book you receive when you od the Sanoviv Nutrition Advisor Certificate. Join me at the next LEVEL 1 Sanoviv Nutrition Advisor Certificate June 27 by clicking HERE

At Sanoviv,  food is medicine. THere is a diet of whole foods that are natural and organic – some from their very own garden. The meals are free of gluten, dairy, soy, sugar, caffeine, alcohol, and toxins. They are also low-glycemic and 100% delicious. Foods that often lead to increased inflammation in your body have been removed so that you can begin the healing process with your very first bite. You will enjoy a variety of cooked and raw foods, designed to maintain maximum vitamins, minerals, antioxidants, and enzymes.

You will be amazed at the healing experience of Sanoviv and I take groups there once a year. LEARN MORE HERE


Eight Allergens Responsible for Ninety Percent of Food Allergies

I saw a PBS SPECIAL tonight all about a cookbook that  Eliminates ALL Eight Allergens Responsible for Ninety Percent of Food Allergies – dairy, eggs, wheat, soy, peanuts, tree nuts, fish or shellfish 

NAME OF BOOK – The Whole Food Allergy Cookbook by Cybele Pascal

There are several good things about it that may be helpful

1. It has a Guide to gluten-free recipes

2. Shopping Guide for hard-to-find items.

3. Food Allergy Information Resource Guide

4. All recipes are free of refined sweeteners

5.  Organized into breakfast, lunch, dinner, desserts, snacks, and general information and resources.  This makes it very easy to browse recipes

If you are celiac or allergic to wheat, barley, oats, rye, potato, rice, or corn, this cookbook won’t be very helpful  If you are looking for creative recipes that do not use refined wheat flour, The Whole Foods Allergy Cookbook may be a good bet.