As a macrobiotic chef, my goal is to cook healthy, delicious food that can nourish the body with the essential nutrients that it needs. Macrobiotic practice believes that if the body is not burdened by excess toxins, it has the ability to function more efficiently which encourages its natural ability to self heal, especially during illness.
I love cooking with a variety of ingredients and I always encourage a diet rich in fresh organic vegetables, whole grains (e.g. wheat grass and barley grass), seaweed, fermented foods, seeds and nuts. I also recommend adding cayenne, chlorella and spirulina in your diet as these foods have fantastic health benefits.
The recipe I’m sharing with you today contains two types of fermented foods; Tempeh and Miso:
Tempeh is a traditional soy product made by a natural culturing and controlled fermentation process that binds soybeans into a cake form.
Tempeh is a basic whole food in nature and through the natural fermentation process it contains a high amount of beneficial bacteria which are excellent for digestive health and support immunity. Tempeh is also very rich in calcium, protein and fibre.
Miso is a fermented paste typically made of soybeans or barley. It is a rich condiment traditionally used in Japanese cuisine. Miso has a high concentration of beneficial bacteria and enzymes that support a healthy digestion and strengthen the immune system. It is rich in antioxidants, protein, iron and vitamins B12, B2 and E.
Ingredients for the Salad (organic where possible)
- 1 packet of mixed leaves
- 1/2 cup cooked soya beans
- 1/2 cup cooked green lentils
- 1/2 cup cooked pearl barley
- 1/4 cup finely chopped Kale
- 1/4 cup cooked broccoli – cut into very small pieces
- 1/4 cup black quinoa
- 1 avocado cut into small cubes
- 1 packet of frozen Tempeh cut into small cubes (defrost tempeh at least 3 hours)
- olive oil
- sea salt
- 1 clove crushed garlic
- fresh coriander leaves
- Sesame seeds
Ingredients for the Miso dressing
- 1 Tbsp Brown Miso
- 2 Tbsp Olive oil
- 1/2 Tbsp lemon juice
- 1 clove of crushed garlic
- 1 Tbsp Shoyu
- 1 tsp natural sugar (optional)
- Chopped fresh coriander leaves
- In a bowl, mix together the leaves, soya beans, lentils, pearl barley, kale, broccoli and quinoa.
- In a sauce pan, heat some olive oil and add the crushed garlic.
- Add the tempeh and cook for few minutes.
- Add 1/4 cup of water and some sea salt let it cook for 3 to 5 minutes.
- Sprinkle the coriander leaves over the top and leave to cool.
- Once cool, mix the tempeh and avocado into the salad mixture.
- Finally pour over the miso dressing and sprinkle over the sesame seeds.
Alpa is mum, a holistic health advisor, yoga teacher and a trained macrobiotic chef whose healthy recipes are inspired by her Indian heritage and from being brought up in Portugal. To read more about Alpa, click here.
You can find some fantastic health foods with great nutritional benefits in the natural health shop. Click here to view more.
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