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FNH SEMINAR RECIPE: Marinated Tempeh - Powerful probiotic soy powerhouse for our gut critters!



Tempeh is a fermented soy product which is a delicious addition to your nutritional routine. Tempeh comes with a variety of health benefits. It is high in protein, prebiotics, and a plethora of vitamins and minerals.



Tempeh has a strong, nutty flavor. It also tends to absorb the flavors of any food or sauce to which it is added, making it a perfect base for our probiotic recipe below.








 

We hope you enjoy creating the recipe below and find deliciously, nutritiously creative ways to use it - and yes, please share your own creations and how to get this amazing power into our bodies, thank you. The seminar on the 13th of April will include more variations of ways to marinate and enjoy raw tempeh.



Step One - Prepare Ingredients


1 Medium Red Onion (diced)

1 Medium White Onion (diced)

10 Cloves Garlic (diced)

3” Turmeric Root (peeled and diced)

 

  • Mix these ingredients in a large mixing bowl and allow to sit for 30 minutes







Step Two - Marinade

(prepare while allowing ingredients to get oxygen)


2 C Apple Cider Vinegar

2 TBSP Mustard Powder

1 TBSP Miso Paste

 

  • In a small bowl mix these ingredients into a marinade and set aside








Step Three - Tempeh Preparation


NOTE: Be sure to clean all cutting utensils, cutting boards and YOUR HANDS before handling the raw tempeh - it is alive!!


400 Grams Raw Tempeh

(when cut up it comes out to about 3.5 C)


  • Cut your raw defrosted tempeh into bite sized pieces - size depends on your bite size!






Step Four - Final Preparation


  • Add cut tempeh pieces to large mixing bowl with ingredients from Step One

  • Toss well until everything is well mixed

  • Pour the marinade from Step Two over the dry mixture and toss

  • Be sure to coat all tempeh surfaces

  • Place mixture into a glass container with an air-tight lid

  • Push mixture down into the container so that it fits slightly 'tightly' and has a flat surface

  • Cover with enough Apple Cider Vinegar to cover to the top of the mixture



  • Be sure that there is a minimum of 1/2 inch of ACV above the level of the tempeh mixture

  • Cover the container with an airtight lid and store in the refrigerator






COMING NEXT WEEK - MARINATED HOT CHILIS - Publication Date 9 April

 




These weekly recipe blog posts provide you the 'how' for creating some good food – join us at our seminar to learn about the 'why' for these ingredients and combinations. We will deep dive into the nutritional components, their impact on our bodies and how it all comes together in helping us to obtain optimal health and longevity.






Weekly Recipes explored during our seminar on 13 April

  • Allium Combos (blog publication date Tuesday 19 March)

  • Sugar Beets (blog publication date Tuesday 26 March)

  • Marinated Tempeh (blog publication date Tuesday 2 April)

  • Marinated Chili Peppers (blog publication date Tuesday 9 April)


What is included for those who register for our Probiotic Powerhouses Seminar

  • Seminar e-Book (both digital and downloadable formats)

  • Recipes from the blog posts

  • Bonus variations on those recipes - not posted in the blog posts

  • Nutritional Benefits/Nutrient Profile for all ingredients in the recipes

  • Physiological Impact of these nutrients on our health


This seminar offering is a culmination of four recipe blog posts which provided the how of creating nutritiously delicious creations. During our seminar we will do a deep dive into the why of it all -  with the hope of turning our knowledge into wisdom.





REGISTRATIONS FOR THIS SEMINAR WILL CLOSE AT 11:00pm PST on Friday 12 APRIL



 


Be well

Stop.Breathe.Focus.Move.Flow.










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