Sesame Crusted Baked Tempeh
Sesame Crusted Baked Tempeh
Tempeh is a traditional soy product originating from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Tempeh is the only major traditional soy food that did not originate from Greater Chinese cuisine. Ingredients 200g pack... read more »
Summer Quinoa Salad with Sweet Maple Dressing
Quinoa Chenopodium quinoa; is a flowering plant in the amaranth family. It is a herbaceous annual plant grown as a grain crop primarily for its edible seeds. Quinoa is not a grass, but rather a pseudocereal botanically related to spinach and amaranth. Ingredients 1 cup yellow... read more »
Grain Burgers Supreme
Brown rice is whole-grain rice with the inedible outer hull removed; white rice is the same grain with the hull, bran layer, and cereal germ removed. Red rice, gold rice, and black rice are all whole rices, but with differently pigmented outer layers. Ingredients 2 cups... read more »
Quick Miso Broth with Ramen Noodles
Miso is a fermented soybean paste used to flavour various dishes, but most widely used as a stock to season soups. Miso’s natural fermentation process creates a combination of enzymes that strengthen and nourish the intestinal tract. As a result, the blood that nourishes... read more »
Rice & Vegetable Wakame Salad
Rice & Vegetable Wakame Salad For delicious wakame in a second, try Clearspring Instant Wakame Flakes: the convenient way to add the delicious taste and nutrition of wakame sea vegetable to your food.They are delicious in miso and clear soups, add them at the... read more »
Baked Sweet Potato with Cashew Cream
Sweet potatoes are one of my favourite foods. Straight from the oven – deliciously sweet and sticky I love to fill them with some quinoa, vegetables and a creamy sauce. These nutrient dense packed potatoes make a fantastic lunch or dinner. They are hugely filling and... read more »
Food Enzymes & Health
The best Enzyme-rich foods are those that are sprouted (seeds and legumes). Both deliver not only ‘top notch’ nutrition but boost our enzyme levels naturally and support our health. Sprouting increases the enzyme content in these foods tremendously. Other... read more »
Animal Protein V Vegetable Protein
Last month I had two separate very interesting consultations with clients. Both had contacted me regarding the confusion that abounds regarding animal versus vegetable protein. These lads are pounding their bodies at the gym 5 times a week and eating animal protein 3 times a day.... read more »
Tarragon Scented Parsnip Soup
Parsnips resemble carrots and can be used in similar ways, but they have a sweeter taste, especially when cooked. The parsnip is rich in vitamins and minerals and is particularly rich in potassium. Several of the B-group vitamins are present and since most of... read more »
Macrobiotic Foods List A-Z
Food is our Future Making change quick and easy is explained in depth in both of my books Macrobiotics for all Seasons and Go Vegan. Many of the ingredients listed below... read more »