04 Apr Crusted Tempeh with Kale Salad
Category
DIGESTIVE/EXCRETORY SYSTEM – GERD (GASTROESOPHAGEAL RELUX DISEASE)
Ingredients
1 packet of organic tempeh
3 large kale leaves
1 cup baby spinach leaves
½ cup pitted Kalamata olives in brine
2 large green apples
cup sauerkraut
½ cup tamari
1 cup Brazil nuts
1 cup raw organic natural yoghurt
½ cup organic kefir
½ cup tahini
pinch Himalayan salt
Directions
STEP 1
Pulse the Brazil nuts in a blender until breadcrumb consistency, then place in a bowl. Cut the tempeh into 1 cm sticks and marinate in tamari for a few minutes before frying in coconut oil until golden brown each side. Remove from pan and toss in the nut crumb/ salt mix until well coated. Set aside to cool
STEP 2
In a salad bowl, mix the finely sliced kale, spinach leaves, olives, sauerkraut and finely diced apple. Place a big handful on each plate and lay the crusted tempeh on top. Combine the yoghurt, kefir, tahini and a little salt and drizzle this over the salad just
before serving. (serves 2)
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