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Posted By Cécile's Untamed Kitchen

Baked Tempeh

Last post I hinted that I'll be soon talking about tempeh. Here it is!

I'm such a fan of this amazing soy-based product which, unlike tofu, goes through a fermentation process. It also uses the whole beans versus tofu which is made out of soy milk.

It's high in protein and because it's a fermented food, much easier on your digestion.There's no lack of info on the net for you to check. I'd rather stay pragmatic and tell you what I do with it!

It's got such a unique taste (nutty and kind of mushroomy all at once) that it doesn't need much else.

I do buy it plain (comes already prepared), cut it in cubes, slices, mini-fries... even shred it like cheese.

And then, I mix in some olive oil, lemon juice (try some of the zeste too), tamari. No need to add any extra salt (which I definitely do when I marinate tofu). In a few minutes, the tempeh will take on the flavors you added to it.

Of course you can add all kinds of dried herbs, other spices, sesame seeds etc. If you are a "beginner" with tempeh, I would recommend to start with this basic recipe. You'll get a sense of what it's all about and then, you can go all crazy with it ;0)

Last but not least, you can simply fry your tempeh in a pan with some olive or coconut oil. You can also bake it in the oven at 400F for about 20 min. Keep an eye on it.

Try it on a dish where you would otherwise put cheese on top. You are gonna love!

 
Posted By Cécile's Untamed Kitchen

Pot Barley

Pot barley soup... that's as far as some of us go when it comes to using this funky little grain.

I cook it and use it as a side-dish just as I would rice, quinoa, boulgour etc. It's got a great texture and taste. You've got to try it!

Like any other whole grain, enjoy the many good things it has to offer. Barley is high in fibre, selenium, phosphorous, copper and manganese. 

FYI...
Pot barley = unhulled, unrefined, the whole works (more fibers, more nutrients).
Pearl barley = dehulled (the bran and germ is pearled away). Faster to cook.

I have a TIP for you!

Soak the POT barley for a few hours (in the morning, soak it in water so that by lunch time, it's ready to be cooked).
WHY? It cooks faster and I find that it gives it a different texture which is easier to chew on. Plus, it's much easier on your digestive system.
When you are ready to cook it, drain the milky soaking water and cook the grain in enough fresh water over medium heat for about 30 min. You can have it as chewy or cooked as you like! Drain the excess water when it's time. Oh, add sea salt in the cooking water or afterwards if you wish.

Today, we had pot barley, baked tempeh (next post... stayed tuned) and a green sauce (with kale).

This summer, try making a salad with pot barley just the way you would do with rice or pasta!

 
Posted By Cécile's Untamed Kitchen

Avocado

 

I always keep avocados handy. I buy them nice and hard so that they can safely ripe at home.

Why are they so good for you? Here's just 1 reason out of too many:

"They provide all 18 essential amino acids necessary for the body to form a complete protein. Unlike the protein in steak, which is difficult for most people to digest, avocado protein is readily absorbed by the body because avocados also contain fiber. If you are trying to cut down on animal sources of protein in your diet, or if you are a vegetarian, vegan or raw foodist seeking more protein, avocados are a great nutritional ally to include not merely as an occasional treat, but as a regular part of your diet."

It's just a phenomenal food. Now, yes... it doesn't grow in Canada... If only... with bananas and a very few other produces, I can't resist the temptation. Anyways, have I mentioned anywhere that I was the little Miss Sunshine of Whole Foods?! Rest reassured, I'm far to be perfect. Yeah ;0)

I love snacking on 1/2 an avocado. I pour some tamari in the hole and sprinkle gomasio (if you follow this BLOG, you know what it is by now!) on top.
I strongly recommend this combination... it's really divine!

 

 

 
Posted By Cécile's Untamed Kitchen

Lemon

Why a lemon?!
Because... it looks good and I needed to get your attention...
Now, this has nothing to do with lemons.

I just CANNOT resist but sharing this YouTube video which I find ABSOLUTELY brilliant ;0)

youtu.be/k9QbC41oQRo


If you are allergic to gluten, you might really want to have a look at it.

Way too funny!

It made my day.... IN-JOY and keep up the Healthy spirit!

 

 

 

 

 
Posted By Cécile's Untamed Kitchen

Crumble Simon

This is our friend Simon... I think my improvised crumble made quite an impression on him last night ;0)

I thought I'll try a gluten-free version. Turned out awesome!

Even if you are not allergic to gluten, I'm finding it so interesting to try different alternatives. It opens up a whole new array of flavors for your taste buds!

And it really can't hurt to eat less wheat-based products... (a friend just shared that she lost a good 20 lbs in 6 months just by cutting down on wheat and white sugar stuff). Try and you might be very surprised by what happens!

For 4 apples + 1 pear in the dish Simon is devouring... (you can use almost twice as many fruits) I mixed:

70 gr. brown rice flour
70 gr. quinoa flakes
70 gr. cane sugar
30 gr. ground almonds
1 tbsp tapioca flour (It helps binding but you can do without)
115 gr. margarine

I cubed the fruits and added some agave syrup, pumpkin spice mix (cinnamon, ginger, coriander, anise, cardamom, clove) and orange blossom water!

It took about 35 to 40 min. at 390°F (200°C).

This dessert is easy to make and always a hit! You can use so many different fruit combinations. You can also try it with veggies (without the sugar in the mix of course ;0) for a savory version.