Fermented

Almond & Tempeh Vegan Meatballs Recipe [GF]

This almond and tempeh vegan meatballs recipe is a quick and delicious way to add some variety to dinner. Following a plant-based diet doesn’t mean that you can’t enjoy some of your favourite dishes. I love serving these tempeh meatballs with a pasta bolognese sauce, or on their own on a light salad. A simple and delicious fuss-free recipe, and it’s vegan and gluten-free!

Tempeh is a must in any plant-based foodies repertoire. Tempeh originated in Indonesia, and Indonesians enjoy it fried and spicy and often will add it to dishes such as Gado Gado (see my simplified recipe for Simple Peanut Sauce Indonesian Style), or enjoyed fried in a spicy sambal and served with rice. It is as versatile as tofu, but many prefer the firmer texture of tempeh over its soybean cousin. Here is my play on tempeh, and a good one to get you started on your tempeh journey – Easy Almond Tempeh Vegan Meatballs.
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The ULTIMATE Guide On How To Make Salad Dressing

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Use this guide to make your own salad dressing at home. Homemade dressings can be just as delicious as they are simple and are a great way to turn an average salad into something special. I’ve also included tips on how to maximize the nutrition in dressings, as well as flavour variations for the best tasting dressing at home.

I love converting salad skeptics, all it really takes is a delicious dressing! Let’s face it, there is nothing exciting about a runny and bland dressing. The trick to a delicious salad dressing is getting the ratio of creamy fats and tart vinegar or citrus just right, and don’t forget the healthy and aromatic additions such as garlic, mustard or ginger. See below for my top tips on how to make the best salad dressing!

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Fermented Foods Recipes and Health Benefits

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Have you been told to increase your intake of fermented foods but don’t know where to find any fermented food recipes? Likely they are all around you, but you just need to know where to look – and what to look for. Here are some of my favourite recipes using fermented foods, plus some of the top health benefits of eating fermented foods.

Ingredients for zucchini noodle pesto pasta with tomatoes in frying pan

Zucchini Noodles with a Miso Hemp Pesto

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Blueberry Kefir Post-Workout Snack

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This blueberry kefir post-workout snack is a perfect way to nourish your body after the impacts of exercise. Kefir offers beneficial bacteria for gut health, while chia seeds help to feed these beneficial bacteria so they will stick around for longer.

Every day there is new research emerging on the importance of our gut and resident microbes. From influencing the risk of diabetes to obesity, and anxiety to depression, we know that our tiny little microbes rule our world and we are just starting to understand how to keep them happy. Kefir is a fermented milk drink that contains a large number of beneficial bacteria; aiming for at least one fermented food a day is a good habit to get into and helps ensure a healthy colony of good bacteria is residing in our gut.

Alongside the beneficial bacteria, this Blueberry Kefir Post-Workout Snack also has the perfect ratio of carbohydrates and proteins for a post-workout snack. By offering a quick refuel and a load of beneficial bacterial this post-workout snack really can be, and should, enjoyed at any time of the day.
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Japanese Salad Bowls with a Miso Tahini Dressing and Brown Rice

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This Japanese Salad Bowl with Miso Tahini Dressing is a favourite in our household. The miso tahini dressing is so easy to make, and really goes great on anything! Serve it on some wholesome brown rice topped with some fresh vegetables, or try quinoa with roasted vegetables for something different.

I love the shift of household staples with the changing season. As the weather warms up, in comes the salads and salad bowls. I’ve already shared Baked Tofu Kale Quinoa Salad with Glory Bowl Dressing and then I followed that up with the lighter alternative Light Summer Salad with a Garlic and Tahini Dressing. Now my love of Asian flavours has inspired this Japanese Salad Bowl served with a Miso Tahini Dressing and Brown Rice, just in time to see summer to its end.
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Fermented

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