Looking for a light and easy, yet healthy Meatless Monday recipe? Try this veggie-filled, protein-rich dish that adds flavor and nutrients with tempeh. Tempeh is a fermented food that can be either made with traditional soy beans or other legumes such as chickpeas and fava beans. Tempeh is a probiotic food and it contains bacteria that are beneficial to the human digestive system. The primary bacteria is Rhizopus oliigosporus, which helps break down the phytic acid that legumes contain to enable better mineral absorption.
While it may not be the prettiest juice to look at, it is definitely a healthy and delicious one! This color is what happens when you make a juice with a variety of colour from different fruits and veggies. It’s a great juice if you feel like something savory during a Reboot or it can be an excellent meal replacement for lunch or dinner or simply as a snack at any time. Get the recipe!
I love tomato and pepper based juices, especially as a dinner juice. And I LOVE chili. This juice combines those two loves into a dynamo combination of savoury and hot. It’s low in natural sugars and high in flavour and nutrients, and even contains metabolic benefits from the chili. A Japanese study on mice found that taking capsaicin (chili compound) was as effective as exercise when it comes to maintaining body weight.
I love avocados more than anything. I eat a whole one every day (not in one sitting but throughout the day an entire avocado is definitely consumed). I use them to make creamy sauces, indulgent raw chocolate mousse, and always in salads. I had never tried avocado in my homemade soups until now. Using the avocado as this soup’s base made it so rich, creamy, satisfying and delicious. Who needs Cream of Mushroom Soup with heavy white cream and butter when you can have this vegan delight instead?
This makes an excellent dinner juice. When I’m Rebooting I always love the real savory taste of tomato and pepper based juices. It provides a variety for my taste buds since many of the juices have a sweeter taste, even the green ones! I added a little Himalayan sea salt and a small quantity of olive oil and it makes it an excellent “soup” juice.