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Thursday, September 09, 2010

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Tempeh Turkey Authored By:  Polly Pitchford, Full Spectrum Health™ Don't wait until November to enjoy this dish. Diet Types: Low Carbohydrate, Vegan, Vegetarian Ingredients: 2 packages Tempeh 2-4 tablespoons canola oil 2-3 cup water or vegetable broth 1-2 tablespoons mellow white Miso 1 tablespoon Dijon-style mustard 1/2 teaspoon Sage 1/4 teaspoon rosemary 1/2 teaspoon Thyme 1/2 teaspoon Marjoram 2 tablespoons Arrowroot 1/4 cup cool water to dissolve Arrowroot Serves: 4 Cooking Time: 30 minutes - one hour Instructions: Cut Tempeh into thin, bite-sized triangles. Heat oil in heavy pan; fry Tempeh until golden brown and drain on paper towels. Place fried Tempeh in a saucepan. Mix remaining ingredients (except Arrowroot) and pour over Tempeh. Bring stock to boil; lower flame and simmer 20-30 minutes. Pour Arrowroot mixture into broth and stir until sauce thickens. Adjust seasonings to taste. Water is used in the nutrition analysis rather than vegetable broth. Printable Version E-mail a Friend

Blueberry Corn Bread Blueberries give this cornbread a sweet twist you'll be sure to love.... Nutrition Facts Serving Size: 1 Servings per Recipe: 4 Amount Per Serving  Calories 280 Calories from Fat 179  % Daily Value* Total Fat 20g 31%   Saturated Fat 3g 13%   Mono Fat 9g     Poly Fat 6g   Sodium 213mg 9% Total Carbs 13g 4%   Dietary Fiber 1g 3% Protein 16g   Iron 19% Calcium 11% Vitamin C 0% Vitamin E 11% Vitamin A 0% Vitamin B-12 2% Vitamin B-6 10% Pantothenic acid 3% Niacin 11% Riboflavin 18% Thiamin 7% Folate 6% Selenium 3% Manganese 60% Copper 25% Zinc 8% Potassium 10% Phosphorus 23% Magnesium 18% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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