Big Ideas or Big Trees?

August 24, 2019 by leeyinger

I have always been a person who does things the hard way without asking for much help from those I love. I’m not sure why that is my reality but I have become a pretty fearless person living this way. I have learned to take great comfort in nature because it is authentic no matter it’s state. Nature provides an abundance of beauty, life sustaining foods and peace when the business of life overwhelms us.

Let’s consider the mighty Sequoia tree. This gigantic tree comes from a relatively small cone which must be exposed to extreme heat in order to open and germinate.

This small tightly packaged cone if exposed to the proper conditions will grow into one of the largest and most majestic trees in our world. So large, it is hard to capture it’s size on a camera without falling over backward from looking up into the sky so high!

Perhaps a photo with my daughters standing at the base of this mighty beauty will give some perspective.

So what is my point here? Well I liken the process of this tree germinating and growing to maturation to the process of starting something new. We must find our resources and expose them to the best circumstances in order to achieve what we desire.

Seven years ago I launched a new Holistic Health & Nutrition Coaching practice focusing on health and wellness through nutrition. It was and continues to be one of the best choices I have made in my life…along with giving birth the my three talented, beautiful children all now in their 30s.

I studied with people who are leading authorities in the alternative approach to the science of nutrition. The Kushi Institute, The Institute of Integrative Nutrition and tons of personal research provided me with unlimited information to share with people as we explored together what made sense for them. I started this blog and developed my website (I let the website go as I much prefer to meet directly with people when possible). I took the proverbial “leap of faith” that this adventure called me to do.

So far indications are that this was a good call on my part. Feedback has mostly been gratitude as people learn simple, doable strategies for improving their lives through nutrition and self care. I continue to offer information and classes in various settings such as in home classes, farmer’s markets, health food stores and in my cooking classes or grocery store adventures. My hope is that we continue to come together to eat well and when needed demand that the foods we have available to us is grown in the most healthful ways possible. It is a truly exciting time in the field of nutrition!

So the Sequoia trees are representative to me launching and growing my health and wellness practice. They stand together as I have and will continue to do with others looking for positive change in overall health. It is my desire to provide the coaching people need to become mighty in their own way!

I close with a dandy fall soup recipe that I think you will enjoy and guess what…it is oh so good for you!

Roasted Kabocha Squash Soup

1 medium kabocha squash

1 yam

1 sweet onion

4 cloves garlic

2-3 carrots

salt/pepper to taste

cinnamon, nutmeg, ginger (optional)

6 cups water

Cut the squash into quarters and scoop out seeds. Place on roasting dish and bake at 400 for 45 minutes or until tender. Prepare yam to be roasted at same time making sure to poke holes in it before placing in over.

While the squash and yam are roasting chop onion and carrots into small pieces and add to stock pot with minced garlic and some olive oil to saute 3-5 minutes. Add water and simmer for 30 minutes covered.

Once the yam and squash are roasted remove skin from squash and yam and cut into small bite size pieces. Add to stock pot and bring to boil, then reduce to simmer and cook for 45 minutes covered.

Allow to cool or take great care placing hot mixture in blender. Blend to smooth consistency. I add cinnamon, nutmeg and ginger to taste this time of the year…simply delightful!

Image result for squash soup recipes — https://tiphero.com/roasted-butternut-squash-soup

Happy cooking and remember:

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.”
Laurie Colwin

Be Well!

Leanne M.Yinger, M.Ed. HHNC
Holistic Health and Nutrition Coachhttps://kirasgoodeatskitchen.wordpress.com
https://www.facebook.com/Kiraskitchen5/
413-464-1462

“Let food be thy medicine, and let medicine be thy food.”

Didn’t Your Parents Tell You Not To Waste Food?

May 25, 2014 by leeyinger

As you probably know by now I am a foodie. I love everything about food. I love thinking about it, growing it, teaching others about it, preparing it and definitely eating it. food is powerful in every way. We are emotionally and physically connected to food and we all know we can’t live without it. So I write this blog post today with reverence for and passion about food.

I have always known that there is a certain amount of waste that goes along with the food chain from farm to table, but did you know that one third of the food produced globally is wasted. In North America it is closer to half the food we grow that is wasted. In some cases it is to keep the cost of the product at what is considered fair market value. A phenomenal amount of food does not even make it onto grocery store shelves because it doesn’t meet the standards for sale. Up to 90% of food waste is due to expiration dates.

http://www.onehundreddollarsamonth.com/food-waste-in-america-a-weeks-worth-of-produce-for-free/

So where does all this wasted food go you might ask? With all the people in our world who have no food, who are literally starving to death, we in North American alone, throw away nearly half of the food we grow. How does that make any sense?

Now imagine if we all decided that the food that was not initially perfect so would not be purchased could be given to a local food pantry. Imagine that all expired food stuff was quickly offered to people who can’t afford to buy it. Some markets have policies to do just that. At some Trader Joes you can find the expired food stuff at a greatly reduced rate in fact up to 75% off retail price. In addition, the Ex President of Trader Joes has created The Daily Table Project which essentially takes expired food stuff and makes low cost grab and go meals that can compete with fast food chain prices for people living in urban food deserts such as Dorchester, MA. Now that is good use of what would otherwise be wasted.

http://www.npr.org/player/v2/mediaPlayer.html?action=1&t=1&islist=false&id=222082247&m=224715908.

There are many documentaries about our food supply and the little known secrets about the politics of food, but the one I find most disturbing currently is “Just Eat It A Food Waste Story.” Catch the trailer @ http://foodwastemovie.com/ or follow the film makers on facebook https://www.facebook.com/Justeatitmovie. The film is making the film festival run so is not yet available for popular viewing. This film reveals just how much food is wasted in North America by following a couple who are vowing to eat only salvaged food stuff. What their experience uncovers will shock and I hope inspire you to do something about the waste!

To learn more about the politics of food I recommend reading one of the many books written by Marion Nestle, the most relevant to this topic being “Food Politics: How The Food Industry Influences Nutrition and Health. She is a Paulette Goddard Professor of Nutrition, Food Studies and Public Health at New York University. You can also follow her blog @ http://www.foodpolitics.com/.
My children just bought me a membership in a new local all organic CSA, https://www.facebook.com/bradleyfarmma for my birthday. It is the best gift I have ever received! I can see where the food is grown and I know the people tending the farm. I will share what I can’t eat with family and friends and should any of it go bad I will compost it to use in my gardens. This is my small contribution to reduce food waste and my carbon footprint on the planet. What will you do to spread the abundance that exists all around us with those who are not a fortunate as we are?

“Change like healing takes time.” Veronica Roth

Blessed Be

Time to Garden

May 16, 2014 by leeyinger

I am inspired with the warming weather and the Flower Moon we had this week. Driving home on Wednesday night that beautiful moon was just beginning to peak over the Green Mountains in Bennington Vermont and it was breathtaking. This is a borrowed photo as my iphone couldn’t do the moon justice. It now truly feels like spring is here and so we can begin to plant our vegetable and flower gardens.

http://shewhodreams.weebly.com/uploads/6/8/3/0/6830014/5473872.jpg?419

To inspire me even more this week I found this beauty growing in the window at the Vermont Arts Exchange http://www.vtartxchange.org/. Being a native Californian, I am accustomed to seeing fresh produce year round in some form. But to find a fully ripe tomato in Vermont in mid May is such a gift. After all we had snow on the ground less than a month ago!

I’m telling you the truth, right in Vermont, right now mid May there are these lovely tomatoes ready to eat! Planted in large buckets along the back wall of the multiuse art room at the Arts Exchange are growing 10 foot high tomato plants like these. I have had the pleasure of watching them grow since February.

So now I have to find my organic seeds and plants at various farmer’s markets and gardening shops. I like High Mowing Seeds http://www.highmowingseeds.com/ they have come through for me in past years and are fairly local in Wolcott, Vermont. So far I’ve planted my first round of snow peas which is my favorite to grow (and eat). I also plan to grow green beans, kale, summer and zucchini squash, lettuce and cherry tomatoes. My garden is small but it manages to produce a good amount of produce each year. This is an example of one of my recent harvests.

So with all the fresh produce to look forward to I am searching for new recipes to add to my website. I made this one last night and it was delightful.

6 cups baby spring greens

½ cup crumbled goat cheese

½ cup dried cranberries

1 cup toasted walnuts

1 shallot minced

1 teaspoon Dijon mustard

2 tsp. balsamic vinegar

¼ olive oil

Salt/pepper to taste

Well I’m heading outside to see what kind of gardening I can get done before the three days of rain arrive.

“It was such a pleasure to sink one’s hands into the Earth, to feel at one’s fingertips the possibilities of the new season.” Kate Morton author of The Forgotten Garden.

Blessed Be

On Living

April 28, 2014 by leeyinger

Smile, breathe and go slowly

Thich Nhat Hanh

As we venture out each day to do whatever it is that we do it is good to be grounded in some type of mindful practice. When we take the time to truly pay attention to our body and how we interact with the world, we can learn how to live richer, fuller lives. I start each day with a moment of gratitude. Waking in the morning reminds me that I am simply thankful for being here to greet another day and all the day will bring.

This weekend I completed basic training in EMDR, Eye Movement Desensitization and Reprocessing, http://www.emdrhap.org/content/what-is-emdr/. This is a form of psychotherapy developed by Francine Shapiro that has been documented to be very effective with symptoms related to trauma. In order to become an EMDR therapist you must experience it first hand and so today I find myself even more mindful than usual….and this is a very good thing!

I am mindful that in my personal business @ Kira’s Kitchen I have several programs about to begin and that means I have lots of work to do. There was a time that the knowledge of all that needed to get done would have sent me into a tailspin. Now I am able to just acknowledge the tasks, line them up and plug away until they are complete. Seems simple enough right? For each of us the answer is different and so we each get to decide for ourselves.

I am also mindful that I love both my jobs as a Holistic Health Coach and as a Clinician. What a blessing that is in life to love the work we do! Now that hasn’t always been the case. At some point in my life I made a decision to live with purpose, to do things that feed my body and soul while offering something meaningful to the world around me. The difference now is that I can appreciate where that mantra has brought me and I can be grateful that I’m here.

And so I will keep this blog post short. I love the comments and feedback my followers share and enjoy the good work you are all doing as well. To be blessed with good work, good health and so many wonderful people in my life who I love and I believe love me (even on those truly impossible days) is a gift that keeps giving. It allows me to take on the world and be as courageous as I need to be.

~ “Freedom is not given to us by anyone; we have to cultivate it ourselves. It is a daily practice… No one can prevent you from being aware of each step you take or each breath in and breath out.” ~ Thich Nhat Hanh

Be Well

The Scoop on Sugar

April 19, 2014 by leeyinger

Did you know that the average person eats 22 teaspoons of sugar per day! It’s a fact, and we aren’t just pouring those 22 teaspoons into our tea and coffee either. But, If we decide to have that Starbucks Frappucinno we are consuming a whopping 44 teaspoons of sugar kids…and that lemon poppy seed Clif bar has 21 teaspoons of sugar. For the record, a reasonable amount of sugar for us to consume daily if we are not diabetic is approximately 6 teaspoons for women and 9 teaspoons for men.

Now that doesn’t mean you NEED to eat that sugar, it just means it is not likely to cause adverse health in the long run. Remember we are talking about added, refined sugars. It is wise to simply avoid all together the high fructose corn sugar as research shows that there is potential for non alcoholic liver damage from the over consumption of HFCS.

Children are at greater risk for adverse health, mood/emotion and behavior issues from overconsumption of sugars. AND the recommendation for daily consumption drops significantly for children. It’s only 3 teaspoons daily for children 4-8 years of age.

If we look for it we can find sugar in the most surprising places, in foods we thought were healthy. Become a food detective and read the labels before purchasing that healthy cereal or energy bar. If it has an ingredient that ends in “ose” that is a sugar derivative and you want to just walk away from that product and head to the fresh fruit isle.

So to recap, refined sugar and high fructose sugars are connected to food related health issues such as obesity, heart disease and diabetes. There is no nutritional value in consuming them and there are healthier options. Why not start today to kick your sugar habit and find better healthier options.

Try this delightfully easy recipe for taming your sweet tooth:

Chocolate Adzuki Bites (Vegan, Gluten Free, Sugar Free, Soy Free)

Ingredients:

For the adzuki balls:

1/2 cup dried adzuki beans
3/4 cup pecans
6 or so pitted medjool dates (about 1/2 cup)
1/4 cup cocoa
1/4 tsp vanilla extract
1/4 tsp salt
1 tsp maple syrup (optional)
1-2 teaspoons rice milk (optional)

For the topping:

You can choose either shredded coconut, chopped pecans or chopped cashews. You’ll need about a cup of whichever one you choose. For the nuts, I recommend blending them in the food processor before you make the balls because then you don’t have to clean it out before adding the remaining items.

1 cup of selected topping
1/4 tsp sea salt (the larger flakey kind if possible)

Directions:

Put the adzuki beans in a small pot and cover with a couple inches of water. Boil for about an hour, making sure you don’t let them dry out, until they are soft. Drain and set aside.

In a food processor or blender, blend the nuts for your topping (if using) and set aside. Add 3/4 cup cooked adzuki beans (they will have swollen up so your 1/2 cup should have turned into at least 3/4 cup), 3/4 cup pecans, dates, cocoa powder, vanilla, and salt. Blend until smooth, scraping down the sides of the bowl if necessary. If it is too dry to blend well, you can add rice or almond milk a teaspoon at a time to add moisture. You can also add a teaspoon of maple syrup to make it a little sweeter (if you use the maple syrup you probably won’t need the rice milk)

Scoop out the dough a tablespoon or so at a time and roll into balls. Sprinkle them with just a bit of the sea salt and then roll the balls in the topping until they are coated then put them in the fridge for about an hour to firm up.

If you’d like to learn more about how to detect the sugar in your diet and control the amount you consume go to my website and sign up for my free (this time only) lecture on May 10th at 1:00pm at The David and Joyce Milne Library in Williamstown, MA. http://milnelibrary.org/

Also follow my blog and check out my website: http://www.leanne-yinger.healthcoach.integrativenutrition.com/ for healthier sweet options and free recipes. You can send me an email as well with questions or to sign up for one of my programs at kiraskitchen5@gmail.com.

“In the sweetness of friendship let there be laughter, and the sharing of pleasures.”

Kahlil Gibran

Peace and Brightest Blessings

Spring Cleaning

April 11, 2014 by leeyinger

Well it’s that time of the year when we look around our dwelling and decide what we can live with. The windows are beckoning to us to grab the environmentally safe (I like http://www.ecoproductsstore.com/products.html) window cleaner and get to work. The yard is full of debris from the winter and the snow has finally disappeared. At my house, my furry girls Kira and Pooh are desperate to be outside and pine away at the kitchen door until we go out for a walk. There is much to do and I plan to get out there with my rake this weekend but for now I’m planning a different type of Spring Cleanse to be offered on my Health Coaching website….

http://leanne-yinger.healthcoach.integrativenutrition.com/. I’ll be offering a supported 10 or 21 day spring cleanse starting May 1st to anyone interested in doing a little external spring cleaning and some truly reinvigorating internal spring cleaning. This program will follow a season of sugar and sweets with both Passover and Easter behind us we will be able to commit to our health and eating cleaner.

Both programs will offer daily support email check ins to see how you are progressing, a menu plan to follow including recipes, coaching and suggestions for diet and lifestyle changes you can easily make to improve you energy and revitalize your spirit. With Spring upon us it is the perfect time to readjust your priorities and make your health number 1!

Feel free to contact me with questions or go directly to my website and sign up.

Here is a sample recipes we will cook during our cleanse:

Ginger Broiled Salmon

Prep time: 5 minutes

Cooking time: 10 minutes

Yields: 2 people

Ingredients:

1 tablespoon coconut oil

1/4 cup water

2 teaspoons fresh grated ginger

1 tablespoons umeboshi plum vinegar

2 4-ounce wild salmon fillets

Directions:

Make marinade my combining oil, water, ginger and vinegar.

Place fish in a shallow baking dish, cover with marinade, and refrigerate for 30 minutes.

Preheat broiler.

Broil fish skin side down for 6-8 minutes.

Baste with remaining marinade once or twice while broiling.

Use any remaining marinade as a sauce and serve.

– See more recipes at: http://leanne-yinger.healthcoach.integrativenutrition.com/

There will also be vegan, vegetarian and macrobiotic dishes such as this delightfully complete meal below: Black Bean and Mango Salad with Quinoa! Yummy stuff to look forward to so take that first step toward improving your vitality.

SPRING IS NATURES WAY OF SAYING LET’S PARTY! 🙂

Robin Williams

Be Well

Food and Faith

September 22, 2013 by leeyinger

Have you ever considered the role food has played in various faith traditions? Humans have for centuries used food in sacred meals and in some cases asked for a blessing at everyday meals. There is sacred fasting and sacred feasting in many faith traditions. Take for instance the Passover Seder, the Muslim tradition including both fasting and feasting of Ramadan, the Buddhist practice of Mindful Meals, the Christian Eucharist, the Sikh Langar and the Native American Corn Harvest Ceremony.

Food is the core of these and so many more faith traditions both for nourishment and for the symbolism of the foods. It is simply heavenly to prepare and offer meals to those we love whether for special occasions or for the joy of “breaking bread” together at sunrise or sunset.

Breaking Bread with friends @ Michaum Point

I consider myself a spiritual person and so I love to read and research many things that involve our spirit, essence, soul or whatever term you’d like to attach to your deeper self. In fact, I have been invited to speak on this topic on Sunday October 6 at The Unitarian Universalist Church of Pittsfield, MA. Since the invitation came I have thoroughly enjoyed researching various world religions and faith practices to learn more about how people celebrate their families, their lives and the beginning and end of the day. It is undeniable the power of food in our lives and it goes beyond nourishment.

I have also thought more about how I use food in my life as a means to speak to people and care for them. When my children were not feeling well my first impulse was to make them soup or tea so they would feel better. When a friend was sad I would invite them to come for a meal so we could spend time together and cooking something for someone who has touched my heart and I can’t find the right words to express what they have given me. The very practice of “breaking bread” is in my world sacred and loving. It is a time when we catch up with those we love and share our hearts.

family feasting love you guys

So as I rise and move through my day I am just taking note of how I interact with food and notice what purpose it plays beyond nourishment in my interactions with self and others. I invite you to do the same and to keep in your minds and hearts all those who lack food and other types of nourishment in their lives. How do we offer what we enjoy to those who have or experience less?

Blessed Be!

Other places I will be this fall include:

The Pittsfield Farmers Market on 9/28 and again on 10/12 from 9am-1pm

Wild Oats Food Coop on 10/26 12:30-2:00pm “Cooking for Women’s Health”

Unitarian Universalist Church Sunday service “Food and Faith” 10/6 starting at 10am

Private cooking class at the Unitarian Universalist Church on 10/19 from 3-6:30 “Cool Kids Cooking Class”

Private cooking class at the Unitarian Universalist Church 3 Saturdays from 10/26 to 11/9 4pm-7:30pm “Healthy Holiday Cooking Class”

Wild Oats Food Coop on 11/16 1pm-3pm Healthy Holiday Cooking

for more information contact me at Leeyinger@yahoo.com

Mom, IKEA and the Pittsfield Farmer’s Market this weekend

August 26, 2013 by leeyinger

Well we did it! What started out as an ordinary yet insane day closed with pizza, beer, good friends and MOM in my backyard….AND the unloading of about 2000 lbs of kitchen cabinets!

I guess an explanation is needed here for those of you who don’t know me. First a photo from the Stoughton IKEA store where my daughter Kristen, my dear friend (I think we are still friends) Helen and I had just loaded the 2000lbs of kitchen cabinets into my car and Kristen’s SUV…notice we are all smiling still!

Ok…let me give you the context of this insanity… so we had driven 3 hours prior to this photo and got up at dawn so I could be the first person at the IKEA kitchen design center this morning to purchase my future kitchen which by the way my dear mom made possible…Thanks mom hope you know how much I love and miss you!

Sooo…after loading our cars (with the help of a very strong…very young man who then disappeared as if by magic)… we began the the 3 hour drive home (it took longer due to the weekend travelers all returning home at the same time we were)…

En route home I was running the whole scene of how, upon arriving at my house we would unload the cars, walk the dogs, eat and survive it all…it was clear we three could not do it…so I began to panic…a little.

Then after several truly crazy moments on my part which I choose not to share here a bit of magic occurred. There were suddenly 2 strong men related to Kristen and Helen waiting at my house to help unload the 2000lbs of cabinets…another dear friend Donna had purchased beer and was on her way to my house to take care of my crazy dogs…and 2 large pizzas had been ordered to arrive right after the cabinets were safely in my basement. AMAZING I thought simply amazing.

AND yesterday all the women mentioned in this blog including my mom who is always present in my life were at the Pittsfield Farmer’s Market sharing whole foods and in particular “ALL THINGS BEANS”

We had lots of fun at the market as we do every time we participate or visit. I want to share this recipe with you which continues to make me smile…

Chocolate Adzuki Bean Balls:

Chocolate Adzuki Bites (Vegan, Gluten Free, Sugar Free, Soy Free)

Ingredients:

For the adzuki balls:

1/2 cup dried adzuki beans
3/4 cup pecans
6 or so pitted medjool dates (about 1/2 cup)
1/4 cup cocoa
1/4 tsp vanilla extract
1/4 tsp salt
1 tsp maple syrup (optional)
1-2 teaspoons rice milk (optional)

For the topping:

1 cup of selected topping
1/4 tsp sea salt (the larger flakey kind if possible)

Directions:

Put the adzuki beans in a small pot and cover with a couple inches of water. Boil for about an hour, making sure you don’t let them dry out, until they are soft. Drain and set aside.

I must admit that I am beyond tired so will sign off for this week…more to come.

I’d like to end with gratitude for my family and friends, for this glorious life I have been given and for the hope of more to come. I am truly blessed and know this each day I wake to greet the sun!

Peace and Brightest Blessings Dear Ones!

The Beauty of Chocolate

August 18, 2013 by leeyinger

Chocolate makes me smile! It’s just that simple. And when I am smiling the world is a better place. I am reminded of a quote from one of my favorite poets and Buddhist Monk, Thich Nhat Hanh:

“Sometimes your joy is the source of your smile, but sometimes your smile can be the source of your joy.”

One reason to smile is this delightful Pistachio Chocolate Mousse. The recipe below comes from Eric Lechasseur and Sanae Suzuki’s vegan macrobiotic cookbook Love, Eric & Sanae. When I prepare this mousse people think I’ve spent hours fussing to create it and that also brings a smile to my face. Both because they enjoy it and because it is truly a simple dessert to make.

Pistachio Chocolate Mousse

Love,Eric Sanae

Here’s the recipe:

24 ounces of silken firm tofu, well drained.

½ cup maple sugar

1 pinch sea salt

½ cup soy milk (unsweetened)

9 ounces grain-sweetened chocolate chips – semi sweet also works

½ cup ground pistachios

Combine maple sugar, tofu and sea salt in a food processor and process for approximately 5 minutes until creamy.

Combine soy milk and chocolate chips in a saucepan, heat at medium. Stir constantly until the chocolate has melted than transfer to the food processor.

Add vanilla extract and continue to blend for a few minutes.

Add ½ cup pistachios and process until well combined.

Transfer mixture to glass or ceramic container and chill for a few hours.

Serve in individual serving bowls topped with crushed pistachios.

YUMMY!

As you go along your path remember….

“Walk as if you are kissing the Earth with your feet.” Thich Nhat Hanh

Health, Peace and Brightest Blessing

Orange Pan Glazed Tempeh

August 4, 2013 by leeyinger

Happiness is when what you think, what you say, and what you do are in harmony.

Mahatma Gandhi

This dish has become one of my favorite tempeh recipes and it can be made in only 30 minutes…how’s that for fitting into a busy life? I added roasted kabocha squash, steamed kale and good old short grain brown rice. The pickle is “Crimson Kraut” a mild Kimchi made by Hosta Hill. Hosta Hill also made the tempeh I used for this recipe. Learn more about them at this link

http://hostahill.com/tempeh/

So here is the recipe for Orange Pan Glazed Tempeh:

1 cup freshly squeezed orange juice

1 Tablespoon freshly grated ginger

2 Teaspoons tamari (or shoyu)

1 ½ Tablespoon mirin

2 Teaspoons maple syrup

½ Teaspoon ground coriander

2 small cloves garlic, crushed

10 ounces tempeh (or extra firm tofu)

2 Tablespoons olive oil (use light as extra virgin will smoke)

½ lime

Optional – cilantro

1) Squeeze juice and place it in a small bowl.

2) Grate the ginger over the bowl making sure to add the juice.

3) Mix together the tamari, mirin, maple syrup, ground coriander and garlic. Set aside this mixture.

4) Cut the tempeh (or tofu) into bite size pieces (if working with tofu, pat dry and then cut up)

5) Heat the olive oil over medium heat until hot but not smoking.

6) Add the tempeh and sautee for about 5 minutes on each side until golden brown.

7) Pout the orange juice over the tempeh and continue cooking for another 5-7 minutes until the sauce has reduced to a nice glaze.

8) Make sure to turn the tempeh while the sauce reduces to prevent sticking.

9) Serve the tempeh with grain side dish. Drizzle the remaining tamari sauce mixture over the top.

10) Add lime juice and cilantro if desired.

Kira and Poohger send sloppy kisses from Kira’sKitchen

Eat healthy and be well!

Kira's Good Eats Kitchen

Delicious Vegan, Vegetarian & Macrobiotic recipes from Kira's Kitchen, Board Certified Holistic Health Coach

Tag Archives: Pittsfield farmers market