Kale Salad with Tempeh Croutons
Tempeh is a traditional soy product originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty. The protein in tempeh is excellent for diabetic patients, who tend to have problems with animal sources of protein. The protein and fiber in tempeh can also prevent high blood sugar levels and help in keeping blood sugar levels under control.
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- 2 bunches of kale, washed
- Juice of 2 lemons
- 1 eight oz package of tempeh, cubed
- 1/3 cup organic coconut oil
- 1/3 cup organic olive oil
- 1/8 tsp. sea salt
- 1/3 cup dried cranberries
- 1/4 Parmesan cheese, grated
- 1 avocado, diced
- Remove stems from kale and discard (or save stems to use in a stir fry or a soup). Rip kale leaves into bite-sized pieces.
- Put kale leaves into a large mixing bowl with lemon juice. Vigorously massage and squeeze kale until it releases liquid – about 5 to 7 minutes.
- Let the kale sit while you prepare the tempeh croutons.
- Heat coconut oil in a small saucepan on medium heat. Drop tempeh cubes into the oil and fry until browned on all sides.
- With a slotted spoon, pull the tempeh out of the oil, drain on paper towels, and season with sea salt. While the croutons are cooling, return to the kale and squeeze out ALL of the liquid that has been released.
- Discard the liquid.
- Add cranberries, Parmesan cheese and oil to the kale salad and toss until well coated. Season with sea salt. Add diced avocado and toss. Top with Crispy Tempeh Croutons. Serve and enjoy!
Tatjana Popovic | International Health Coach http://www.totallywellness.com/