This month, I taught how to cook and flavor tempeh in the NEURO Academy platform. Join us if you’d like to learn more about evidence-based nutrition and brain health and so much more. Please visit NEUROAcademy.com. Link in bio.
Ingredients for this AMAZING Tempeh Green Curry:
1/2 cup cashews, soaked
1 small bunch of cilantro, stem and leaves
2 serrano chili (adjust based on your heat tolerance)
1 inch fresh ginger root
5-6 garlic cloves
1/2 onion
1 lemon grass stem (or use 1/2 cup of mint leaves if you can’t find any)
A little water to help with blending
1 tempeh block, cubed
Extra virgin olive oil spray
1/2 cup water
1 1/2 cup vegetable broth
1 tsp turmeric
1 tsp cumin
1 tbsp coriander powder
2-3 tbsp liquid aminos
3 tbsp monkfruit sweetener
1 red bell pepper, chopped
2 cups mushrooms, chopped
1 can bamboo shoots
1/2 cup raw cashews, soaked in boiling water for at least 30 minutes
1 1/2 cup of water (to make cashew milk)
1/2 cup fresh basil leaves
Juice of 1-2 large limes
Served with brown rice and basil leaves.
Indulge in the delicious and brain-boosting Tempeh Green Curry! This month, I shared this amazing recipe and flavor-packed cooking techniques on the NEURO Academy platform. Join us to explore evidence-based nutrition, discover the secrets of brain health, and so much more. Visit NEUROAcademy.com to access the recipe and elevate your culinary skills. Don't miss out on this mouthwatering dish that combines the goodness of tempeh with a blend of aromatic herbs and spices. Serve it with brown rice and basil leaves for a truly satisfying meal. #NeuroAcademy #HealthyRecipes #BrainHealth
