Aloha everyone, here is an easy stir fry recipe for you to try using tempeh. Tempeh, a traditional food native to Indonesia, is made from fermented soybeans which are formed into a cake and can be sliced up and sautéed just like meat.

Some foods, like soybeans, are known to have greater health benefits when they are fermented than when they are not. With soybeans, fermentation removes the trypsin inhibitors, found in the coating of the bean, and unlocks many of the nutrients within making them available for our bodies to absorb. In their un-fermented state, the benefits of these nutrients are lost. Fermented foods of some variety have been a part of every traditional diet. They are full of probiotic cultures which help the body to digest food and absorb more of its nutritional content. Many of the isoflavones, thought to be anti-cancerous, in soy are not in an right form for our bodies to receive the benefits unless they are fermented.

Well with all that in mind, lets get to the recipe! Feel free to mix and match the veggies and sauce options to your taste. I like the red cabbage and the green beans in particular because they make the dish really pretty and they are locally grown! All ingredients are regularly available in our store so I’ll see you at The Hut!

Tempeh Sauté with Veggies

Serves 2-3

1 package of tempeh

1/2 red onion

1 chuck of fresh ginger

1/4 of a red cabbage

1 bunch of green beans

3-4 kale leafs

1-2 tablespoons miso

2-3 tablespoons almond butter

dash of sesame oil

coconut oil, for cooking

Heat large pan to medium and add some coconut oil. Chop red onion and add to hot pan. Sauté until onions are translucent. (Add more coconut oil throughout cooking as needed.) Chop tempeh into bit-sized pieces. Chop ginger into very tiny pieces. Add to pan and toss. Chop cabbage and green beans then add them when the tempeh is bowned. Cover and steam for a few minutes. Tear kale off stems into small pieces, add to pan and cover for a minute. Turn the stove to low, uncover and add miso, almond butter and sesame oil and stir. Add more miso if you prefer a saltier taste. Add a little water if needed to coat almond butter and miso over all ingredients. Serve with chop sticks and enjoy!

Aloha everyone, here is a delicious recipe for oven-roasted turkey with a honey, herb glaze I found online from allrecipes.com. Don’t forget to visit us for all your Thanksgiving ingredients (many of which are on sale!) See you at “The Hut!”

Herb-Glazed Turkey

Ingredients:

• 1 (16 pound) whole turkey, neck and giblets removed
• 1/4 cup extra-virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon ground thyme
• 1 cup honey
• 1/2 cup melted butter
• 2 teaspoons dried sage leaves
• 1 tablespoon minced fresh parsley
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper

1. Preheat oven to 325 degrees F (165 degrees C). Rinse the turkey, and pat thoroughly dry with paper towels. Brush the turkey with olive oil, inside and out.
2. Mix 1 teaspoon of salt, 1/2 teaspoon of pepper, and the thyme in a small bowl, and sprinkle the turkey with the mixture.
3. Place the turkey on a rack set in a roasting pan, and roast in the preheated oven for 2 hours.
4. In a bowl, stir together the honey, melted butter, sage, parsley, basil, 1 teaspoon salt, and 1 teaspoon pepper, until the mixture is smooth and well blended. Brush the turkey with the honey glaze, and return to the oven.
5. Roast the turkey until no longer pink at the bone and the juices run clear, about 2 more hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Continue to brush the turkey with the honey glaze frequently as it roasts. Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

I love spicy food so I jazzed up my peanut sauce recipe with a little red currie paste and cayenne pepper. If you don’t like spicy food, just leave those ingredients out, the recipe will still work fine without them. Also feel free to add your own veggie mixture to suite your taste. The following recipe is vegan, but meat such as organic chicken or Princeville Ranch grass-fed beef would make a great addition. All ingredients are available at Healthy Hut in Kilauea. If you are off island just ask your local health food store about the products mentioned below.

Thai Peanut Kelp Noodles and Veggies
Serves 2-4
Ingredients:
2-4 tablespoons coconut oil, for cooking
3 cloves garlic, finely chopped
1/2 red onion, chopped
2 broccoli heads, cut into pieces
1/4 red cabbage, chopped (optional)
4-6 shiitake mushrooms, sliced
1 package of kelp noodles

For the sauce:
3 tablespoons organic peanut butter (smooth or crunchy)
1 tablespoon fermented miso
1 tablespoon thai red currie paste
1/2 teaspoon ginger powder
1 teaspoon cayenne pepper powder
1-2 tablespoons cold-pressed sesame oil
water, for mixing

Heat coconut oil in pan and add garlic and onion. Burner should be on between medium and low. Sauté until onions are translucent then add broccoli and cabbage, toss and cover for about three minutes or more as needed.

Meanwhile mix all sauce ingredients together in a separate bowl. Add more water or sesame oil to get the sauce to the desired consistency, set aside.

Uncover and toss ingredients again. Add shiitake mushrooms and toss. Add more coconut oil as needed to keep ingredients from sticking to pan. Cover for another three minutes or more as needed to steam. Uncover and add whole package of kelp noodles. Turn off heat and toss all ingredients with peanut sauce. Serve in pretty bowls with chop sticks. Enjoy!:-)

I make this as my vegetarian “chicken soup” when I want  a warming boost.

You can make variations by adding veggies, etc.

Mung Dal Kitchari by Vasant Lad in Ayuveda Cooking

1 cup basmati rice

1/2 cup yellow split mung dal

3 T Ghee

1 tsp black mustard seeds

1 tsp cumin seeds

2 pinches hing (asaf0etida)

1/2 tsp turmeric

1/2 tsp salt

4 cups water

Wash rice and mung dal well.  If you have time, let the dal

soak for a few hours before cooking as it helps with

digestibility.

In a saucepan over medium heat, heat the ghee and

add the mustard seeds, cumin seeds and hing.  Stir

a moment until seeds pop.

Add rice, mung dal, turmeric and salt and stir untioo well

blended with the spices.

Add the water and bring to a boil.  Boil for 5 minutes\

uncovered, stirring occasionally.

Turn down heat to low and cover, leaving the lid slightly

ajar.  Cook until tender, about 20-25 minutes.

*This can be eaten by all doshas but is especially good for vata.

** I like to add a bit more water when I add veggies

Baked Salmon, Tomato and Onion Casserole Recipe