I stuck to the core challenge for a bit, but it didn’t progress and I got bored. I saw this 30 Day abs challenge at the gym on Wednesday, and thought I would give it a go…Who’s with me???
Ben laughed at me because, not content with starting on the 3rd of the month, I had to do a double so that I am caught up. This way I will finish on the 31st July. Couldn’t be doing with having it push into two months!
Am I really as crazy as Ben thinks?
Anyway, I said earlier in the week that I would post my recipe for tempeh chèvre.
I am fairly new to tempeh (prounced tem-pay) I had never heard of tempeh, then when I did hear of it, I couldn’t find it anywhere. So, I’ve taken to buying mine online. You can make it yourself, but if you don’t fancy that, try FreshTempeh.co.uk
I made Keepin it kind’s Tofu chèvre, it was ah-ma-zing! But I have certain concerns about eating too much tofu. While it has many health benefits:
it decreases symptoms of menopause (not my area of expertise)
- it reduces the risk of some cancers
- it helps to lower cholesterol levels
- it improves bone health and reduces the risk of osteoporosis
- it is high in vegetable protein
- it is low in fat
There are also links to:
- disruption to hormone levels
- increase risk of other cancers
The isoflavones mimic oestrogen which is what causes all of the above effects:
“Isoflavones are phytochemicals, which are compounds found only in plants. They are a type of phytoestrogen because they resemble human estrogen in chemical structure but their biological action is a lot weaker.”
Guess what…my fitness magazine dropped through my mail box, and that is carrying an article about it too…
Soya linked to cancer, thyroid disease, infertility and pancreatic disorders – hmm, not good. But fermented soya doesn’t have these risks, and does have nutritional benefits – woo hoo! (It does say small amounts though…)
So I adapted the tofu recipe to replace it with tempeh, it contains miso too!
- 200g fresh tempeh
- 1 1/2 tbsp white miso
- 1/2 tbsp tahini
- juice of half a lemon
- sprinkle of salt
- Crumble the tempeh into your food processor
- Add all the other ingredients and pulse until everything comes together. You may need to open it up and mix it up.
- Squeeze the mixture together and put in a plastic bag, and refrigerate for at least 3 hours.
- Heat your oven to 180C (350F). Take the tempeh out of the fridge and roll into a sausage shape – either in or out of the bag depending on the size of the bag.
- Place on an oiled baking tray, and put in the oven for 20 minutes. You want it looking more golden, and drier.
- Leave to cool, then enjoy. Keep leftovers in an airtight container in the fridge.
Tempeh Health: http://www.tempeh.info/health/health.php
Guardian.co.uk Food and Drink Features: http://www.guardian.co.uk/lifeandstyle/2004/nov/07/foodanddrink.features7
- Fermented vs. unfermented (heavenlytempeh.wordpress.com)