Good morning

I discovered a new tempeh brand recently.  Up until now I’ve always had to buy it online – it’s delivered once a week and the cut off point is a Sunday, so I’ve always had to plan ahead.  It was good value – but post and packaging bumped up the price.

So I was very pleased that one of our local health food stalls has started to stock Tempeh – and not just plain, but seaweed, and hemp seed flavours too. Yay!

I even found a frozen version – rather than freezing my own when I realise I’m not going to get round it eating it quickly – after all I am the only one in the house who eats it.



For anyone unfamiliar with tempeh, it’s pronounced ‘tem-pay’.  It is fermented soya beans.  I outlined the health benefits of tempeh before in my Tempeh chèvre post.  But here is a recap:

Soya is very nutritious, it contains all the essential amino acids (those which cannot be produced by the body) and are also high in fibre, iron, B vitamins, potassium, phosphorus, calcium, magnesium, zinc, and unsaturated fatty acids.

But, the non fermented soya beans can be hard to digest because they contain oligosaccarides and trypsin inhibitors.  This means that you might miss out on all the lovely health benefits.  And, in addition they can cause flatulence and bloating.  As with most grains/beans they contain phytic acid which binds to minerals such as zinc, magnesium and calcium, stopping the body from being able to absorb those minerals as well as they should.

In order to get the best benefits from the bean it should be fermented or cultured in products such as: miso, tempeh, soya or tamari sauce, natto…etc. making it easier to metabolise.

Fresh tempeh
Check out some of my tempeh recipes:

tempeh, sandwich, aubergine, spinach, hummus

tempeh sandwich

Read more

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


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