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Buckwheat Noodles with Tempeh & Broccoli

Tempeh is one of the best forms of Soy to consume as it is fermented making it much easier to digest and removing it from being high on the list of irritating foods. It also contains healthy strains of bacteria that supports gut health. Tempeh is being studied by scientists at Loughborough University to understand why it has such a positive effect on brain health. I believe it's because anything that is good for the gut is good for the brain.

Ingredients - serves 1

100gm of cubed Tempeh (The one pictured contains seaweed)

1 inch of chopped ginger

5 stalks of tenderstem broccoli cut into smaller pieces.

5 or 6 sliced Shiitake or other mushrooms

Some finely sliced courgette

1 crushed clove of garlic

Olive oil

Splash of Tamari Sauce

1 handful of buck wheat noodles - cooked and cooled with cold water

Option: Toasted sesame oil and seeds


Place olive oil, ginger and garlic in a pan on a moderate heat. Add the cubed tempeh

and shiitake mushrooms and cook for a few minutes. Add a little water and a splash of

tamari then add the broccoli and courgette. Add a little more olive or sesame oil and

add the buckwheat noodles. Can be served hot or can be taken cold for lunch.

Tempeh is a great source of protein, fibre, vitamins and minerals and supports healthy gut function. It can also help with balance oestrogen in the body as it contains phytoestrogens that act to reduce excess oestrogen and support too little oestrogen.

It can be a great replacement for Tofu - both in flavour and for the health benefits.

Buckwheat noodles contain fibre, protein and minerals and are gluten free.

Shitake noodles support white blood cell production and immune function.

Vegan, Vegetarian, Paleo, Flexitarian, High Fibre, High Protein


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