I love this recipe as a great lunch to share. It is light, delicious and nutritious.
Full of Omega-6, a great way to lower inflammation; protein (48% of RNIs) to provide the body with the necessary building blocks; Vitamin C (137%) to protect your adrenals; Vitamin K (255%) and Manganese (115%).
Recipe (for 2)
10g Sea Vegetable Salad (dried = 100g rehydrated)
1 Bunch Parsley
Thumb-size grated Ginger
2 Tbsp Tamari
2 Tbsp Sesame Oil
Dry-fry, Grill or Roast Tempeh for 10 minutes (5 minutes each side).
During this time, rehydrate Sea Vegetable by plunging them in warm water for 10 minutes, until full rehydrated. Drain and rinse. Place in a mixing bowl and dress with the grated ginger, Tamari and Sesame Oil and mix well.
Take Tempeh out of oven/grill/pan and let to cool slightly before plating.
Right before serving, chop the Parley roughly and add to the salad. Plate immediately.
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Olivier is a Michelin-Star trained chef, a leading lecturer on the UK-first Natural Chefs and Vegan Natural Chefs, and a registered Naturopath and qualified Nutritional Therapist, embracing fully his passion for good food and healthy eating.