This idea began with the need to use a massive cucumber grown on our tower garden and whatever we had in the fridge that needed to be eaten before spoiling.  It's now one of my favourite salads which is perfect because it takes about all of 10 minutes to make! 
Ingredients:
1 large cucumber, cubed
4 medium tomatoes, cubed
3 mangos, cubed
1 bunch of fresh parsley, chopped fine
6 sprigs of fresh mint, chopped fine
2 limes, juiced
Cayenne, to taste
Salt & pepper, to taste
Toss all together and Voila!  Enjoy the goodness of this fresh salad!
Note: you can easily switch out or add various fruits & veggies like peppers, peppers!

I haven't always liked tempeh.  Truth be told, I've been trying to find ways to enjoy eating it because it's so good for overall health!

What I've learned is that, like tofu, it's all about the marinate!  But because tempeh has a very different texture, it's not as easy as tofu to work around.  There's definitely a learning curve for some of us but I promise you, the journey of learning to love tempeh is worth it!

After playing around with many seasonings and marinades, I feel ready to share this recipe with you in hopes that you will give this a go too!

Look, tempeh is a nutritional powerhouse!  It's rich in protein, fiber and essential amino acids, promoting muscle growth and aiding in digestion. It's high iron content supports blood health, while calcium strengthens bones and... tempeh's probiotic nature enhances gut health and immune function!  All that and it's still maintains a low saturated fat content which benefits cardiovascular health.

Additionally, tempeh contains valuable nutrients like B vitamins, magnesium, phosphorus and zinc, which all contribute to overall wellness. And here's one for our plant only eaters... it's a complete protein source which makes tempeh an excellent option for vegans and vegetarians, supporting muscle maintenance and repair. I

Overall, tempeh's diverse nutritional profile makes it an ideal addition to a balanced diet, fostering long-term health benefits while enhancing culinary experiences.

The truth is, embracing tempeh unlocks a world of culinary possibilities! As a wholesome, fermented soy product, it boasts a delightful nutty taste and chewy texture. Packed with plant-based protein, fiber, and essential nutrients, learning to appreciate tempeh not only benefits your well-being but also supports sustainable and eco-friendly food choices.  Wahoo!  Win win all around!

So give this recipe a try & tell me how you like it!

1 package of tempeh - cubed
¼ cup pure maple syrup
¼ cup balsamic vinegar
2 tsp olive oil
3 T low sodium tamari
3 cloves garlic, grated
Marinate for as long as you can to allow the flavours to combine - overnight would be ideal.

And it doesn't get any easier than this... pour the whole thing into a pan and simmer until sauce thickens & coats tempeh.

You can serve this as a nourish bowl using the extra sauce to drizzle over the rice or quinoa & roasted veggies! 

​Voila!

One of the nicest things anyone ever did for me was gift me with a pumpkin, zucchini loaf after I had my first daughter.  My dear friend Carolyn didn't bring cute baby toys or sparkly clothes, she brought me food!
Being a busy mom of three herself, Carolyn knew the challenges new moms faced & I, having no concept of the hard things before me, was super grateful for the grab'n'go, ready-to-eat, healthy food!
I remember how delicious that bread was but mostly, I remember feeling so thankful that I was able to fill my hunger during a time when the needs of my newborn, coupled with my lack of parenting experience, aka stress, as a new mom.  I learned quickly that when you find 5 minutes, brush your teeth & when baby sleeps, sleep because what little time I had left was barely enough to make food to eat!
To this day, I think of my friend Carolyn every time I enjoy vegetable loaves so I hope you enjoy this rendition I created inspired from all those years ago!
WET INGREDIENTS
3 T ground flax seed
3 T water
1 c of pure pumpkin: no sugar
2 c of monk fruit sugar
1 c coconut oil
*Non dairy milk if needed
DRY INGREDIENTS
3 ½ c spelt flour
2 t baking soda
1 t of baking powder
1 t salt
4 t ground cinnamon
2 t ground nutmeg
4 t ground cloves
2 t ground ginger
2 t ground pepper
1/2 c dried cranberries
1 c pumpkin seeds: save 1/2 for topping
½ c coconut flakes: top
METHOD:
Mix ground flax with water & let sit
Pour pumpkin puree into bowl & add melted coconut oil & sugar & mix well
Mix flour, baking soda, baking powder, salt & all spices in one bowl & mix very well
Add flax egg to wet & mix more
Add dry to wet & blend until combined
Add 1/2 pumpkin seeds & cranberries
Pour into loaf pan or muffin tins topping with pumpkin seeds & coconut
Bake at 350 for 40 min for loaf & about 20 to 30 for muffins!

This chickpea curry creation came to fruition after years of delicious attempts.  After finally nailing it, it is now one of our family's fave go-to & so I'm excited to share it here with you with the hopes that you might discover the same!
This isn't your basic curry as it has over 11 different beautiful spices that synergistically blend to become a rich & robust meal AND... it has 5 different vegetables for a high vibe, nutrient dense, delicious dish!
You can easily add more such as potatoes, kale, chard or even spinach AND... last but not least, it contains one of my favourite plant protein legumes: chickpeas, making it a whole lot of nutrition packed in a single meal!

Ingredients List:
1/4 c coconut oil
6 whole cloves or 1 tsp ground
1/2 tsp ground cinnnamon
1 T cardamom
1 tsp black salt: can use sea salt
1 tsp ground tumeric
1/2 tsp cumin
1 T garam masala
2 T curry powder
2 tsp ginger, minced
6 cloves garlic, chopped
1 jalapeno, chopped
1 lrg onion, diced
1/4 c cauliflower, chopped
1 c frozen peas
28 oz can of diced tomatoes
400 ml can of coconut milk
19 oz can of chickpeas
1/2 c cilantro, chopped
2 limes, juiced
Recommended Tips:

• AMP UP FLAVOURS BY TOASTING SPICES: this helps to pull out the flavours & maximizes the synergy they offer to the overall dish
• Whole cloves help to elevate this dish especially when left overnight to marinate & blend together
• Cardamom: if you don’t have cardamom seeds, you can use powder or even substitute with 1/2 teaspoon of ground allspice
• Tomatoes bring together the sweetness of the coconut milk & help to balance out the dish with an acidic element

Method:

• Add oil to large sauce pan & heat over medium heat.
• Toast the spices: cloves, cardamom, cinnamon [can use 1 stick], black salt, ginger.
• Heat for about 2 min or until fragrant but stay close so they don’t burn!
• Add onion, garlic, jalapeno, ginger, salt & pepper & saute for one minute
• Add tomatoes, cauliflower & peas & allow to simmer before adding turmeric, cumin, garam masala, curry powder... about 15 minutes
• Simmer: Add coconut milk & chickpeas. Bring to a boil then simmer for 5 minutes.
• Remove from heat & add in the fresh squeezed lime juice &  cilantro. 
• Can allow to simmer for more robust flavour or serve immediately & decorate with cilantro & lime!

Be sure to hashtag #jpjenn when you post your creation & subscribe to my mailing list for more delicious creations like this!
Yours in health!
JP Jenn