• 2 teaspoons coconut oil
  • 1 x 200g package tempeh, sliced into strips
  • 1 lemon, juiced
  • 4 cloves of garlic, crushed
  • 1/4 teaspoon fresh ginger, grated
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried Italian seasoning
  • 4 drops of liquid stevia
  • 2 cups blanched spinach
  • dash of sea salt and fresh ground pepper
  • Blanch the kale: Place in boiling water for 3 minutes. Remove with a slotted spoon and place the kale in a bowl of ice water. Drain well.
  • Whisk together the lemon juice, garlic, ginger, cumin, Italian seasoning, and stevia in a small bowl. Add tempeh strips and marinate for 1 hour – up to 5 hours.
  • Melt coconut oil in a large skillet over medium heat. Add tempeh strips and cook for 2-3 minutes, flip and cook for another 2 minutes, or until both sides of the tempeh slices are brown.
  • Once tempeh has browned, add blanched kale and the pre-used lemony garlic mixture. Stir to coat. Cook for 2-3 minutes. Remove from heat.
  • Add salt and ground pepper to taste and serve

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