Monday, August 1, 2011
What are the health benefits of tempeh? (Recipe Below)
The health benefits of tempeh are numerous. As opposed to many other soyfoods tempeh is made from whole soybeans, and possesses all the health benefits of soybeans. Also the tempeh fermentation changes the properties of the soybeans.
One serving of tempeh contains more fiber than most peoples consume in one day. Fiber is essential for a healthy digestive tract as well as preventing many chronic diseases.
Tempeh is easy to digest
Tempeh is a great choice for people who have difficulty digesting plant-based high-protein foods like beans and legumes or soy foods such as tofu. The process of fermentation makes the soybeans softer, since enzymes produced by the mould predigests a large portion of the basic nutrients.
The Rhizopus moulds produce an enzyme phytase which breaks down phytates, thereby increasing the absorption of minerals such as zinc, iron and calcium. The fermentation process greatly reduces the oligosaccharides that make beans hard to digest for some people. Studies have shown tempeh to be essentially non-flatulent and producing no more gas than non-legume food.
Ideal for people on low sodium diets
Unlike other fermented soy products, like miso which is very salty, tempeh is extremely low in sodium.
Contains natural antibiotics
Rhizopus moulds produce natural, heat-stable antibiotic agents against some disease-causing organisms. Indonesians who eat tempeh as a regular part of their diet recognize it as a medicine for dysentery and rarely fall victim to the intestinal diseases to which they are constantly exposed.
Good for diabetic patients
The protein in tempeh is excellent for diabetic patients, who tend to have problems with animal sources of protein. The protein and fiber in tempeh can also prevent high blood sugar levels and help in keeping blood sugar levels under control.
Greek Tempeh Pitas
* 1 (8 ounce) package tempeh
* olive oil
* soy sauce
* 3 -4 crushed garlic cloves
* 1 tablespoon dried oregano
* 1 lemon, juice of
* greek pocketless pita
* 2 tomatoes, diced
* 1/2 cucumber, diced
* 2 crushed garlic cloves
* 1/2 onion, diced
* balsamic vinegar
* olive oil
Prep Time: 15 mins
Total Time: 25 mins
1. 1 Slice tempeh medium thin.
2. 2 Marinate in olive oil, soy sauce, crushed garlic, dried oregano and lemon juice. After 1 hour (or longer) saute in frying pan until crispy.
3. 3 Meanwhile mix diced tomatoes, cucumber, onion, garlic, balsamic vinegar and a drizzle of oil in a small bowl.
4. 4 Heat pita on each side in frying pan.
5. 5 To assemble, place pita on a plate, lay tempeh over pita, spoon on tomato and cucumber mixture and top with tzatziki.
Read more: http://www.food.com/recipe/greek-tempeh-pitas-56655#ixzz1TpoZoXuc