Hip and Trending Holistic Medicine

Today’s recipe is a riff one of my favorites from Andrea Nguyen’s most recent book, Vietnamese Food Any Day . It’s a caramelized tempeh crumble, the sort of thing that immediately becomes the best component in your rice bowl. If you’re on the fence about tempeh, this is the place to start. What is Tempeh? Tempeh is a fermented whole food, soy-based, and much loved in traditional Indonesian culture. To make tempeh, soybeans are soaked, partially cooked, combined with a starter, and then spread into a layer to allow fermentation to take place. A lot goes on at this stage, and you can read a more detailed play-by-play about tempeh production here . Soybean tempeh is most common, but other variations are also available. You also might see tempeh combined with other power ingredients like flax, or other grains. Andrea acknowledges that tempeh isn’t a traditional Viet ingredient, but she uses it in banh mi, pho, and crumbles like this one to mimic meat, “when crumbled into small piece

This broccoli stir fry makes this green vegetable taste irresistible! Serve it as a tasty side dish, or add a protein and you’ve got dinner. Want to make broccoli taste irresistible ? Try this broccoli stir fry! This healthy green veggie is covered in a sauce that’s so flavorful, you’ll forget that it’s good for you. Really, Alex and I couldn’t stop sneaking bites out of the pan (that’s how tasty it is). The broccoli is accessorized with a few other veggies, garlic and ginger, and an incredibly savory sauce. There’s so much flavor going on, it’s one of the best ways to eat your colorful veggies. You can serve it two ways: as a side dish, or add a protein and serve with rice, and you’ve got dinner! What’s in this broccoli stir fry? This broccoli stir fry stars not only broccoli, but three more of the best vegetables you can eat . It’s whole food plant based (WFPB) and full of all the nutrients those colorful veggies bring. Here’s what you’ll find in this recipe: Broccoli (inclu

Stimulated by Moustgaard et al 2020.[1] Photo by  Mitchell Luo  on  Unsplash . “We are only going to look at double-blind randomised sham-controlled trials of acupuncture. No matter what the cost.” The BMJ still comes in paper form through my door every week. It is usually in time for leafing through with my coffee on a Saturday morning, if I am not travelling. I had fallen out of the habit of looking through it, but was attracted by the cover of the most recent issue with the words: Why blinded trials are not always better Intrigued, I first turned to Fiona Godlee’s comments at the front in her Editor’s Choice section.[2] This was titled: Blinding may be unnecessary, but please divest Divest here refers to fossil fuels, which is certainly laudable, but in the broader ecological context reminds me that I still get the glossy paper BMJ in a plastic wrapper every week, despite trying to stop it being sent. I can of course read it online, like I do everything else t

Here’s a modern spin on wild rice casserole! It’s broccoli cheese flavor, easy to make, and a healthy spin that’s heavy on whole foods. Here’s a modern spin on wild rice casserole that’s cozy and all about whole foods! Why relegate this healthy whole grain only to wild rice soup ? There are plenty more ways to serve it, and this one is truly spectacular. It’s broccoli cheese flavor, flecked with savory bits of broccoli, gooey white cheddar, and a creamy easy-to-make filling. While it’s got a vaguely 1970’s vibe, this one is all whole foods and heavy on the plants. (Nope, there’s no cream of mushroom soup!) Ready to get cooking? What’s in this wild rice casserole? This broccoli cheese wild rice casserole is all about comfort food! At the same time, Alex and I have tried to keep a healthy spin: it’s got all whole foods, just enough cheese, and no rich roux sauce. Here’s what we’ve got in this vegetarian and gluten-free casserole: Perfect Wild Rice : Here we’ve used our favorite m