Tuesday, July 7, 2015


Eat your veggies they say...
Well, there is a reason why: veggies are filled with nutrients and vitamins, and each color offers different benefits.  They are also known to improve heart health, boost the immune system, help digestion, and can help prevent cancer.

But I get it, eating veggies on their own can be a little boring.  My favorite way to get my veggies is through juicing.  You can pack so much in a glass, and it's really practical (and yummy!).  But I find that in some recipes, with the right seasoning or sauce, veggies really shine as well.

This stir-fry is a great way to get a nice variety of veggies in your system.  It is simple to make, nutritious, and delicious. No more excuses!



For the stir-fry:

  • 2 tablespoons of coconut oil
  • 8 oz package of tempeh, cut into 1/2 inch cubes
  • 1 onion, slice thin
  • 3 cloves garlic
  • 2 carrots, sliced
  • 1 small zucchini, cut in half lengthwise, and sliced
  • 2 cups of broccoli florets
  • 1 yellow, red, or orange pepper, seeded and sliced
  • 1 cup of pineapple, skin removed, and cubed
  • 1/3 cup of cashews
  • Sea salt and pepper to taste

For the sauce:

  • 3 tablespoons of tamari sauce
  • 3 tablespoons of agave
  • 2 tablespoons of water
  • 1 1/2 tablespoons of rice vinegar
  • 1 tablespoon lemon juice
  • 1/4- 1/2 teaspoon of sambal oelek (optional, spicy)
  • Sea salt and pepper to taste


  1. Whisk all of the sauce ingredients together in a small bowl, reserve.
  2. In a wok or large saute pan, heat up 1 tablespoon of the coconut oil under medium-high heat, and add the tempeh cubes. Saute for a few minutes, turning them a few times, until they are light brown on each side.
  3. Remove the tempeh from the pan and reserve.
  4. Quickly wipe the pan clean and heat up the other tablespoon of coconut oil, under medium- high heat. Add the onions and garlic, and saute 2-3 minutes, until they are slightly translucent.
  5. Add the carrots, zucchini, broccoli florets, and pepper slices. Saute 6-8 minutes until the broccoli is bright green, and the veggies have slightly softened.
  6. Add the pineapple, the cashews, the reserved tempeh, and the sauce. Cook another 2-3 minutes, mixing well, until the sauce is slightly thickened, and all the vegetables are coated.
  7. Season with salt and pepper to taste
  8. Serve with quinoa or rice.


This will make 4 servings

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