ASCP Skin Deep

NOVEMBER | DECEMBER 2017

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30 november/december 2017 expertadvice FEED YOUR FACE This bowl combines all the essentials for healthy skin: fermented tempeh patties and fiber-rich collard greens, black-eyed peas, and brown rice. You can find tempeh at most grocery stores in the produce aisle, near the tofu. Balsamic BBQ Sauce 1/2 cup balsamic vinegar 2–3 cloves garlic, minced 1 tablespoon low-sodium soy sauce (tamari for gluten-free version) 1 tablespoon Dijon mustard 1 tablespoon pure maple syrup 2 tablespoons extra virgin olive oil 1/3 cup BBQ sauce 2 tablespoons water Collard Greens/Tempeh Bowl 1 8-ounce package tempeh 1 cup brown rice, uncooked 2 tablespoons olive oil 1 medium onion, diced 1 medium red bell pepper, diced 1 bunch collard greens 3–4 cloves garlic, minced Salt and pepper to taste 1/2 teaspoon smoked paprika 1 15-ounce can black-eyed peas, heated Whisk together the ingredients for the BBQ sauce; set aside. Slice the tempeh into cubes or triangles, then place in a bowl with the BBQ sauce. Let marinate for at least 30 minutes. Preheat oven to 350 degrees F. Place brown rice and two cups water in a medium saucepan, then bring to a boil. Cover, reduce heat to low, and simmer until tender, about 40 minutes. While the rice is cooking, make the tempeh. Remove tempeh from the marinade, saving as much sauce as possible. Place the tempeh on a baking sheet and bake for 15 minutes, then flip and bake an additional 10 minutes. Place the reserved marinade in a small saucepan and simmer over low heat. Collard Greens and BBQ Tempeh Bowl While the tempeh bakes, cook the collard greens. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until golden brown, about 8 minutes. Add in the bell pepper and cook an additional 5 minutes, stirring often. Remove as much of the stems from the collard greens as possible, then stack the leaves on top of one another. Tightly roll the collard greens (like you are rolling a cigar), then thinly slice into small ribbons. Add the garlic and collard greens to the cooked pepper and onion mixture and stir-fry until just tender. Add salt (I usually start with 1/2 teaspoon and taste from there), paprika, and ground pepper. Divide the brown rice, tempeh, black-eyed peas, and collard greens among four bowls. Drizzle with the warmed BBQ sauce and serve. Serves

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