Gentle patchy rain – not too much and not too little gives our gardens a boost. I hope you received the perfect rainfall too. A little more now to top up maybe!
How lovely was it to be able to visit friends over the weekend – yay. And I hear lots of parents breathing a HUGE sigh of relief that their children are going back to school. So back to the school lunch preparation routine – with maybe a different view of this experience! Next week I will share some ideas and links if you are looking for healthy lunch ideas with a difference.
What’s News at the market THIS week? New season raspberries and blueberries are back. Paul Lloyd – co owner with his partner Natalie Bell from Tallogum Berries called me this morning with this very exciting news. Being just the very beginning of the season Sergio will have punnets only this week but within a month he will be bringing our all-time most popular berry buckets. |
Sarah Bourke from Stokers Siding has been making tempeh under her brand name Byron Bay Tempeh for the past eight years so we are very fortunate that Sol Ghee’s Jennie Sarson will be bringing Sarah’s Byron Bay Tempeh to her stall this week. Jennie is also introducing us to two more of her Sol products – Sol Superbroth and Mushroom Magic.
Sol Superbroth is a certified organic powdered vegan broth – based on Tasmania Wakame, Shiitake Mushroom, Kale, Celery, Turmeric, Onion, Garlic and Himalayan Salt. it is Jennie’s own special blend. You can enjoy this by simply adding it to hot water to make a broth or combine it with noodles for a very quick and simple meal. It is also perfect for adding to soups, casseroles, curries and sauces and it can be sprinkled on salads or added to dip and dressings.
Mushroom Magic is a certified organic blend of 6 medicinal mushroom extracts including Reishi, Shiitake, Chaga, Lions Mane, Maitake and Cordyceps. This powder is perfect to add to coffee, smoothies or used similarly to the broth mentioned above for that extra burst of nutrition and flavour.The tempeh options are great with three flavours.
Byron Bay Tempeh options offer three flavours.
- Fava Bean & Wakame
- Chickpea
- Organic Split Pea & Brown rice
Sarah’s small family run business makes tempeh twice a week in their commercial kitchen on their property in Stokers Siding.
Tempeh is a fermented living food that originated in Indonesia. It is a high protein whole food that also contains B12. Because of its fermented nature, Tempeh is high in natural pro-biotics making it easy to digest. It is high in fibre, contains no cholesterol and is very low in saturated fat.
To prepare tempeh slice it thinly and shallow fry. Add a pinch of salt and then add it to salads, stir fry, curries or use it in burgers. You can also grate it and fry it off with salt and pepper and use as a replacement for mince or to make spaghetti bolognaise or lasagne.
Pumpkins are abundant right now and are so versatile that they can be the hero of sweet and savoury recipes. How about some pumpkin scones or a pumpkin bread? I actually love it baked with a sprinkling of herbs and spices. BUT right now as I adjust to the cooler evenings a creamy pumpkin soup is calling to me especially a spicy Thai pumpkin soup. For the full recipe please click on the link to the recipe by Delicious Everyday.
