Food
We count on our immune system to keep us healthy. So is there anything our immune systems can count on from us? What can we do to keep our fighting super power strong? Ancestors have long believed that food and drink is a tool in that shed, and finally science is catching up with what our elders have long pondered.
Did you know a hot dog could cost you 36 minutes of healthy life, while a handful of nuts might add 26 of those minutes back? A 2021 study by University of Michigan, published in Nature Food evaluated more than 5,800 foods, ranking them by the nutritional disease burden to humans as well as their impact on the environment. Turns out what is best for human health is also best for the health of the planet. Their analysis indicated that substituting only 10% of beef and processed meat for fruits, vegetables, nuts, legumes and selected seafood could add “48 minutes of healthy life” to your coffers. In addition, the change would result in a “33% reduction of our dietary carbon footprint.”
Epicurean Group is dedicated to both. Committed to helping you make smart food choices for the health of yourself and our planet, our menu options help you achieve those goals. Want to boost your immune system? Focus on a diet rich in vegetables and fruits. Try this Vegan Buddha Bowl with Cashew Curry Sauce for a tasty and satisfying meal. We start with fermented, soy-based tempeh (a complete protein, excellent source of fiber, known for heart health properties and vast micronutrients). We add in some power packed lentils and top with colorful peppers, sweet potatoes, avocado and finish with a delicious curried cashew sauce! This recipe can be adapted to use what you have on hand, so have some fun with it!
Then we top with immune system superstars including the following:
Red Bell Peppers
Peppers offer wonderful support to our immune system, filled with a complex mix of vitamins, minerals, and micronutrients. Two antioxidants in particular, beta-carotene and Vitamin C work together to neutralize free-radicals. Beta carotene is used to build Vitamin A (the healthy vision vitamin).
Napa Cabbage
Cabbage is packed with antioxidants and cancer-fighting compounds. A member of the cruciferous family, studies have shown 3-servings per week can lower risks of cancer. Studies suggest that like garlic, after you chop cruciferous vegetables, letting them stand for a few minutes may create even more healthy compounds.
Sweet Potato
Beta carotene packs the flesh of sweet potatoes, as well as vitamin C and E, one of the few foods to have both. Working together they are said to help prevent wrinkles! Sweet potatoes have a complex carbohydrate mix – said to help with blood sugar regulation. The addition of folic acid, iron, and vitamin B6 mean this orange goddess may even help with mood swings and boost memory.
Avocado
Avocados have over 20 vitamins minerals and phytonutrients. They are actually a type of pear, that not only has fat, but also protein – more than any other fruit. Their healthy monosaturated fat raises good cholesterol levels and lowers triglycerides. Avocado even include serotonin, the feel-good chemical. Rich in potassium and loaded with fiber, omega-3 fatty acids and Vitamin B complex, avocados are said to help immune cells destroy invaders.
Vegan Buddha Bowl
4
servings60
minutesEverything can be prepared in advance and chilled but building your bowl and topping it with warm crispy tempeh, yellow lentils and roasted sweet potato is a great way to enjoy this!
Ingredients
- Roasted Sweet Potato:
1 large sweet potato, cut into 1-2” pieces
Mild flavored cooking oil, such as avocado oil
Kosher Salt
- Yellow Lentils:
1 cup yellow lentils
3 cups water (or vegetable stock)
- Marinated Tempeh:
¼ cup Tamari Soy Sauce
2 tsp sesame oil
2 Tbsp rice vinegar
1 lb Tempeh, cubed
- Cashew Sauce (makes about 1 cup) :
6 Tbsp cashew butter (organic)
6 Tbsp coconut milk
¼ cup tamari soy sauce
1-1/3 Tbsp rice vinegar
2 tsp red curry paste (ensure it is plant based – We like Thai Kitchen or Mae Ploy brands)
- Bowl base and Toppings:
8 cups mixed greens
1 red bell pepper, thinly sliced
1 cup napa cabbage, shredded
2 small or 1 large avocado, chopped
Directions
Prepare and Roast Sweet Potatoes. Preheat oven to 350F. Toss the 1-2” pieces sweet potato with 1 Tbsp mild flavored oil. Place on baking sheet or in casserole dish and season with a pinch of freshly ground kosher salt. Cover and bake for 20 minutes. Check and stir potatoes gently, recovering and cooking until tender, about 15-20 additional minutes. Keep warm.
Prepare Cold Items. Slice the red peppers and shred the cabbage for the bowl toppings, and prepare the cashew sauce. Set aside/keep chilled for assembly. You will cut/dice the avocado just before plating to keep them their best vibrant green.
Prepare the Cashew Sauce. In a small to medium bowl, place cashew butter, coconut milk, tamari soy sauce, rice vinegar and vegan red curry paste. Whisk vigorously until combined. Set aside.
Marinate and Cook the Tempeh.
Marinate: Combine tamari soy sauce, sesame oil and rice vinegar. Place cubed tempeh in a very shallow pan (or a large zip lock bag) and pour over soy marinade. Gently toss/mix tempeh in the marinade and allow to sit for 10-15 minutes.
Cook: Heat a frying pan on medium heat. Drizzle a little mild cooking oil into the pan and swirl to coat. Add marinated tempeh and cook until crispy on each side, turning gently, for about 10-15 minutes.
Cook the Lentils (while the tempeh is marinating). In a 2-quart saucepan (as lentils will expand!), bring 3 cups water (or vegetable stock) to a boil. Add in 1 cup yellow lentils. Stir. Bring back to a low boil, then cover, reduce heat and simmer for about 15-20 minutes, until lentils are tender but not mushy. Remove from heat and drain off any excess water. Set aside.
Assemble and Enjoy! Cube your avocados. In each serving bowl (or plate), place (2) cups mixed greens. Top each with crispy tempeh, yellow lentils, roasted sweet potato, sliced red bell pepper, shredded cabbage and diced avocado. Drizzle each with 1-2 Tbsp cashew sauce and pass the rest at the table.
Journal Reference:
1. Katerina S. Stylianou, Victor L. Fulgoni, Olivier Jolliet. Small targeted dietary changes can yield substantial gains for human and environmental health. Nature Food, 2021; 2 (8): 616 DOI: 10.1038/s43016-021-00343-4
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Epicurean Group - 111 Main Street, Suite 3, Los Altos, CA 94022 - 415.895.2800
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