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Tempeh: This is a fermented form of soybeans

that usually shows up in a thin rectangular

shape at the grocery store. Tempeh is a great

protein alternative for vegans and vegetarians,

as it has a pleasant, mild taste, mimics

ground meat, and absorbs flavors easily.

It’s also quite affordable. The fermentation

process in creating tempeh helps break down

something called phytic acid, a natural plant

defense mechanism that binds to nutrients,

making them difficult to absorb. Tofu does not

undergo this process and thus has a higher

phytic acid content. I personally don’t love

the texture of tofu anyway, so I stick with

tempeh. Whenever you consume soy (and I

only recommend whole forms like tempeh,

tofu, and edamame), choose non-GMO

brands. I always look for organic tempeh, and

I particularly like Trader Joe’s and Lightlife.

Some brands use a combination of beans

and grains other than soybeans, and I’ve

found them to work equally well. However,

soy is a controversial subject in the health

and medical worlds. Consumption of soy has

been implicated as problematic in relation

to certain cancers, while other professionals

believe it can be beneficial to cancer patients.

Please see your health-care provider to learn

more and determine how much soy is right

for you. If you have the green light, I suggest

trying some of my delicious tempeh recipes.

Nuts and seeds: I love everything in the nuts

and seeds category—especially almonds,

Brazil nuts, hazelnuts, macadamias, pecans,

walnuts, and pistachios, as well as pumpkin,

To thrive,

our bodies

need healthy

proteins like

pasture-raised

beef, wild-

caught fish,

eggs, tempeh,

nuts, seeds,

and legumes.