My god, I love food. Really, I do! I love trying new flavours, I love feeling satisfied by the process of creating a meal from whole, fresh food. Mostly, I love sharing it with the people I love.
I also dig it when someone tries a recipe I’ve shared and they love it too! Job done.
At Yoga Village (where I teach) we are running a detox throughout the month of February.I was fortunate enough to help create the detox program and run the kick-off Wellness Workshop to the enrolled detoxers.
I recently heard positive feedback about the recipe below which was included in the detox meal plan. This recipe is a tweaked version of one received through my studies. Yep, I studied at a pretty awesome school that makes being healthy super easy with lots of recipes and resources. 

Now, this recipe is SOO delicious with an unbelievable sauce that it almost feels naughty. But it’s NOT. It’s a dream for veggies and surprisingly meat eaters think this is the bees knees as well. (Still don’t get that saying – what’s so cool about Bees Knees?)

So, enough talking. Enjoy this as a really healthy and satisfying dinner or even for lunch the next day at work!
Saha to you!
What you’ll need: 
  • 3 tbls natural peanut butter (ground peanuts – found in health food shops)
  • 1 block of tempeh or organic tofu
  • 1 bunch Kale 
  • 1 bunch Asaparagus
  • 1 packet of soba noodles
  • 1 teaspoon dried chilli
  • ¼ cup of shoyu/tamari, rice wine and mirin
  • ¼  cup of water
  • 1 thumb sized portion of fresh ginger root, grated
  • 1 tablespoon coconut oil
  • 1 lemon


What to do:
1.    Place tempeh/tofu between paper towels with a chopping board resting above to squeeze out excess water
2.    Prepare soba noodles as per instructions
3.    In blender/food processor combine peanut butter, shoyu/tamari, ginger, rice wine,  mirin, chilli, water (to thin out mixture).
       2.  Dice vegetables
4.    Heat coconut oil and fry tempeh/tofu, add in veggies and noodles – toss to coat
5.    Pour peanut marinade
6.    Serve with lemon
Try chicken and add in bean sprouts and egg for a variation on pad thai
Signing off with an exhale.
Pause. Listen. Live.



  1. This was really good! One question to clarify though: do I need ¼ cup each of tamari, rice wine and mirin OR ¼ cup in total of those ingredients combined?

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