The Nadi Yogis are Ben Heath and Hilly Flora. This is a journal of their escapades, intentions, discoveries and awarenesses as they actively work toward living an authentic life through the practice of yoga.
This filling is so a brilliant addition to your lunch or dinner rotation. It’s inexpensive, packs a good 30 to 50 percent of your daily protein needs depending on your view of that part of nutrition and it has kale, which is my personal favorite veggie of all time. Enjoy and let me know how it goes
2 or 3 Cloves of garlic crushed
2 teaspoons of Extra Virgin Olive Oil
1 small can of crushed tomatoes
1 package of your favorite Tempeh (I use 5 grain)
2 Golden Potatoes chopped into ½ inch cubes (approximate size, don’t get too obsessive)
2 handfuls baby kale or chopped regular size kale
1 teaspoon Cumin
Red chile powder and salt to taste
Boil potatoes for 10 minutes or so while you heat the olive oil over medium heat and sauté the garlic. add the crushed tomatoes and crumble the tempeh into the pan with the garlic and oil and sauté for a minute or two. Strain the potatoes and add to the pan. Add the cumin, chile and salt while stirring and tossing to mix. Finally add the handfuls of kale and mix until wilted and well combined.
Enjoy on a tortilla with your favorite sauce or simply with a fork.