Fall is the season when Summer's outward, expansive yang energy begins to transmute to the inward, introspective yin energy. This concept is also reflected in the foods you’ll want to ingest. The focus is on "contracted" root vegetables like daikon, cabbage, turnip greens, squashes, kale and autumn fruits. Instead of the long grain rice of spring and summer we begin to cook short grain rice; which when digested, fuels the body as the weather becomes colder. Oat groats (is the grain before it's flattened into oatmeal) for breakfast is a perfect way to start the day and will keep your hunger at bay.
The Fall/ Autumn element is metal. Tempeh reflects the white/ gray color of this season. Tempeh is a fermented soybean product that breaks down the acid in beans and is easier to digest. Honoring and aiding the large intestine which is the yin organ of this season. Tempeh is the highest form of B12.
Baked Tempeh (serves 6)
Arrange in 9”x 13” baking dish:
1 lb. tempeh, cut into 1 ½” x 2 ½” pieces and cut half through the thickness.
1 medium onion sliced into very thin rings.
Combine in small bowl:
1/3 c lemon juice
1/3 c pure expelled and expressed virgin oil
¼ c Braggs Amino Acids
5 large garlic cloves pressed
Pour over tempeh and onions; marinate 6 hours in refrigerator.
Bake at 400 degrees for 25 minutes.
Turn pieces of tempeh and broil for last 5 minutes of cooking.
Garnish with parley and lemon juice.
Serve with steamed sliced, daikon radish and favorite chopped greens.
