Feel great, be healthy


Crispy Tempeh with Spicy Avocado, Sun Dried Tomato and Macadamia Dips




  • 4 palm-sized portions of tempeh, cut into thin fingers
  • 1 tbsp of olive oil
  • 2 tbsp of sundried tomatoes, diced
  • 1 tbsp of roasted macadamias, chopped
  • 1 tbsp of fresh basil, chopped
  • 1 avocado
  • 1 chilli, deseeded and chopped
  • 1 spring onion, chopped
  • 1 tbsp of Spanish onion, chopped
  •   Squeeze of lemon
  • 1 tsp of sea salt
  •   Ground black pepper to taste


  1. Pan fry the tempeh fingers in olive oil until gold and crispy.
  2. Blend sundried tomatoes, macadamias, basil and pepper to the consistency of a chunky dip.
  3. Mash avocado and add chilli, spring onion, Spanish onion, lemon juice, salt and pepper and mix well into a dip.
  4. Arrange equal servings of tempeh fingers per person and serve with a dollop of each dip.
  5. Serve with 3 additional handfuls of recommended vegetables or salad per person.
Never let a stumble in the road be the end of the journey Unknown