I’m Sarah, a Naturopathic Doctor, wellness enthusiast and health-foodie. I’m a well-being advocate and green kitchen guru who is living my true purpose while guiding patients through their personal health journeys. I’m also a complete and utter health food fanatic who wants to see everyone benefit from eating healing foods!
November 9, 2019 By Sarah White No Comments
If you following along on instagram you may already know that this doctor just returned from a glorious, sunny, soul-full week in Todos Santos Mexico. As excited as I am to post my favourite new Mexico-inspired recipes, I would be remiss not to first post all of the Bali-inspired recipes that I’ve been hoarding in my kitchen & on my computer since May!
Travel is by far my biggest inspiration when it comes to the way I cook. I’ve learned so much in my travels to places like Nicaragua, Tobago, Cuba, Costa Rica and Portugal, and I always come home from our trips feeling inspired to cook and more connected to the beautiful world we live in. I hope you enjoy my two favourite recipes from my Bali trip, from this doctor’s Balinese Kitchen:
Tempeh is my favourite vegan protein source. Made from fermented soy beans it has the same protein content as a serving of meat and it even contains probiotics to improve gut health and digestion. This tempeh satay with peanut sauce is a common meal Ubud, and one that we recreate whenever we feel like a taste of Bali.
Peanut Sauce Ingredients:
Tempeh Satay Ingredients:
Peanut Sauce Instructions:
(Note: This sauce tastes best when made in a large mortar and pestle but can also be made in a food processor). Grind chilies, garlic, shallot, palm sugar and ginger in a large mortal and pestle or food processor until a thick paste forms. Add the roasted peanuts and continue grind into a thick paste. Place the peanut paste in a hot pan over medium heat, add chicken stock, soy, coconut milk and simmer until thick. Finish with lime. Will keep in the fridge for up to 1 week (I promise you won't have any left by the end of the week!).
Tempeh Satay Instructions:
Mix everything (except tempeh cubes) together in a bowl to form the marinade, stir until well-mixed. Cover the tempeh cutes with the marinade and let sit for minimum 1 hour - ideally over night. Place marinated tempeh cubes onto a metal BBQ skewer and BBQ over medium high 5 - 8 minutes, basting with sauce and turning frequently until the tempeh is crispy.
I adapted this recipe from a cooking class we took at Ketut's cooking school, right outside of Ubud. This hot sauce surprisingly goes well with everything and has become a staple in our kitchen.
Heat coconut oil in a wok, or large frying pan then add shallots and garlic and sauté 5 minutes over low. Add chilies, macadamia nuts and shrimp paste to the pan and sauté for another 5 minutes. Add chopped tomato and simmer for 10 more minutes. Finally add lime juice, remove from heat, then add to food processor - processing the sauce until it's well broken down and no large chunks remain. Add purée back to the pan and sauté again for 5 - 10 minutes to further develop the flavour. This sauce will keep for 7 days in the refrigerator and keeps well in the freezer.
Dr. Sarah White is a Naturopathic Doctor, Integrative health expert and the founder + CEO of This Doctor’s Kitchen — your evidence-based resource for all things health and wellness. Dr. Sarah takes a food-first approach to health with a focus in fertility, longevity and natural beauty. She is recognized as an expert in women’s hormones, thyroid health and anti-aging. Dr. Sarah is a published health author with features in Elle Canada, Best Health, EcoParent & Whole Family magazine.
