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!
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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.