Biodynamic brown rice, broccoli, steamed tempeh and tamari

The simplest meals are often the most nourishing and nutritious and I really enjoyed creating this dish for a quick lunch.
When I was vegan I ate tempeh by the truckloads now I eat animal products I don't feature it much in my culinary tool box. I have found the most delicious way to prepare it is steaming.

You can steam it for 15 minutes in a steamer basket, it becomes very moist and has a strong flavour. Tempeh originates in Indonesia and is a fermented soy product, it is more preferable than tofu because it is fermented it digests better and is rich in b12 and protein for plant based eaters.

First I cooked the rice, then steamed the tempeh, adding the broccoli right at the end so it is bright and crunch, I made a little sauce with tamari, grated ginger and a little of spiral cold pressed sesame seed oil, pouring it over at the end.

Dr Yuen Lee

I'm very excited to just discover one of my favourite integrative doctor's in Sydney has a food blog. Dr Yuen Lee is a very talented doctor who specialises in women's health, she works at The Pymble Grove Medical Centre and uses food as medicine in her practice, she often sends me referrals and is a passionate foodie and dedicated practitioner so here is her blog for some more food wisdom

Bream with sourdough breadcrumbs, lemon, parsley and pine nuts

My clients Christina and Rob surprised me with this fresh caught bream in their fridge I kept it simple with what I had in my produce box. This dish reminds me of my childhood, my late father had boat's and I would go fishing with him when I was around 8 we would go far out to sea and I remember seeing breaching whales and in his family my uncle is a commercial fisherman so I have a close connection with the ocean and it's edible creatures....

If you don't have any fresh caught fish of course that is ok you can go to your fish monger and buy some.



1 bunch parsley
2 tablespoons pine nuts
3 tablespoons sourdough breadcrumbs (I use demeter) or make fresh ones in the food processor
1 lemon, grated
Sea salt and pepper

Throw all these ingredients into a mortar and pestle and then stuff the fish, bake for 30 minutes