Jackson Hall welcomed Jackson Health’s CHIP Program for a morning of plant-based education, demos and tasting.
The “CHIP Program” is a cohort of employees of Jackson Health System that has enrolled in, and will complete, a 9-week program. The program is a lifestyle medicine intervention education program designed to prevent, arrest, and reverse chronic disease. The CHIP principles are based on exercise, plant based whole foods, and adequate water intake.
In this presentation, we introduced adashah and tempeh, two locally-made, plant-based proteins that are used in della bowls. What we love about these two products is that they are not soy-based, they are made with lentils and beans, and minimally processed. Adashah is created using red lentils, and BeCultured Tempeh comes in a variety of bean options, including black eyed pea (as featured at della bowls), adzuki bean, black bean, garbanzo bean, and lentil. They are both great for your gut health, and a satisfying, filling option as you make the switch to plant-based ingredients.
Rohan, co-owner of BeCultured Tempeh, and Taylor Cohen, Owner/Founder of Adashah, joined us to discuss these products, including how they are made and these health benefits. Along with the discussion, the chefs offered a demo and sampling. Yum!
You can purchase adashah and tempeh to cook at home, or you can enjy them already prepared for you at della bowls. Check out della bowls menu here.
Recipe: Spiced Adashah
8 oz Adashah
2 tbsp Oil
Directions: Cut adashah into cubes. Heat large skillet on high heat. Add oil into hot pan. Carefully add adashah into a single layer. Sear each side for 1-2 minutes, or until pieces move with a light nudge and appear crispy. Cover in remaining spice rub and let all sides crisp.
Recipe: Spice Rub
1 T Paprika/ 1 T Garlic Powder / 1 T Onion Powder/ 2 t Black Pepper/ 1 t Himalayan Salt/ 1 t Cayenne/ 1 t Dried Dill/ 1 t Dried Oregano
To find more recipes using adashah, visit their website here.
Recipe: BeCultured Tempeh Curry
1 1/2 pounds small waxy potatoes no bigger than a small lime, halved
2 teaspoons fine-grain sea salt
1 tablespoon unsalted butter
2 tablespoons extra virgin olive oil
1 medium yellow onion, peeled and chopped
1 teaspoon whole cumin seeds
1 teaspoon curry powder
1/4 teaspoon turmeric
scant 1/2 teaspoon cayenne pepper
1 cup canned diced tomatoes
3/4 cup water
splash of coconut cream
8 ounces tempeh, cut into 3/4-inch pieces
a small handful of cilantro, loosely chopped
Bring a few inches of water to boil in a large pot. Place the potatoes in a steamer (see head notes), sprinkle with 1 teaspoon of the salt and cook until tender throughout – about 20 – 30 minutes, depending on how large your potato pieces are.
In the meantime, in a large skillet, melt the butter in the olive oil, add the onion and cook over LOW heat until they are soft, about 5 minutes. Stir in the cumin seeds, curry powder, turmeric, and cayenne pepper, wait about thirty seconds, then stir in the tomatoes, water, and the other teaspoon of salt. Remove from heat, stir in the coconut cream and blend with a hand blender – (or leave it unpureed if you like!). Note: you might need to transfer it to a bowl to puree, then return it to the skillet.
Once the curry is back in the pan, add the tempeh and bring barely to a simmer. Let the tempeh cook for 5 minutes or so, then add the potatoes when they are finished steaming. Transfer to a large family-style bowl, and sprinkle with cilantro before serving.
Serves 4 – 6.
To find learn more about tempeh and where to buy it, visit BeCultured’s website here.