Do you sometimes wish that all of your favorite bloggers, coaches and teachers would come together and create an ultimate guide of healthy recipes?
Well, that day has arrived. And it’s beautiful to look at, easy to follow and even better to eat from.
I am so excited to announce that I am 1 of 100 wellness superstars (their words, not mine 😉 ) who has contributed a recipe to The Well+Good Cookbook, available to buy now!!
The book features the go-to recipes of 100 wellness experts and healthy foodies, including my take on a healthified Banh Mi sandwich.
Other incredible recipes include: My girl Lea Michele’s Shaved Radicchio, Kelly LeVeque’s Chia + Flax Chicken Tenders, Venus Williams’ Jalapeno Vegan Burrito (can I have a fan girl moment here – I’m a co-author with Venus Williams!), and my bestie Gabrielle Bernstein’s Tahini Fudge (soooo good by the way!)!
Every recipe is labeled by eating style (gluten-free, low-sugar, vegan, keto, and more) and for its benefits, so you can pick what you’re cooking based on whether you’re looking for better digestion, skin, sleep, mood, energy or focus.
This book is also beautiful, making it a perfect addition to your coffee table or kitchen countertop. I also really appreciated that most of the recipes are simple and things you would actually make.
My featured recipe, the Go with Your Gut Banh Mi (with homemade spicy mayo!!), is below!
Photo credit of my recipe contribution: Johnny Miller for The Well+Good Cookbook
It’s seriously such a thrill to be a part of this book! I remember when Well+Good was one of the only websites around sharing about health and wellness trends. My how things have changed, but I still love reading their articles, especially their annual trends report. Are you an OG Well+Good reader like me? Leave a comment below and let me know!
5 to 6 collard green leaves, washed and thick stems removed
Seedless cucumber, cut into small matchsticks
Fermented carrots or radishes
Fresh cilantro and/or parsley, chopped
Cut the tempeh rectangle in half lengthwise, then cut in alternating diagonals to form 1-inch triangles. Lay the tempeh in a large shallow bowl or medium zip top bag. In another bowl or a food processor, combine the next six ingredients until well incorporated. Pour over tempeh and let marinate for one hour at room temperature. Alternately, cover and marinate overnight in the refrigerator.
Make the mayonnaise. Add the egg yolks, lemon juice, mustard, salt, and pepper to a food processor. Blend on high until mixture is light and fluffy, about 1 minute. With the blade still running on high, open feed tube and add a few drops of oil. Allow to incorporate before adding a few more drops. Once incorporated, start a very slow and steady stream of the oil. Make sure the oil is being incorporated at all times, otherwise stop stream and allow to incorporate before resuming. Once all oil is incorporated and mixture is light and stiff, remove to a bowl. Gently fold in the chipotle paste and adjust seasoning as needed. Store in an airtight container.
When ready to cook the tempeh, preheat the oven to 375ºF. Line a baking sheet with parchment paper and spray with coconut oil. Spread the tempeh on the prepared baking sheet in an even layer.
Bake for 20 to 30 minutes, until the tempeh is golden brown and caramelized. Meanwhile, pour remaining marinade in a small saucepan over low heat to reduce slightly, stirring occasionally to prevent scorching. Remove the baking sheet from the oven and brush the tempeh with the reserved marinade.
Lay the collard green leaves on a flat surface. Spread the spicy mayo to on each leaf. Layer the tempeh, fermented carrots, sliced cucumber, scallions, fresh cilantro and or parsley on top of each leaf, keeping the toppings on one half of the leaf for easy rolling. Tuck in the bottom to roll your wrap like you would a burrito, folding in the bottom to keep all your toppings in.