iEat Green - An Interview with Brian Hetrich of Hippocrates Health Institute - 03/27/14

On today's show I interview Brian Hetrich, the Hippocrates Health Institute's resident Sprout Master. I met Brian a few months ago, while visiting the Institute, and was so impressed by his clarity and ease with which he grows all of the sprouts consumed at the Institute. I’m sure you will find him inspirational, and it might just be what you need to get started in the world of sprouting!

Slow Roast Buckwheat and Brown Rice Tempeh

Serves 8

1 Buckwheat Tempeh, 1 Brown Rice Tempeh, (no soy, no gluten) cut into slices on the diagonal

 1 onion, chopped

3 carrots, cut into lg. chunks

1 green pepper, chopped

1 yellow pepper, chopped

2 Tbs. chopped garlic

1 lg. can fire roasted tomatoes         

¼ cup tomato paste

6 Tbs. apple cider vinegar

½ cup water

¼ cup honey

3 Tbs. chopped parsley

8 baby potatoes, cut in half

1/4 cup white wine

Salt and pepper to taste

2 Tbs. brown sugar

¼ t. red pepper flakes                                  

Cut tempeh on the diagonal, creating large slices, ¼” thick. Line a cookie sheet with parchment paper and cover with olive oil. Place slices of tempeh on cookie sheet, and then turn over, so both sides of the tempeh have oil on them. Bake in a 425-degree oven, until golden brown on both sides, (about 15 minutes). Remove tempeh from oven.

Meanwhile, in a medium saucepan, sauté the onions in a little olive oil, with 1 Tbs. chopped garlic. Add the peppers and continue sautéing for 5 more minutes. Add the fire roasted tomatoes, tomato paste, vinegar, honey, remaining garlic, parsley, water, red pepper flakes, and white wine. Let simmer for 10 minutes. Cover the bottom of an 8 x 11” Pyrex dish with 1 cup of the sauce. Add the tempeh, carrots, and potatoes. Cover with remaining sauce, and sprinkle with brown sugar.  Serve with Quinoa Pilaf or Brown Rice Pilaf Rice.