Macrobiotic Bowl: Indonesian Style Tempeh, Tamari Quinoa, Beet Sauerkraut, Lemony Kale and Avocado Cilantro Dressing


What’s my take on quick ways to lose weight for summer? It’s the right way, and by that I mean it’s the healthy way. I`m not a big fan of diets. I find it difficult to follow any one system of foods, each person is unique. But I truly believe that healthy eating and regular exercises such as Pilates and Yoga can help to easily lose weight and cleanse the body after fatty and heavy winter food. My easy way for detox is macrobiotics. What is Macrobiotic Diet read here

IMG_2087Macrobiotics isn’t actually a diet; it’s more of a philosophy that places emphasis on proper dietary practice in daily life. But if you want to get healthier – and lose weight – it’s certainly worth experimenting with, especially if you have a taste for Japanese food or other Asian cuisines.

And very easy to cook at home. It is convenient to take with you in the lunch box. I just prepare the ingredients at the weekend, then play with different combination for the lunch box during a week. This lunch is well kept, rich in carbohydrates and vitamins. Very good combination for the active lifestyle. Add to your macro bowl some lemon juice, cayenne pepper and green vegetables – these ingredients to help cleanse the body.

IMG_5007Tempeh is a very strange product from soybeans cooked and fermented with a special culture. It has a firm chewy texture and a light nutty mushroom flavor. Tempeh is a nutritional superhero. It is high in protein, dietary fiber, iron, potassium, and calcium.

Uncooked tempeh has almost no taste, but has an excellent texture and a high absorbency. It absorbs flavors even more readily than tofu does!

Untitled-81Tempeh is a traditional product originating from Indonesia. Indonesian cuisine makes from tempeh absolutely amazing dishes. What is the secret? The secret is in the marinade! The tempeh necessary to marinate in a rich spicy sauce, and then evaporate a liquid. Get cooking with this flavorful recipe!



2 Serves

  • 250 g Tempeh, I use organic
  • 150 ml Coconut milk
  • 1 Clove garlic, crushed
  • 2 cm Ginger, grated
  • 1 tsp Turmeric powder
  • 1 Tbs coconut oil
  • Pinch of cayenne pepper powder (or chili paste)
  • Sea salt

Cut tempeh into strips (batonnet cut). Place in the mixing bowl. Add coconut milk, crushed garlic, turmeric powder, cayenne pepper (or chili paste), grated ginger and salt.


I used advanced ceramic Kyocera grater for ginger. This grater with rows of sharp teeth effortlessly shreds fresh ginger root while leaving unwanted fibers behind.


Gently mix the tempeh with coconut milk and spices. Marinate for an hour. Then heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Remove tempeh from marinade and cook until the liquid has evaporated, turning occasionally to brown all sides. Remove from heat and set aside.




2 Serves

  • 2/3 cup of quinoa
  • 3 Tbsp of tamari
  • Juice of 1/2 lemon


Rinse quinoa with cold water using a sieve until the water that comes through is clear. Place the quinoa in a saucepan with 2 cups drinking water, lemon juice, and tamari. Let the quinoa boil two minutes, cover with lid, then let it simmer 10-15 minutes till all the water has been absorbed.

Serve warm.




  • Bunch of curly kale, stems removed
  • Juice of 1/4 lemon
  • Sea salt


Put kale leaves into a steamer or colander set over a pan of boiling water. Cover with a lid and steam for 2-3 mins or until crisp-tender. Don`t allow to overdo kale leaves. It`s very important to keep green color and vitamins.

Season with salt and lemon juice.




2 Serves

  • 1 Medium size ripe avocado, peeled and pitted
  • 1 Tbs Extra virgin olive oil
  • 1/2 Cup of chopped coriander leaves
  • 1 Tbs lime (or lemon) juice
  • 1/3 Cup of drinking water
  • Pinch of cayenne pepper powder
  • Sea salt

+ High-Speed Blender

Combine all ingredients in the blender and mix well until smooth. If the mixture is too thick, slowly add more water or lemon juice until it reaches the preferred taste and consistency.

Pour over your macro bowls.


For serves:

  • 1/2 of nori sheet
  • Pea shoots
  • 1 Cup of Beetroot Sauerkraut, recipe here

Place in a bowl quinoa, turmeric tempeh, lemony kale, sauerkraut, pea shoots and nori strips. Drizzle with avocado dressing.

Mix it all up and dig in! Enjoy!


*For lunch box keep the avocado dressing in a separate container.


Comments are closed.