Health Ninja’s Tempeh & Grilled Peach Salad #SaladFest2013

Kudos to Ksenija of Health Ninja for coming up with this uber-awesome recipe that we can’t wait to try!  This amazing flavor combination makes for a super satisfying summer salad.

I  like this recipe especially since it is so versatile. I had variations of this dish for avataryem1lunch several times last week and brought another one to the office today. 

I use butternut squash instead of the peach if I crave a more savory salad. Or fresh berries, which are growing all over the neighborhood at the moment.

I also hand picked the blackberries which I used for the pesto.

Cilantro is my favorite herb, thus this pesto quickly became my favorite salad dressing. I also love to use it with grain-based salads like rice or quinoa bowls.


Tempeh Grilled Peach Salad w/ Blackberry Cilantro Pesto
Servings: 1
Time: 10 minutes

  • 4-5 slices of tempeh
  • 1/2 peach, sliced
  • 1 teaspoon coconut oil
  • Green salad leaves (arugula and spinach are recommended)
  • 1 tablespoon cashews
  • Dash of sea salt

Blackberry Cilantro Pesto

  • 1/4 cup blackberries
  • Handful of cilantro leaves
  • 1 teaspoon olive oil
  • 1 teaspoon balsamic vinegar
  • Dash of sea salt


Heat a pan with coconut oil. Place your tempeh and peach slices in the heated oil. Give them a quick stir to coat evenly. Put a lid on top and let them fry on medium heat, while turning from time to time.

Make the pesto by removing the cilantro stalks and combine all of the pesto ingredients in a blender. Mix for 30 seconds and use as it is, or add water to your liking to achieve a more dressing-like consistency. You could also use mortar and pestle to make this.

Mix the green leaves, cashews and sea salt in a bowl. You could also add some fresh cilantro leaves to enhance the flavor. Top them off with your fried peach and tempeh slices.

Pour the blackberry cilantro pesto on top and serve.


Ksenija R, health blogger, recipe developer and marketing student from Germany, is the voice behind Health Ninja, a healthy living blog she started in July 2011. The blog is an outlet for her passion for healthy cooking, fitness and wellness. Her idea of healthy living is based on a common sense approach. She is a firm believer that connecting with your body’s signs and doing what feels right for it will lead to health and happiness.

Follow her on Twitter and Pinterest to stay connected

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What’s the deal with: Tempeh

And if you don’t know…now you know, campers!  Tempeh is without a doubt our favorite veggie protein source.  It is easy to prepare, lasts a month in the fridge (unopened), has a great texture and tastes freakin’ fantastic.

Watch this video for the full scoop on Tempeh, it will totally rock your world (or more specifically, your taste buds).
Know people who have been interested in eating less meat but still need their protein?!Click here to dish out the goodness that is tempeh …

 (Why so serious?  You’ll have to watch to find out…)

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Recipe: Tempeh with Greens + Onions

We know how busy you are and it’s one of our missions here at HCC Headquarters to constantly provide you with awesome meals that you can make in a cinch.  This is one from our personal vaults.  Robyn literally makes it every single week and Quinn has scored tons of private cheffing clients by whipping up this simple dish (shhh, don’t tell!)


If you’re ever in a rut and need something quick and satisfying… look no further, folks!

What are YOUR favorite 5 minute dinners?  Let us know what you pull together in the comments below…


Tempeh with Greens + Onions

Servings: 2

Time: 5 minutes

  • 1 package of Tempeh (we like Lightlife flax), chopped into medium sized cubes.
  • 2 Tablespoons coconut oil or extra virgin olive oil
  • 1 Tablespoon Tamari (wheat-free soy sauce) or low sodium soy sauce
  • 1 large white onion, chopped into a small dice
  • 1 bunch of dark leafy greens such as swiss chard, kale or collards, washed and chopped
  • Sea salt and ground white pepper, to taste
  • Sesame seeds (optional for garnish)


Heat 1 tablespoon of coconut oil in a medium sauté pan.  Add tempeh and sear on one side.  Flip the tempeh and add Tamari and a sprinkle of white pepper.

In a separate large sauté pan heat 1 tablespoon of coconut oil and add your chopped onions.  Sauté until translucent (about 3 minutes) and then add chopped greens.  Sprinkle onions and greens with sea salt and white pepper.  Continue to cook until greens are wilted.

Add cooked tempeh once it’s browned on all sides to onion and greens mixture and combine.  Serve with a sprinkle of sesame seeds.


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