Summary

As Stem Kent began to learn more and more about the benefits of eating tempeh, he knew all non-meat eaters needed accessibility to this delicious protein option. Kent founded Alive & Healing in 2011 and is excited to see his tempeh play a large role in many vegan dishes across varying restaurants and homes everywhere.

After being diagnosed with Crohn's Disease in college, Stem Kent’s interest in eating well and nourishing his body with fermented foods started to grow. He soon became passionate about regenerative farming practices, sustainable agriculture, and helping the world move away from relying on the industrial animal production industry. During this time, Stem discovered that tempeh, a formidably healthy fermented protein, had the potential to play a fundamental role in our food systems today.

Tempeh is the only vegetarian source of B12, is filled with an incredible amount of fiber, potassium, magnesium, and manganese, and has significantly more protein compared to other non-meat protein alternatives. For example, a four ounce serving of tempeh is filled with 20 grams of complete protein, whereas tofu has 8 grams. Additionally, tempeh has an amazing artisanal tender texture and is easy for one’s stomach to break down and digest.

Stem Kent began Alive & Healing to make vegan protein more accessible to all through his delicious organic tempeh.

In 2011, Stem set off to create his very own organic tempeh company, Alive & Healing. Alive and Healing’s small artisanal manufacturing business started in Sonoma County, California, where Stem Kent was living at the time, and has since moved out to Windsor, California. Their tempeh is a key component to many varying vegetarian plates across restaurants, catering companies, foodservice contractors, and retailers who equally care about unpasteurized, local, and tender tempeh. A&H believes in not only providing individuals with the plant-based protein they deserve on a larger scale, but locally as well: “Our global, international food systems are deeply vulnerable. Eating local means supporting local growers and food producers, which nurtures our local ecology and strengthens our local economies. In the face of instability in our overly-centralized food systems, buying local democratizes the social fabric that provides real safety and security for our communities.”

As more and more people continue to look for alternative protein sources, Thistle is grateful for the opportunity to offer customers A&H’s delicious, locally produced, plant-based, organic tempeh. A&H’s tempeh is a great addition to many Thistle meals including our favorite “Dirty Rice Bowl.” According to Stem, when enjoying a meal that includes their organic tempeh, it is important to remember that: “Eating organic means what you are putting into your body is better, healthier, and more sustainable. It is a symbiotic relationship between environmental impact and our own health. Eating healthy, immune-boosting whole-foods is the primary way we can bolster ourselves and our families against ongoing health concerns.”

Outside of his love for tempeh, “Simple Dining” is Stem’s favorite way to treat himself. Salad greens with home-grown veggies, a side of quinoa or rice mixed with healthy oils and salt, and some whole-food protein source is one of his favorite at home dinners. His other favorite is fresh veggies, tempeh, of course, and coconut milk. Every meal tastes better with a little tempeh!

If you’ve never prepared your own nutritious tempeh before, there are just four easy steps:

  1. Thaw and chop into desired shape
  2. Marinate with a sauce of your choice
  3. Pan fry in high heat until golden brown
  4. Add to a salad, stir fry, sandwich, and enjoy!
Get meals delivered to your door
We believe eating delicious is crucial to a healthy diet. Each week, our team of chefs design a new menu for what's in season, fresh and flavorful.
TRY THISTLE
Posted 
Aug 4, 2020
 in 
Nutrition
 category.
Summary

As Stem Kent began to learn more and more about the benefits of eating tempeh, he knew all non-meat eaters needed accessibility to this delicious protein option. Kent founded Alive & Healing in 2011 and is excited to see his tempeh play a large role in many vegan dishes across varying restaurants and homes everywhere.

After being diagnosed with Crohn's Disease in college, Stem Kent’s interest in eating well and nourishing his body with fermented foods started to grow. He soon became passionate about regenerative farming practices, sustainable agriculture, and helping the world move away from relying on the industrial animal production industry. During this time, Stem discovered that tempeh, a formidably healthy fermented protein, had the potential to play a fundamental role in our food systems today.

Tempeh is the only vegetarian source of B12, is filled with an incredible amount of fiber, potassium, magnesium, and manganese, and has significantly more protein compared to other non-meat protein alternatives. For example, a four ounce serving of tempeh is filled with 20 grams of complete protein, whereas tofu has 8 grams. Additionally, tempeh has an amazing artisanal tender texture and is easy for one’s stomach to break down and digest.

Stem Kent began Alive & Healing to make vegan protein more accessible to all through his delicious organic tempeh.

In 2011, Stem set off to create his very own organic tempeh company, Alive & Healing. Alive and Healing’s small artisanal manufacturing business started in Sonoma County, California, where Stem Kent was living at the time, and has since moved out to Windsor, California. Their tempeh is a key component to many varying vegetarian plates across restaurants, catering companies, foodservice contractors, and retailers who equally care about unpasteurized, local, and tender tempeh. A&H believes in not only providing individuals with the plant-based protein they deserve on a larger scale, but locally as well: “Our global, international food systems are deeply vulnerable. Eating local means supporting local growers and food producers, which nurtures our local ecology and strengthens our local economies. In the face of instability in our overly-centralized food systems, buying local democratizes the social fabric that provides real safety and security for our communities.”

As more and more people continue to look for alternative protein sources, Thistle is grateful for the opportunity to offer customers A&H’s delicious, locally produced, plant-based, organic tempeh. A&H’s tempeh is a great addition to many Thistle meals including our favorite “Dirty Rice Bowl.” According to Stem, when enjoying a meal that includes their organic tempeh, it is important to remember that: “Eating organic means what you are putting into your body is better, healthier, and more sustainable. It is a symbiotic relationship between environmental impact and our own health. Eating healthy, immune-boosting whole-foods is the primary way we can bolster ourselves and our families against ongoing health concerns.”

Outside of his love for tempeh, “Simple Dining” is Stem’s favorite way to treat himself. Salad greens with home-grown veggies, a side of quinoa or rice mixed with healthy oils and salt, and some whole-food protein source is one of his favorite at home dinners. His other favorite is fresh veggies, tempeh, of course, and coconut milk. Every meal tastes better with a little tempeh!

If you’ve never prepared your own nutritious tempeh before, there are just four easy steps:

  1. Thaw and chop into desired shape
  2. Marinate with a sauce of your choice
  3. Pan fry in high heat until golden brown
  4. Add to a salad, stir fry, sandwich, and enjoy!
Get meals delivered to your door
We believe eating delicious is crucial to a healthy diet. Each week, our team of chefs design a new menu for what's in season, fresh and flavorful.
TRY THISTLE
Posted 
Aug 4, 2020
 in 
Nutrition
 category.