Monks Master the Art of Making Tempeh
Monks Master the Art of Making Tempeh
Sadhaka Rajanatha's has mastered the making of a popular fermented food. The fungi pre-digests the soy beans setting free the valuable protein amino acids and making the beans much more easily digested.
16 Responses to “Monks Master the Art of Making Tempeh”
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March 8th, 2013 at 9:51 pm
Good source of protein our fav.
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