Serves 2
You’ll be surprised at how such a simple scramble can be so nutritious—and delicious! If you can’t find watercress, try arugala.
2 garlic cloves, minced
1 handful watercress
2 tablespoons bone broth (see here for homemade)
1 cup fresh basil, chopped
1 pound tempeh, crumbled
½ teaspoon coconut aminos
1 teaspoon freshly squeezed lemon juice
Sauté the garlic and watercress in the bone broth in a skillet until softened.
Lower the heat to medium-low and add the basil, tempeh, coconut aminos, and lemon juice.
Cover and cook for 5 to 7 minutes, stirring occasionally.