iEat Green - Galen Foulois is the founder of RestoreFood - 05.10.18

Galen Foulois is the founder of RestoreFood. At an early age, Galen was impacted by the importance of making healthy nutrition decisions and how they can impact a healthy lifestyle while his mother was battling breast cancer. That experience awakened Galen to digging deeper into how food is grown, produced and prepared and recognizing that every bite we take impacts our overall well-being. After a business career in media technology, Galen turned his focus directly to food. He attended the Natural Gourmet Institute's Health Chef Training in New York City. Galen is currently working with private clients, in conjunction with other wellness professionals, to develop comprehensive nutrition and lifestyle plans to help clients overcome particular health conditions, or to maintain a healthy lifestyle and prevent illness. Galen is also working to influence food as medicine policies and awareness, through public and private action.

 

Homemade BBQ Sauce
2 large onions, chopped (2 ½ cups) 3 large organic green peppers, chopped
1 organic yellow pepper, chopped 4 jalapeño peppers, chopped
1 cup coconut oil 10 cups organic diced tomatoes
4 celery stalks (1 ½ cups) 1 jar organic tomato sauce
8 Tbs finely chopped garlic 2 Tbs. Dijon mustard
1 t. dry wasabi mustard 8 Tbs. horseradish
1 cup Worchester sauce 2 cups White Vinegar
1 cup honey 2 Tbs. chili powder
2 Tbs sea salt 1 Tbs. marjoram
2 tsp. thyme 2 Tbs. oregano
1 Tbs Tarragon 1 Tbs. Basil
8 Tbs molasses 2 Tbs. liquid smoke
1 Tbs. cayenne pepper 2 tsp Red Pepper Flakes (more if desired)
22 shots of Tabasco sauce 10 cups water
4 small cans of organic tomato paste

To Make the Sauce- In large, heavy pot, sauté the onions in the coconut oil for 5 minutes. Add the peppers, celery and garlic and cook for 5 more minutes. Add the remaining ingredients and simmer for 45 minutes to an hour. Adjust spices to taste.

Meanwhile, cut the Tempeh in half, then into quarters, then down the horizontally down the middle to make each piece thinner. You should have 8 pieces. Line a cookie sheet with Parchment paper and spray with olive oil. Lay Tempeh out on parchment paper and bake for 15 minutes. Turn Tempeh over, and bake for another 10 minutes, until golden brown on both sides. Cover bottom of a 9” x 13” baking dish with BBQ sauce and lay out Tempeh in a single layer. Cover the top of the Tempeh with BBQ sauce and repeat, until all of the Tempeh is covered with BBQ sauce. Let marinate for 30 minutes.