Salad Grinds and Bean Plants #26



(LESS THAN) FULLY FLARED: Turmeric Tempeh Scramble

WORDS: Johnny Lozano

One of the many amazing things about Crailtap videos is their ability to consistently push all types of skating. Take Fully Flared, for instance. Not only did Mike Mo, Koston, and Cairo bring a new era of seemingly effortless style control to jumping down gaps, but they—and everybody else in the video—made flip-in/flip-out tricks the norm at a time where those were peppered sparingly in even the most tech video parts. The Lakai team pushed the envelope—whether it was flying over stairs or getting dizzyingly tech on ledges.

As with any groundbreaking video (or any video, for that matter), one can assume it didn’t come easy (except for Puig, obviously).  You can bet that Koston’s heelflip nose manual to nosegrind was every bit as taxing as his fakie tre down MACBA at its original height. While Mike Mo’s explosive switch flip may have been first try, it’s reasonable to assume that his front tail 270 bluntslide was no small feat. The bottom line: a video of that magnitude is the result of countless hours of blood, sweat and tears.


Skateboarding is unequivocally abusive on the body. Even purportedly “low impact” skating can erode the knees and ankles over a long enough time period. Think about it: If runners—athletes who don’t require a number of “tries” to run any appreciable length (when is the last time you heard a runner ask for a redo on that last 10K?)—can find themselves grappling with knee problems at a relatively young age, it’s no surprise that just learning flatground tricks over the course of a decade will punish your joints significantly without ever having to jump down a single stair.

While I doubt I need to remind this audience that the resulting chronic pain is unquestionably worth it, certain foods and spices can help reduce the resulting inflammation your joints suffer after years of perfecting your flick. Some of these I’ve written about ad nauseam (like the sweet potato); others I have included only passively. 


One that I have periodically included but failed to give its due is turmeric. Historically hailed in India as a medicinal root, this yellow elixir contains compounds called curcuminoids—most specifically curcumin. Curcumin is not only an antioxidant, but a great inflammation reducer, helping to fight not just inflammation in the joints, but all over the body, as well, resulting in a reduction in conditions like Alzheimer’s, heart disease, and cancer. Turmeric is not the only spice heralded for this property, however. In fact, many spices that make up what we collectively refer to as curry are known inflammation fighters: ginger, cumin, and cinnamon all boast similar beneficial properties. By combining these spices, you can create a delicious curry of your own concoction that pleases the taste buds while keeping you moving. While it will taste good when seasoned over just about anything, adding it to a blend of tempeh and chickpeas results in the perfect post-session meal. The tempeh and chickpeas provide protein and carbs for recovery (and fiber to boot), while the spices ease those knees. Beware of the Flare no more!


INGREDIENTS (makes 4 servings):

  • 1 block tempeh
  • 1 tbsp. cumin
  • 2 tbsp. turmeric
  • 2 tbsp. coriander
  • ½ tsp. crushed black pepper
  • ½ tsp. salt
  • pinch of crushed red pepper (optional)
  • dash of cinnamon (optional)
  • 2 tbsp. olive oil
  • 1 yellow onion (diced)
  • 1 red bell pepper (diced)
  • 4 cloves garlic (minced)
  • 2 small tomatoes (diced)
  • 1 can (15 oz.) chickpeas (drained and rinsed)
  • 2 cups fresh spinach



  1. First, loosen the tempeh so it’ll soak up the spices.  Add 3-4 inches of water to a pot and bring to a boil.  Add in the whole block of tempeh and bring it down to a simmer.  Let it simmer for 10 minutes then remove for later.
  2. While the tempeh is simmering, prepare your spice mix and dice your veggies.  Add all the spices together in a small dish and inhale that aroma.  If you prefer one spice over another, feel free to tinker with the levels of individual spices to suit your tastes.
  3. In a large skillet on stovetop, bring the olive oil to a medium heat and throw on the onions.  Cook them for 3-4 minutes or until they begin to brown some.  Throw on the diced bell pepper and cook for another 2-3 minutes, then toss in the garlic, tomatoes and spice mix and cook for another 1-2 minutes.  Once it’s a fragrant mix of anti-inflammatory goodness, crumble the tempeh and toss it in along with the chickpeas and cook for another 2-3 minutes, or until the chickpeas and tempeh have absorbed some of the spices. Lastly, toss in the spinach and cook for 1-2 minutes or until the spinach begins to wilt.
  4. Remove from heat, dig in, and go enjoy some rejuvenated knees that are no longer Fully Flared!


Happy shredding,


For more recipes, check out www.saladgrindsandbeanplants.com or find us on Instagram at @salad_grinds_and_bean_plants.