I had a great morning, visiting and staying with my brother in Montreal this week.
He’s got loads of healthy food so I tried Goji berry tea for the very first time.
It was so easy to make, just took an ounce or two of goji berries put them in a mug and put some warm to hot water on top.
The tea was good, the goji berries became softer as they sat in the hot water, and I have to say I really do feel different! I feel good, energized! My skin is tingling, and I feel like I got some energy. I drank this in the morning, fasted, and soon we will go out to brunch.
Seitan is a popular meat substitute that you can make easily in your own kitchen. Why would you want to? Because eating meat is taxing on the environment.
It’s popular with vegans, delicious, and super high in protein. Basically seitan is vital wheat gluten. So it’s all gluten! And what is gluten? It’s flour with all the starch removed. Gluten free flour? It’s flour with only starch and all the protein removed.
It is very low in fat, about 1.9 g per 100 g serving. It is very high in protein, about 75 g out of 100 g serving.
So it has the same make up as a lean protein except meat protein has L lysine and seitan does not. So it’s not considered a complete protein. But no worries. You can get L lysine from a number of different sources, including plant-based sources. Mung bean sprouts and most fruits and vegetables have lots.
How do you make seitan?
1 cup vital gluten flour
1 cup vegetable broth
2 tablespoons Herbs and spices
Mix flour with broth. Add herbs. Knead for two minutes. Dough should be puffy and stringy.
Pull apart into three equal sized pieces and flatten out into round patties.
Bring to boil in vegetable broth and herbs. Turn heat down to lowest setting. Cover. Simmer for 45 minutes.
Freeze unused cooled portions in broth for up to six months.
Fry seitan in some oil with onions and use in a recipe as you would meat.
If you’re vegetarian or just want a break, just omit the meat and add chopped fresh peppers, portobello mushrooms, or … What else would go well in a steaming hot bowl of delicious and healthy chili? Leave a comment and let me know!
Note please, this recipe has beans in it so if you are a purist than stay away from this recipe. Don’t look!
1-1.5 lbs ground beef
1 large chopped onion
1 pack chili seasoning mix
1 can passata or diced tomatoes
1 jar tomato sauce
2 cups of water
1 can white kidney beans
1 can red kidney beans
1 cup fresh mushrooms, quartered
1 can corn
Brown beef and onions together. Medium high heat.
Add can and jar of tomato sauce, drained beans, seasoning pack, mushrooms, corn and water.
Simmer for one hour, stirring every 10 to 15 minutes. Low heat. Covered.
And voila! This chilli can last the week in the fridge but it probably won’t last that long because it is so delicious. It will get better with time because the flavours will begin to combine and the chili will thicken. Great toppings for this is plain Greek yogurt, sour cream, cheese, chopped green onion or hot sauce.
Calories? This chili has about 250 calories per cup, loads of fibre from the beans and corn, about 22 grams of protein, about 9 grams of fat and about 23 grams of carbohydrate.
I topped mine with Greek yogurt but try sour cream or cheese if you wish!
The chili will thicken as it stands so it would also be delicious over rice or pasta.