What is...?

A brief guide to some “Less-than-well-known” foods

Seitan

·         Derived from the protein portion of the wheat grain and typically contains gluten.

·         Makes a great stand-in for meat/poultry in recipes (like stir-fry or chili) due to its “meaty” texture; however the texture can be a turnoff to those vegetarians/vegans who do not like the mouth-feel of meat.

Kamut ^(Registered)

·         An ancient grain product, similar to durum wheat but hailed for its “superior” nutritional profile. 

·         Kamut is higher in protein and may have more vitamins and minerals than typical whole-wheat products.  

·         Considered a healthy alternative to whole-wheat, a good source of protein for vegans and vegetarians

·         NOT GLUTEN-FREE so it should be avoided by those with gluten-sensitivities or Celiac disease.

Natto

·         Traditional Japanese food that is made from fermented soy beans

·         Can be eaten alone, mixed with brown/white rice or used in recipes 

·         Is a good source of vegetable-based protein (1/2 cup has about 15 grams of protein)

·         Has a unique flavor (remember it’s fermented!!) & texture- kind of sticky like a spider-web

Pea Protein Powder

·         Unconventional protein powder that is a good alternative to whey protein or soy protein powder

·          Gentle on the stomach, this protein can be easily digested

             ***Look for a combination of rice and pea protein (RPP) for maximum health benefits (Rice + Peas = complete protein source)