The Vegan Protein Boost Your Breakfast Porridge is Missing!

They say that breakfast is the most important meal of the day and choosing the right one can not only boost your metabolism and brain power but also give you that extra energy boost you need to see you through to lunchtime and prevent you from reaching for those naughty 11am treats. With the majority of nutritionists agreeing that protein is the way forward for staving off hunger pangs, Sheela Prakash at thekitckn.com has the perfect recipe for adding an extra serving of this superfood group to your usual morning porridge and whats more its gluten free!.

 

"If you're looking for a way to make that morning bowl of oatmeal have even more staying power, you may have already tried to fancy it up. Maybe you've cooked it in milk or topped it with a fried egg, but there's still another way to boost the protein content of your breakfast cereal and it starts by swapping out those oats all together.

Why You Should Be Eating Quinoa Flakes for Breakfast

Quinoa flakes are a solid swap-in for oats or other more common hot breakfast cereals. Made from quinoa seeds that have simply been rolled out flat, they are a great plant-based source of protein and they're naturally gluten-free. While oats contain protein too — and in fact, they contain a similar amount — the protein in quinoa flakes is extra valuable because it's a complete protein. That means it contains all the essential amino acids the body can't make on its own and needs for energy and more. The protein in oats is incomplete, so it contains only some of these essential amino acids.

Since the flakes are so small, they also cook incredibly fast. In fact, stovetop instructions for preparing the flakes as a breakfast cereal requires just 90 seconds of cooking time! Their texture is similar to instant oats because of their size. Try a half-and-half mix with your favorite oatmeal or go for a full whole bowl. Either way, you'll get a hearty, cozy bowl of breakfast porridge that will keep you satisfied.

From there you can top them just like your favorite oatmeal. So if the aforementioned fried egg sounds tantalizing, by all means, add it in! But since you're already getting a generous dose of complete protein, you can keep this vegan with the addition of almond milk, dried fruit, and a dash of cinnamon and brown sugar."

To read more articles like this please visit www.thekitchn.com

The Truth about Salt

In a world where there are so many myths, rumours and ideologies about food its hard to know what is fact and what is fiction. For example salt, in its tiny grain like format who would've thought something so simple could have such a huge impact on your health. Well considering the  majority of people add salt to their foods on a daily basis and buy shop bought foods & take aways with added salt to them throughout their entire lives, you can see that over time thats a huge amount of salt passing through our wonderful bodies isnt it? But just like chocolate, red wine and fats, food is a lot tastier and dare I say it fun with that extra pinch of salt and so I say it's worth doing your research and adding good salt to your cooking whilst trying trying your best to avoid the bad.

Celtic Sea Salt

Celtic Sea Salt

So what is Good Salt & Bad Salt? 

I would highly recommended the Celtic sea salt as a good salt. A good salt is damp & a dirty white grey colour. It is dried in a traditional way using the sun so all the marine microorganisms, enzymes, up to 70 minerals & trace elements remain in the salt and are not destroyed through drying. These minerals and trace elements are beneficial to our bodies as they help our immune system, the thyroid & adrenal function. Good salt also boosts the creation of digestive enzymes & juices that allow us to extract the vitamins & nutrients from the the foods we eat. 

Bad salt is processed, this is most shop bought table salts and added to processed foods. The salt is kiln dried. This salt lacks or has no trace minerals. The magnisium is lost due to over heating. The salt is heated above 1200 Fahrenheit and this denatures the salt. Its coloured with bleach to give it a white appearance. Now the salt is toxic and actually a poison to the body. Some bad salts even have ingredients added such as iodine, sodium, bi carbonate, fluoride and anti caking agents. All these can harm the thyroid & also lead to metabolism issues. These salts cause the blood pressure to rise because the blood is trying to remove & push out the toxins away from the heart. It also causes water retention. Remember these salts are added to takeaways, shop bought foods, tinned foods and more. This is why it's always good to make your own food, that way you are in complete control of all the ingredients going into you and your families bodies and can make responsible, informed choices about when you want to add that little extra sprinkle of salt, because lets face it we all want to enjoy delicious, tasty food but not at the risk of causing long term health issues. Edited by Natalie Anderson.

For more information visit www.happifood.co.uk