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    Top 5 sources of plant protein

    mudra
    mudra

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    Top 5 sources of plant protein  Empty Top 5 sources of plant protein

    Post  mudra on Fri May 30, 2014 8:31 am

    Top 5 sources of plant protein

    Top 5 sources of plant protein  Powders-Protein

    (NaturalNews) Good quality sources of protein are widely available, and many of them come from outside the animal kingdom. It's time to identify the top sources of highly digestible plant protein with the most benefits for your health.


    Chlorella

    Chlorella is garnering more and more attention as a superlative superfood that delivers a wide array of nutrients and helps rid our body of heavy metals. What many people don't know is that it is an exceptional source of vegan protein.

    Chlorella is commonly cited as 58 percent protein (and at times, up to 75 percent) with a balance of important amino acids, including all the essential ones the body can't manufacture. When you combine this with an abundance of enzymes, probiotics, and phytonutrients, chlorella becomes a high quality protein source that is easily digestible as well.

    Hemp

    Hemp has no shortage of health benefits, including being the perfect ratio of omega-6 to omega-3 (3:1), the most abundant source of EFAs (essential fatty acids), and a rich source of phytonutrients, antioxidants, and plant sterols.

    Hemp is up to 47 percent protein, and contains 20 amino acids; including the 9 essential amino acids our body cannot produce, making it one of the few plant-based complete protein sources.

    Bee pollen

    Bee pollen is not a well-known food, but that doesn't mean it is not powerful. It is considered one of nature's most complete and balanced foods, with a rich source of vitamins, minerals, amino acids, hormones, enzymes and fats, as well as significant quantities of natural antibiotics.

    Bee pollen is between 25 to 40 percent protein, and contains 22 amino acids which have five to seven times the amino acids found in equal weights of beef, milk, eggs, or cheese. Factor that in with the incredible enzyme content of bee pollen, and you have a highly digestible form of a complete plant protein.

    Chia

    Chia is an ancient fuel source used for centuries by some of the healthiest people. These seeds are an incredible source of omega-3 fatty acids, antioxidants, fiber, calcium, magnesium, and potassium.

    Chia is 21 percent protein and contains all the essential amino acids in proper ratios, so it is considered a complete protein. When soaked, they absorb 10 times their weight in water which helps hydrate the colon and move toxins out of the gut. This create a healthy digestive system that absorbs nutrients, including protein, more effectively.

    Chia can be used in no grain cereals, smoothies, baked goods, and simply eaten on their own as pudding (once soaked, they will have that type of consistency).

    Quinoa

    Quinoa is a seed grown native to South America. It was seen as a sacred food to the Incas, and is a great source of manganese, magnesium, phosphorous, iron, copper, zinc, and vitamin B-6 and B-9.

    Quinoa is 14 percent protein and contains all the essential amino acids, making it a complete protein. It also has prebiotic properties which helps feed the beneficial bacteria in your digestive tract, making it easy to digest.

    You can use quinoa in many different ways, most notably as a substitute for other grains such as rice. It also makes a great breakfast as an alternative to cereal or oatmeal, and can be used in many baked goods as well.

    It can be difficult to get past the mindset that protein needs to come from animal sources. However, you can now see that vegan sources of protein are not only comparable, but superior in most cases.


    Learn more: http://www.naturalnews.com/045315_plant_protein_chlorella_quinoa.html?utm_content=buffere33cd&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer#ixzz33CnVqQ8o

    Love Always
    mudra
    B.B.Baghor
    B.B.Baghor

    Posts : 1851
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    Location : Druid county UK

    Top 5 sources of plant protein  Empty Re: Top 5 sources of plant protein

    Post  B.B.Baghor on Fri Feb 20, 2015 9:28 am



    https://youtu.be/quyMF9DRHG4

    I'm not promoting this machine, just offering info to find a way to make use of plantprotein at home.
    I can imagine, if there are kitchen machines in your home, some may be capable of making nut milk too.
    For small amounts, in individual use, I imagine a handgrinder bowl, like a suribachi, is an alternative.
    These are useful in other occasions too, for making rice mochi. I will post a recepee of mochi later here.

    Top 5 sources of plant protein  Naamlo13


    This is about going..... nuts.. making delicious nutmilk Wink
    Plant proteins are so great and wealthy of goodies! Here's an article about making nut milk at home.

    "Dear NaturalNews readers,

    Nut milks are extremely popular among health-conscious consumers, but the mass-produced nut milks sold at the store all suffer from two critical problems in their ingredients: carrageenan and calcium carbonate.

    Carrageenan is a thickening agent that's increasingly concerning to many consumers. Although I personally don't find it irritating, some people say consuming it leads to bowel irritation or digestion discomfort.

    To me, however, the far greater problem in commercial nut milks is the added calcium carbonate. Nearly all nut milk makers add this ingredient -- essentially powdered limestone -- to their products in order to increase the calcium content to compete with cow's milk. This is why you see label claims such as "high in calcium!" on commercial nut milk products.

    What's the problem with calcium carbonate? It's inorganic calcium, and in my opinion you should never drink powdered rocks. Yes, your body needs calcium, but it needs to be from plant sources where the calcium has been enhanced into a bioavailable, organic form.

    The solution to all this? Make your own nut milks!"

    Source: http://store.naturalnews.com/Nut-Milk-Maker-SoyaPowerG4_p_611.html

    As for freshly ground flour of grains:

    I've sold my electric working kitchen-machines, except a mixer for cake and found a very useful
    German graingrinder instead, similar to an old fashioned coffeegrinder, hanging on a wall. If any
    of you is interested in it, I can give you the data to order this tool, by your healthfood shop maybe.

    Freshly ground grain is very tasty and releases an energy with lots of vitality, stored sunlight, due to
    the process of grinding whole cernels, producing the flour. That's why flour from a mill, freshly ground
    and used for baking the next day, is producing great tasting bread. Freshly ground flour needs to
    "calm down" 24 hours, before it's used to bake bread. I can't explain by memory, why this is so,
    but I think an organic bakery will offer you answers to any questions about that.



    B.B.Baghor
    B.B.Baghor

    Posts : 1851
    Join date : 2014-01-31
    Age : 69
    Location : Druid county UK

    Top 5 sources of plant protein  Empty Re: Top 5 sources of plant protein

    Post  B.B.Baghor on Fri Feb 20, 2015 12:15 pm

    Top 5 sources of plant protein  Images16
    The greenish color in these mochi cakes is coming off the wormwood in it.

    Recepee for mochi rice with wormwood

    This recepee is useful to overcome the end-of-winter-gloom chagrin and tiredness.
    And also to recover from a long period of sickness or after an intense use of physical resources.
    It's appealing to little children, specialy when their hands are helping to make forms.

    Ingredients:

    1 cup of sweet rice or mochi rice, known to Japanese shops and organic shops
    (it's a whitish kind of rice, specially used for mochi)

    pinch of salt (choose the amount of salt to your own liking or leave it out)

    2 cups of water

    couple of handful wormwood leaves preferably freshly picked

    3 eating spoons of dried wormwood, when bought as herbal tea
    (the amount of wormwood isn't important, better try out a bit and choose what works for you)


    Let the rice soak for 24 hours, after rinsing and washing thoroughly.
    Add the pinch of salt if you like.
    Cook the rice for 2 hours in a pressure cooker or 4 hours in a normal pan with a lid.
    Let it simmer on a low fire or put it in a haybox or a warm sleeping bag, wrapped around it.

    Prepare the wormwood in about 5 minutes, putting it in cooking water, either freshly picked or dried.
    Take out the leaves of the wormwood and set it aside to cool off and cut the leaves a bit smaller.
    Save the fluid and drink this as a tea.

    When the rice is ready, put it in the suribachi, with the wormwood leaves and use the wooden stick,
    to rub the rice into a paste on the inside of the bowl. This is a handcraft taking maybe 30 - 60 minutes.

    If you have a machine for making paste from any foodproduct, you can try to use that for turning the
    rice into a thick paste. The warmer the rice, the easier it is to manufacture it into a paste. When it's
    done, use a rubber dough spoon to take it out of the suribachi and put it in a cake form or choose any
    shape you like, forming them by hand or a dough roller. A flat stretched paste on a bottom with rice flour,
    allows you to cut out forms with a knife or by making use of a metal cookie form-cutter.

    Salty wormwood mochi is best edible when cut in slices, baked short in a little sunflower oil,
    sprinkled with a bit of organic tamari (Japanese soya sauce, a byproduct of the soya miso production)
    Non organic soybeans are one of several crops, often grown by the the application of gmo

    To easily handle the sticky paste, put rice flour on your hands and cover the forms with it, when ready.
    The picture below shows a sweet version of mochi, when the mochi rice is cooked plain. Maple leaf syrop
    is great as a tasty sweetener, without the negative effect of white sugar syrop, shooting you into
    the umptth dimension and back to this one, with a downer Bleh


    All kind of covering or filling can be used, to turn the mochi into a tasty snack, sweet or salty.
    Enjoy and good health Cheerful

    Top 5 sources of plant protein  Supert10


    And for other strengtheners:

    There's a beautiful tea called Archangel tea, it's a great support for emotional/physical stamina.
    Rosemary, thyme, melisse, sage, oregano and savory are herbs strengthening the kidneys.
    These organs, on the energetic level,  rule the process of emotional digesting of what we experience,
    in a "pas de deux" with their function of the fluid purification and balance in our body, on the physical level.

    When the kidneys are too much contracted, take a raw aubergine, cut it in thin slices and sprinkle a bit of salt
    on them. Bake them in a baking pan, hot and quick, cook them until they're done, in a small amount of water.
    mudra
    mudra

    Posts : 20640
    Join date : 2010-04-09
    Age : 65
    Location : belgium

    Top 5 sources of plant protein  Empty Re: Top 5 sources of plant protein

    Post  mudra on Sat Feb 21, 2015 3:05 am

    Thanks BB Thubs Up

    Love from me
    mudra

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