everything it’s gonna be ok? I hope so…. This day in Italy the weather was terrible hot..and sometimes when temperature go high my stomach does not feel hungry ….But it’s not right to starve your body, instead of eat something news and fresh. According to this, few days ago, I tried to prepare something news for lunch, something with few ingredients and easy to prepare…and the result was this: Summer Pasta!
160 g. whole grain pasta (fusilli)
5 slice of grilled eggplant
5/6 cherry tomato
2 tbsp olive oil
Bring a large pan of salted water to the boil. Meanwhile, heat the olive oil in a large frying pan. Add the tomato and few eggplant’s slice, and cook on a low heat until golden. Remove from the heat. Add the pasta to the water and cook following pack instructions Once cooked, drain and tip into the pan. Add nutritional yeast.
I used whole grain pasta because I recently read a lot of articles that promoted the use of whole grain pasta instead of simple grain pasta. Opting for whole wheat ensures the most nutritional benefits, including the bran and the germ’s vitamin E, antioxidants, protein, and healthy fats.
Several studies have shown that eating at least three servings of whole grains (a ½ cup of cooked whole wheat pasta counts as one serving) per day can reduce the risk of chronic health conditions like cardiovascular disease, type II diabetes, cancer, and digestive issues (though, of course, these benefits can only be reaped by those without an allergy or intolerance to wheat).
I also prepared Summer Seitan
Nutritionally, seitan is a powerhouse. In both quantity and quality, the protein in seitan is similar to that in beef. Sirloin steak and seitan both supply approximately 16 grams of protein per 100-gram (3.5 once) serving, or about 25 percent of the U.S. Reference Daily Intake. This is twice as much as an equal amount of tofu and 40% more than is supplied by two medium eggs. Although unseasoned seitan, raw wheat gluten, is low in one essential amino acid, lysine, this is easily offset by cooking it in soy sauce-seasoned broth, or by combining or serving it with lysine-rich foods such as beans. And while the 3.5-ounce sirloin comes with 11.5 grams of saturated fat, 58 milligrams of cholesterol, and nearly 300 calories, seitan contains no saturated fat or cholesterol, and only 120 calories per 3.5-ounce serving. For more information read this article.
14 to 16 ounces seitan prepared
2 tbsp olive oil
2 tbsp of soy sauce
1 slice of tomato
1 small onion, quartered and thinly sliced
3 carrots sliced
2 teaspoons of curry
Cut the seitan into bite-sized strips. Slowly heat half the oil and half the soy sauce slowly in a stir-fry pan. Add the seitan, stir quickly to coat, and turn the heat up to medium-high. Stir-fry until lightly browned on most sides, then transfer to a plate until needed.
Heat the remaining oil in the same pan. Add the carrots and the slice of tomato cook on a low heat until golden. Remove from the heat and add some curry
Serve this dishes with some fresh juice or lemon water