Macrofood Everyday: dressing

Talking about Protein

Monday, August 08, 2016

Being a vegan and vegetarian the question I get asked a lot is where does my protein come from? So here is attempt putting sharing some information about it.

It is an outdated myth that it is difficult to meet protein requirements from plant sources.

I don't believe there is one right way to eat by no means.

Always take into account your personal food preferences, health needs, activity level, cooking skills, schedule, and allow the experience of eating to be enjoyable as well.

With paying attention to how you feel after eating. this attention to the effect of the food and lifestyle you have is the practice of macrobiotics. Not what you eat. but the awareness and attention you have of the effects of what you eat, feel, and do.

And to tell you the truth. I didn't learn much about proteins until my father starting getting ill. I have always eaten the way I eat and just never worried about it.(wich isn't practicing a Macrobiotic mindset very well)

Protein is one of the most abundant substances in our cells after water and has almost endless functions in the body. They account for the tough fibrous nature of hair, nails, and ligaments, and for the structure of our muscles (including our heart). Protein functions to build and maintain body tissues and structures and is involved in the synthesis of enzymes and hormones.

The greatest amounts of protein are needed when the body is building new tissue (increasing muscle mass) and when loss of protein occurs from injuries, infections or other causes.

In addition, proteins are needed for forming antibodies that will protect the body from harmful infections.

You can consume adequate protein intake through consumption of a variety of foods such as beans, legumes, nuts, seeds, whole grains, and soy products.

Here is a little example of how much protein is in just a couple of different plant based foods

(if you are someone looking for numbers)

Plant-based Protein Foods

Legumes (beans, peas), ½ cup 7 grams

Tofu, 1 cup 20 grams

Edamame, ½ cup 8 grams

Tempeh, ½ cup 15 grams

Rice, ½ cup 2-3 grams

Quinoa, ½ cup 4 grams

Most nut butters, 2 TBSP 8 grams

Hemp seeds, 2 TBSP 7 grams

Most nuts, 2 TBSP 7 grams

Steel cut oats, ½ cup 4 grams

And just so you know, this blog isn’t about converting you to veganism or even vegetarianism. It’s about sharing how I feel secure in what I eat by how I feel. and knowing more about what I am choosing to eat. I hope this will help you make healthier, more conscious food choices. No judgment. Just knowledge and love.

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For Lunch

Brown Rice

(watch and learn how to make Brown Rice here)

with Toasted Sesame Seeds

(watch and learn how to make Toasted Sesame Seeds here)

Tempeh

that was pan fried then cooked down in a Shoyu, Mirin, and Giner Dashi untill cooked

(watch and learn how to make Tempeh here)

Creamy Tahini and Potato Salad

with Parsley and Dill Pickles

and a Sauce made out of Tahini, Mustard, Apple Cider Vinegar, Brown Rice Syrup, Salt, Pepper, Tumeric.