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  • 4 months ago
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  • 5 months ago

Nutritional Yeast

Why It’s a Good Thing:

I have been asked twice about nutritional yeast since posting my Simple Sweet Potato Hash recipe. So here is the quick 411 on it.

Nutritional yeast is packed with vitamins (of the B variety) and contains a complete protein. It also has an umami taste that is contained in cheeses and other dairy that a lot of us no dairy folk tend to miss on our palette. So the yeast serves a dual purpose, added nutritive value to the food and added umami flavor that I might get from topping my hash with a bit of cheese.

Please note that if you are going to purchase nutritional yeast, buy the good stuff. You don’t want brewer’s yeast or any other by-product yeast. The good stuff is better for you, without any weird by-product type contents. A little bit goes a long way with the yeast, so spring for the good stuff. I use Bragg’s.

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  • 5 months ago
  • dalemacdonaldHey Cuz, Two questions: 1) I usually use potatoes (sweet or other) that have already been baked or boiled for hash. It's faster and easier to get them a bit crunchy. Thoughts? 2) I'm totally intrigued by the use of nutrition yeast in the hash. Can you talk a bit about the theory?
  • Hey Cuz, Two answers:

    1) You could very well bake your potatoes and then put them in your hash. That is really a personal preference thing. If you small dice your sweet potatoes (I don’t eat any other type of potato), then they only take about 5-10 minutes of saute time in the pan before they are tender, which is the same or less amount of time than the time spent in the oven, making the cooking process about the same or less than if you baked them first. This whole dish takes me only about 15 minutes from start to finish, including prep time. I don’t personally need that crunchy exterior to the potato to like my hash, but again, that is simply a personal preference thing.

    2) I have posted a general comment about nutritional yeast on my blog. To more specifically address your question, I add a lot of things to my personal dishes you might not normally see there to add nutritive value to the dish. This is because it is an easy way to get some added vitamins and nutrients in my diet without eating a large amount of food (I don’t eat a very large volume of food). Vitamins in pill form are pretty much useless, so I try to bulk up where I can from natural sources. Also, nutritional yeast does add a nice nutty, cheesy flavor that I can’t get from much else, because I don’t eat dairy.

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  • 5 months ago

Beanless Chili

Why not beans???? They are the magical fruit, after all.

Beans are a carbohydrate dense food. Carb dense foods for people like me, are bad. I am not a runner, I don’t do Crossfit (although there is legit science out there that debates against carb dense foods even for those of you who are), and my waistline is still far too large for my stature. So, for me, beans are out.

This recipe utilizes the crock pot (YUS!) and also uses canned food. Although canned tomatoes contain yeast extracts and some sort of acid, usually asorbic acid, the taste is far superior to nasty hothouse tomatoes you get at the grocery store in cold months. The chef in me cannot overlook this. Make sure to READ THE LABELS OF THE FOOD BEFORE YOU BUY THEM. Canned food doesn’t need added flavor or preservatives. They don’t need sugar. Get the ones without this crap.

(A little side note. I started using “salsa style fire roasted tomatoes for this recipe and this has now become my favorite chili of any I have ever had before.)

Recipe:

1 lb of ground protein (beef, pork, chicken, venison… you get the idea)

2 (15oz) cans of tomatoes (I use the fire roasted ones)

1 little can of green chilies or salsa verde (remember to read your labels!)

1 bell pepper, diced

1/2 yellow onion, diced

1 tsp salt 

1 tsp Cayenne (or less, if you don’t like spicy)

1 tbsp cumin

2 tbsp chili powder

1 tsp black pepper

2 tsp ground thyme

2 tsp paprika

2 tsp coriander

Process: 

Lightly brown your ground meat in a skillet with your onions and peppers. Don’t carmelize (brown) you veggies, you just want to draw some of that rich flavor out that won’t show up if you throw them in the pot without sauteing them.

Drain any excess fat off your meat and veggies (there shouldn’t be any, if you purchased good quality, lean meat) and put the mixture in your crock pot. 

Add the rest of your ingredients, plus one of your empty tomato cans worth of water. Turn on low and let that baby stew for hours and hours. I usually cook mine for 6-8 hours.

The time in the crock pot draws all the flavors out of the dried herbs and puts them in your meat.

I usually turn my crockpot on high for the last 1-2 hours to get it simmering and evaporate a little of the water and intensify the flavors even more.

NOTE: I am a chef, I don’t really measure things. I always monkey with the amounts a little to make sure the taste is right where I want it. It’s a good practice to get into. 

Aso, I haven’t gotten a good picture of this one yet, so we’ll have to go without for today.

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  • 5 months ago

Why I don’t use or teach about Almond Flour

I could not have said it better myself! I don’t agree with the heat stable portion, but the rest is spot on. These are the reasons I don’t use almond flour.

http://empowered1.empoweredsustena.netdna-cdn.com/wp-content/uploads/2013/03/5-reasons-to-avoid-almond-flour.jpg

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