Dinner ~ Seitan with Rosemary Sage Wheat & Julienne Root Vegetables

Seitan is an easy to make wheat gluten which is high in protein. It can be flavored in many way, from salty to savory. I boil the wheat gluten for 1 hour in a shoyu, kombu (a seaweed which adds minerals) and ginger broth.  It will double in size as it absorbs the seasoned broth. After boiling is complete, I remove the seitan and set it aside. It can be stored for a week or even frozen for future meals. I then thicken the broth with kudzu root (alkaline) to make a gravy.

There has been much written about the health effects of acidic versus alkaline foods.  The general thought is that we may want to consider adding more alkaline foods into our diets. 

When meal planning, I look to add multiple vegetable combinations. On this particular day, I lightly steamed julienned heirloom rainbow carrots and zucchini. Completing the plate is wheat grain with rosemary and sage on a bed of lettuce. I love adding fruit for flavor and color. The more satisfying the meal, the less likely you're going to reach for a baked good after your meal. 

Dinner: Seitan, rosemary and sage wheat on bed of lettuce, steamed zucchini, julienne turnip, orange and purple carrots, and pomegranate seeds.