Gluten Buljol with Cooked Breadfruit In the 1870-1880 Health Reform message was given to sis Ellen G. White for the benefit of the church. Gluten or wheat protein or seitan (protein), as it is called in China, is one of the main meat substitute which was used by the early pioneers. According to www.livestrong.com “A 4-ounce serving of seitan contains about 50 percent of the recommended daily intake of protein or about 26 grams of protein.” Today we will make the gluten into a buljol style as a substitute for codfish buljol. It is a very simple method of preparation. INGREDIENTS (makes 4 servings) ¼ lb gluten chopped 1 large tomatoes or 3 small ones, chopped 1 large onion, chopped 1 medium sweet pepper, chopped Cayenne pepper (to taste) 4 tablespoons coconut oil ½ limes (optional) Dill and chive (optional) DIRECTIONS
Karima Paris
1 Comment
Anesia Baptiste
5/8/2016 08:06:15 pm
This is a favorite way for me to use gluten (although i try not to eat breadfruit too often..smile). I love your process pictures sis. Karima. They are very colorful and inviting. Keep it up!
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AuthorsThe Health Reform blog posts are written by members of the Thusia Seventh Day Adventist Churches across the globe. Archives
October 2022
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