Burritos: The Other Love of My Life

This recipe is a healthier, equally-as-satisfying version of my favourite take-out:

2 cups cooked brown rice (I use soup stock instead of plain water, but you can do what you like)
1 cup cooked black beans
2 avocados, smashed
12 slices Henry’s tempeh
2 cups shredded iceberg lettuce
1 diced tomato
1 sweet onion
1 red onion
2 sweet peppers (pick your favourite colour–I chose orange)
1 cup grated Daiya grated cheddar/cheddar/pepper jack cheese
2 tbsp cayenne pepper
2 tbsp chili powder
1 tbsp garlic powder
1 tsp onion powder
1 tsp ground cumin
1 pinch crushed red chili flakes
Chipotle peppers, diced (as many as you like, or none)
Cilantro (optional)
Sriracha (optional)
Large tortilla wraps (I use flax/ancient grain)
1 tbsp olive oil
1. Heat pan on med-high heat, add olive oil.
2. Add onions, chipotle peppers, and spices; stir occasionally; cook until onions are translucent.
3. Add sweet peppers and tempeh strips to pan. Stir.
4. Turn down heat to low. Cook for about 5 minutes or until peppers reach desired doneness.

Building the Perfect Burrito

Layer 1: Tortilla. Obviously, but make sure your tortilla is fresh and pliable. Sometimes it helps to heat them up a touch.
Layer 2: Smashed avocados. These will not only give you a dose of healthy fats, they will hold your cheese in place–let’s get our priorities straight. Put them in the centre of the tortilla.
Layer 3: Cheese/Cheese-like product. Place in the middle of the tortilla, atop the avocado.
Layer 4: Rice. Hot rice + Cheese = gooey deliciousness.
Layer 5: Beans. Not only are they the magical fruit (according to my dad), but they are full of protein, fibre, and other good-for-you nutrients.
Layer 6: Place tempeh, onions, and peppers on top of beans. I like to try and get an even distribution, so each bite will have a little bit of each ingredient…but that’s kind of crazy.
Layer 7: Shredded lettuce.
Layer 8: Diced tomato.
Layer 9: Cilantro.
Layer 10: Sriracha. A lot. (But I’m saucy like that, you can mellow it out by doing something cooler, like tziki sauce or a low-fat Catalina dressing.)

Wrapping It Up

I found a quaint video to show you how to wrap a burrito like a pro:

 

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Let’s Talk About Hemp, Baby.

Boy was I disappointed to learn that there is no THC in hemp seeds, but I was thrilled to learn that they contain all 9 essential fatty acids. High in easily digestible protein (11 g in 1 oz of seeds), omega 6 and omega 3 fatty acids,gluten-free, and low-carb, hemp seeds are a very near perfectly balanced food.

The light flavour of hemp seeds is conducive to mixing it into a shake, oatmeal, yogurt, or sprinkling it into a stir-fry or salad. 

Sure, it’s a cousin of the same plant-family that pot comes from, which is why the US banned hemp crops in 1970, but don’t let that fool you into smoking that hemp bracelet you bought from that hippie commune. You don’t want none of that, Dewey Cox. Seriously, it’s a waste of a bracelet.

Chia: Not Just for Heads and Pets

I went crazy this week and splurged on some foods that we have wanted to stock up on, but can be pricey at the outset: coconut oil, hemp hearts, chia seeds. Let’s talk about chia seeds, shall we?

Chia is a member of the mint family; it’s high in essential fatty acids (really, really high), protein, soluble fibre (nearly 40% of the recommended daily dose in 1/4 cup of seeds), calcium, magnesium, and a whack of other good-for-you things. No wonder it has been getting a lot of press! When placed in liquid, chia absorbs up to 9 times its weight and forms a gelatinous goo that is amazingly good for you (and can be turned into a lot of different things, for instance: a vegan egg replacer).

Grown in Central America (Mexico and Guatemala), Chia crops date back to pre-Colombian times.

3 Popular Ways to Ingest Chia Seeds

1. Chia Fresca: A drink of water and chia seeds, perhaps with citrus or other fruits for flavour.  I’m drinking this as I write this post…I’m not really sure how I feel about it, just yet. It’s like bubble tea, but different. I like the weird texture and the very light flavour (I added some lemon, too), but I’m not sure I could make this a regular thing. 

2. Chia On Yogurt: Yes. This is a great choice. I take 2 tbsp and put it on my greek yogurt in the morning, along with some hemp hearts.

3. Chia Pudding. I haven’t tried it, but I suppose you can take the goo and turn it into a tapioca-like pudding. 

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