The weather outside is “frightful” so we want our bodies to be delightful. What are the best gluten-free foods to eat during the cold winter months? The foods that nature provides during this time of year are nuts and seeds, grains, root veggies, and meats. These foods are naturally gluten-free, heavier and higher in protein and fat. Protein-rich foods build the body up, restoring tissue damage and provide us with energy. If we do not provide these nutrients to our body in the winter we will feel unsatisfied and will crave inappropriate foods for the rest of the year.
Winter is governed by air, and it’s cold and dry during this season. This is why we should eat more nourishing and warming gluten-free foods such as soups, grains, meats and root veggies. For the vegan eater, adding non-gmo, gluten-free lentils, tofu, and beans will boost the protein. Here’s a breakdown:
Nuts and seeds are naturally gluten-free, high in protein and fat, along with high doses of omega-3 fatty acids and minerals. This is a good protein source for vegans. A quarter cup of most nuts can range anywhere from approximately 4 grams of protein to 8 or 9 grams. Adding nuts and seeds to baked goods, smoothies and sautés is a fun way to et them in your daily gluten-free diet.
Ancient Grains are warming, earthy and sweet. Rice, millet, buckwheat, teff, quinoa, amaranth and oats are the best gluten-free choices. These ancient grains contain essential fatty acids and are gluten free. Grains are another great protein source for vegans. A 1-cup serving of ancient grains provides between 6-8 grams of protein.
Root veggies are the best choice this time of year! They are easy to find and don’t require lots of effort to prepare. They add essential B-vitamins, such as folate, to your body, as well as vitamin C, which helps your body absorb iron. Beets, carrots, winter squashes, onions, sweet potatoes and parsnips are top on the list!
Animal proteins have all 22 essential amino acids and fat. This kind of fat is good for our body during the winter months because it provides our body with fuel and energy. If we eat more than we need, however it will be stored in our fat cells.
Vegan sources of protein include lentils, beans and non-gmo tofu, all of which can be added to winter stews, sautés and casseroles easily.
Enjoy these two hearty, gluten-free stew recipes!
Gluten-Free Winter Stew
- 2 onions
- 1 turnip
- 4 medium sweet potatoes
- 4 carrots
- 3 stalks of celery
- 2 finely chopped garlic cloves
- 2 cups of roughly chopped mushrooms
- 300g green lentils (vegans)
- 1 pound organic, gress-fed beef stew meat (omit if following a vegan diet)
- 1 1/2 liters of vegetable stock
- 2 bay leafs
- 1 tsp. dried rosemary
- 4 tsp. dried thyme
- salt and pepper to taste
If using the stew meat, heat a large pot over medium heat with 2 T. olive oil. Brown the beef stew in batches on all sides. Remove and set aside.
Add 2 T. olive oil and add the root veggies. Saute until browned. Add the chopped mushrooms and garlic until also slightly browned.
Add the veggie stock, lentils or stew meat and herbs. Let it come to the boil, then stick a lid on it and turn down the heat. Let it simmer for about 40 minutes. Add salt and pepper to taste and that’s all you have to do. Done. Garnish with some fresh parsley.
Enjoy your holidays,
Founder of the Health Nut blog(http://healthnutbylynclark.weebly.com)