Bean Meatloaf with Rosemary
Lentil meatloaf is my favorite. This was my Christmas dinner with the family 2016. Everyone loved it. Even the non vegans were impressed. Just a half a slice is super filling but you won’t feel weighed down. The texture is meaty and thick, holds extremely well, has a great herb flavor. It’s a festive dish but can be made any time of year. You can even pan fry each slice, make a burger with it, break it atop a rice or pasta dish, freeze it, or eat as finger food. It won’t crumble.
All of these are high protein, high mineral, high fiber, heart healthy, and satiating foods that will curb blood sugar and provide nutritious, easily digestible, and bioavailable energy. Great for all your organs and overall health.Lentils- Loaded with iron, protein, fiber, amino acids, and a full profile of vitamins and minerals. A true powerhouse legume that is low in calories, versatile, and tastes great. Some of the vital nutrients include high levels of molybdenum, folate, copper, phosphorus, manganese, iron, B1, pantothenic acid, zinc, B6, and potassium. Deficiencies of these vitamins and minerals can lead to heart conditions, nervous system issues, poor hair, skin, and nails, brain fog, low energy, etc. Soaking them overnight before cooking helps with nutrient absorption, as well as with all legumes. Black Beans- With a similar nutrition profile to that of lentils, these beans are also high in protein and fiber, containing 15 grams of fiber and protein per 1 cup serving contesting the protein in a 2 oz serving of meat. They are such a staple in some countries that they even have their own food group. They contain phytonutrients and antioxidants that protect against cancer, cholesterol, heart disease, diabetes, and lower inflammation. Often times, black beans get mistaken for a gas-causing food. Recent research has shown that they actually help your digestive tract by allowing helpful bacteria to form and improve colon and digestive health. Brown Rice- Rice is a staple food all over the world that has kept people alive for millennium. The difference between white rice and brown rice, is that only the outermost layer, the hull, is removed with brown rice. This retains much of the nutrients than when it is further stripped and polished to make white rice, which has a longer shelf life and higher starch. Some of its nutrients include manganese, selenium, phosphorus, copper, magnesium, and B3, in levels sometimes as large as 70% more than white rice. It contains all the heart healthy, cancer preventing, blood sugar balancing properties that whole grains and legumes have to offer, and is cheap, delicious, and easy.
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