At TSTMethod we’re a big fan of eating a high protein breakfast, and we recommend this to all of our clients, no matter their health and wellness goals. Amino acids (protein) are the key building blocks to health and lean muscle mass. As we age, we need to eat more protein as our ability to grown and maintain lean muscle starts to decline. Our ability to absorb high levels of amino acids also starts to slow down, and this impacts our hormones and therefore, our recovery. There are certain populations that need more protein than others, and you can read more about that here.
This recipe can be modified in many ways; this is just one example. You can use any meat such as chicken, pork, lamb, beef, or a mix. You can substitute the type of herbs, and you can use different flours. We recommend avoiding gluten and using tapioca flours, buckwheat flour, or even potatoes starch to hold the ingredients together.
Making a large batch of paddies on the weekend can save time during the week. The beautiful thing about patties is they are easy to make, easy to cook, and even easy to eat of the run if you need to pack your breakfast and eat it at work.
We usually enjoy the patties with vegetables or a salad as well as an additional fried egg for extra protein. But the options are endless. These paddies can also be eaten cold. Cook them the night before work or in the morning and pack them for lunch.
500g Chicken mince (or whatever meat you like)
1 x Garlic Clove Grated or chopped
50g Grated Ginger
40g Grated Turmeric
Ground Pepper to your liking
1 x Medium Zucchini Grated
1 x Pasture-Raised Egg
1/2 Cup of Fresh Herbs (Dill, Parsley, Coriander, Mint, etc…)
1 Cup (or more) of Tapioca Flour
Step 1. Place the grated zucchini into a t-towel or paper towel and squeeze out as much water as possible.
Step 2. Combine all ingredients in one bowl EXCEPT the flour.
Step 3. Add flour and mix until the ingredients hold together. Continue to add flour until you reach this consistency
The ingredient can be placed into a container and kept in the fridge for 4-days. Or the ingredient can be split into single serving and frozen. Take one serving from the freezer each night before you got to bed and place it on the kitchen bench to defrost. By morning it will be ready to cook.
Turmeric, a Powerful Medicine
Most people are aware of the fantastic healing properties of turmeric. Thousands of studies speak of its healing properties. Turmeric has been shown to help in the treatment of such ailments as arthritis, Alzheimers and many forms of cancer.
One question regarding turmeric, though, doesn’t seem to be settled, which is how to solve its bioavailability. Most turmeric extract, curcumin supplements are not very bioavailable.
Curcumin (the good stuff in turmeric, is a fat-soluble substance, meaning, it will be absorbed into the body only when consumed with fats. Consuming turmeric with black pepper also seems to facilitate absorption. When we consume turmeric with fats, we taste its slight bitterness. This taste stimulates the flow of the bile, which emulsifies the fats, making them more easily absorbed.
Traditionally, turmeric was consumed with fat (ghee in India, a variety of fats in Hawaii), slowly heated, then mixed with a small amount of freshly ground pepper. To this base was added vegetables and meat or dal. Using it this way allows you to taste the turmeric, thereby stimulating your bile flow as you prepare to digest the food.