SWIHA Blog

St. Patrick’s Day reminds us that spring is just around the corner, inviting us to tap into the energy of renewal and transformation. This season of rebirth encourages us to shed what no longer serves us, just as nature awakens from its winter slumber. It's a time for both the earth and our bodies to rejuvenate, align with new intentions, and embrace growth. Spring offers a fresh start, an opportunity to focus on vitality, and to nourish ourselves with vibrant, nutrient-dense foods that fuel both body and mind.

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The term ‘seitan’ is of Japanese origin, coined in 1961 by George Ohsawa who was an advocate of the macrobiotic diet. Sei, meaning "made of” and tan, the first character in the Japanese word tanpaku, which means protein. However, this vegan meat alternative can be traced as far back as 1500 years ago to Buddhist monks in China. Seitan has proven itself to plant-based eaters and beyond thanks to it's chewier texture versus other soy-based meat alternatives.

Although it is made of flour, seitan is low in carbohydrates, contains almost no fat, and is an excellent source of protein. It's widely available in grocery stores in many forms, however we'll be exploring how you can make it at home -- with no fancy ingredients or machines necessary. In fact, all you need is flour, water, your hands and a little imagination!

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If you’re someone trying to eliminate animal products from your diet or avoid dairy, you may find yourself occasionally missing some summertime staples – Janet Lee, raw food chef and Holistic Nutrition instructor at SWIHA is here to help you! With her creative kitchen skills and years of dedication to a raw, plant-based diet, she shared this recipe on #WellnessWednesday in a live video on SWIHA’s Facebook, which you can replay below!

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Many health-conscious eaters seek to eliminate most added sugars from their diet. However, sometimes you need a sweet treat! Today, we’ll be looking at substitutes for refined, white sugar and how to use them in baked goods.

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