Low Fat, Low GI, Vegan meals for good health

Select Low GI, Low Fat, Vegan foods for every meal and snack.

For Lunch and Dinner: Fill 1/2 your plate with fresh cooked vegetables, 1/4 plate beans or legumes or lentils, 1/4 plate brown basmati rice and a low GI fresh fruit for dessert.

If you are having pasta (try Gluten free pasta) make sure it is cooked al dente and fill 1/3 of your plate with vegetables.

Walk at least 30-45 minutes a day for exercise and include some weight training, yoga or pilates 3 times a week.
**Walking after meals has been most beneficial for me** but walk whenever you can fit it into your daily routine.

2/6/13

Quinoa and Urad Daal Dosa


Ingredients:
1 Cup Quinoa
1 Cup Urad Daal
2 tsp. salt
1/2 tsp Fenugreek powder

Rinse and soak the quinoa and daal for about 8 to 10 hours. (I generally soak it overnight).
Before grinding discard the soaking water and grind in blender adding about an 1/8 cup water until smooth. The batter should have a pancake like consistency when done.
You will need to grind it in 3 batches. 
Pour the batter in a medium size steel bowl and when finished grinding add the salt and fenugreek powder and mix well. Cover and place the batter in the oven with the light on for 8 hrs to 10 hours to ferment.  The batter can be stored in the fridge for about 1 week.

To prepare the dosa: 
Heat a nonstick pan on medium heat until a few drops of water sprinkled on the pan start to sizzle.  Take two serving size spoonfuls of batter and pour it on to the middle of the pan.  Spread the batter in a circular manner until it looks like a very thin crepe.  Drizzle a little olive oil and cook uncovered.  The dosa will cook in two to three minutes. You do not need to turn it on the pan if it is spread very thin. *If your dosa is the thick like a pan cake then you will need to turn it so both sides are cooked well.  When it looks a golden brown, remove from pan with and serve with cilantro and coconut chutney or a side dish of steamed broccoli.

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