#redrice #poha with #greenchutney #wholegrain #lowglycemic – This is only 442 calories and infused with veggies and healing herbs , perfect for a rainy or cold day . (Not advisable for Keto ,pls see other low carb recipes ) but good for diabetics and Gerd . I grew up on eggs and toast for breakfast all my life (sometimes even twice a day as a kid ) and could honestly never imagine life without it!!
However, ever since I found out eggs are acidic and known to cause inflammation (#Gerd is a chronic inflammatory disease therefore eggs are best consumed in absolute moderation) , I only eat eggs moderately in my sugar free cakes etc and look for substitutes that are #lowfoodmap #antiinflammatory, super rich in #nutrition #slowrelease , rich in #resistantstarch as it’s wholegrain so my hubby who’s borderline #diabetic can eat it too!!. .
This dish is a staple in #mumbai , #India where I grew up . Traditionally made with flattened white rice , I have substituted it with red rice which is super #nutritious, loaded with vitamins and minerals. I have also removed the starch while cooking it (so it’s more healthier and has lesser carbs ) and infused it with #freshginger for a #healthydigestion, #curryleaves , cumin #turmeric etc all super for #immunity which we all need especially now with the pandemic . I have teamed it with a cooked , yup cooked green chutney. (My mom was a research scientists and also a nutrition paper setter and insisted I cook it before eating to kill any bacteria. ). .
Turned out absolutely #delicious and spicy , perfect for the weather to keep you gratified and #cosy . You can use it as a base for your curries too if you wish or team it with a grilled protein of your choice as a brown rice / quinoa substitute . Great for #diabetics as it’s low gi and won’t spike up blood sugar levels. Recipe given below. Have a blessed day all and staysafe
#gerddiet #acidreflux #diabetestype2 #diabeticdiet #digestivehealth #antiinflammatorydiet #antiinflammatoryfood #gastritis
- Red rice (flattened red poha rice ) from the Indian grocery store -1.5 cup
- Mustard seeds
- Fenugreek seeds
- Fresh ginger
- Red onion-1 large
- Green chilly -1
- Curry leaves-1 large stem
- Red chilli powder- half a teaspoon
- Turmeric powder- half a teaspoon
- Mixed peppers- half portions of mixed coloured peppers cut into small pieces
- Fresh cilantro-1 bunch
- Fresh lemon juice – half a slice of lemon .
Step 1 : Throughly wash 1.5 cup of red rice in running water for 2 minutes in a colander and keep aside for 5 minutes for the rice to absorb the water and fluff up
Step 2 : Next chop a small slice of the fresh ginger into small bits (a tablespoon) , chop 1 large red onion into small pieces , chop half a red and green bell pepper or capsicum into tiny pieces and keep aside .
Step 3: In a stone frying pan on medium heat add 1 tablespoon of cooking oil , next add 1 whole green chilly, add the finely chopped fresh ginger and a stalk of the curry leaves and stir fry till you get an aroma and the colour of the ginger changes , immediately lower the heat , next add the chopped red onion and stir fry for 2 minutes until the colour changes, next add the chopped bell peppers and stir fry , in a corner of the pan add a teaspoon of cooking oil and add a teaspoon of cumin and mustard seeds and let them pop , then gently stir fry them into the entire mixture and cook for another minute.
Step 4: Next add the puffed beaten red rice to the mixture and mix well . Season with a 1.5 teaspoon of pink Himalayan sea salt and half a lemon squeeze . Mix well . Shut the gas .
Step 5 : Dress with fresh cilantro and serve hot along with freshly made green chutney. Have it as it is or accompany it with a protein of your choice .
Green chutney recipe;
- Fresh cilantro-1 bunch
- Fresh ginger-1 small bulb
- Fresh garlic-2 large bulbs
- Pink Himalayan sea salt to taste
- Cumin powder- half a teaspoon.
- A handful of almonds (optional)
- Lemon juice
Wash the fresh cilantro and in a mixer grinder, add all the above ingredients and finely purée into a smooth lump free mixture. Season with pink Himalayan sea salt, half a teaspoon of cumin powder and a dash of lemon juice . Cook on low heat for 2 minutes until the water evaporates and it becomes thick .
Serve hot with freshly made red rice poha and a cuppa your favourite kinda hot beverage. Perfect to spice up a cold and rainy dull day and keep you gratified and cosy . Do make it and give me your feedback. Bon Appetite.
Disclaimer: These recipes are for normal healthy people . If you suffer from any chronic disease like Gerd /Acidreflux/Candida /SIBO gastritis/ IBS/ Leakygut/ Autoimmunedisease, Thyroid issues etc etc this may or may not be applicable for your particular condition. Feel free to DM me for a free zoom session with no strings attached whatsoever to tailor make a diet for your specific condition. Also if you have any allergies to Nuts or certain ingredients please check before consuming, we are not responsible. All rights reserved .