From the Middle East to the Caribbean, combinations of beans and rice can be found starring in traditional dishes around the world. Researchers have found when this classic pairing is consumed together, the glycemic response in individuals is reduced more than if rice was eaten alone.
Make this dish your own by adding your favourite veggies and flavourings to it.
2 Tbsp (30 ml) extra-virgin olive oil
1 garlic clove, minced
1 small red onion, diced
1 medium green pepper, seeded and chopped
1 cup (250 mL) cooked long grain brown rice
1 cup (250 mL) cooked black beans
1 cup (250 mL) halved cherry tomatoes
1 cup (250 mL) baby spinach
1/2 cup (125 mL) chopped flat-leaf parsley (optional)
Heat olive oil in skillet over medium heat. Add garlic, onion, and bell pepper; cook until soft.
Remove from heat and toss in remaining ingredients.
Divide between two bowls and serve. Garnish with parsley if desired.
Each serving contains: 389 calories; 12 g protein; 15 g total fat (2 g sat. fat, 0 g trans fat); 53 g total carbohydrates (6 g sugars, 12 g fibre); 25 mg sodium
Very Berry Oatmeal
A breakfast classic made even healthier with the addition of cinnamon. Research suggests daily consumption of cinnamon may improve blood sugar levels, insulin sensitivity, and blood pressure in those with type 2 diabetes.
1/2 cup (125 mL) sliced frozen strawberries, thawed
1 cup (250 mL) water
1/2 tsp (2 mL) cinnamon
1/2 cup (125 mL) large flake oats
1 Tbsp (15 mL) almond butter
Place thawed strawberries in serving bowl.
In large pot, bring water and cinnamon to a boil. Stir in oats. Reduce heat to a simmer. Allow to cook until desired thickness is reached, stirring occasionally.
Remove from heat and immediately spoon cooked oats over strawberries. Stir in almond butter and garnish with another dash of cinnamon if desired.
Each serving contains: 446 calories; 16 g protein; 15 g total fat (2 g sat. fat, 0 g trans fat); 66 g total carbohydrates (5 g sugars, 12 g fibre); 6 mg sodium
source: "Cooking with Diabetes Superfoods",alive #373, November 2013
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.