Learn with recipes

Foods to avoid:

This week I will be posting the dishes, which I have been making for the past few weeks for my husband (a part of his weight loss plan and he has lost more 20 pounds so far…so I guess my dishes seem to work :). My next 2 recipes are also in the same combination of lentils and whole grains. Meals or soup like these, especially the combination of whole grains with lentils and vegetables are filling and healthy too and doesn’t make us miss out on our favorite foods. The soup recipe I have posted here is more or less sambar rice we make, but a little bit on the healthier side with lots of veggies and brown rice. This makes a complete meal by itself with a salad on side. I used a pressure cooker to cook the soup for fast cooking. This can be done on stove top too, it takes a little longer to cook the lentils this way but the taste is the same.

INGREDIENTS:

1. Lentils like green lentils, or masoor or moong dhal ½ cup.

2. Brown rice, ½ cup.

3. Onion, medium size, 1.

4. Diced tomatoes (fresh or canned), ½ cup.

5. Mixed vegetables, chopped into small pieces, 1 cup.

6. Cumin seeds, 1 tablespoon.

7. Coriander seeds, 1 tablespoon.

8. Salt and pepper as per taste.

9. Mixture of dry herbs, 1 tablespoon.

10. Garlic, 2 cloves.

11. Any seasoning mixture, 1 teaspoon.

12. Vegetable broth or tomato juice, 1 cup ( I sometimes use V8 tomato and vegetable soups, this gives a nice color to the soup and increases the veggie servings too).

PREPARATION:

Grind the cumin seeds and coriander seeds and keep aside. Dice the onion finely and crush the garlic coarsely. Heat a pressure pan or cooker with some oil. Add the diced onions when the oil turns hot and sauté for a few minutes until they turn brown. Add the canned tomatoes along with the veggies, crushed garlic, lentils, 3 cups of water, broth or tomato juice, salt and pepper and mix everything well. Cook for up to 3 whistles and let the pressure down. Add the ground powders and dry herbs now and mix everything well. Ladle hot soups into bowls and enjoy with a dollop of sour cream or nonfat yogurt on top.

A lighter version of the same soup made next week and served with salad.

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Raw foods give you more energy

I dont know anyone, a minimum 80%-raw-diet eating not far more energy than the average person, comprising fully cooked and over-processed foods diet eats.

I noticed that since I moved away from a diet of bread, dairy products and cooked food and began my journey shot a raw diet, my own energy, like a rocket.

You this not to spike energy espresso would confuse or some of these so-called energy-drinks, but instead I experienced non-nervous and maintain permanent type of energy you up your game through the day.

Roh-and nutrient-rich food - full of energy

There are several reasons why raw-diet recipe s give you more energy.

Raw foods have not cooked many important enzymes, food. Enzymes are important for almost every metabolic and digestive healing process in the human body. If you destroy the majority of food at temperatures above 118 degrees Fahrenheit cooking, you the enzymes that are present in all natural foods.
Therefore a diet consisting mostly cooked or frozen food that not enough importance always produces enzymes which means, of the own body properly digest his own use must make the food.

The more the energy your body needs use to break down the food, the less can be for your other activities.

Are by cooking or boiling food in the microwave, the filtered important nutrients and enzymes of ingredients in water or destroyed and made unusable by the microwave.

Unwanted weight and a healthy skin shedding

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As you can see there are many benefits to switching to a raw food diet. Raw food diet recipes that are easy to prepare and to find healthier than cooked counterparts, go to http://www.eRawFoodDietRecipes.com.

Rice usili is a classic dish prepared by my grandma for our lunch boxes when we were kids. I had completely forgotten about this until my mom reminded me of this when we were online. Rice or arisi usili is usually prepared with rice and any type of dhal. This dish is a combination between upma and pongal. The dhal will be still whole and gives a good texture to the whole dish. The seasonings used here are also very simple ones. I am not sure where this dish is from. When I asked my mom about this, even she was not sure about this. If anybody is familiar with arisi usili, please share your thoughts and memories in this post friends. I have followed my grandma’s exact recipe here except that I substituted the rice with cracked wheat.

Coming on to my recipe, I made a lighter version of this dish with cracked wheat. This was equally delicious and comforting as the original one. I had tried this for the first time last week when my hubby was away on a business trip. That day I had this meen kuzumbu. The next day, I had prepared kathrikai kothsu to go along with this and we had it for breakfast. My hubby loved this very much and in fact he had finished off the whole thing. I cooked the usili in rice cooker. Rice cooker cooking makes the usili very fluffy when compared to cooking in pressure cooker, so here is my next recipe in my diet series. This combination of lentils and whole grains is also awesome :)

INGREDIENTS:

1. Cracked wheat, 1 cup, (fine rava wont work so well here, I have used a little bit bigger variety, this can be substituted with bulgur wheat).

2. Toor dhal or moong dhal, ½ cup.

3. Whole pepper corns, ¼ teaspoon.

4. Cumin seeds, ½ teaspoon.

5. Red chilies, 1-2, can be left whole or broken.

6. Curry leaves, a sprig.

7. Salt as per taste.

PREPARATION:

Wash the lentils well and cook them until they are done half way through. The lentils should still be whole. I cooked mine in the microwave. I cooked the dhal for 15 minutes with just enough water to cover the lentils. When cooking the dhal in the microwave, add a drop of oil to prevent the water from boiling over. Drain the water from the dhal and add it the cracked wheat. Transfer the contents to an electric rice cooker, add ½ teaspoon of salt, and 2 cups of water and cook until they are done. The cracked wheat can also be cooked on stove top also under medium flame, stirring in between until it is dry. Heat a small pan with some oil. Add the seasonings one by one and fry for a few seconds until good smell emanates from them. Pour the seasonings over the usili and mix everything well. Serve hot with any side dish like sambar, kothsu, or chutney.