Vegetarian Low Glycemic Meal Recipes

Vegetarian Low Glycemic Meal Recipes

Vegetarian Low Glycemic Meal Recipes

Vegetarian Low Glycemic Meal Recipes

Vegetarian Low Glycemic Meal Recipes. The thanks to manage weight and maintain healthy life is to consume protein wealthy food combined with advanced carbohydrates and to avoid high sugar and refined flour food. Our diet plays a vital role in managing the insulin levels in blood. once we consume high sugar food, the amount of blood sugar rises, leading to high insulin levels. The role of insulin is to drive sugar into a cell to be either utilised or stored as fat. In fat cells insulin enhances the conversion of glucose into fat leading to weight gain. Hence higher insulin levels converts sugar into fat, and additionally holds on to stored fat sort of a sponge holds on to water.

The opposing hormone to insulin is Glucagon – a fat releasing hormone stimulated by the intake of protein. it's suppressed by the intake of carbohydrates. Hence once we eat plenty of high-glycemic carbohydrates wealthy food like cakes, doughnut, croissant, sugar, white bread, polished rice, potatoes etc., insulin levels rises and glucagon levels drop. On the opposite hand once we eat balanced food having protein, good fat, and low glycemic carbohydrates during a meal, insulin and glucagon levels stay during a healthy balance. samples of low glycemic food are fruits, vegetables, beans, legumes, tofu, unpolished brown and red rice, parboiled long grain rice, nuts, rolled oats, low fat yoghurt and skim milk.

Knowledge from this book has galvanized me to feature additional protein, and make a meal around protein.

Vegetarian Low Glycemic Meal Recipes

Vegetarian Low Glycemic Meal RecipesIngredients

50g Thai red rice, washed
2 tbsp additional virgin olive oil
100g firm tofu, cut into cubes
1 tbsp dark soy sauce
2 red chilies, diced
1 tbsp minced garlic and ginger
1 little broccoli flower, cut into florets (approx 200g)
Salt to style

Vegetarian Low Glycemic Meal Recipes Method

Wash rice and augment the rice cooker with three times water i.e. for one cup of rice add three cups of water. It takes around 30-40 minutes to cook this rice. Once the rice is cooked add 1/2 cup of water to the rice cooker, switch off, and leave it to cool down down with the lid. Adding water once rice is cooked helps rice to not stick with the rice cooker; else it’s a standard drawback whereby a layer of cooked rice sticks to the rice cooker. once around quarter-hour, stir the rice employing a picket spoon. Leave it aside.

Heat oil during a non-stick pan, stir-fry tofu for around ten minutes until it’s skin is crispy and golden brown. Add soy sauce and stir until tofu is coated with soy sauce. Add minced garlic, ginger and red chili. Sauté for two minutes, and switch off the warmth.

Blanch broccoli florets. To blanch; boil water during a sauce pan, when water starts boiling add salt and broccoli florets. once one minute, drain water, shock the vegetable by laundry them in cold water. Drain it during a colander and set them aside.

Mix cooked rice, broccoli and tofu, add salt to style and serve.