A couple of days in the week, I try to make all three meals grain-free. It sure is a challenge, given my copious rice and wheat consumption origins. How do you eat something that’s filling, healthy, tasty and without leaving you with the craving to chow down some carbs right after?
Do We Need Carbohydrates?
With a lot of new diets like the keto diet becoming popular, the big question looms: are carbohydrates bad for you? I hear some of my South Asian friends argue that our parents and grandparents have grown up eating tons of rice and wheat and they are none the worse for wear. So, why shouldn’t we eat carb-rich foods 3 times a day?
I could talk about this topic all day, but I won’t. There are a couple of things to keep in mind. For one, our bodies need carbohydrates. They convert into glucose, which is a fuel that our body needs. Second, all of us are built differently. Some of us can tolerate higher amounts of carb intake and some of us can’t. Learn to listen to your body.
That said, there are a few caveats that we conveniently forget.
- One, the present generations are mostly sedentary beings. We spend a lot of time behind office desks. We are not doing enough to burn the caloric rich content of the foods we consume.
- Second, there are simple carbs and complex carbs. We tend to consume a lot of simple carbs like flours (think processed breads) and pasta.
- Third, our elders didn’t munch on food all they; they ate 2-3 square meals and did not snack high carb food in between.
- Lastly, we neglect the fact that the same glucose that is a fuel, gets stored in the liver as glycogen and stored as fat. Circle back to that sedentary lifestyle – when you don’t use, you store. If your glycogen storage is filled up, carbs are converted to fat in your fatty tissue causing a plethora of lifestyle diseases like diabetes.
Cauliflower ‘Rice’
Here’s a recipe that has received the Seal of Approval at my house. You can find organic riced cauliflower at Costco, Trader Joe’s or Whole Foods (check local markets too). If you own a Vitamix or a food processor, I am sure it is easy to make the ‘rice’ yourself. Next time, I will stop being lazy and pulse up some organic cauliflower to make my own ‘rice’, and report back.
Pulsed cauliflower feels and tastes similar to cooked rice. You can use it to make poha similar to our Delicious Veggie Poha, but without the starch. You can use it in soups, in stir frys or even to make veggie burgers! I love its versatility.
Other Recipes:
If you love low carb, high nutrition recipes, check out some of ours favorites:
- Sautéed Sprouts and Vegetables
- Stuffed Bell Peppers
- Creamy Broccoli Asparagus Soup
- Tangy-ly Spicy Sweet Jicama Salad
- Baked Eggplant
- Stir Fry Zucchini Noodles
- Delicious Carrot-Cucumber Kosumbari Salad
- Spiced Purple Sweet Potato-Cauliflower Bake
- Crispy Air Fried Masala Okra
Various components in cruciferous vegetables like cauliflower and broccoli have been linked to lower cancer by reducing oxidative stress. They are low-calorie, and rich in folate, vitamins C, E, and K, and fiber. Eat up those veggies!
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Cauliflower 'Rice' Stir Fry
Ingredients
- 2 Teaspoon Sesame Oil - Organic, Cold Pressed
- 1/2 Cup Onion - Chopped
- 1/2 Teaspoon Garlic - Fresh, Minced
- 1 Teaspoon Ginger - Fresh, Grated
- 1 Medium Green Chili Pepper - Chopped; Add more for spice
- 1 Cup Broccoli - Florets, Chopped to 1 inch
- 1/4 Cup Edamame - Substitute with Peas if you wish to avoid Soy
- 1.5 Cup Cauliflower - 'Rice' (Pulsed Cauliflower that resembles Rice)
- 1/4 Teaspoon Turmeric Powder
- 1/8 Teaspoon Black Pepper - Freshly Ground
- 1/4 Teaspoon Himalayan Pink Salt - Or To Taste
- 2 Teaspoon Tamari Sauce - Substitute with Coconut Aminos
- 1 Tablespoon Roasted Peanuts - or Sesame, Pumpkin, Sunflower seeds for nut allergies
Instructions
- Finely chop onions, green chili and garlic. Grate ginger.
- Heat oil in the same pan, sauté garlic, ginger, and green chili pepper.
- Add onions and sauté until translucent.
- Add broccoli florets, edamame, turmeric powder, ground pepper and salt and sauté for 2-3 minutes, until the broccoli turns dark green.
- Add cauliflower ‘rice’, coconut aminos or tamari sauce and sauté on medium flame for 3-4 minutes or until the water evaporates.
- Sprinkle roasted peanuts or sesame/sunflower/pumpkin seeds and serve hot.
