Recipes — Low GI RSS



Nourishing Brown Rice Breakfast Bowl…

  YIELD: 2 Servings PREP: 5 mins COOK: 10 mins READY IN: 15 mins Ingredients 1 cup Brown Rice cooked to packed instructions 2 cups homemade almond milk or alternative 1/2 tsp ground nutmeg 1 persimmon Quartered 1/2 cup Fresh Strawberries hulled 2 tbsp hemp seeds 2 tbsp Black Sesame Seeds 2 tbsp raw almonds Instructions In a small saucepan, heat the almond milk, rice, cinnamon quills and ground nutmeg Simmer for 5-6 minutes or until gently heated Ladle into bowls and top with fruit, hemp and sesame seeds Serve immediately CUISINE: Asian COURSE: Breakfast SKILL LEVEL: Beginner

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Sweet Potato Smoothie…

While trying to find low-gi and low fructose smoothie ingredient that was as creamy and filling as banana, I started playing around with sweet potato. Not only mildly sweet, but high in fibre, vitamin A, C, rich in beta-carotene and readily available for most of the year, it’s also a great banana alternative for those who find that banana is too mucous forming. From a Traditional Chinese Medicine perspective, (my preferred modality) banana’s are very damp and form mucous in the body (along with a number of other foods). Sweet Potato, while being cooling, helps to tonify the ‘Yin’ and aid in liver function. Could this be the banana alternative I’ve been waiting for? Bright, golden hues, with a stunning...

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Nourishing Green Soup; Ayurvedic Mung Bean Soup

  YIELD: 10-12 Servings PREP: 8 hrs 0 min COOK: 2 hrs 0 min READY IN: 10 hrs 0 min A twist on a traditional Indian Ayurvedic soup, designed to nourish and support your health. You can make it as thin or as thick as you like; and it always tastes better the next day! Ingredients 2 cups Mung Beans soaked in water for 8 hours 1 tbsp coconut oil  3 garlic cloves Minced 1 tbsp ginger Minced 1 tsp cumin seeds 1 tsp Yellow Mustard Seeds 1 tbsp Freshly Grated Turmeric or powdered 2 carrots sliced 8 cups water more, as needed Himalayan Rock Salt to taste Instructions Soak the mung beans overnight in filtered water. Rinse and drain. Set aside In a large soup pot, heat the coconut oil, and cook the garlic and ginger until fragrant; about...

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Chilean Pumpkin, Kidney Bean and Ancho Chilli Stew…

YIELD: 4 Servings PREP: 5 mins COOK: 35 mins READY IN: 40 mins A simple stew with a smoky kick! Serve with fresh sourdough and a lime wedge Ingredients 1 tbsp coconut oil 2 garlic cloves crushed 1 large Spanish Onion thinly sliced 1 tsp Dried Oregano 1 tsp Smoked Paprika 1 tsp Ancho Chilli flakes (or red chilli flakes) 2 cups Diced Pumpkin 400g tin organic red kidney beans rinsed and drained 2 cups water Himalayan Sea Salt to taste 1/2 cup Green Beans trimmed and chopped into 1 cm pieces coconut yoghurt to serve shredded red cabbage to serve Instructions In a large pot, heat the coconut oil, and cook the onions and garlic over a medium heat, until soft and transclucent Add the oregano, smoked paprika and chilli flakes and combine- cook for 30 seconds or until fragrant Add...

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Nut Milks….

YIELD: 2 cups (2 Servings) PREP: 4 hrs 0 min All nut milks are really easy to make. You can experiment with almonds, hazelnuts, sunflower seeds, black sesame seeds, pistachios- just about any nut or seed can be used. All will have their own flavour and colour and some are best used for baking, others are better for drinking. I add nut milks to cereals, smoothies and puddings, and gently heat in a pot for a warm drink! Ingredients 1 cup raw almonds soaked overnight or 4 hours 1 coconut, flesh and water extra filtered water as needed dates and vanilla bean seeds, if desired Instructions Drain and rinse soaked almonds Add all ingredients to a blender and process for about 2 minutes Strain through...

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