Posted by kathryn in A Balanced Diet, Carbohydrates and Q & A Thursday

A large part of the reason we eat a lot of rice, pasta and potatoes is habit. We’re used to cooking some pasta, throwing a pre-made sauce over it and topping with a sprinkling of cheese; or making a stirfry and serving with rice. I’m not saying don’t make these dishes, or change how you cook but change your ratios. For example:

• Cook less pasta, but throw some broccoli or cauliflower spears into the water half way through and then serve with sauce as before.
• Make your stir-fry vegie heavy, include some protein and then have with only a small amount of rice or noodles.
• Fill your steamer with vegies and then toss with some olives, lemon juice and fresh parsley. Serve with some meat or fish.
• Cook one small potato per person, mix in some white beans and then mash together, or cook some carrots in with your potatoes and mash.
• Serve pasta with a side salad.
• Serve your meat or fish with tinned lentils mixed together with some lemon juice and herbs.
• Toss cooked vegies in hummous (made of chickpeas).
• If you make a risotto, increase the vegetable to rice ratio – you’ll see this in action, if you’ve made any of my risotto recipes, for example chermoula risotto and broccoli and leek risotto
• Make this vegie-centric quick and easy pasta sauce.

07 June, 2007