Recipes Collection

This is another lentil and whole grain combination I made for lunch one weekend. Since it was a Sunday, we wanted to have something spicy and filling and at the same time pertaining to our diet regimen. For me, kichadi is the best diet dish, very filling and tasty as well. This time I tried it make to healthier by substituting mung bean sprouts instead of lentils, and added lots of vegetables, and reducing the rice to one cup. I prepared chicken fry to go with this for me and for my husband I prepared oven-baked cauliflowers in tandoori style. This was a very comforting lunch for us.

INGREDIENTS:
1. Brown rice, 1 cup.
2. Mung bean sprouts, ½ cup.
3. Small onions, 2.
4. Mixed vegetables like cauliflower, carrots, and green beans all coming around 1 cup when chopped.
5. Peas, fresh or frozen, a handful
6. Cumin seeds, 1 teaspoon.
7. Cinnamon, 1 small stick.
8. Bay leaf, 1.
9. Cardamom, 2 cloves.
10. Cloves, 2.
11. Salt as per taste.
12. Curry leaves, a sprig.
123. Chopped cilantro, ½ cup.

PREPARATION:
Wash the rice well and soak it for 1 hour. Dice the onions and vegetables into small pieces. Dice the onion finely. Heat a pan or a pressure cooker pan with a tablespoon of oil. Add the spices and fry everything for one minute until good aroma comes from the spices. Add the onions now and sauté for a few minutes until they turn tender. Drain the water from the rice and add it to the pan. Add 3 cups of water, salt, chopped vegetables, sprouts, curry leaves and mix everything and cook everything until rice and dhal are cooked. A rice cooker also can also be used here. I used a pressure cooker for up to 3 whistles and cooked the rice. Garnish with chopped cilantro and serve hot with any spicy side dish.

Do check out some of my whole grains recipes, low in carb and calorie, which are ideal for dieting:

Oats sambar sadam

Oats pongal

Oats bisebelebath

Oats thayir sadam

Oats and cracked wheat rava idli

Cracked wheat rava pongal

Cracked wheat mint pulav

Quinoa pulav

Tomato soup with barley and pasta

Spinach and barley soup

Tonight- like the many readers of the Celiac List-Serve- I received this letter from Elaine Monarch of the Celiac Disease Foundation. Because this letter accurately reflects my own view regarding the new book, The G-Free Diet, I am sharing this public letter with my readers.

Celiac Colleagues:

I am writing to call your attention to the current publicity surrounding the new book, The G-free Diet, A Gluten-Free Survival Guide by Elisabeth Hasselbeck, co-host of The View. While it is important to call attention to celiac disease, the information must be accurate - the inaccuracies in this book are potentially dangerous and detrimental to celiacs and to those yet to be diagnosed if people self diagnose and start eating GF. Our mission is to assist in getting people accurately diagnosed and the message in this book could defeat this mission. It appears that this book is being marketed as a fitness diet - eat g-free and feel so much better. Celiac is incorrectly referred to as an allergy not an autoimmune disease. The GF diet is the medically mediated prescription that controls the condition for a diagnosed celiac. Several items in the book are misleading and inaccurate and place further limitations on the GF diet. The gluten-free lifestyle is a lifelong commitment for the diagnosed celiac, not an option, not a fad diet - adhering to the GF lifestyle requires patience and persistence. This lifestyle can not be trivialized.

Thank you.

Elaine Monarch

Celiac Disease Foundation
Founder and Executive Director
13251 Ventura Blvd. Suite 1
Studio City, CA 91604