Naturopath Indra has a background as a chef. She is also gluten intolerant and the perfect person to assist you with your food intolerances and ideas for meals!
Here's some of her latest gluten free, low GI, healthy recipes;
San Choy Bow
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2 finely diced celery stalks
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1-2 finely shredded Kaffir lime leaves
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½ tsp fresh grated ginger
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200gm minced pork (or tofu see below)
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1Tblsp sesame oil
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½ to 1 Tblsp curry powder
In a non stick pan sauté celery and Kaffir leaf until celery is soft.
Add pork and ginger and curry powder.
Sauté until pork is cooked, it will happen within minutes.
To serve:
Add handful of chopped coriander or mint with 2 finely sliced spring onion.
Serve with a wedge of lemon in iceberg lettuce cups, topped with bean shoots.
VEGAN VERSION: To make this dish vegetarian/vegan change pork for 250 gm crumbled firm tofu and 2 Tblsp toasted sesame seeds and shredded almond flakes.
This is a perfect dish to top up your salad vegetables for the day.
Serves 2
Whipped Ricotta
Place all ingredients in a large bowl.
Blend till whipped with beaters.
If mixture looks to stiff let it out with a small drizzle of water.
Serve with low GI (allowed) fruit.
Can also be made with zest from 1 orange, 2 Tblsp rose water, and toasted almonds.
Lovely chilled with fruit for breakfast, top with ground linseeds or LSA for more fibre.
Serves 4