[dropcap]Q[/dropcap]uick, easy, healthy and perfect for any meal. We bring you details of healthy food trends, where vegetable friendly courses have set off a craze all over the world. A spoonful of it and your mouth will burst with beautiful flavours. The whole purpose of this kind of eating is not to burden your system with completely cooked, threshed and nutritionally weak foods instead, once in a while, giving your body the chance to keep it simple.
You can make “noodles” with vegetables, which is a great way to sneak in some extra nutrients and a fun way to mix up vegetables for the kids. Ever since 2014, a kitchen appliance, called Spiralizer or Spiral Vegetable Slicer, allows you to turn any round or semi-round vegetable into noodles! It may be possible that you are familiar with them if you know about paleo, raw or a vegan diet. In recent times, regardless of the type of diet, people are adapting to vegetable-friendly dishes.
In case, you do not have a Spiralizer, you can peel veggies with a peeler and create chiselled, thin strips. Zucchini noodles aka zoodles, are quite similar to regular ones. They are nutritionally dense, light and often used in pasta dishes and are as low as 17 kilocalories per 100 grams along with benefits of potassium, folate and beta-carotene. You can prepare noodles out of parsnips and carrots and squash, too.
Nothing can replace rice as the quintessential source of carbs, but you may want to consider low-carb as an option if you are looking to diet or eat healthier. Try breaking the florets of a cauliflower into tiny pieces and what you will get are grains, very similar to the size of small rice grains. Cook the rest of the dish in a way you traditionally would. And voila! You have got yourself a bowl of all-veggie-couscous or, as they say, low-carb rice.
No-knead, yeast free, gluten-free, nutritious and too good to be true! Who does not like homemade food, especially, bread? It is chewy, soft and, being a staple in many countries, its nutritional quotient matters. The new trend in breadmaking chucks out foodgrain and makes use of totally new ingredients, such as bananas, cinnamon, almond milk and uncustomary flours, such as chickpeas and tapioca. No doubt, it is another pinnacle in the bakery industry that smells good, looks good and is comforting for your belly.
“The diet was invented and worked upon for those having gut sensitivity. So, people having celiac disease can alter their diet with plant-based noodles, gluten-free pasta and bread. This is good for those who are intolerant to certain foods, while others can balance their diets by embracing this trend,” Sonali Malhotra, nutritionist.