Happy New Year! We are 23 days into 2016, and I am finally writing my first post for the year. So, I don’t normally make resolutions – because I know how incapable I am of keeping them. But, this year, I have vowed to lose some weight, eat healthier and feel healthier. So, now, the effort is to be off stress (yes, no stress), dairy, gluten and rice. Don’t get me wrong, I continue to eat veggies – Indian, Chinese, European, etc. style – just without roti, bread, rice or pasta! I am just a week into this new lifestyle – but I’m hoping to stick it out for the year.
The best way to follow such a routine is to eat a lot of fibre through fruits, veggies, etc. One of my favourite vegetables is sweet potato. Sweet potatoes are way better than regular potatoes – not only do they have fewer calories, but they have much more fibre, are filled with Vitamin A and potassium. I remember my dad using them to make pakodas (fritters made of chickpea flour and spices) or mashing them, adding an Indian style tempering.
A method close to my heart is roasting – I love how mixing a veggie or protein with spices and slow roasting it in the oven gives its a crispy yet soft succulent texture. So, this weekend, I made smoky sweet potato and rosemary wedges – delicious! I like to keep the skin on – all the nutrients are just under the skin. Plus it adds a beautiful crispy texture and allows the flesh to be moist during the roasting process.