Due to intolerances or other health issues, many of us must avoid carbohydrate-rich food on a daily basis. Even though carbohydrates are our main source of energy, we can get carbohydrates from a variety of foods which have a low glycemic index and which won’t wreak havoc on our pancreas. It is also important to keep in mind, that extra carbohydrates are stored in the body as fat and of course this will lead to some dreaded weight gain.
For women who suffer from polycystic ovary syndrome, diabetics and people with insulin resistance, it is especially important to avoid rich sugary foods, so these nibbles are ideal to keep at hand. They are rich in good fats, proteins and lots of vitamins and minerals. They also contain a lot of dietary fibre to help maintain your digestive system in good working order and keep your blood sugar levels stable. Fibre also helps keep you feeling full for longer so you are less likely to snack throughout the day.
Besides their various health benefits, these crackers will remain crispy for at least a week if kept in an airtight container, so stock up on healthy items this month and start getting your body ready for summer!
Roasted Veg Hummus
- ½ red bell pepper, sliced
- ½ green bell pepper, sliced
- 1 medium carrot, sliced
- 2 garlic cloves
- 1 can chickpeas (drained)
- 1 tablespoon olive oil
- 1 teaspoon ground paprika
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 2 tablespoons lemon juice
- 1 heaped tablespoon tahini
- Pinch of Himalayan salt
- Fresh ground pepper
- Slice the bell peppers and carrots and place on a baking sheet. Drizzle with olive oil, salt and pepper.
- Grill for 20 to 25 minutes until soft and starting to brown.
- Drain and rinse the chickpeas and set aside.
- Blend all the ingredients together, including the grilled vegetables, at high speed until a smooth paste forms. Decorate with paprika and parsley and serve.
- 100g blanched almonds, finely ground
- 1 cup flaxseed meal
- 2/3 cup pumpkin seeds
- 1 cup sunflower seeds
- 1/3 cup poppy seeds
- 8 bird’s eye chillies or 1 ½ teaspoon chilli flakes
- ½ teaspoon pink Himalayan salt
- ½ teaspoon ground pepper
- 2 cups water
- Ground the almonds into a fine flour.
- If you have flaxseeds, ground them into a coarse flour. Put in a bowl and add the 2 cups of water. Allow to soak for a few minutes. A gel will start to form.
- Coarsely grind the pumpkin and sunflower seeds in a food processor with the chilli flakes, salt and pepper.
- Add the mixture to the soaking flaxseed meal and stir until well mixed. Add the poppy seeds and mix well. Allow the mixture to stand for a few minutes.
- Preheat the oven at 175C.
- Pour the mixture into a baking tray lined with greaseproof paper.
- Bake for 40 to 50 minutes until the desired hardness is reached.
© 2017 – VIDA Magazine – Rebecca Bugeja
Follow Rebecca on Tastely