In the IBD Guide to Eating Out, we mentioned that typical Indian restaurants in the U.S. serve many dishes that are oily, creamy, and incorporate lots of fat (and sodium as well). In general, individuals with IBD need to be conscientious of the amount of fats/oils in their food, and must also be aware of the amount of spices used. IBDers should know, however, that almost any recipe can be modified to fit their dietary preferences. There is always an IBD-friendly version of a dish. Here, we present you with an alternative to the Indian dish Palak Paneer (farmer’s cheese in a thick curry sauce based on pureed spinach) called Palak Tofu, a vegan twist to the normal recipe. It tastes very similar to Palak Paneer, but is healthier, less oily, and more protein rich. The dish is basically tofu cooked in curried spinach, a very healthy dish that goes well with some rice or naan. You will love the green color, and your house will smell like an Indian restaurant for hours afterward….what could be better?? (more…)
Posts tagged ‘chili powder’
Before we enter into the world of spices, we want to give you a “SKEWER IBD” update. We have run about 45 miles so far and are less then $75 away from raising $4,000. We will be mailing a copy of The Foul Bowel to the winner of our blog giveaway, Allison Finn. Congratulations Allison!! Our fundraising isn’t over yet though. We still need your help and donations to really “stick a fork” in IBD. Please consider donating today (click here). We are currently the 3rd top fundraiser on our team! Thank you to those who have donated so far!! Also, as you may or may not know, the Jewish holiday Purim (ready more about it here) begins tomorrow night. We will be rocking some pretty awesome I Be a fooDie costumes that you won’t want to miss. Stay tuned for pictures (and to see us make a fool of ourselves…)
Now, back to SPICES! We love spice. When we cook we often do not use measuring instruments to measure out spices. Instead, we add spices almost by the handful to the point where the spice aroma lingers for hours afterward. We used to just double the prescribed amount of spice in a recipe, but now we just go by instinct and smell. I have been able to convince Marnina that spices can replace unhealthy ingredients, such as salt and sugar. For example, I literally dump cinnamon into my cream of brown rice every morning because cinnamon has a sweet and warm taste that can replace sugar or any sugar derivative. We mostly omit broth and seasoning mixes from our soups because of the high sodium content and replace them with extra spices. Some of our favorite ground spices are curry, coriander, ginger, cinnamon, turmeric, and cumin, all of which happen to be spices featured in Indian cuisine. We have recently started using fresh ginger and garlic, and have noticed that the flavors provided by these fresh spices are more intense than the ground versions.