Ayurveda can be overwhelming, and confusing when you first start learning about it. The practices might seem out there, or be counter advice to what you've always heard. How do you go about uprooting all of what you thought was true to explore this new subject? That is where I was at when I first learned about Ayurveda. I still struggle with transitioning all of my practices to an Ayurvedic one, I just love my cup of coffee to start my day. Well I want to share a few ways with you on where to start. I learned Ayurveda from a feminine form. Which means less rules, and more flow. I want you to listen to your intuition as you read the suggestions and decide what would be best for you to start 10 Practices to examine 1. Your 5 Senses This is one of my personal favorites as it's so easy to do for anyone. I have my son learning some of these techniques as well. Taste - Try and taste the 6 flavors according to Ayurveda during your meals. The 6 tastes are- bitter, sour, astringent, p...
Barbecue season doesn’t have to be off limits when you’re following a weight loss plan. You may need to pass on some of the favourites like beef burgers and sausages in bread rolls, but you can still enjoy a variety of low-calorie side dishes and some tasty barbecued vegetable dishes, like these delicious vegetable kebabs.
Skewers threaded with chunks of red onion, colourful peppers, mushrooms, courgettes, aubergine and juicy cherry tomatoes, coated in a garlic and balsamic dressing are bursting with vibrant colour and delicious flavour.
Enjoy barbecue season while staying on track with your Intermittent Fasting with these mouth-watering BBQ kebabs.
Ingredients:
- 8 wooden skewers, soaked (to help prevent burning)
- 1 red onion, peeled and sliced into quarters
- 1 garlic clove, peeled and crushed
- 1 red pepper, washed and sliced into chunks
- 1 green pepper, washed and sliced into chunks
- 8 button mushrooms, washed
- 1 courgette, washed and sliced into rounds
- 1 small aubergine, washed and chopped into 2.5cm pieces
- 200g cherry tomatoes, gently washed
- 2 tbsp balsamic fat-free salad dressing
- 2 tbsp olive oil
Allergens: may contain mustard (balsamic fat-free salad dressing).
Method:
- Fill a large bowl with cold water and soak the wooden skewers in it while you prepare the vegetables.
- Wash, peel and prepare the garlic, onion, peppers, mushrooms, courgette, aubergine and tomatoes as directed.
- In a small bowl, mix the salad dressing with the crushed garlic and olive oil, and set aside.
- Remove the skewers from the bowl of water, shake off any excess water and begin to thread the vegetables onto each one. Aim to have at least one piece of each vegetable on each skewer.
- Place all the skewers on a baking sheet and, using a pastry brush, evenly coat them with the garlic-infused dressing you made earlier.
- Transfer the skewers on to a barbecue grill or griddle pan and cook them for approximately 10 minutes, turning them 1-2 times during cooking. Halfway through their cooking time, brush the vegetables with any remaining dressing, then allow them to finish cooking until lightly browned and the vegetables have softened.
- Carefully remove the skewers from the grill and allow to cool slightly before eating.
Nutritional Content Per Serving (Recipes Makes 4 Servings):
Energy: 309 KJ (74 kcal)
Protein: 3.3g
Carbohydrates: 6.8g
Total Sugars: 6.4g
Total Fats: 2.7g
Saturated Fat: 0.3g
Fibre: 4.5g
Sodium: 96mg
https://www.optifast.co.uk/blog/recipes/bbq-vegetable-kebabs/
Also Check Guide To Charcoal Grilling
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