Want to keep warm and have your skin thrive this winter season? Let’s see what trusty old Ayurveda has got to say about warm foods you should consume during the harsh winters! When the word winter comes to mind, the first thing which pops up is a hot cup of your favourite brew or your mother’s famous warm delicacy. Did you now that the food we eat is closely associated with the weather? Ritucharya is an ancient Ayurvedic practice and is comprised of two words, “Ritu” which means season and “charya” which means Regimen or discipline. Ritucharya consists of lifestyle and ayurvedic diet routine to cope with the bodily and mental impacts caused by seasonal changes as recommended by Ayurveda. Ritucharya is a powerful, health giving ayurvedic tool that helps us live according to the changes in season and make internal adjustments so that our doshas are in a state of balance. People do not know or ignore the suitable types of food stuffs to be followed in particular season, this ...
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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