Diabetics needn't restrict themselves to boring soups and fat-free snacks. Try these simple recipes with unconventional grains that pack in flavour and nutrition. Organic food is the buzz word and every nutritionist, model, health enthusiast is swearing by their daily dose of quinoa. Organic or not, grains such as polenta, couscous, barley and flax seeds suddenly find themselves in the limelight, outsing the good old rajma and chana. We get Chef Prakash Lopes, from Citrus at The Leela, to teach us healthy and delicious variations using these grains. Barley and vegetable broth Ingredients 200 ml Barley (soaked overnight) 5 ml Olive oil 15 gm Carrots...
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