The G I Method Made Easy;
CRAZY PIZZA
This is one of my favourite low GI Treat
Perfect as an appetiser or entre dish or serve it together with Green Pea Soup on page 36 in the Sugar Relief Booklet.
Time to prepare : 15-20 mins
This Pizza is a low GI treat that is easy to make and taste great.
This recipe uses whole meal pita bread Instead of pizza dough.
One Pita bread for each person.
Tomatoe sauce for base (for example: Bertolli's Grilled Summer Vegetable pasta sauce)
Feta Cheese
Green or black olives
Mushrooms
Freshly chopped rosemary
1. Put the pita breads on a oven safe tray.
2. Drizzle a little olive oil over them.
3. Spread the tomato base evenly over the breads.
4. Add Mushrooms, pieces of feta cheese and the slices of olives.
5. Finally add fresh (or dried) rosemary.
Place in the oven on 180 degree for approx. 10 minutes.
You can make any variation of this with grilled vegetables for example capsicum and eggplant or sundried tomatoes and artichokes.
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BUTTER TUNA PASTA
This is a simple, super tasty, easy- to- prepare protein rich meal.
Time to prepare : 20 mins
2 cans of 185gms of tuna
2 capsicums
3 cloves of garlic
olive oil for cooking
1 can coconut milk
1 pkt Butter chicken curry paste 50 grms
1 lemon
3-4 strands of fresh coriander
pasta
1.Cut into small pieces the capsicum and garlic and cook in a little oil
2.Add curry paste and coconut milk gently stirring all the time.
3.Squeeze the juice of 1 lemon.Add coriander
4 Cook the pasta al dente (approx 6-8 min depending on type.)
5 Serve pasta cover with butter Tuna.
Serves 3-4 people.
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Chicken 'Garbanzo' with Mesculin & Avocado salad.
Time to prepare : 20-30 mins
1. Peel and finely chop two garlic cloves.
2. Cook on medium heat in a little olive oil.
3. Add 3 tsp of tomato paste.
4. Add 2-3 fillets of boneless skin free chicken.
(vegetarian alternative; Tofu or mushrooms)
5. Cook chicken till almost ready.
6. Add a tin of garabanzo beans
(chick peas) You might need to add some liquid or little
more oil. Stir for a few more minutes till the beans and
chicken are completely cooked.
7. To finish off, toss some fresh coriander or italian parsley over it.
THE SALAD
8. Make a salad by cutting an avocado
halves and take out the stone, scoop out the content and cut
into pieces with a knife.
Mix the avocado with mesculin leaves and sprinkle balsamic
vinegar and a little olive oil.
Serves 2-3 people.
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