I have been quizzing her about all the herbs, spices and ingredients she used to use to make scrumptious meals when we were growing up. She still cooks the most incredible food; and that's not just me saying it you can ask my friends too! However, like many of us, she had begun to use the ready made packet for convenience and ease! There is nothing wrong with that, as I keep telling, her but I feel like there may be less nutritional value in pre-made packets. She is beginning to see what I mean, because I am showing her the ingredients labels.
I am not vegan and whilst I prefer vegetarian food, I have found that being dairy and wheat intolerant, already limits my choice and being vegetarian added to this makes it impossible for me to eat anywhere other than at home. So I thought I want to explore what options could be available for a vegetarian dairy and wheat and dairy intolerant person. Where would such a person get protein from and what kinds of things could they eat. Surely it must be impossible! Well I am going to find out.
My first quest was for the ingredients to the famous South Indian dish Uthappam. So we start with white Urid daal. Urid daal is a whole black lentil which is used to make Daal Makhani, a classic Punjabi dish which is rich, creamy and delicious. It is normally not eaten for dinner as it is said that it takes longer to digest.
When the daal is split you have two options; one is white with the black husk still in the packet and the other is the plain white daal without the black husk. The later daal is commonly used in South Indian dishes such as Idly, Dosa and Uthappam. These dishes are eaten for breakfast and lunch as well as snacks. The batter is made up of rice and daal, as well as some other ingredients such as fenugreek seeds, which are all allowed to ferment before using. The whole process and the raw ingredients makes for an extremely nutritious food for our gut health as well as protein, fibre and vitamins.
The picture shows a vegan wheat free omelette or pancake I made using this mixture. I stuffed it with raw sweet onions, tomatoes and peppers, but you could add anything and even put spinach in the batter. It takes while to a make but once made can be frozen in batches and also stored in the fridge for a day or two. Once I have perfected the recipe I will share it.
Food facts: The whole black lentil has 25g protein per 100g and is rich source vitamin B6, iron, calcium, potassium and magnesium. So you vegans out there - get some of these in your diet to access the proteins your body needs.
How to perform renegade row?
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This exercise is great for targeting the core.
✅ Keep feet firmly on the floor
✅ Control the movement
✅ Avoid pulling on your neck
To maintain stability rest feet under a bench or sofa, or have a partner hold your feet down.
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Wall sits look easy but we can assure you they are tough 🥵
Wall sits challenge your muscles to sustain an isometric contraction for an extended period. By incorporating wall sits as a finisher exercise, you can push your muscular endurance to new levels 💪
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Curling your wrists during a bicep curl detracts from the primary focus on the biceps brachii muscle. Instead, it places emphasis on the muscles in your forearms, particularly the wrist flexors.
Although these forearm muscles contribute to the movement, they are secondary to the biceps, so to maximise bicep stimulation, it is important to maintain a neutral wrist position throughout the exercise.
Excessively curling your wrists increases the risk of injury. The tendons and ligaments in your wrists are not designed to bear heavy loads while in a flexed position. Repeatedly curling your wrists in this manner can lead to discomfort, strain, and potentially more severe issues such as tendonitis or sprains.
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Our expert trainers will support you whether you’re someone struggling to get fit, or you can’t find the time to get a workout in, or even motivate yourself!
The Training Club is designed to help you to feel stronger and fitter from the comfort of your own home.
All classes are held on Zoom, and you have access to all recordings so you can complete the workout whenever suits you.
Sign up through the link in our bio 🚀
I’m Meera. About 20 years ago I realised I was gluten and dairy intolerant, so something had to change. And so began my journey of discovery into food, health and wellbeing - a journey I urge you to take with me.
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