What is resistant starch and why is it good for you?
It’s hard to believe that the online course Cooking at Home with Veet will soon be launched. Launch date is the 24th November. Exciting to the max. Make sure you are signed up to the upcoming cooking course mailing list so you don’t miss out on the coupon to get the discount and be one of the first people to start the course. It is a fun course and you find the info and sign up to the newsletter over at the online course page on our site.
In addition the three day vegan cooking course is booking up fast for 2020. The January course was sold out early so another one has been put on the 21st to 23rd January with only 3 places left. There are still some places in the February, March and April courses. Enquire Now
It all seems to be happening and I am thrilled to be helping you on this journey of learning.
This week I bring you a recipe that is wonderful warm, equally wonderful cool and actually healthier for you if it is eaten cold. I am presently studying about carbohydrates and resistant starch.
Resistant starch is starch found in carbohydrates that is not easy to digest by the small intestine and acts similar to dietary fibre. It has caught the attention of scientists and the medical profession as it is actually very healthy. It helps friendly bacteria in your gut and increases short chain fatty acids, which is beneficial to gastrointestinal health.
Resistant starch is thought to assist in preventing colon cancer and can regulate blood sugar levels. It is found in foods like legumes, whole grains and seeds. It is also found in rice, potatoes and oats and when these are cooked they actually lose the resistant starch but when these foods are then cooled down and eaten cold the molecules in resistant starch reform and then the health benefits of the food returns.
My mum told me twenty years ago that eating cooked then cooled potato, rice and pasta was healthy and it has taken me all this time to work out why.
Roast Beetroot and Carrot Brown Rice Salad with Caesar Dressing
Ingredients
4 beetroots diced
5 carrots diced
1 medium cauliflower cut into florets
1½ cups cooked brown rice (¾ dried rice)
Olive oil
Salt and pepper
Handful or more of rocket
1 cup cooked peas
Rocket to serve
Method
1. Place the beetroot and carrot (keep them in separate halves of the tray) in a baking tray and add a splash of oil and bake at 180°C. The carrot for 30 minutes and the beetroot for 20 minutes.
2. Place the cauliflower and a sprinkling of salt in a baking tray and bake for 20 minutes.
3. Mix the veggies with the rest of the ingredients except the rocket.
4. Add the rocket on top of the salad. Serve with the dressing on the side.
# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool
Have a great week everyone and hope to see many of you on the online course.
With gratitude Veet
