Low GI Recipes of the Month

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American dietitian, Johanna Burani invites GI News readers to try recipes from her Italian kitchen (photographed by Sergio Burani).

Johanna Burani

Herbed fettuccine nests
Here is a terrific tasting pasta dish that is easy to make and just as easy to digest. The ingredients are few and unassuming, yet with careful attention given to their quality and freshness, this humble dish is fit for a king. Buon appetito! Serves 4

230 g (8 oz) 100% semolina fettuccine (or pappardelle) nests (8 nests)
4 tablespoons unsalted butter
1 heaping tablespoon minced fresh sage
1½ teaspoons freshly squeezed lemon juice
Salt and pepper to taste


  • Slowly melt the butter in a small saucepan. Shake or stir the pan to allow the butter to melt evenly. A foam will form and when the butter starts turning brown (approximately 3½ minutes), remove it from the heat. Add in the lemon juice, sage, and salt and pepper to taste. Keep warm
  • In the meantime, cook the pasta according to the packet directions until al dente. Cooking time should between 6–8 minutes. Drain the pasta, return to the pot, pour over the sauce and mix thoroughly. Serve with grated Parmesan cheese.

Per serving (1 cup)
Energy: 1310 kJ/ 312 cals; Protein 7 g; Fat 12 g (includes 7 g saturated fat and 30 mg cholesterol); Carbs 22 g; Fibre 2 g

UK dietitian Azmina Govindji shares recipes from her new book (with chef Sanjeev Kapoor) Healthy Indian Cooking for Diabetes photographed by Yuki Sugiura. It’s available from bookshops in the UK, from Amazon and in ANZ online from www.greatideas.net.au.

Azmina Govindji

Bengali mixed vegetables (Chorchori)
The story goes that in many Bengali households, shopping for fresh vegetables was the duty of the man of the house; and this was done once a week on his day off from work. By the end of the week, the lady of the house was left with bits of all sorts of vegetables – hence this nutritious medley. Eat it with a small amount of rice, dal and natural low fat yoghurt.

1 tablespoon mustard oil
1½ teaspoons panch phoron (Bengali five-spice)
½ teaspoon red chilli powder
125 g (4 oz) cauliflower, broken into florets
2 medium potatoes (200 g/7 oz), diced
Piece orange-fleshed sweet potato (100 g/3½ oz), diced
100 g (3½ oz) peeled pumpkin, diced
1 medium size long brinjal, diced
6–8 French beans cut into 1 cm/½ in pieces
6–8 spinach leaves, shredded
¼ teaspoon turmeric
2 green chillies, slit
½ teaspoon sugar
1 teaspoon salt


  • Heat the oil in a non stick pan until it reaches smoking point. Remove from the heat, cool and heat the oil again on a medium heat. Add the panch phoron and, when it begins to crackle, add the chilli powder, stirring briefly.
  • Stir in the prepared vegetables, followed by the turmeric, chillies, sugar and salt. Reduce the heat, cover, and cook for 8–10 minutes, stirring occasionally or until the potatoes are cooked. Uncover and stir fry for 1 minute or until the chorchori is dry.

Per serve (without accompaniments)
Energy: 532 kJ/ 126 cals; Protein 4 g; Fat 4 g (includes 0.5 g saturated fat); Carbs 19 g; Fibre 4 g; 538 mg sodium