Gluten Free | Low GI | Low Carb | Naturally Sweetened
Serves: 8 Sticks
| INGREDIENT | QUANTITY | GLYCEMIC INDEX | LEVEL |
|---|---|---|---|
| Cherry Tomatoes | 8 in number | <20 | Very Low |
| Carrots | 1 in number, large and diced | <50 | Low |
| Pineapple | 3-4 slices | <60 | Moderate |
| Yellow Bell Pepper | 2 in number, large and diced | <40 | Low |
| Cucumber or Capsicum | 1 or 2 in number, large and diced | <40 | Low |
| Brinjal (Eggplant) or Beetroot | 8 slices in number | <20 | Very Low |
| Red Cabbage | 1 head, diced | <10 | Negligible |
| Coconut Oil | 1 Tbsp. | 0 | Nil |
| Favourite herbs | 3 Tsp., powdered | <10 | Negligible |
| Salt (Pink and Regular) & Pepper | 1:1 ratio as per taste | 0 | Nil |
| Hung Curds | 1 Cup | 0 | Nil |
| Sweet Sour Chilli Sauce | 3-4 Tbsp. or as per taste | <35 | Low |
*For fruits and veggies, you don’t need alternatives! You only need to be eating by the season.Note: All ingredients used should be organic, free from pesticides and Non-GMO.
- Start with preparing hung curds.
- Wash and clean all veggies and prepare them as mentioned above.
- Soak 8 wooden sticks in water for around 30 mins.
- In a bowl mix together the coconut oil, herbs, salt and pepper.
- Pull out the wooden sticks and poke the veggie slices in the following order – brinjal, red cabbage, cucumber, yellow bell pepper, pineapple, carrots and finally the cherry tomatoes.
- Brush the veggies on the stick with a good amount of the oil mixture and keep aside the sticks sit for 15-20 minutes.
- Meanwhile prepare the dip, add the Sweet Sour Chili Sauce into the hung curds and mix well.
- Heat up the griller until hot and place the rainbow sticks until the veggies are soft and mildly charred. This would take 3-5 minutes on each side.
- Place these Rainbow Veggies on a Stick onto a serving plate with the delicious sweet and spicy dip and enjoy!
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