Ok, first thing’s first, who so ever has designed a traditional Indian thali, must be a genius..that’s what I feel
I mean just look at the composition and the balance of taste+nutrition it gives
there’s daal (lentils), an excellent source of plant-based protein, also rich in B vits, iron, magnesium, potassium, and zinc
then there are sauteed green veggies of your choice, and we all got to eat out veggies every day in a considerably good portion
salad, again amazing nutritional value
all and all if we put all of these together carefully, they create a colorful as well as a totally nourishing meal with all essential macronutrients as well as a good amount of micronutrients
a place I feel that makes a difference is the proportions, what’s portion of what are you curating your plate with…
based on my research, here’s an easy guide to put together a healthy plate:
– 50% of the plate should be veggies & salad
– 25% should be proteins eg. pulse (like lentils, beans, etc)
– 25% should be healthy plant-based carbs as derived from whole grains eg. bread, roti, rice
– fat in moderation (speaking particularly about Indian meals, we use plant-based oils while cooking veggies + putting tadka in the daal, so I guess for us, fat proportion gets covered there)
++ chutney, again a plant-based paste that helps boost digestion so a great plus there too
ps: the size of the plate matters too, again for more specific guidance it’s a great idea to consult a credible nutritionist for that
in the pic: rice, mixed daal, sauteed veggies, salad & papad❤ which reminds me of my world-popular (in my flat😛) dhaniya-pudina chutney got over and got to make some more for the next week
chalo tc, back to work, bbye!
Find Your Voice 