The common belief in the South-Asia region is that a meal should have items with six different tastes that stimulate the digestive systems’ enzymes. The six different tastes are sweet, sour, bitter, salty, pungent and astringent. If we don’t use it, we lose it. We have developed the habit of eating sweets and savoury items and ignored the rest. Each taste possesses different properties, provides a distinct benefit to the body, and enhances the digestion process.
The vegetable bitter-gourd is a powerful and effective vegetable to fight diabetes. It is a natural way to reduce the glucose level with little effort on your part.
For example, in India and Sri Lanka, it is used widely in cooking. However, the traditional ways of cooking this vegetable are either deep frying or cooking in oil which we now know are very unhealthy.
I have tried bitter-gourd in salads, and when combined with other vegetables and dressing, you wouldn’t taste the bitterness in the salad.
Ingredients:
Two medium carrots
Two Zucchinis
One medium bitter gourd
One Granny Smith Apple
One Red Capsicum
One bag mixed salad leaves – 100 gm
One tbsp Apple cider vinegar
Two tbsps Extra Virgin Olive oil
1/2 Red onion
One Long green chilli
Method:
Cut the ends of Bittergourd and divide it into three cylinders. Scoop out the seeds with a knife and cut them into two half pieces.
Shred the carrots, zucchinis, bitter gourd, and apple in a shredder/food processor.
Slice red capsicum into thin slices or small pieces.
Add sliced onion, finely chopped green chilli, and salad leaves.
Finally, add olive oil and apple cider vinegar and mix it well.
Note: Avoid adding tomatoes as it will make the salad soggy.
Salt is not required.
Travel and Food with Yoga 