Green mealie risotto

A green mealie risotto is a traditional Italian rice-dish enriched with kernels harvested from fresh corn.

A few thoughts about your green mealie risotto are in order.

Firstly keep it simple; our motto is slow food, made fast. For heaven's sake do not strain off the solids from the mealies; they are the prebiotics that are so important for a happy colon.

Corn on the cob.

Ingredients

  • 4 fresh young green mealies
  • 1 cup brown-rice
  • 1 spring onion
  • Garlic, thyme, and a slice of lemon or lime
  • 1/2 cup of grated-cheese
  • 1/2 cup of sour-cream
  • Salt and pepper

Go for it

  1. Slice the kernels from the green mealies, setting aside one-fourth.
  2. Scrape off the remaining pulp and juice from the cobs using the back of a heavy-knife.
  3. Puree the mixture in a blender, adding 1/2 cup of hot water for several minutes until smooth.
  1. Melt 2 TBSP of butter in a heavy-bottomed pot; toss in the chopped green onion, garlic and thyme.
  2. Stir in the salt and pepper for about a minute.
  3. Add the washed-rice, stirring for a few minutes more.
  4. Stir in 3 cups of hot water.
  5. Simmer for about half an hour, stirring frequently.
  6. Add the green mealie puree and simmer for another few minutes until it starts to thicken.
  7. Stir in the cheese and the remaining uncooked green mealie kernels; simmer for a few moments, add a thick whole slice of peeled-lemon, and then allow to stand off the heat for about ten minutes.
  8. Remove the thyme.
  9. Stir in the sour-cream and serve immediately.

Green mealie risotto

Do not be afraid of the cream if you are retaining all the fibrous part for your green mealie risotto. The fat aids in the absorption of the important beta-carotenes, and lowers the glycemic index of the starch; it is less likely to trigger a rise in blood glucose.

Take a short walk after any starchy meal.

Never eat white rice if you value your well-being. It has an extremely high GI, even greater than that of sugar. If you are unconvinced, read the story of the discovery of the first vitamin called thiamine.

A very observant doctor noticed that the chickens of the wealthy suffered from a nasty disease which also killed tens of millions of people, but those belonging to the poor were unaffected[1]. Can you guess why?

There is masses of research confirming that whole grains like brown-rice and kernels of corn are very healthy, but once refined they are extremely bad for us[1].

Copy and paste "generalised muscle weakness" into Site Search in the main menu to get the answer; it's a fascinating story of medical history.

There is a frequently-expressed belief that all carbs are bad for us. It is based on two verifiable facts; it is difficult to get whole grains and most of us eat far too many delights baked from refined flour, cornmeal and sugar.

The result is obesity, insulin-resistance and ultimately type 2 diabetes.

This green mealie risotto has only whole grains. It will not raise your blood-glucose dramatically, nor will it make you fat.

Having said that, if you are already obese, then some of these ketogenic diets may make sense. The only way to lose weight is to cut back dramatically on all refined carbs, and for a period even the good ones may have to be restricted.

"Do not eat any refined-carbs, period."

Dr Atkins

I do not believe in diets but some of them like that of Atkins have important central truths; mostly they are not sustainable, leaving you famished and miserable all day. Research shows that after one-year 95pc of folk have not lost an ounce, and many have put on. They are a complete and utter waste of time and energy. They will make you depressed.

Instead merely cut out all the refined carbs from your diet, adding some extra fat and protein to give your food satiety and those unwanted pounds will slowly but surely fall off.

The hardest part is that you will have to start baking your own artisan bread if you love a few slices daily; the commercial loaf is a carb-disaster. Accept that and you will be home and dry.

It literally takes only five-minutes if you have a bread machine to bake the best loaf in the world; I'm not kidding.

By best I mean the most nutritious and the wonderful flavour of sourdough; but it doesn't slide down your throat like a white tea-scone with strawberry jam.

Bread-machine loaf.
  1. 9 health benefits of eating whole grains

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  • The impact of friendly bacteria in the tum on the prevention of cancer
  • There's a hole in the bucket
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  • Pull the sweet tooth
  • If you suffer from heartburn plant a susu
  • Refined maize meal and stunting
  • Should agriculture and industry get priority for water and electricity?
  • Nature is calling
  • Mill your own flour
  • Bake your own sourdough bread
  • Microplastics from our water
  • Alternative types of water storage
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  • Blue zone folk are religious
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  • What can go in compost?
  • Grow broad beans for longevity
  • Harvest and store sunshine
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