ABOUT: Gita Patel MS RD CDE LD
Gita partners with individuals and organizations that need the science of nutrition translated into a healthy vegetarian lifestyle.
She was raised in a traditional vegetarian family in India and her first experience with food involved health and medicine. For most of her adult life, she has helped her family, patients and other health professionals incorporate the health benefits of a vegetarian lifestyle. She teaches nutrition through vegetarian cooking in a variety of venues including television and enjoys sharing her knowledge through a combination of education and practice. With current research connecting the effect of what we eat on how we feel, she believes that food preparation is the one place where we can reflect daily on that fundamental relationship. She was one of 4 finalists in the Cooking Light (magazine) healthy cook of the year contest.
Knowledge: Solid and current background in the current research findings as well as proven ancient traditions in good health and nutrition. Gita has expertise in “Feeding Health” in diabetes, women’s health, vegetarian nutrition, healthy aging, gastrointestinal problems with food allergies, food sensitivities and food intolerances and multiple sclerosis. She incorporates functional nutritional medicine principals in her practice.
Stir Fried Vegetables with Edamame
2T olive oil
1 tsp. cumin seeds
3 cloves garlic chopped
½ jalapeno pepper sliced in half
11/2 C fresh corn kernels
¼ tsp. turmeric
¼ tsp. salt or to taste
1C thawed frozen edamame
3C cut fresh zucchini
1C cut fresh sweet red bell pepper
1C chopped (with tender stems) cilantro
Juice of ½ a lemon
1. Wash the fresh vegetables, cilantro, lemon and jalapeno pepper.
2. Take the corn off the cob, measure 11/2 C and set aside.
3. Thaw 1C frozen edamame.
4. Cut the zucchini and red pepper. Peel the garlic cloves.
5. Chop the garlic and cilantro. Slice half a jalapeno in half.
6. Add jalapeno, salt and turmeric to the corn.
7. Assemble all the ingredients.
8. Heat a 2-3 quart skillet or pan on medium high heat with 2T olive oil and 1 tsp. cumin seeds.
9. When the seeds begin to change color add chopped garlic and turn heat to medium.
10. Fry the garlic for a minute and add jalapeno and corn. Stir and cook covered for 2-3 minutes.
11. Stir and add edamame, zucchini and red pepper. Stir and cook covered for 3-4 minutes.
12. Before serving add chopped cilantro and fresh lemon juice, stir to mix all the ingredients.
13. Serve the vegetables with a meal over rice, quinoa or millet. Enjoy leftovers for lunch in a pita pocket.
Variations and Options:
1. Eliminate the jalapeno for those individuals who may not like the heat of the pepper.
2. Substitute cayenne pepper for the jalapeno if you like.
3. Substitute fresh ground black pepper or mild paprika for the jalapeno.
4. Substitute chopped onion for garlic.
5. Substitute either basil or parsley for cilantro.
6. There are 61/2 C of vegetables, so you can substitute any other combination of vegetables.
7. Substitute 1C sprouts for 1C zucchini.
8. Substitute canned beans for the edamame.
Gita Patel MS RD CDE LD CLT
Vegetarian Diabetes Educator
Author, Consultant, Speaker
Providing Solutions for Feedinghealth
Thank you Gita,