Veggie rice balls

Proper diet + positive & active lifestyle = Wellness. Growth. Development

So, we’re taking a couple of courses on Coursera about nutrition, health promotion and disease prevention and we’re amazed by the quality of information we’re discovering. It’s only the first and, respectively, second week of ‘studying’ and we already have some thoughts to ponder upon:

  • we need to be more aware of our sodium intake (before you even know it, you’re beyond the daily recommended amount)
  • we want to be more knowledgeable about the healthy carbs and to incorporate the (low) glycemic index (GI) into our daily food-thinking and preparation
  • we want to incorporate more high fiber content foods into our daily diet

Few thoughts on high fiber foods… They are more slowly digested by our bodies and they deliver less sugar. Some fibers carry out some of the bad fats from our bodies, while some help exercise our stomach muscles, keeping them healthy and, some say, preventing colon cancer. And they’re so good for cholesterol!

So far we’ve been quite good at eating high fiber foods: we have our fare share of high fiber fruits and veg, chickpeas, black/kidney beans, lentils and other legumes, as well as barley every now and then and whole grain breads. We’re not (at all) fans of french fries, sugar-sweetened beverages or other candy bars, which have a high GI and are bad for health on so many levels.

Even if we’re good, we want to be better – we’re aiming to replace half of the white rice and regular pasta we consume with whole grain rice and pasta. Not all, just half. Now, we’ve made these rice balls few days ago, before starting the course, otherwise we would have made the first steps towards meeting our resolution – we would have given them a go with brown rice!  If you do that before we get a chance, do let us know how they turn out!

These veggie rice balls are a perfect way to make use of leftover rice from yesterday’s dinner. They’re perfect for a light lunch, accompanied by a fresh salad, or even as an afternoon snack…accompanied by salad 🙂 They’re very easy to make (took us about 10 minutes all in all) and go with just about any veggies and spices you can think of & prefer.

To make about 15 – 17 rice balls we used:

2 cups cooked rice
1 big salad leaf, finely chopped  
1 medium green onion, finely chopped
2 small celery ribs, finely chopped
handful of parsley, finely chopped
2 TBSP tahini
1 TBSP linseed, ground
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp paprika
sesame seeds, to coat

We simply mixed everything (except sesame seeds) by hand in a big bowl and began making the small balls by pressing them between our palms. We pressed lightly with both palms few times, until they held together. Then rolled each in sesame seeds.

We served them with a spicy roasted pepper sauce, which we made ourselves over the weekend, and with a simple salad.



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