Frequently indulging in some wicked sugary delights, you may occasionally develop brain fog. Sugar consumption has been shown to impair memory and retention. As a result, when you stop eating sugar, your memory improves, and you may notice a big boost in your recall power. Have you ever had a late-night dessert and then struggled to sleep? This is because sugar gives you rapid energy and eliminates tiredness. Eliminating sugar from your diet little by little restores your sleep cycle and allows you to enjoy a good night's sleep.
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Sugar withdrawal is something that all diets have in common. Everything from cakes and chocolates to sodas and mithai is high in sugar, which contributes to your daily calorie consumption. Reducing sugar from your breakfast can be a daily routine habit that you can start. Since breakfast is the most important meal of the day, these breakfast recipes from around the globe can be the perfect way to start this journey. Plus, these recipes are tasty and super easy to make!
Yoghurt Bowls
Greek yoghurt and regular yoghurt are both fermented dairy products and offer excellent health benefits. The fermentation of yoghurt exudes a thick and creamy texture and enhances its nutritional profile. People often include yoghurt in their meals, and it helps keep the stomach full for longer periods. Yoghurt, as well as Greek yoghurt, can be enjoyed on its own or as a base for several culinary creations like smoothies, parfaits, savoury sauces, and dips. Compared to ordinary yoghurt, Greek yoghurt is more strained. As a result, a large portion of the watery whey, which contains lactose, the natural milk sugar, is eliminated. There is less sugar when there is less lactose.
Idli & Sambhar
Along with rich culture and tradition, Tamil Nadu is also blessed with magnificent and flavoursome cuisine. From simple breakfasts like dosa and vada to wholesome dishes like chicken chettinad and lemon rice, the state is a hub for food connoisseurs. Idli sambar is an iconic South Indian breakfast that is popular all over the country. In simple words, idli is a soft and fluffy rice cake that is traditionally served with sambar, a vegetable-lentil stew that is flavoured with plenty of spices and herbs. This hearty combination is amazingly delicious and is also a healthy choice to kick-start your day.
Menmen
The best way to start your day is with a sumptuous egg preparation. Try this layered Turkish scrambled egg dish called Menemen. The addition of shredded cheese, tomato, bell peppers, and sliced sausage enhances the deliciousness quotient of the dish. Menemen is made in one pot and can be rustled up within 15 to 20 minutes. The dish can also be made as per taste preference without compromising on the essence. The name of the scrambled egg dish is derived from the town where it was invented: Menemen, which is a small, market town in Turkey. It is one of the items included in the elaborate Turkish breakfast called kahvalti, which includes a variety of dishes that are made with eggs, breads, cheese, cured meats, fresh vegetables, jams, and sauces to go with the food.
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Injera
If you’ve been to an Ethiopian restaurant, you’ve most likely seen spongy flatbread forming a plate on top of which dollops of different dishes are placed. The staff don’t offer any cutlery because injera is meant to be used instead of it and is eaten with bare hands. In Amharic, ‘injera’ refers to pancake-like bread, usually made from teff flour (teff is a grass with a nutty flavour). It is thin, soft and slightly sour because of the fermentation process involved in making it. Injera is a staple eaten across Ethiopia and Eritrea, and even some parts of Somalia. The process of making ijera doesn’t involve any rolling or kneading. The batter is fermented and then cooked on a griddle called a ‘mitad’, much like a crepe. Injera is usually eaten with ‘wat’, traditional stews made with meat and vegetables. Wat is served on top of the bread and is meant to be scooped up with it using hands. Traditionally, meals in Ethiopia are eaten in a communal plate where two or three people share the same injera. This is a marker of closeness and friendship.
Congee
This rice porridge remains a popular dish in many regions across Asia, and is one of the most wholesome foods you can eat! In Chinese and Asian cuisines, it is taken as a snack or even a light meal, and is often thought of as a comfort food. There are innumerable varieties of congee recipes in several countries where rice is a staple. Congee is made by simmering rice in a lot of water or stock. You can also use other grains to make congee, like barley, millet. The Chinese have consumed congee for thousands of years, and it was even used as an offering in ancient Chinese temples. Congee is a very wholesome food, so it was often used as a way to appease the gods. Congee has also been used as a traditional remedy to help people recover from illness; this is because porridge is easy to digest and is low in fat and low in sugar as well.
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Labneh Balls
In Middle Eastern cooking, labneh balls are the ideal fusion of tradition and simplicity. For many years, these tangy, creamy spheres of strained yoghurt have been a mainstay in Levantine and Mediterranean meals. These little, bite-sized delicacies are a favourite at parties and celebrations since they may be eaten on their own, as a garnish for salads, or as part of a mezze platter. Labneh is made by straining yoghurt to get rid of extra whey, which gives it a thick consistency that's easy to form into balls. These balls' flavour and appearance can be improved by coating them with different herbs and spices after they have been created. You can make labneh balls that are not only delicious but also beautifully displayed with a few basic ingredients and methods.