I love Pasta!
But if I eat them my scale makes a jump upwards. But for each unhealthy alternative there´s a healthy one. The pasta alternative called Shirataki.
Shirataki are an important part in the Chinese and Japanese kitchen. They are no carb, low calories, vegan, low fat and free of gluten. The Konjac flour is obtained from a plant named Devils Tongue . You can buy them in a Asia market. You can find them in dry in noodle shelf or wet in the refrigerated display. They consist predominantly of water, tasteless and smell a little bit for fish. I`ve seen them in store as Knots, Spaghetti, Pachheri and Pappardelle.
They have a low glycemic index, they have positive affect for the Cholisterin, because they favor HDL and lower the LDL level. Shirataki contain more than 70% dietary fiber. They also provide the body with protein, sodium, potassium, magnesium, iron, phosphorus, copper, zinc, vitamin A, vitamin E, vitamin D, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, pantothenate, niacin, fatty acids and folic acid.
The are a great alternative for noodles. You can roast them with vegetables, cook a sauce of fresh tomatoes, use them for asian cooking or make a pasta salad. Your creativity is free….
Did anyone of you tried them? Post your favorite recipe for me...