Badam Daliya: It’s the Right Thing to Do

Compliments of the bloody do-gooders over at Spezzatino magazine, here’s a link to an article and recipe I recently contributed to the mag, for their special issue devoted entirely to plant-based eating.

I’ve worked with a handful of hardcore vegan clients over the years, and as any trainer will tell you, getting someone to significantly improve their body composition if they don’t eat at least some animal-derived food is a challenge to say the least. So whenever I come up with a great hippie-worthy recipe that tastes awesome and is nutrient-dense, I’m very eager to share it.

My badam daliya (an aromatic, Indian-inspired take on porridge) is a great option at 7:00 am if you usually find yourself too strapped for time to reach for anything other than a bowl of God-Knows-Whateeos. Because this recipe tastes even better a couple of days after it’s been sitting in the fridge- like most Indian food- you can make a big pot of it and it’ll get you through the week. Problem solved.

If you’re not familiar with Spezzatino, be sure to check out their site, and (hopefully) subscribe to their lovely magazine. It’s a truly unique fusion of food science, nutrition, and gourmet cooking, complete with gorgeous food photography. Best of all, proceeds from subscriptions support the Healthy Food Bank, a registered charity that provides nutritious foods like fruits, vegetables, and whole grains to local food banks around Canada and the United States.

Here’s the link to the recipe again.

Filed Under: Nutrition + Recipes