Raita is an Indian, Pakistani and Bangladeshi condiment made with yogurt and can be used as either a sauce or dip, or a salad. The yogurt may be seasoned with coriander, cumin, mint, cayenne pepper, and other herbs and spices

KICK ASS FAST DAY RAITA

WHAT YOU NEED
1/4 cup 2% Yogurt  (I use my homemade yogurt)
40g cucumber
Fat handful of fresh mint leaves, sliced thinly
1/2 tsp ground cumin
1/2 tsp paprika
1/4 tsp cayenne (adjust accordingly, this amount gives you a fiery pink dip with tingly lips)
1/4 tsp sea salt

CALORIES: 49 kcal

WHAT YOU DO
Grate the cucumber on the fine blades.  Place on kitchen towel and wrap the cucumber up and over the sink squeeze as much water from it as you can.  Now add everything to the yoghurt, mix, cover and place in the fridge for at least an hour, if you can.  This will help the flavours mingle and marry perfectly together.

WHAT TO DIP INTO IT
I love toasted flat breads, simply cut and placed in the oven till golden (For non Fast Days brush them with olive oil and dust with sea salt before they go in the oven).  Red pepper, carrot and fennel are firm favorites too.  This is also great in sandwiches and wraps.


It's worth noting that I eat this on non Fast Days too, with no extra calorie boosting additions.  The joy of this dish is that oil is never added to it so it lacks nothing, unlike foods where you tinker with their basic recipe to create a low cal version; this in my opinion is the best Fast Day Food.









I am not a diet or nutrition expert. Anyone who wishes to try this diet plan needs to first check out all of the details right here. All of my calorie values are plucked from either the packet or the internet. All recipes and images are my own.

Dukka is an Egyptian condiment consisting of a mixture of herbs, nuts (usually hazelnut), and spices. It is typically used as a dip with bread or fresh vegetables.  You can whip up a batch and store it in an airtight jar for a few weeks- any longer and the flavors loose all of their zing!
 In a dry hot frying pan toast the pumpkin, sesame, cumin and coriander seeds until golden and deliciously aromatic.  Spread out on a plate to cool.
Grind in a pestle and mortar till you get some small but and some big bits.  Place in a jar and enjoy as needed.

WHAT TO SERVE IT WITH
Lovely bread and olive oil, crisp veggies (radish, fennel and red pepper are very good here) and perfectly boiled eggs.


 Happy grazing!

One thing I dislike is when a recipe for something gets changed beyond recognition to make it gluten free, vegetarian or low fat.  For example a decadent dessert such as Tiramisu should never be low fat so don't try and make it so! So this was my approach to a gluten free recipe.  Simply find something that should be made without gluten.