Blood sugar salad bowl recipe
A 5-minute, no-cook bowl of soaked psyllium husk (isabgol), lactose-free hung curd, apple, banana and cucumber. I eat it before lunch — fiber and protein first, carbs after — to keep my blood sugar steady. Gut-aware and easy to adjust to your taste.
Equipment
- 1 Big Bowl
Ingredients
- 1 tsp psyllium husk isabgol, soaked in 2 tbsp water for a few minutes
- ½ cup lactose-free hung curd hung curd — about 120 g
- ½ small apple seb, chopped — about 70 g
- ½ small banana kela, chopped — about 50 g
- ½ cup cucumber kheera, chopped — about 60 g
Instructions
- Soak the psyllium husk in 2 tablespoons of water for 3 to 5 minutes until it swells. Never add it dry.
- In a bowl, add the lactose-free hung curd.
- Add the chopped apple, banana and cucumber.
- Add the soaked psyllium husk and mix everything together.
- Eat this bowl before your lunch, then have your protein, then a small portion of carbs.
Video
Notes
• Always soak the psyllium husk (isabgol) in a little water for a few minutes before adding it — never add it dry, as it swells a lot.
• Eat this before your meal, then your protein, then a small portion of carbs. The order is what matters — fiber and protein first.
• Keep the apple and banana to small portions if you have a sensitive gut, as larger amounts can be higher in FODMAPs. Swap in any fruit or veg you tolerate well.
• Use lactose-free hung curd if regular dairy bothers your stomach.
• This is what works for me — everyone's body is different, so check with your own doctor or dietitian.