Until a few weeks ago, I never ate rice cakes.
They were considered “bad diet food” in my personal food terminology.
I do hope you remember I am no RD or Dr or any other (non) possible combinations of these 2 letters.early retired health enthusiast.as I always say- use your brain, it was put there for a reason.blindly following people’s advice is not recommended in any case.
Yes, that includes doctors.I always try to check the facts online before consulting a doctor.
And the best thing is to take excellent care of yourselves so as to minimise your dependence on doctors altogether.
Back to those rice cakes.
I remember growing up all the moms were living on these , topped with cottage cheese, with a side of cucumber.and lots of coffee.
The word was that these are as tasty as cardboard, but they are low on calories so they are a Dieters best friend.
That was such a turn off I steered away from these round light things for many years.
This boycott ended when I thought about encorporating more whole wheat grains .
I love bulgur, but dislike quinoa, emerant, and spelt grains.
I love spelt flour though, also spelt pasta , but all about those another time.
I realized a few weeks ago that there are rice cakes made of spelt, and quinoa, and oats too.
And that they are quite tasty if eaten fresh.( the label says to keep refrigerated after opening, in a sealed bag or container.and that if it gets stale then you should microwave it . haven’t tried microwaving though.)
And you can top them with other things than cottage cheese.
Like raw tahini, and greens, and bell pepper and baked chickpeas, like in the picture .
Or: the sweet option:
Raw tahini ( yes you can see I like raw tahini- lot’s of Iron and protein.good taste too.) and homemade date spread.
Or: another sweet option:
Peanut butter and said date spread.
The nutritional values are:
For 3 spelt cakes:( come on.that’s no cake.lame name to say the least)
between 70-90 calories ( depending on brand and size of “cake”).
About 2 grams of protein, again depending on brand.
0.7 grams of fiber, and 5.4 grams of carbs.
Nothing else.no vitamins no minerals ( maybe sodium if there is added salt).
1 cup of cooked spelt grains benefits you with: 246 calories, 10.7 grams of protein, 52 grams of carbs, 7 grams of fiber and a nice amount of magnesium and manganese.
I would say the numbers are in favour of the cooked spelt version.
Obviously no one in his/her right mind eats those so called “cakes” unplugged- meaning plain no topping on it, so let’s, for the sake of discussion, add the above described toppings:
1 Tbsp raw tahini gives you 2.6 grams of protein, vitamin a, iron and potassium, and 89 calories too.
add some greens and bell pepper, you get more nutrients and vitamins, but , still, the numbers are in favour of the cooked version.
though not by a huge delta.
To conclude this incredible research, I would say that if you like cooked spelt grains, and can and will consume them without stir-frying them in tons of oil , you win .
If, like me, you simply cannot stand the taste of those cooked grains, and there is a limit to what you are willing to do in the name of nutrition, well then , go to option #2: the spelt rice “cakes”, topped with a thin but efficient layer of a healthy topping.
There is absolutely no point in topping these heavily, even with nutritious food, because , as I’ve learned the hard way, healthy calories somehow count the same way unhealthy ones do.
Which is totally unfair, and someone should do something about it.better now than never .
No point in topping them with unhealthy stuff either, because, well, if you want to eat junk food, go get proper junk food, why waste unhealthy indulgence on something that, in a way, does taste like a derivative of cardboard?
Like those moms when I was growing up: eating layered cakes but drinking coffee with sweet n low.
Enjoy, the cooliflower.