INTRODUCTION

Narayana Nethralaya’s Reversing Diabetes Clinic is one-of-a-kind

initiative by NN with a primary goal of bringing healthy lifestyle
changes through personalized diet plan or reduced medication for
patients with diabetes.
Our Reversing Diabetes Clinic consist a team of highly skilled
experts including doctors, dieticians and counsellors with adequate
or immaculate knowledge in the field of medicine, along with a
state-of-the-art laboratory for all your tests under one roof.
Professional and personalized guidance along with periodic visits
and gradual withdrawal of medicines over a period of 6-12 months
with our experts ensures best results based on the patient’s medical
history and efforts.
 PREFACE

A drastic change in dietary and lifestyle disorders in the recent years

has led to an alarming increase of modern metabolic disorders such
as obesity, diabetes, hypertension, heart problem,
and kidney problem.
According to latest research, the consumption of excess
carbohydrates and sugar is a leading cause for various lifestyle
disorders. Reverse Diabetes and Other Metabolic Disorders by
reducing the intake of carbs and increasing the intake of
healthy fats in your diet.
These simple, tasty, and easy to make recipes can improve your
health, help you lose weight, boost energy levels, and prevent or
reverse chronic disorder.
 CONTENT
Breakfast
Lunch
Dinner
Snack
Recipes
LOW CARB MIRACLE
BREAKFAST(options)
• Boiled eggs+ Bullet coffee
• Avocado salad + Bullet coffee
• Dhokla with pudina chutney
• Coriander Vadi with mint chutney
• Besan Chilla with Coriander + Mint
Chutney
• Coconut Flour Dosa + Coconut
chutney
• 2 Almond flour Parotta
• Mixed Dal Dosa with Tomato
Chutney
• Scrambled Paneer + Green tea
• Cauliflower upma + Bullet coffee
• Avocado smoothie
• Nuts smoothie with peanut butter
 LUNCH (options)
/ Dinner (veg/non-veg)
• Keto Rice Pulao + salad + stir
leafy subji + 1 cup curd
• Paneer tikka + stir brinjal subji
+ curd + salad
• Coconut roti + palak paneer
+ salad + fry
• Palak cauliflower rice + curd
• Cauliflower pulao + curd +
avocado salad + curd +
salad
• Cauliflower curd rice + stir
vegetable
• Healthy fat roti(2) + Chicken
gravy
• Cauliflower rice + vegetable
kurma + salad + curd
• Cabbage rice + bottle guard
dal + Sprout salad + curd
 DINNER (options)
/ Lunch (veg/non-veg)
• 2 Palak Parotta + Fish Curry
• Paneer Parotta + avocado
salad + salad
• Cauliflower Lemon Rice +
curd + salad
• Stir fried vegetables + curd +
3 boiled egg
• Egg omelette + stir fried
vegetables
• Almond and leafy vegetable
Parotta + mint chutney +
Avocado salad + curd
• Fried chicken + stir fried
vegetable
• Paneer tikka + stir fried
vegetable
SNACK(options)
• Bullet coffee + Nuts
• Nuts and seeds mixture
• Boiled egg
• Jamun Fruit
• Ice Apple
• Paneer fry
• Berries
• Herbal tea
• Seed Cocktail
 Mixed Dal Dosa
INGREDIENTS:
2 cups moong dal, 2 cups urad dal, 1 cup channa dal, Salt
for taste, 1.25 Tsp jeera, 1.25 chilli powder, 1.25 Tsp ginger,
Pinch turmeric powder, 2 Tblsp coriander leaves, 1 Tblsp
grated carrot, 1 Tblsp grated cabbage, 1 Tblsp grated
capsicum, 1 Tblsp coconut oil.
rated ginger, chilli powder, turmeric powder,
choppedPREPARATION
coriander, grated METHOD:
carrot, capsicum and
cabbage.
1. Take all the dal mix in blend it in the blender.
Mix all the ingredients well with sufficient water.
2. Mixed gram flour 2 cups. Add jeera, grated
Leave it aside for 10 minutes. Grease the pan with
ginger, chilli powder, turmeric powder, chopped
coconut
coriander,oil and pour
grated carrot,the batterand
capsicum and allow it to
cabbage.
cook completely for 2 minutes on low heat
3. Mix all flame).
(simmer the ingredients well with sufficient water.
Serve hotit with
4. Leave asidecoconut chutney.
for 10 minutes. Grease the pan with
Serve warm
coconut oil andwith
pourTomato
the batterchutney.
and allow it to cook
completely for 2 minutes on low heat (simmer flame).

5. Serve hot with coconut chutney.

6. Serve warm with Tomato chutney.

 Paneer parotta
INGREDIENTS:
200grm paneer, ½ cup onion, 2-3 green chilli, 2 Tblsp
coriander leaves,1 Tsp jeera

rated ginger, chilli powder, turmeric powder,

choppedPREPARATION
coriander, grated METHOD:
carrot, capsicum and
c1.abbage.
1. Mash paneer nicely to a smooth paste.
Mix all the ingredients well with sufficient water.
2. Sauté onions, chilli, jeera for 2 mint. Add paneer mix
Leave it aside for 10 minutes. Grease the pan with
nicely. Make small balls of paneer mix.
coconut oil and pour the batter and allow it to
cook completely
3. Make foratta
dough of Lo! 2 minutes on low
or plain atta, heatpowder.
coconut
(simmer flame).
4. Lo! Pre mix. Rest for 30mint.
Serve hot with coconut chutney.
Serve
5. Rollwarm withKeep
the dough. Tomato chutney.
the paneer mix. Cover it make
parottas with coconut oil.
 Pumpkin pulao
INGREDIENTS:
2 cups grated pumpkin, 2 Tblsp beans, 2 Tblsp carrot, 2 Tblsp
peas, 1 cup cauliflower, 2 Tsp mint, 2 Tsp coriander leaves,
1 cup onions, 2 Tblsp coconut oil.

rated ginger, chilli powder, turmeric powder,

choppedPREPARATION
coriander, grated METHOD:
carrot, capsicum and
c1.abbage.
1. Cut beans, carrot, cauliflower and onions in desired
shape.
Mix all the ingredients well with sufficient water.
Leave it aside for 10 minutes. Grease the pan with
2. Boil the veggies with little salt, chili powder, garam
coconut oil and
masala. Keep pour the batter and allow it to
it aside.
cook completely for 2 minutes on low heat
3. Take coconut
(simmer flame).oil in a pan. Add finely chopped onions
saute for 2 mint, then add 2 chillies and mint fry or 2
Serve hot with coconut chutney.
minutes.
Serve warm with Tomato chutney.
4. Add grated pumpkin fry on medium heat, till it
becomes soft.

5. Add cooked veggies, mix nicely add salt for taste.

6. Add coriander leaves garnish.

 Coconut roti
INGREDIENTS:
1 cup coconut powder, 2 Tblsp psyllium husk, Pinch salt for
taste, 1 Tblsp yogurt or curd, 2 Tblsp buck wheat atta

rated ginger, chilli powder, turmeric powder,

choppedPREPARATION
coriander, grated METHOD:
carrot, capsicum and
c1.abbage.
1. Mix all the ingredients by adding luke warm water.
Mix all the ingredients well with sufficient water.
2. Keep aside for 30 mint.
Leave it aside for 10 minutes. Grease the pan with
coconut oil dough
3. From the and pour
take the batter
into small andPlace
balls. allow it to
a dough
cook completely
ball between for 2 of
two pieces minutes on paper
parchment low heat
and roll into
a thin, round
(simmer shape using a rolling pin.
flame).
Serve hot
4. After withthecoconut
rolling roti, use chutney.
a round lid to cut into a
Serve
perfectwarm
roundwith
shapeTomato chutney.
that is even from all sides and there
are no thick or cracked edges.

5. Heat a tawa in medium heat and place a roti. Sprinkle

with ghee and cook for 2-3 mint each side.

6. Serve warm.
 Coriander vadi
INGREDIENTS:
2 Tblsp sesame seeds,1 Tsp Garam Masala, Salt for taste, 0.5
Tsp Turmeric powder, 1 Cup coriander leaves, 2 Tblsp on
Besan flour, 0.25 cup water, 2 Tblsp Coconut oil.

rated ginger, chilli powder, turmeric powder,

choppedPREPARATION
coriander, grated METHOD:
carrot, capsicum and
c1.abbage.
1. Take a coriander bunch cut into small pieces.
Mix all the ingredients well with sufficient water.
2. Mix all the ingredients and spread on the greased
L2.eave it aside for 10 minutes. Grease the pan
plate and steam it for 15 mint.
with coconut oil and pour the batter and allow it
to3.cook completely
After steaming coolfor 2 minutes
it down onthen
for 5 mint, lowcut
heat
into to
desired shape
(simmer flame).and size.
Serve
4. Heathot with oil
coconut coconut
in a panchutney.
over medium heat.
Serve warm with Tomato chutney.
5. Fry both sides until golden.
 Moong dal dosa
INGREDIENTS:
Moongdal 1cup, chilly, salt, garlic and ginger

rated ginger, chilli powder, turmeric powder,

choppedPREPARATION
coriander, grated METHOD:
carrot, capsicum and
c1.abbage.
1. Soak moongdal overnight.
Mix all the ingredients well with sufficient water.
2. Grind moongdal in the morning with chilly, garlic,
L2.eave it aside for 10 minutes. Grease the pan
ginger and salt.
with coconut oil and pour the batter and allow it
to3.cook
Blendcompletely for 2 paste
nicely to a smooth minutes on low heat
(simmer flame).
4. Grease the pan with coconut oil and pour the batter
Serve hot itwith
and allow coconut
to cook chutney.
completely for 2 minutes on low heat
Serve warm with Tomato chutney.
(you can make idly & paddus with this batter)
 Moong dosa (pesarattu)
INGREDIENTS:
Greengram 1cup, chilly, ginger, salt, onion, coriander
leaves and carrot

rated ginger, chilli powder, turmeric powder,

choppedPREPARATION
coriander, grated METHOD:
carrot, capsicum and
c1.abbage.
1. Soak Greengram overnight.
Mix all the ingredients well with sufficient water.
2. Grind with chilly, ginger and salt.
L2.eave it aside for 10 minutes. Grease the pan
with coconut
3. And oil and
add chopped pourcoriander
onions, the batter andand
leaves allow it
grated
tocarrot
cook completely for 2 minutes on low heat
(simmer flame).
4. Grease the pan with coconut oil and pour the batter
Serve hot itwith
and allow coconut
to cook chutney.
completely for 2 minutes on low heat
Serve warm with Tomato chutney.
 Almond coconut
uttapam
INGREDIENTS:
0.5 cup Shredded Coconut, 1 Tblsp Olive Oil, 20 g Almonds, 2 Tsp
Raw Chia Seeds, Salt for taste

rated ginger, chilli powder, turmeric powder,

choppedPREPARATION
coriander, grated METHOD:
carrot, capsicum and
c1.abbage.
1. Grind the almond, coconut and chia seed powder into
a fine
Mix allpaste with salt.
the ingredients well with sufficient water.
L2.eave it aside for 10 minutes. Grease the pan
2. Batter should be in thick consistency.
with coconut oil and pour the batter and allow it
to3.cook
Heat acompletely for 2flame
tawa in medium minutes onolive
and add low oil.
heat
(simmer flame).
4. Scoop a portion of batter and spread it on the pan.
Serve hot with coconut chutney.
Serve
5. Cookwarm with Tomato
the uttappam on bothchutney.
sides.

6. Serve with mint chutney

Cauliflower lemon rice
INGREDIENTS:
1 ½ cup Cauliflower, 1 Pinch Turmeric, 0.25 Tsp Mustard Seeds, 1
Tblsp coconut oil, 0.25 Tsp Ginger, 2 Tsp Lemon juice, 1 Pinch Hing
Powder, Salt for taste

rated ginger, chilli powder, turmeric powder,

choppedPREPARATION
coriander, grated METHOD:
carrot, capsicum and
c1.abbage.
1. Squeeze lemon in cauliflower rice and add salt as
required.
Mix all the ingredients well with sufficient water.
L2.eave it aside for 10 minutes. Grease the pan
2. Heat pan with oil and add mustard.
with coconut oil and pour the batter and allow it
to3.cook
Once completely
mustard start for 2 minutes
popping, on low
add green chilli,heat
hing,
curry leaves,
(simmer turmeric powder and ginger.
flame).
Serve hot
4. Then addwith coconut
tempering chutney.
to the cauliflower lemon rice and
Serve warm with Tomato chutney.
mix well.

5. Serve hot.
Cauliflower parotta
INGREDIENTS:
2 Tsp Cream, 100 g Cauliflower, 1 Pinch Turmeric, 2 Tsp Butter (milk),
4 Tsp Psyllium Husks, 3 Tblsp Coconut Flour, 3 Tblsp Raw almond,
0.25 Tsp Ginger and Garlic, 0.25 Tsp Powder, 6 Tblsp Warm water, Salt
for taste

rated ginger, PREPARATION

chilli powder, METHOD:
turmeric powder,
1. In a bowl, mix almond flour, coconut flour, psyllium husk, 1 tsp
chopped
butter, and coriander, grated
1/4 tsp salt. Knead carrot,
with warm watercapsicum andthe
until it reaches
c1.abbage.
consistency of a roti dough. Let the dough rest for 10 minutes.

Mix allfilling,
2. For thegrate
ingredients well
the cauliflower andwith
finelysufficient
chop green chili.water.
L2.eave it aside for 10 minutes. Grease the pan
3. Heat butter in a pan over medium heat, add grated cauliflower,
with
gingercoconut
garlic paste, oilgaram
and masala,
pour the greenbatter and allow
chili, turmeric powder,it
toand
cook
1/4 tsp completely
salt. Sauté forfor 2 minutes
4. minutes
2 minutes. onon lowlow heat
heat
(simmer
4. Turn off flame).
the heat and add coriander leaves.
Serve hot with coconut chutney.
5. Separate the dough into four pieces. Place a dough ball
Serve
between warm withof Tomato
two pieces chutney.
parchment paper and roll into a thin, round
shape using a rolling pin.

6. Spread half of the filling over one piece of dough. Place another
piece of dough on top and gently press the edges together.

7. Heat a nonstick tawa over a medium heat, place the gobi

paratha, and sprinkle with ghee. Cook for 3 minutes on each side.
Cauliflower curd rice
INGREDIENTS:
0.5 cup Whole Milk Plain Yogurt/curd, 250 g Cauliflower, 0.25 Tsp
Mustard Seeds, 0.5 Tblsp Olive Oil, 1 Pinch Hing Powder, Salt for taste

rated ginger, chilli powder, turmeric powder,

chopped coriander, grated carrot, capsicum and
PREPARATION METHOD:
c1.abbage.
1. In a bowl, add cauliflower rice, curd, green chilli and
Mix all the ingredients well with sufficient water.
salt as required.
L2.eave it aside for 10 minutes. Grease the pan
with coconut
2. Heat oila and
the oil in pour
pan and add the batter and allow it
Mustard.
to cook completely for 2
3. Once mustard starts popping, add curry leaves and
minutes
hing. on low heat
(simmer flame).
4. Addhot
Serve tempering to the cauliflower
with coconut chutney. curd rice.
Serve warm with Tomato chutney.
5. Garnish curd rice with coriander leaves and serve hot.
Cauliflower fried rice
INGREDIENTS:
1 Tsp Apple Cider Vinegar, 1 cup Cauliflower, 0.5 Carrots, 0.5 Peppers,
4 Green Beans, 1 Tblsp coconut oil, 2 Tblsp Chopped Onions, 0.5 Tsp
Ginger, 0.5 Tsp Pepper, 2 Garlic, Salt for taste.

rated ginger, chilli powder, turmeric powder,

choppedPREPARATION
coriander, grated METHOD:
carrot, capsicum and
c1.abbage.
1. Heat oil in a pan.
Mix all the ingredients well with sufficient water.
2. Add chopped garlic, ginger and saute till they get fried
L22.eave it aside for 10 minutes. Grease the pan
slightly.
with coconut oil and pour the batter and allow it
to3.cook completely
Next chop for 2 minutes
all the veggies and fry foron
twolow heatmins
or three
until veggies
(simmer get cooked.
flame).
Serve hotadd
4. Finally with coconutrice,
Cauliflower chutney.
vinegar, pepper powder
Serve warm
and salt with Tomato
as required. chutney.
Mix everything well and saute for 2
mins.

5. Serve hot.
 Palak parotta
INGREDIENTS:
2 cup- lo! Atta, 1 ½ cup palak/ spinach, 2-3 green chili, 1 Tsp Jeera, 1
Tsp ajwana, Salt for taste, 1 cup water, 1 Tblsp coconut oil

rated ginger, chilli powder, turmeric powder,

choppedPREPARATION
coriander, grated METHOD:
carrot, capsicum and
1 Tblsp coconut oil c1.abbage.
1. In a blender add palak/ spinach, green chili, jeera and
salt all
Mix maketheit ingredients
to fine smoothwell
paste.with sufficient water.
L2.eave it aside for 10 minutes. Grease the pan
2. Mix all the ingredients in a bowl, knead the flour with
with
watercoconut
and make oilinto
and pour thetwo
2 balls.Take batter and allow
parchment paper,it
toplace
cookthecompletely for 2 minutes
dough in between on low
and roll thinly heat
to round
shape. flame).
(simmer
Serve
3. Heathot withoncoconut
a tawa medium chutney.
flame, place the chapathi
Serve warm
sprinkle somewithgheeTomato
and cookchutney.
on both sides.

4. Serve with fish curry/chutney.

Cauliflower
bisibelebath
INGREDIENTS:
3 Tblsp Organic Shredded Coconut, 1 cup Cauliflower, 0.25 Tsp
Turmeric, 0.25 Tsp Mustard Seeds, 1 Tsp Poppy Seeds, 0.5 Carrots, 3
Tblsp Clarified Butter, 1 Ingredients: Cinnamon Sticks, 2 Green Beans,
0.5 Tblsp Olive Oil, 4 Almonds, 1 Tsp Lemon juice, 1 Tsp Cumin, 0.25
Tsp Hing Powder, 5 Tblsp Coriander Seed, 0.5 Tsp Fenugreek, Salt for
rated
taste ginger, chilli powder, turmeric powder,

choppedPREPARATION
coriander, grated METHOD:
carrot, capsicum and
c1.abbage.
1. Dry roast coriander seed, fenugreek, cumin, poppy
seed,
Mix allcinnamon stick, asafoetida
the ingredients well withandsufficient
grated coconut
water.
one by one and grind into fine powder.
L2.eave it aside for 10 minutes. Grease the pan
2. Cut all the veggies in 1/2 inch size. Heat a pan with
with coconut
oil, add oil and
all veggies and poursaute the
for 2 batter
mins. 3. and allow
it3.toAdd
cook1/2 completely
cup water, salt for 2 cook
and minutes on lowNow
the veggies. heat
add cauliflower
(simmer flame).rice, turmeric powder and grounded
masala powder.
Serve hotand
4. Cover with coconut
cook chutney.
till it comes to thick consistency in low
Serve
flame.warm with
Then add Tomato
lemon chutney.
juice and mix well.
5. Heat a pan with ghee, add mustard. When it starts
popping, add chopped almonds, dry red chilli and curry
leaves.
6. Serve in a bowl of Bisi Bela bath, garnish with
coriander leaves and serve hot.
Bulletproof coffee
INGREDIENTS:
Any instant coffee powder, Coconut oil, Stevia drops

PREPARATION
rated ginger, chilli powder, METHOD:
turmeric powder,
chopped
1. Boil a mugcoriander,
of water,grated carrot,
and a little more,capsicum and
add a teaspoon
of coffee to it.
c1.abbage.
Mix all the ingredients well with sufficient water.
2. Once the coffee and water starts boiling, add half a
L2.eave
teaspoonitof aside for oil
coconut 10into
minutes.
it. Grease the pan
with coconut oil and pour the batter 33. and allow
it3.toLet it simmer for a few minutes, before straining it in a
cook completely for 2 minutes on low heat
cup.
(simmer flame).
Serve
4. Addhotthe with
stevia.coconut chutney.
Serve warm with Tomato chutney.
5. Let me warm you that because of the oil, the
temperature of the coffee gets very high.

6. Let it sit for a few minutes and then relish it by sipping

it slowly.
Dhokla
INGREDIENTS:
20 almonds, 0.5 Besan flour, 9 Tblsp water melon seeds, 1 Tblsp curry
leaves, 0.25 Tsp lemon juice, Pinch Asafoetida, 0.5 Tblsp coconut oil,
0.5 Tsp ghee, 0.25 Tsp Mustard seeds, 0.125 Tsp Turmeric powder, 3
Tblsp curd, Pich Baking soda, 0.25 Tsp salt

rated ginger, chilli powder,

PREPARATION turmeric powder,
METHOD:
chopped coriander,
1. Soak almonds grated
in water carrot, capsicum
for 10minutes. Drain andandpeel
the skin off.
c1.abbage.
2. In a separate bowl, soak melon seed in 3 Tblsp water
Mix all the ingredients
for 10minutes. Do not draiwell with sufficient water.
2.eave
3. Grinditmelon
asideseeds
for 10andminutes. Grease
their soaking waterthe pan
with the
almonds
with until mixture
coconut oil andreaches
pour the a semolina
batter like
and allow it
consistency.
to4.cook completely for 2 minutes on low heat
In a bowl, add the seed mixture, yogurt, salt, turmeric
(simmer flame).
powder, lemon juice, and baking soda. Mix well.
Serve
5. Heathot
an with coconut
idlli vessel chutney.
with 1-2 glass of water over
medium heat. Grease a plate with ghee, pour the batter,
Serve warm with Tomato chutney.
and cook in an idli vessel for 15 minutes.
6. Once dhokla cooked, remove from the plate and cut
into pieces.
7. Heat coconut oil in a pan over medium heat and add
mustard seeds. When the seeds start popping, add
asafoetida and curry leaves.
Scrambled paneer
INGREDIENTS:
1 Tsp Salt, 0.25 Tsp Turmeric powder, 250 g paneer, 1 cup Tomato, 3
Tblsp Olive Oil, 0.5 cup onion, 1 slice Ginger, 4 Garlic, 2 green chilli,
0.5 Garam Masala powder, 0.5 Tsp coriander powder, 0.5 Red chilli
powder, 3 Tblsp coriander leaves

PREPARATION METHOD:
1. Crumble the paneer (cottage cheese) and keep aside.
rated
Finelyginger,
chop the chilli powder,
onions, tomatoesturmeric powder,
and green chilli. Keep
aside.
chopped coriander, grated carrot, capsicum and
2. saute the onions. When the onions become
c1.abbage.
translucent, add ginger- garlic paste,cumin and chopped
Mix allchillies.
green the ingredients well with sufficient water.
Serve hotforwith
3. Saute some coconut
secondschutney.
till the raw aroma of the
giner-garlic
Serve warmgoes withaway.Then
Tomato add tomatoes and saute on
chutney.
medium-low heat till they become soft. Add a pinch of
salt so that the tomatoes get cooked faster.
4. Now add all the dry spice powders- turmeric, red chilli
powder, coriander powder and gram masala powder.
5. Mix the spice powders very well and sauté for 5-6
seconds
6. Then, add the crumbled paneer. Mix thoroughly and
cook for 1 minute.
7. Add the chopped coriander leaves and mix serve.
Stirred vegetable
salad
INGREDIENTS:
½ cup paneer cubes, ¼ spring onions, 1 cup cauliflower, ½ cup
capsicum, ½ cup carrot, 1 cup tomato, ¾ fenu greek leaves, Pinch
black pepper, 1 Tsp garam masala, 1 Tsp ginger, 2 Tsp ghee/ butter,
pinch mustard, Pinch cumin, Pinch of hing (asafoetida), Curry leaves

rated ginger, chilli powder,

PREPARATION turmeric powder,
METHOD:
chopped
1. Heat oilcoriander,
in a pan, frygrated
paneer carrot,
and assetcapsicum
aside and
c1.abbage.
2. Add curry leaves, mustard, cumin, saute add ginger.
Mix all the ingredients well with sufficient water.
L2.eave it aside
3. Add spring forcauliflower.
onion, 10 minutes. Grease the pan
with coconut oil and pour the batter and allow it
to4.cook
Add turmeric, salt and mix, cover and cook till
completely for 2 minutes on low heat
cauliflower is half cooked.
(simmer flame).
Serve
5. Addhot withcapsicum,
carrots, coconuttomato,
chutney.
salt and fry till all the
vegetables
Serve warmare evenly
with cooked.chutney.
Tomato
6. Sprinkle fenugreek leaves, garam masala, black
pepper powder and stir properly.

7. Ready to serve in hot.

Cauliflower palak rice
INGREDIENTS:
0.25 Tsp Salt, 100 g Spinach, 200 g Cauliflower, 2 Tblsp Ghee, 0.5
Onion, 2 Green chilli, 0.5 Tsp Cumin seeds, 1 Bay Leaves, 3Tblsp
Water, 2 Galic Clove

PREPARATION METHOD:
rated ginger,
1. Finely chopchilli
onionpowder,
and garlic.turmeric powder,
chopped coriander, grated carrot, capsicum and
2. Grate the cauliflower to create “rice”
c1.abbage.
Mix all grated
3. Add the ingredients well¼with
cauliflower and sufficient
tsp salt to a pan water.
with 2
L2.eave it aside
cups of boiling for 10
water. minutes.
Cover and cook Grease the pan
for 2 minutes over
medium
with heat. oil and pour the batter and allow it
coconut
to4.cook completely for 2 minutes on low heat
Drain the grated cauliflower using a colander or
(simmer flame).
muslin cloth and squeeze out the excess water.
Serve hot with coconut chutney.
5. Warm
Serve warmgheewith
in a pan over medium
Tomato chutney. flame, add cumin
seeds and bay leafy. Once cumin seeds start to pop, add
onion, garlic and saute for a minute.

6. Add the ground paste and remaining salt.

7. Add riced cauliflower and mix well.

Seeds mixture
INGREDIENTS:
3 Tblsp Sunflower seeds, 2 Tblsp Sesame seeds, 1 Tblsp Coconut oil, 3
Tblsp Pumpkin seeds, 20 Almonds, 1 Tsp red chilli powder, 1 Tsp curry
leaves, 0.125 Tsp asafoetida, 1 Tblsp Desicated coconut, Salt fortaste

rated ginger, chilli powder,

PREPARATION turmeric powder,
METHOD:
chopped coriander, grated c1., capsicum and
1. Heat a pan on medium heat and add coconut oil, to
c1.abbage.
that add the curry leaves and a pinch of asafoetida.
Mix all the ingredients well with sufficient water.
2. Now add
L2.eave sunflower
it aside seeds,
for 10 sesame
minutes. seeds, the
Grease pumpkin
pan
seeds, almonds and roast them well for 2-3 mint on low
with
heat.coconut oil and pour the batter and allow it
to cook completely for 2 minutes on low heat
3. Add red
(simmer chilli powder, salt, desiccated coconut and
flame).
chopped coriander and mix well.
Serve hot with coconut chutney.
Serve warm
4. Mixture with to
is ready Tomato
serve. chutney.
rated ginger, chilli powder, turmeric powder,

“
chopped coriander, grated carrot, capsicum and
c1.abbage.
Salad Stir fried
Mix all the ingredients well with sufficient water.
L2.eave it aside for 10 minutes. Grease the pan
Vegetables in
with coconut oil and pour the batter and allow it
to cook completely for 2 minutes on low heat
Butter, Boiled Egg
(simmer flame).
& Curd
Serve hot with coconut chutney.
Serve warm with Tomato chutney.

”
rated ginger, chilli powder, turmeric powder,

“
chopped coriander, grated carrot, capsicum and
c1.abbage.
Avocado, Salad
Mix all the ingredients well with sufficient water.
L2.eave it aside for 10 minutes. Grease the pan
with Seeds, 3
with coconut oil and pour the batter and allow it
to cook completely for 2 minutes on low heat
Boiled Eggs and
(simmer flame).
Bullet Coffee
Serve hot with coconut chutney.
Serve warm with Tomato chutney.

”
rated ginger, chilli powder, turmeric powder,

“
chopped coriander, grated carrot, capsicum and
c1.abbage.
Avocado, Sprouts
Mix all the ingredients well with sufficient water.
L2.eave it aside for 10 minutes. Grease the pan
Salad, Almond
with coconut oil and pour the batter and allow it
to cook completely for 2 minutes on low heat
flour Parotta and
(simmer flame).
Coriander+ Mint
Serve hot with coconut chutney.
Serve warm with Tomato chutney.
Chutney

”
rated ginger, chilli powder, turmeric powder,

“
chopped coriander, grated carrot, capsicum and
c1.abbage.
Salad and Pan
Mix all the ingredients well with sufficient water.
L2.eave it aside for 10 minutes. Grease the pan
fried Chicken in
with coconut oil and pour the batter and allow it
to cook completely for 2 minutes on low heat
Ghee
(simmer flame).
Serve hot with coconut chutney.
Serve warm with Tomato chutney.

”
rated ginger, chilli powder, turmeric powder,

“
chopped coriander, grated carrot, capsicum and
c1.abbage.
Salad, Zucchini
Mix all the ingredients well with sufficient water.
L2.eave it aside for 10 minutes. Grease the pan
egg fried veg rice
with coconut oil and pour the batter and allow it
to cook completely for 2 minutes on low heat
and curd
(simmer flame).
Serve hot with coconut chutney.
Serve warm with Tomato chutney.

”
rated ginger, chilli powder, turmeric powder,

“
chopped coriander, grated carrot, capsicum and
c1.abbage.
Cucumber Salad
Mix all the ingredients well with sufficient water.
L2.eave it aside for 10 minutes. Grease the pan
with ACV, Kapli
with coconut oil and pour the batter and allow it
to cook completely for 2 minutes on low heat
wheat flour Rotis,
(simmer flame).
Minced Chicken
Serve hot with coconut chutney.
Serve warm with Tomato chutney.
and Curd

”
 “
rated ginger, chilli powder, turmeric powder,
2 Besan Chilla
chopped coriander, grated carrot, capsicum and
c1.abbage.
with Nuts+
Mix all the ingredients well with sufficient water.
L2.eave it aside for 10 minutes. Grease the pan
Seeds+ Veggies,
with coconut oil and pour the batter and allow it
Coriander
to cook completely for 2 minutes on low heat
(simmer flame).
Chutney and
Serve hot with coconut chutney.
Green Tea
Serve warm with Tomato chutney.

”
rated ginger, chilli powder, turmeric powder,

“
chopped coriander, grated carrot, capsicum and
c1.abbage.
Cauliflower
Mix all the ingredients well with sufficient water.
L2.eave it aside for 10 minutes. Grease the pan
Chicken Fried
with coconut oil and pour the batter and allow it
to cook completely for 2 minutes on low heat
Rice, Salad and
(simmer flame).
Curd
Serve hot with coconut chutney.
Serve warm with Tomato chutney.

”
 “
rated ginger, chilli powder, turmeric powder,
Sprouts Cucumber
chopped coriander, grated carrot, capsicum and
c1.abbage.
Salad, Soya
Mix all the ingredients well with sufficient water.
L2.eave it aside for 10 minutes. Grease the pan
chunks Dry Fry,
with coconut oil and pour the batter and allow it
Cabbage Rice,
to cook completely for 2 minutes on low heat
(simmer flame).
Ridge Gourd Dal
Serve hot with coconut chutney.
and Curd
Serve warm with Tomato chutney.

”
 “
rated ginger, chilli powder, turmeric powder,
chopped coriander, grated carrot, capsicum and
Ridge Gourd Salad
c1.abbage.
Mix all the ingredients well with sufficient water.
with ACV,
L2.eave it aside for 10 minutes. Grease the pan
okra(Bhendi) Fry,
with coconut oil and pour the batter and allow it
to cook completely for 2 minutes on low heat
Stir Fried Vegetables
(simmer flame).
Serve hot with coconut chutney.
and Curd
Serve warm with Tomato chutney.

”
rated ginger, chilli powder, turmeric powder,

“
chopped coriander, grated carrot, capsicum and
c1.abbage.
Salad, 2 Diabetic
Mix all the ingredients well with sufficient water.
L2.eave it aside for 10 minutes. Grease the pan
Atta Roti, Ridge
with coconut oil and pour the batter and allow it
to cook completely for 2 minutes on low heat
gourd Palya and
(simmer flame).
Curd.
Serve hot with coconut chutney.
Serve warm with Tomato chutney.

”
rated ginger, chilli powder, turmeric powder,

“
chopped coriander, grated carrot, capsicum and
c1.abbage.
Cucumber +
Mix all the ingredients well with sufficient water.
L2.eave it aside for 10 minutes. Grease the pan
Capsicum Salad,
with coconut oil and pour the batter and allow it
to cook completely for 2 minutes on low heat
Brinjal Fry, Paneer
(simmer flame).
Dry Fry and Curd
Serve hot with coconut chutney.
Serve warm with Tomato chutney.

”
 “
rated ginger, chilli powder, turmeric powder,
chopped coriander, grated carrot, capsicum and
Salad, Drumstick
c1.abbage.
Mix all the ingredients well with sufficient water.
leaves Palya, Keto
L2.eave it aside for 10 minutes. Grease the pan
Rice Pulao and
with coconut oil and pour the batter and allow it
to cook completely for 2 minutes on low heat
Curd
(simmer flame).
Serve hot with coconut chutney.
Serve warm with Tomato chutney.

”
 “
rated ginger, chilli powder, turmeric powder,
chopped coriander, grated carrot, capsicum and
Dry nuts, Seeds,
c1.abbage.
Peanut Butter,
Mix all the ingredients well with sufficient water.
L2.eave it aside for 10 minutes. Grease the pan
Cauliflower upma
with Cheat
and Green Tea
(simmer flame).
Serve hot with coconut chutney.

”
Serve warm with Tomato chutney.
 ACKNOWLEDGEMENT

“
Our profound thanks to Mrs. Pushpa Krishna w/o Prof. K Krishnappa
for her time, effort, and interest in preparing these dishes. !
We would also like to acknowledge Mrs. Ashwini K Chakrasali for
her contributions.
Our gratitude to the Gp Capt S K Mittal VSM(Retd) CEO Narayana
Nethralaya, Management, RDC Department, and Multimedia Team
of Narayana Nethralaya for their support during the creation of this
book!

”
 Disclaimer
The content of this booklet is to build awareness only and does not represent professional medical advice. Wide options of Food items have
been suggested for the benefit of the patients. However, they should select the items based on their medical history, source, quality and
quantity of food items to avoid blood sugar fluctuations. Patients have to visit clinic and consult experts to develop a customized
diet plan for effectively reversing diabetes

SCAN HERE FOR VIDEOS

HOW & WHY?

REVERSING DIABETES

FOR MORE INFORMATION, PLEASE CALL

+91 6366888336
www.narayananethralaya.org/reversing-diabetes-clinic/

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