Veena Malik

Television actress, model, sports commentator, and social worker Veena Malik believes good nutrition is the best fuel for her busy lifestyle. Malik recently began following a vegetarian diet because she believes it has many health benefits, and because it helps animals and the environment.

Malik was born in Rawalpindi, Pakistan, and along with her six siblings, had a strong interest in academia. Because of her work and activism, she divides her time between Pakistan, India, and Dubai. She is an outspoken champion for world health, women’s issues, and orphaned children, and a fearless supporter of free speech.

Malik, who is gifted with a flair for drama and comedy, was featured as a housemate in the popular Indian reality television show Bigg Boss 4. Among other high-profile projects, she has appeared in the UAE-based film Wapsi, in Shehzad Rafique’s Punjabi film Mohabbatan Sachiyan, and the television comedy Miss Dunya. She is also starring in the forthcoming Bollywood films Daal Mein Kuch Kaala Hai and Today.

VEENA'S TIPS

Veena's Recipes
Polenta (Corn Meal) with Sun-Dried Tomatoes

Polenta (Corn Meal) Scramble

When the rains and monsoons come, I enjoy quiet time with my family sitting together in the verandah and eating yummy veggie-friendly snacks and umpteen cups of hot tea.
One of my favorite vegetarian meals is baked butternut squash and cheezie polenta, made by a chef in Dubai. Let me share some similar dishes with you.

VEENA'S RECIPES

Polenta (Corn Meal) with Sun-Dried Tomatoes

Makes 8 1/2-cup servings

Sun-dried tomatoes add a subtle flavor and beautiful color.

12 sun-dried tomatoes
1 cup polenta
1/2 - 1 teaspoon salt
1 cup cold water
4 cups boiling water

Cut sun-dried tomatoes into small pieces using a sharp knife or kitchen shears. In a large pot, combine tomato pieces, polenta, salt, and cold water. Stir to mix, then add boiling water and simmer, stirring frequently, until thickened, about 15 minutes.

Per 1/2-cup serving:

70 calories

0.4 g fat

0.1 g saturated fat

4.7% calories from fat

0 mg cholesterol

1.8 protein

14.8 g carbohydrates

1.1 g sugar

1 g fiber

204 mg sodium

7 mg calcium

0.9 mg iron

1 mg vitamin C

30 mcg beta-carotene

0 mg vitamin E

Source: Eat Right, Live Longer by Neal D. Barnard, M.D.; recipe by Jennifer Raymond M.S., R.D.

Polenta (Corn Meal) Scramble

Makes about 6 1-cup servings

This delicious golden scramble is also a good light dinner dish.

2 teaspoons olive oil
1/2 onion, chopped
10 mushrooms, sliced
1/2 red or green bell pepper, seeded and diced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 - 2 tablespoon water, if needed
2 - 4 cups cooked, chilled Polenta (see recipe)

Heat oil in a large nonstick skillet. Add onion, mushrooms, and bell pepper and cook over medium heat, stirring occasionally, for 3 minutes.

Stir in basil, oregano, thyme, salt, and black pepper. Continue cooking until onion is soft, 3 to 5 minutes. Add a tablespoon or two of water if needed to prevent sticking.

Cut polenta into 1/2-inch cubes. Add to skillet and fold in gently with a spatula. Continue cooking until polenta is heated through, about 5 minutes.

Per 1-cup serving:

68 calories

1.8 g fat

0.3 g saturated fat

24.3% calories from fat

0 mg cholesterol

1.7 g protein

11.7 g carbohydrates

1.1 g sugar

1.3 g fiber

396 mg sodium

12 mg calcium

1.1 mg iron

17.6 mg vitamin C

235 mcg beta-carotene

0.4 mg vitamin E

Source: Healthy Eating for Life to Prevent and Treat Diabetes by Patricia Bertron, R.D.; recipe by Jennifer Raymond, M.S., R.D.

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