DR. Ali’s Vege—Tiki Recipe for Healthful Aging

 Majid Ali, M.D.

My Insulin-Saving Vege—Tiki is a delicious meal which is among my preferred recipes for individuals with weight gain, obesity, insulin toxicity, pre-diabetes, and diabetes.

I offer my preferred recipes for an integrated program of personal health with specific objectives of preventing and reversing: (1) weight gain; (2) obesity; (3) diabetes; (4) toxicity of insulin injections used to treat diabetes; and (5) complications of diabetes.


Vege-Tiki dinner, as prepared below, is an inexpensive, low-calorie, and delicious dinner choice to be included in Dr. Ali’s Insulin Reduction Diet Plan. These tikis keep well for up to seven days in a refrigerator, when properly and individually saran-wrapped.

Ingredients for Eight Vege-Tiki Dinners

1. Mixed vegetables (Frozen carrots, green peas, broccoli, zucchini, cauliflower,

Net weight 32 ounces)*

2. Mashed potatopowder Two ounces

3. Cumin powder One teaspoon

4. Cayenne pepper One-half teaspoon

5. Salt One teaspoon

6. Extra virgin olive oil Three tablespoons

Cooking Directions for Preparing Vege-Tikis

1. Boil vegetables with two cups of water on slow heat until softened, drain water, and mash.

2. Add potato powder and knead all of the above, except olive oil, to make (add “a”)dough.

3. Make eight round tikis (like meat patties) using all of the dough.

4. Heat the skillet with a thin layer of olive oil in it.

5. Fry on medium heat to a dark brown color on both sides.

6. Serve with your choice of sauce or squeeze one-half lemon (or to your taste) on it.

7. Saran-Wrap unconsumed vege-tikis (taking all air out) individually (removing all air) after they have cooled and refrigerate. Enjoy for up to one week.

For serving refrigerated vege-tikis, warm in a skillet lightly smeared with olive oil or re-heat it in a toaster oven.

* Replace the suggested vegetables with others of your choice.

* Coat Vege-Tiki in beaten eggs, if so desired.

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