28 February Recipes


  • 1/2 cup rava (sooji)
  • 1 medium sized onion chopped roughly
  • 1 and 1/4 cups water
  • 2 tbsp milk optional
  • 9 pieces cashews
  • salt to taste

To temper :

  • 2 tsp oil
  • 1 tsp ghee
  • 1/2 tsp mustard seeds
  • 1/2 tsp urad dal
  • 1/2 tsp chana dal
  • a small sprig curry leaves
  • 1 piece green chilli chopped roughly
  • 1/2 tsp ginger chopped finely



  1. Dry roast 1/2 cup sooji(fine rava) in a heavy bottomed kadai. Just roast for 3-5 mins in low flame until aroma comes, do not burn or change the color. Transfer to a bowl and set aside. Even if the pack of rava says its roasted variety, do roast it for a while as it makes a difference.
  2. Heat 1 tbsp oil, 1/2 tsp ghee – add 1/2 tsp mustard seeds, let it crackle.
  3. Now add 1/2 tsp urad dal, 1/2 tsp chana dal, few curry leaves.
  4. Fry until dals turn golden.
  5. Now add around 9 cashews, fry until golden. By now dals would have turned crisp and golden.
  6. Add 1 green chilli chopped and 1/2 tsp ginger finely chopped. Add 1 medium onion roughly chopped.
  7. Saute until golden. You can add 1 small tomato if you like.
  8. Add 1 and 1/4 cups water. The basic ratio of rava : water is for 1 cup rava it is 2 and 1/2 cups water so for 1/2 cup I have used 1 and 1/4 cups water.
  9. Add 2 tbsp milk. Though adding milk is optional, I would recommend adding milk for a more white colored, soft and fluffy upma.
  10. Add required salt.
  11. Give a quick mix.
  12. Keep flame in medium flame. Let it come to a rolling boil.
  13. Add roasted rava in a sprinkled manner and keep stirring.
  14. Keep stirring continuously to avoid lumps.
  15. Keep cooking until water is almost absorbed.
  16. Once it becomes thick, pat it well.
  17. Cover and cook for 2 mins.
  18. Open and gently fluff the upma.
  19. Give a quick mix.
  20. Add 1/2 tsp ghee. Give a quick mix. Switch off.
  21. Switch off. Keep covered for 5 mins.
  22. Open and fluff the upma.
  23. Fluffy non sticky upma ready.


  • ½ head romaine, chopped
  • 2 teaspoons capers, drained
  • ¼ shallot, sliced thin
  • 3 oz. smoked salmon (more or less, to your liking)
  • ½ lemon
  • 1 tablespoon, extra virgin olive oil
  • salt and pepper, to taste


Combine romaine, capers and shallot. Lay salmon on top.

Squeeze lemon over the top and drizzle with the olive oil. Season with salt and pepper.


  • 1tbsp olive oil , plus a drizzle to serve
  • 2 leeks, finely sliced
  • 4 small garlic cloves , crushed
  • hot veg stock
  • 80g watercress
  • 400g frozen peas
  • 1/2 lemon, zested and juiced
  • parsley, finely chopped
  • 1 tbsp crème fraîche or dairy-free crème fraiche
  • crusty bread, to serve (optional


  • STEP 1

Heat the oil in a large saucepan over a medium heat. Add the leeks and            garlic and fry for 7-10 mins or until softened and translucent.

  • STEP 2

Pour in the hot stock and simmer for 5-10 mins. Stir through the watercress, reserving a few leaves for garnish, then the peas, and cook for 5 mins until wilted. Use a hand blender or processor and whizz until smooth. Stir through the lemon juice and zest, then season to taste. Stir through half the parsley. Ladle into bowls and top with the remaining parsley, reserved watercress and a drizzle of olive oil. Swirl through some crème fraîche, then serve with crusty bread, if you like.


  • 2 Fish Fillet
  • 2 tbsp Lemon Juice
  • to taste Salt
  • 2 tbsp Coriander Leaves
  • 4 tbsp Desiccated Coconut
  • 6 Green Chillies
  • 7-8 Garlic Cloves
  • 1 tsp Cumin Seeds
  • Boiled Water As Required



  • We first need to marinate the fish. For this, take a bowl, add fish chunks, lemon juice and salt. Keep it aside for 10 mins atleast.
  • Now, take a grinder, add coconut, coriander leaves, green chillies, garlic and cumin seeds to a fine paste.
  • Once done, wash banana leaves and pat try them. Spread it on the kitchen’s slab and put the marinated fish on top of it. Now spread the paste over it.
  • Fold the banana leaves neatly and steam them in a steamer with plenty of hot water.
  • Serve and enjoy


  • 1 cup Lotus Stem
  • 2 cups Curd (Dahi / Yogurt)
  • 1 tablespoon Gram flour (besan)
  • 1 teaspoon Dry ginger powder
  • 1 teaspoon Fennel seeds (Saunf), powdered
  • 2 teaspoon Ajwain (Carom seeds)
  • 1 inch Cinnamon Stick (Dalchini)
  • 2 Black cardamom (Badi Elaichi)
  • 2 Cardamom (Elaichi) Pods/Seeds
  • 2 Cloves (Laung)
  • 1 Bay leaf (tej patta)
  • 1/4 teaspoon Asafoetida (hing)
  • 1 teaspoon Garam masala powder
  • 3 to 4 tablespoon Ghee
  • Salt, to taste


  • To prepare Kashmiri Style Nadru Yakhni Recipe-Lotus Stem in Yogurt Sauce, peel the skin on lotus stem and slice them thin. Rinse well in water. Cook lotus stem in a Saucepan until tender. Do not overcook or mash it.
  • In a bowl whisk together curd, water (about 3/4 cup) and besan well.
  • Heat 3 tablespoon gheein a Pan. Add cumin seeds fry for a minute.
  • Pour in the whisked yogurt mix, simmer and bring to boil. Let it simmer for about 10 minutes.
  • Now add the cooked lotus stem, sprinkle garam masala, saunf powder, and continue to cook on low flame for about 5 minutes.
  • In another pan melt remaining ghee. Add cumin seeds and stir for 10-15 seconds. Next add cinnamon, cloves and cardamom, bay leaves and fry until aromatic. Sprinkle asafoetida on Kashmiri Style Lotus Stem in Yogurt Sauce and turn off flame.
  • Pour this into the yogurt gravy, stir well. Turn off flame and serve immediately. You can garnish Nandru Yakhni Recipe with some dried mint before serving.
  • Serve Nadru Yakhni Recipe with naan for lunch or dinner.


  • 2leaves black kale / cavolo nero / dinosaur kale / tuscan kale (1/2 cup or 30g)
  • 1/4med avocado (optional)
  • 1/2med mango
  • 3med bananas , ripe
  • 2cups water (500ml)
  • 1cup ice (200g)


  1. Remove the stems from the kale and discard.
  2. Add everything to the blender in the order listed.
  3. Blend until smooth.


¾ cup rolled oats

½ cup rice flour

¼ cup rava / semolina / suji

1 tsp salt

2½ cup water

1 tsp cumin / jeera

1 tsp pepper (crushed)

1 inch ginger (chopped)

1 chilli (finely chopped)

½ onion (finely chopped)

2 tbsp coriander (finely chopped)

few curry leaves (chopped)

oil (for roasting)


  1. firstly, roast ¾ cup rolled oats on low flame till it turns crisp.
  2. cool completely and blend to a fine powder.
  3. transfer the powdered oats into a large bowl.
  4. also add ½ cup rice flour and ¼ cup rava.
  5. further add 1 tsp salt and 2½ cup water.
  6. whisk and mix well making sure there are no lumps.
  7. further add 1 tsp pepper, 1 inch ginger, 1 chilli, ½ onion, 2 tbsp coriander and few curry leaves.
  8. mix well and rest the batter for 20 minutes making sure the rava has absorbed water.
  9. mix well making sure the batter is thin watery consistency.
  10. now carefully pour the dosa batter over very hot tawa. do not fill the holes, as the texture of rava dosa will spoil.
  11. also spread a tsp of oil uniformly.
  12. lower the flame and cook until the dosa turns golden and crisp.
  13. finally, fold the dosa and serve oats dosa immediately with tomato chutney or coconut chutney.


  • 4 medium Roma tomatoes, cut into wedges
  • 1 medium cucumber, halved , halved lengthwise and thinly sliced
  • 1/2 red onion, halved lengthwise and thinly sliced
  • 2 garlic cloves, minced
  • 2 Tablespoons good-quality olive oil
  • 2 Tablespoons red wine vinegar
  • Coarse salt and black pepper
  • 2 Tbsp. chopped fresh parsley
  • 1/4 cup crumbled feta, for serving


  1. In a large bowl, combine tomatoes, cucumber, onion, garlic, olive oil, red wine vinegar, salt, pepper and parsley. Let stand at room temperature to allow flavors to marinate, at least 30 minutes and up to 4 hours. Toss with a large spoon, sprinkle with feta and serve.
  2. Enjoy!


  • 1 medium head cauliflower, broken into florets
  • 1 medium carrot, shredded
  • 1/4 cup chopped celery
  • 2-1/2 cups water
  • 2 teaspoons chicken bouillon or 1 vegetable bouillon cube
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups 2% milk
  • 1 cup shredded cheddar cheese
  • 1/2 to 1 teaspoon hot pepper sauce, optional


  1. In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
  2. In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.


Roasted Cauliflower

1 large cauliflower , cut into bite-sized florets

avocado oil for drizzling (or preferred oil)

2 teaspoons garam masala

Salt and pepper , to taste

Tikka Masala Sauce

2 tablespoons avocado oil , or preferred oil

½ medium red onion , finely diced (sub yellow onion)

3-4 cloves garlic , minced or crushed

1 tablespoon fresh ginger , grated (sub frozen or paste)

1 ½ teaspoons garam masala

¾ teaspoon ground cumin

1 teaspoon turmeric

¾ teaspoon smoked paprika (sub with sweet)

½ teaspoon crushed red pepper

2 cups tomato purée (strained tomatoes)

2-3 teaspoons agave nectar (or any sweetener)

¾ teaspoon salt , more to taste (more for roasting)

1 cup full-fat coconut milk (shake can before pouring)

1-2 tablespoons lime , juiced (sub lemon)

For Serving (Optional)

  • ▢Naan
  • ▢Rice (about 3 cups cooked)
  • ▢½cup cilantro , chopped


  1. For the cauliflower, preheat oven to 450° F (230° C). Place cauliflower florets on a rimmed baking sheet. Drizzle with oil and sprinkle with garam masala, salt, and pepper. Combine together with your hands. Roast for 15-20 minutesuntil tender and lightly browned. Toss halfway.
  2. In a small bowl, combine the garam masala, cumin, turmeric, paprika, and crushed red pepper. Set aside.
  3. In a large pan, heat oil over medium heat. Add onions and sauté until translucent and slightly golden. About 3-5 minutes.
  4. Turn heat down one notch. Now add the garlic and ginger. Sauté for 30-60 secondsuntil fragrant. Now add the combined spices and sauté until fragrant, about 30 seconds.
  5. Add tomato puree, agave, and salt. Bring to a simmer, then lower the heat (if needed) to maintain a low simmer. Cook for 10-15 minutesstirring often to prevent sticking. You want the sauce to get very thick. Stir in coconut milk and lightly simmer 2-4 minutes to combine and thicken (don’t boil – lower heat if needed)Stir in 1 tablespoon of lime juice and taste before you add more.
  6. Now add roasted cauliflower and gently toss to combine well (heat longer if needed). Taste for seasoning and add more if needed, then remove from heat. Top over rice and serve with naan, lime wedges, and cut cilantro if desired. Enjoy!


3 rounds pineapple

1 orange

¼ grapefruit

¼ cup prune juice

¼ cup Greek yogurt

2 tablespoons Chia seeds


  1. Peel and cut orange and grapefruit in small pieces.
  2. Place all the ingredients in the blender and blend away.
  3. Stir in chia seeds and serve.


1 cup old-fashioned rolled oats

3/4 cup milk

1 tablespoon sugar

1/4 cup walnuts, chopped

1 Bartlett pear, cored and cut into 1/4-inch dice

1/2 cup seedless red grapes, halved or quartered lengthwise


In a small bowl, stir together oats, milk, and sugar. Cover with plastic wrap, and refrigerate 1 hour and up to overnight.

In a small skillet, toast walnuts over medium heat, tossing occasionally, until lightly browned, 4 to 6 minutes. Cool to room temperature. Stir walnuts, pear, and grapes into oat mixture.


For the lemon poppy seed dressing:

  • 1/3cup extra virgin olive oil
  • 1/3cup lemon juice
  • 1 1/2tablespoons honey
  • 2teaspoons Dijon mustard
  • 2cloves garlic, minced
  • 2teaspoons poppy seeds
  • 1/4teaspoon Kosher salt
  • Freshly ground black pepper,to taste

For the salad:

  • 1 brussels sprouts, ends trimmed
  • 3cups spinach leaves
  • 2cups fresh blueberries
  • 1cup sliced almonds
  • 2ripe avocados, peeled, pitted, and chopped
  • 1/4red onion, thinly sliced
  • 1/3cup crumbled feta cheese
  • Kosher salt and freshly ground black pepper,to taste


  1. To make the dressing: In a a small bowl or jar, combine olive oil, lemon juice, honey, mustard, garlic, poppy seeds, salt, and pepper. Whisk or shake until well combined.
  2. To make the salad: First, shave the brussels sprouts. Use a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. You can also use a mandoline or sharp knife if you don’t have a food processor.
  3. Place the brussels sprouts and spinach in a large bowl and toss. Add the blueberries, almonds, red onion, avocado, and feta cheese. Drizzle with the lemon poppy seed dressing and toss until the salad is well coated. Season with salt and pepper, to taste. Serve.



  1. Vegetable oil, for deep frying
  2. 2 large Idaho potatoes, peeled and cut into small dice
  3. Salt
  4. Freshly ground black pepper
  5. 1 tablespoon olive oil
  6. 1/2 cup minced yellow onions
  7. Pinch cayenne pepper
  8. 2 teaspoons minced garlic
  9. 8 ounces hot-smoked salmon, flaked
  10. 1/4 cup bacon drippings, or 2 tablespoons vegetable or olive oil and 2 tablespoons butter
  11. 1/4 cup bacon drippings, or 2 tablespoons vegetable or olive oil and 2 tablespoons butter
  12. 4 large eggs
  13. 1 tablespoon snipped fresh chives


  1. In a large, heavy pot or an electric fryer, heat the vegetable oil (about 4 inches) to 360 degrees F. Fry the potatoes until golden brown, 3 to 4 minutes. Drain on paper towels. Season with salt and black pepper.
  2. Heat the olive oil in a large saute pan over medium heat. Add the onions, season with salt and cayenne, and cook, stirring, for 2 minutes. Add the garlic and the salmon. Season with salt and cayenne and cook, stirring, for 1 minute. Add the potatoes, season with salt and cayenne, and cook for 2 to 3 minutes, stirring gently. Set aside and keep warm while you prepare the eggs.
  3. Heat a very large nonstick skillet over medium-low heat. When hot, add the bacon drippings and heat until hot, 1 to 2 minutes. Add the eggs, 1 at a time, taking care not to break the yolks, and cook, undisturbed, until the white is set and the yolk is still runny, 2 to 3 minutes. Season the eggs with salt and black pepper, to taste. (If you wish the top of the eggs to be well-cooked, gently spoon some of the bacon drippings over the tops of the eggs as they cook.)
  4. When ready to serve, spoon the salmon hash evenly among the centers of 4 plates. With a slotted spatula, lift the eggs out of the skillet, 1 at a time, and divide them among the plates, laying them gently over the top of the hash. Garnish with chives and serve immediately.


  1. 11/4  light soy milk
  2. 1/2 frozen loose-pack blueberries
  3. 1/2frozen banana, sliced
  4. 2 sugar or 2 packets artificial sweetener
  5. 1 pure vanilla extract


  • In a blender, combine 1 cup of the milk, the blueberries, banana, sugar or sweetener, and vanilla extract. Blend for 20 to 30 seconds, or until smooth. Add up to 1/4 cup more milk if a thinner smoothie is desired.



1 -12 slice Meatless turkey slices
2 – 2 tsp Dijon mustard
3 – 1 avocado(s) Avocado (peeled, pitted)
4 – 341 gm Provolone cheese, low fat



1-Spread each slice of “turkey” with mustard.
2 -Layer with cheese and roll up.
3 -Enjoy!


1 ½ cups cucumber chopped

½ cup red onions chopped

cup red bell pepper chopped

2 medium avocado peeled, pitted and chopped

2 cans 12oz flaked light tuna, drained

1 tablespoon chives chopped

1 tablespoon lemon juice

2 tablespoons olive oil

Salt and freshly ground black pepper



  1. In a large salad bowl, add cucumber, red onions, bell pepper, avocado, drained tuna and chives.
  2. In a mason jar, pour the freshly squeezed lemon juice, olive oil and salt and black pepper. Whisk everything together until combined.
  3. Taste to check the seasoning and pour over the salad.
  4. Toss to combine and enjoy!


  • ¾ cup olive oil
  • 2 onions, thinly sliced
  • 2 leeks, sliced
  • 3 tomatoes – peeled, seeded and chopped
  • 4 cloves garlic, minced
  • 1 sprig fennel leaf
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 1 teaspoon orange zest
  • ¾ pound mussels, cleaned and debearded
  • 9 cups boiling water
  • salt and pepper to taste
  • 5 pounds sea bass
  • 1 pinch saffron threads
  • ¾ pound fresh shrimp, peeled and deveined


  1. Heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic. Cook and stir over a low heat for a few minutes until all vegetables are soft.
  2. Stir in the fennel, thyme, bay leaf, and orange zest. Add shellfish and boiling water; stir to combine. Season to taste with salt and black pepper. Turn up the heat to high, and boil for about 3 minutes to allow the oil and water to combine.
  3. Add fish, and reduce the heat to medium. Continue cooking for 12 to 15 minutes, or until fish is cooked. The fish should be opaque and tender, but still firm. Fish should not be falling apart.
  4. Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately.


  • 8 large eggs
  • 1/2 cup whole-milk ricotta cheese
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 package (8 ounces) frozen asparagus spears, thawed
  • 1 large onion, halved and thinly sliced
  • 1/2 cup finely chopped sweet red or green pepper
  • 1/4 cup sliced baby portobello mushrooms


  1. Preheat oven to 350°. In a large bowl, whisk eggs, ricotta cheese, lemon juice, salt and pepper. In a 10-in. ovenproof skillet, heat oil over medium heat. Add asparagus, onion, red pepper and mushrooms; cook and stir 6-8 minutes or until onion and pepper are tender.
  2. Remove from heat; remove asparagus from skillet. Reserve eight spears; cut remaining asparagus into 2-in. pieces. Return cut asparagus to skillet; stir in egg mixture. Arrange reserved asparagus spears over eggs to resemble spokes of a wheel.
  3. Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.



  • Combine all the ingredients in a blender.
  • Pulse until peaches are blended in well.


  • 1 Flatbread
  • 1 tablespoon peanut butter
  • 1/2 banana
  • 1/2 Tablespoon honey


Spread peanut butter on flatbread. Slice one banana and spread evenly over the flatbread. Then, drizzle the honey on top. Roll up. Cut in half.


  • 4slices bacon, diced
  • 4cups chopped romaine lettuce
  • 1avocado, halved, seeded, peeled and diced
  • 1cup cherry tomatoes, halved
  • ½cup corn kernels
  • ¼cup crumbled goat cheese


  • ¼cup olive oil
  • ¼cup apple cider vinegar
  • Zest of 1 lime
  • 2tablespoons freshly squeezed lime juice
  • 2teaspoons sugar, or more to taste


  • To make the vinaigrette, whisk together olive oil, apple cider vinegar, lime zest and juice, and sugar in a small bowl; set aside.
  • Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
  • In a large bowl, combine romaine lettuce, avocado, tomatoes, corn, goat cheese and bacon. Stir in lime vinaigrette.
  • Serve immediately.


Soaking Kokum

  • Rinse kokums lightly in water. Place them in a bowl and add 1 cup water.
  • Soak the kokums in the water for 30 minutes.

Crushing Kokum

  • After 30 minutes, crush and squeeze kokum completely with your fingers in the water itself.
  • Pour the kokum extract in a strainer. Keep a bowl beneath the strainer.
  • The kokum shreds will collect in the strainer.
  • Press the kokum shreds with a spoon so that the kokum flavors are extracted well.

Making Sol Kadhi

  • Then add 2 cups water to the kokum extract.
  • Next add 1 cup thick coconut milk – either make homemade coconut milk or use the canned or packaged one. You can also add 1.5 cups of coconut milk. Mix very well.
  • Add salt as per taste. Mix again well. Keep aside so that we prepare the tempering.

Making Tempering

  • Heat oil in a tadka pan or a small frying pan. Keep heat to a low.
  • Add mustard seeds. Let them crackle.
  • Then add cumin seeds and let them crackle too.
  • Lastly add the curry leaves, dry red chilies (broken and seeds removed), lightly crushed garlic cloves (with or without peels) and a generous pinch of asafoetida powder. You can crush the garlic cloves in a mortar-pestle and set them aside before you prepare the tempering
  • Fry for some seconds stirring often till the garlic turns light golden. Quickly pour this tempering on the kokum and coconut milk mixture. Mix well.
  • Then add the finely chopped coriander leaves to sol kadi and mix again.
  • Serve sol kadhi straight way or refrigerate for a few hours and then serve cold. You can garnish solkadhi with coriander leaves before serving. Do not keep at room temperature as the coconut milk can turn rancid.

Do not keep any leftovers in the fridge for the next day and try to consume the beverage on the same day. Coconut milk get rancid easily even after refrigeration for a day, so try to finish the drink the same day.


2 cups wheat flour

1 cup besan _

1 tsp kashmiri red chili powder

1 tsp sesame

1 tsp turmeric _

1 tsp carom seeds / carom seeds

1 Green Chilli, chopped

salt, as per taste

1 inch Ginger, grated

1 cup Fenugreek leaves, finely chopped

1 cup curd, fresh / sour

Water for kneading the dough, as required

2 tsp oil

5 tsp Oil / Ghee, for baking


  1. firstly, in a large mixing bowl take 2 cups of whole wheat flour.
  2. Also add cup gram flour. Gram flour helps to soften theplas.
  3. Apart from this, add chili powder, turmeric, sesame, carom seeds and salt.
  4. furthermore, add green chillies and ginger.
  5. Now add finely chopped fenugreek leaves. Be sure to wash the leaves thoroughly and remove the stems before cutting.
  6. Give a thick mixture making sure the spices are well combined.
  7. Also, add half a cup of yogurt. Curd helps in removing the bitterness in theplas and also prolongs the shelf life.
  8. Mix the flour well.
  9. furthermore, add some water and knead the dough. Alternatively, use yogurt to extend the shelf life.
  10. Knead the dough to a smooth and soft texture like chapati dough.
  11. Add 2 tsp oil. Adding oil will make the dough more soft.
  12. Further, knead the dough for 5 more minutes.
  13. Now knead the dough into a medium sized ball, roll it out and flatten it.
  14. Dust with some wheat flour.
  15. After this roll it into a thin circle like chapati or paratha.
  16. Now place the rolled theplas on a hot tawa and cook for a minute.
  17. furthermore, when the base is partially cooked, flip the methi thepla.
  18. Brush with oil/ghee also and press lightly.
  19. Flip once or twice till both the sides are cooked well.
  20. finally, serve methi thepla with raita and pickle. Or take it on a picnic as it stays fresh for 2-3 days.




  • 250g fresh pineapple
  • 1 passionfruit
  • 2 frozen bananas
  • 240ml unsweetened almond milk


  1. Place the chopped fresh pineapple and frozen banana chunks into the blender.
  2. Cut your passionfruit in half and scoop out the contents. Add this to the blender.
  3. Add your almond milk.
  4. Whizz away until combined and smooth.
  5. Pour into glasses.


  • 1 apple
  • 2 tbsp almond butter


  1. Core and slice the apple of your choice.
  2. Let your child(ren) use a spoon to scoop some almond butter out and decorate each slice however they choose.
  1. Ingredients


    ½ cup white vinegar 120 mL

    ¼ cup vegetable oil 60 mL

    1 Tbsp sugar

    2 tsp ground cumin

    ½ tsp salt

    ¼ tsp ground black pepper


    2 15-oz cans pinto or kidney beans drained and rinsed

    1 15-oz can black beans drained and rinsed

    1 15-oz can corn drained

    1 red bell pepper diced

    ½ medium red onion seeded and diced

    2 jalapenos seeded and finely chopped

    ¼ cup fresh cilantro


    1. Dressing: Whisk together the Dressing ingredients. Set aside.
    2. Salad: Toss together the Salad ingredients.
    3. Combine: Mix the dressing into the salad mixture. Cover and refrigerate for an hour to allow flavors to mix (can skip this step if necessary). Keep in an airtight container in the fridge for up to 5-7 days.