Ingredients

0.33 cup gram flour (besan) or swap with 1 cup of chickpea flour

0.33 cup finely chopped tomatoes or 2 medium-sized tomatoes

0.11 cup finely chopped onions or 1 medium-sized onion

0.33 teaspoon finely chopped ginger or 1 inch ginger

0.33 teaspoon finely chopped green chillies or 1 green chilli or ½ teaspoon chopped serrano peppers

1 tablespoons finely chopped coriander leaves (cilantro)

0.08 teaspoon turmeric powder – optional

0.08 teaspoon red chilli powder or cayenne pepper

0.33 pinch asafoetida (hing)- optional, skip to make gluten-free

0.33 pinch Garam Masala

0.08 teaspoon baking powder – optional

0.04 teaspoon black salt – optional

salt as required

0.33 cup water or add as required

0.67 to 1 tablespoons oil or as required

Method

• Making Omelette Mixture

  • Finely chop tomatoes, onions, green chilli and ginger. Also chop the coriander leaves.
  • In a mixing bowl take gram flour, finely chopped onions, tomatoes, ginger and green chilies. Add the chopped coriander leaves.
  • Then add the ground spices – asafoetida (hing), turmeric powder, red chili powder, garam masala powder, black salt and salt as required. Add baking powder
  • Add water and with a wired whisk begin to mix everything. The batter has to be of medium consistency and without any lumps.
  • Mix and stir well to make a medium consistency flowing batter. Depending on the quality and texture of gram flour, you can add more or less water as needed.

  Making Tomato Omelette

  ·         Heat a skillet, frying pan or a tawa. Spread 2 to 3 teaspoons oil on the skillet. Keep the heat to a low or medium-low.

  ·         With a large spoon pour the batter on the pan.

  • Spread it lightly with the back of the spoon. But do not spread too much.
  • You can even rotate and tilt the pan.
  • Drizzle ½ to 1 teaspoon oil on the edges and on top of the omelette.
  • When the base is golden and crisp, flip and cook the second side.
  • Cook the second side until you see some golden or lightly caramelized spots on the veggies.
  • Flip again if needed and cook until both the sides are crispy and golden. Make remaining omelets with batter.
  • Serve eggless tomato omelette with bread or buns or dinner rolls with a side of dipping sauces like tomato ketchup, coriander chutney or mint chutney.

INGREDIENTS

• 2 tsp coriander seeds
• 2 kaffir lime leaves, finely shredded
• 2 garlic cloves, crushed
• 2 long green chillies, seeds removed, finely chopped
• 1 tbs caster sugar
• 1/3 cup (80ml) fish sauce
• Juice of 2 limes
• 1 tsp sesame oil
• 1 tbs sunflower oil
• 500g sashimi-grade tuna, cut into 1cm cubes
• Pinch of ground white pepper
• 1 tbs toasted sesame seeds
• 2 pink grapefruit or 1 pomelo, peeled, broken into segments
• 1 green papaya, finely shredded (we used a mandoline)
• 11/2 cups mint leaves
• 2 eschalots, finely chopped
• 1/3 cup (50g) roasted salted peanuts, roughly chopped

METHOD

• Place coriander seeds in a small frypan over medium heat and cook, swirling pan regularly, for 1-2 minutes until fragrant.
• Transfer warm seeds to a mortar and pestle and roughly crush. Add lime leaves, garlic, chilli and sugar, and roughly crush.
• Add fish sauce, lime juice, sesame oil and sunflower oil, and stir to combine.
• Place tuna in a bowl and toss with 1/3 cup (80ml) dressing.
• Add white pepper and sesame seeds, and toss to coat.
• Arrange grapefruit, papaya, mint and eschalot on a serving platter.
• Top with tuna, scatter with peanuts, and serve with remaining dressing alongside.

Ingredients

• 4 cups fresh blueberries
• 1 cup orange juice
• ½ cup sugar
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon salt
• 1 tablespoon fresh lemon juice
• 1 pint half-and-half
• Garnish: mint sprigs

 Method

• Bring first 5 ingredients to a boil in a saucepan over medium-high heat, stirring often. Remove from heat, and slightly cool.
• Process blueberry mixture and lemon juice in a blender or food processor until smooth, stopping to scrape down sides. Cover and chill until ready to serve.
• Stir in half-and-half just before serving. Serve in stemmed glasses. Garnish, if desired.

Ingredients

For Soaking Lentils And Rice

0.25 cup moong dal (split and husked mung lentils)

0.25 cup rice – you can add any rice, regular short or medium grained rice or even basmati

water – as required

Other Ingredients

1 tablespoons Ghee (clarified butter) or oil – any neutral oil

0.5 teaspoon cumin seeds

0.17 cup finely chopped onions or 1 small to medium-sized

0.17 to 0.25 cup chopped tomatoes or 1 medium-sized

0.25 teaspoon chopped green chillies or serrano peppers or 1 small green chilli

0.5 teaspoon finely chopped ginger or grated – 1 inch ginger

0.13 teaspoon turmeric powder (ground turmeric)

0.5 pinch asafoetida (hing) – optional

1.75 cups water – for a more thin consistency, add 4 to 4.5 cups water

salt as required

Method

Soaking Rice And Lentils

• Rinse and wash moong lentils and rice together.
• Soak both rice and lentils for 30 minutes in water.
• After 30 minutes, drain all the water and set aside.

Sautéing Onions, Tomatoes, Spices

• Heat ghee or oil in pressure cooker. Add cumin seeds. When cumin splutters then add onions.
• Sauté onions until translucent. No need to make onions light brown or golden brown.
• Once the onions become translucent, then add tomatoes, green chilli and ginger.
• Mix and add turmeric powder and asafoetida. Mix again and sauté until the tomatoes softens.
• Add the rice and moong lentils to the pressure cooker.
• Stir and sauté for a minute. Add water and season with salt.
• Mix well. Check the taste of the water and it should be slightly salty.

Cooking Khichdi

• Close the lid tightly and pressure cook on a high heat for 7 to 8 whistles or 8 to 9 minutes on medium-high to high heat.
• Switch off heat and wait. Let the pressure fall naturally in the cooker.
• When there is no pressure in the cooker, remove the lid and check the consistency. If it looks too thick, add some hot water and mix well.
• Keep on sim or low heat to simmer for a few minutes until you get the right consistency.
• The consistency can be adjusted as per your choice by adding less or more water. Some people prefer thick and some thin consistency.
• While serving drizzle 1 to 2 teaspoons of ghee on top while serving. Optional step.
• Serve moong dal khichdi hot or warm with curd (yogurt) and accompanying salad.

INGREDIENTS

• 5pounds apples combination of McIntosh, Golden Delicious, Granny Smith, Fuji, and Jonathan
• 1cup water
• 2tablespoons lemon juice
• 13-inch cinnamon stick

Method

1. Peel, core, and slice apples into small chunks. Transfer to a large saucepan or pot.
2. Add in water, lemon juice, and cinnamon stick. Bring to a boil over high heat and then reduce the heat to low. Cover and let simmer 20-30 minutes until apples are soft.
3. Puree using a blender, food processor, or immersion blender for a smoother applesauce.

Ingredients

• 2 tablespoons butter, divided
• 1 small onion, chopped
• 1 green bell pepper, chopped
• ¾ teaspoon salt, divided
• 4 large eggs
• 2 tablespoons milk
• ⅛ teaspoon freshly ground black pepper
• 2 ounces shredded Swiss cheese

Method

1. Melt 1 tablespoon butter in a medium skillet over medium heat. Cook and stir onion and bell pepper in butter until just tender, 4 to 5 minutes. Transfer vegetables to a bowl, season with 1/4 teaspoon salt, and set aside.
2. Beat together eggs, milk, remaining 1/2 teaspoon salt, and pepper in a separate bowl.
3. Melt remaining 1 tablespoon butter in the skillet over medium heat; swirl to coat the bottom of the skillet with butter. When butter is bubbly, pour in egg mixture and cook undisturbed until the bottom of eggs begin to set, about 1 minute. Gently lift the edges of omelet with a spatula to let any uncooked egg flow onto the skillet. Continue cooking until the center of omelet starts to look dry, 1 to 2 more minutes.
4. Sprinkle cheese over omelet, then spoon vegetable mixture over 1/2 of the omelet. Use a spatula to gently fold omelet over vegetables. Cook until cheese melts to desired consistency, about 1 minute. Slide omelet onto a plate. Cut in half and serve.

INGREDIENTS

• 1 cup arugula
• 5-6 basil leaves
• 2 tomatoes
• 1 avocado
• 1 cucumber
• 1 green pepper (small one)
• 1 tbsp olive oil
• 1 tsp lemon juice
• 1/4 cup chopped red onion (optional)
• 1 Tbsp sesame seeds, toasted
• salt and pepper to taste

Method

1. Wash all vegetables. If the cucumber is not organic, better peel it.
2. Chop all vegetables, add to a bowl.
3. Add olive oil, salt, pepper, then mix.
4. Sprinkle toasted sesame seeds on top.
5. Serve immediately.

INGREDIENTS

• 3Carrots
• 1White Onion
• 3cloves garlic minced
• 1inch Piece of Fresh Ginger finely grated
• 2inch Piece of fresh Turmeric finely grated
• 4cups (950ml) Vegetable Stock
• 1tbsp Lemon Juice
• Canned Coconut Milk(for topping)
• Black Sesame Seeds(for topping)

method

1. Dice the onion and carrot into small chunks (no need to be precise as everything will be blended at the end), and grate the ginger and turmeric finely.
2. Heat a small amount of olive oil in the bottom of a large stock pot and saute the onion for 3 minutes until translucent, then add the minced garlic, turmeric and ginger and saute for another 1 minute.
3. Next, add the diced carrot and saute for another 2 minutes. Then add the vegetable stock and simmer for 20-25 minutes until the carrot is cooked through and soft.
4. Use a stick blender to blend the soup until it’s smooth, or transfer into a standing blender and blend. Stir in the lemon juice, then serve with a swirl of coconut milk and some black sesame seeds.

Ingredients

• 1 kg Prawns
• 1/2 fresh coconut milk
• 2 onions
• 2 sticks cinnamon
• 2 cloves
• 4 green cardamoms
• 2 bay leaves
• 2 dried red chillies
• 1 inch fresh ginger
• 2 tsp turmeric powder
• 2 tsp cumin powder
• 1 tsp red chilli powder
• 2 tbsp cooking oil
• 2 tbsp yogurt
• 2 tsp sugar
• 1 tbsp ghee
• to taste salt

Method

1. Marinate the prawns in turmeric and salt for an hour.
2. Saute the prawns in hot oil. Remove from the pan.
3. In the same pan saute whole garam masala and chopped onions for a minute.
4. Add ginger, sugar, turmeric, red chilli powder and cumin powder.
5. Add the sauteed prawns, coconut milk, yogurt and salt into the pan.
6. Simmer for 7-8 minutes. Add ghee and cook the prawns for 2 minutes.
7. Garnish with chopped coriander and serve hot.

Ingredients

3 bananas – large-sized

½ cup lite coconut milk – thin or medium consistency coconut milk or almond milk

¼ teaspoon ground cinnamon or ¼ teaspoon vanilla extract

1 to 2 tablespoons nuts or toasted seeds, for garnish – optional

Method

• Peel and chop the bananas. Add them in a blender.
• Add ground cinnamon powder and lite coconut milk. You can even add vanilla extract instead of cinnamon powder.
• Blend till smooth and to a fine consistency. If the smoothie is too thick for your liking, add a splash of water or lite coconut milk. Blend again.
• For more sweetness, consider adding 1 to 2 tablespoons of your preferred sweetener.
• Pour banana smoothie in two glasses.
• Sprinkle some toasted nuts and seeds. This is an optional step. But it will add some crunch to the smoothie and also make it more healthy and filling.
• Serve banana smoothie straightaway.

Ingredients

• 1/2cup old fashioned oats
• 1cup unsweetened almond coconut milk blend*
• 1/2banana, sliced
• pinchof cinnamon
• splash of vanilla
• 1teaspoon unsweetened coconut flakes, toasted, if you’d like
• maple syrup, optional

Method 

1. Place oats, milk, banana slices, cinnamon and vanilla in a medium sized pot. Cook on medium-low heat for about 6-7 minutes, stirring occasionally so the oats don’t stick. Banana slices should cook down and become creamy.
2. Remove from pot, top with extra banana slices, coconut flakes and a drizzle of maple syrup.

Notes

• If you can’t find the almond coconut milk blend use coconut milk or 1/2 cup almond milk and 1/2 cup coconut milk

• Ingredients

  • 6 organic carrots, thinly sliced
  • 1 fennel bulb, thinly sliced
  • 1 cucumber, thinly sliced
  • 1 cup fresh parsley, chopped
  • 4 Tbsp freshly squeezed lemon juice
  • 2 Tbsp canola oil
  • Sea salt
  • Freshly ground black pepper

  Method

  • Combine carrots, fennel, cucumber, and parsley in a large bowl.
  • Mix lemon juice, canola oil, salt, and pepper in a container with a securable lid. Tighten lid and shake.
  • Pour dressing over salad and toss gently.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 teaspoon finely chopped sage
• 2 cloves garlic, chopped finely
• 1 medium leek (350g), white part only, chopped finely (see tip)
• 1 medium parsnip (250g), cut into 1cm dice
• 2 trimmed celery stalks (200g), sliced thinly
• 150 g curly kale, stems discarded, torn in pieces
• 5 litres (6 cups) vegetable stock
• 150 g green beans, trimmed, cut into 1cm lengths
• 2 medium zucchini (240g), halved, sliced thinly
• 400 g can cannellini beans, drained, rinsed

Pesto

• 2 cups basil leaves
• ⅓ cup (25g) grated parmesan
• ¼ cup (40g) pine nuts, toasted
• ½ clove garlic, peeled
• ½ cup (125ml) extra virgin olive oil

Method

• Heat oil in a large heavy-based saucepan over medium heat.Cook sage, garlic and leek, stirring, for 3 minutes or until leek is soft. Add parsnip, celery and kale; cook, stirring, for a further 2 minutes or until kale is bright green. Add stock; bring to the boil. Reduce heat to low; cook for 15 minutes or until parsnip is almost tender.
• Add green beans, zucchini and cannellini beans; cook for a further 5 minutes or until zucchini is just tender. Season.

Meanwhile, make pesto.

• Serve soup topped with pesto.

Pesto

• • Blend or process ingredients until smooth. Transfer to a small bowl; season to taste.

• • Ingredients

    1 cup regular rice + 1 cup parboiled rice or 2 cups idli rice or 2 cups parboiled rice

    ½ cup whole or split urad dal – 120 grams whole or split urad dal (husked black gram)

    ¼ cup thick poha – 20 grams (flattened rice)

    ¼ teaspoon fenugreek seeds (methi seeds)

    2 cups water – for soaking rice

    1 cup water – for soaking urad dal

    ½ cup water – for grinding urad dal or add as required

    ¾ to 1 cup water – for grinding rice or add as required

    1 teaspoon rock salt (edible and food grade) or sea salt

    oil – as required to apply to the idli moulds

    2 to 2.5 cups water – for steaming idli

    Method

    Soaking Rice And Lentils

    • Pick and rinse both the regular rice and parboiled rice.
    • Rinse the poha and add to the rice.
    • Add water. Mix well. Cover and keep the rice + poha to soak for 4 to 5 hours.
    • In a separate bowl, rinse the urad dal and methi seeds a couple of times.
    • Soak the urad dal with methi seeds separately in water for 4 to 5 hours.

    Making Idli Batter

    • Drain the soaked urad dal. Reserve the water.
    • Grind the urad dal, methi seed with ¼ cup of the reserved water for some seconds. Then add remaining ¼ cup water. Grind till you get a smooth and fluffy batter.
    • Remove the urad dal batter in a bowl and keep aside.
    • Grind the rice in batches to make a smooth batter.
    • Mix both the batters together in a large bowl or pan. Add salt and mix well.
    • Cover and let the batter ferment for 8 to 9 hours or more if required.
    • After the fermentation process is over, the idli batter will become double in size and rise.

    Steaming Idli

    • Grease the idli moulds.
    • Pour the batter in the moulds and steam the idli in a pressure cooker or steamer.
    • If using pressure cooker remove the vent weight (whistle).
    • Steam for 12 to 15 mins or until the idli is done.
    • Serve the steaming hot idli with coconut chutney and sambar.
    • Remaining batter can be stored in the refrigerator for a couple of days.

Ingredients

• ▢1 cup fresh blueberries(fresh or frozen)
• ▢1 cup lite coconut milk– thin to medium consistency or preferred choice of milk (dairy or vegan)
• ▢¼ teaspoon vanilla extractor 1 to 2 drops of vanilla essence
• ▢1 to 2 tablespoons raw sugar or any sweetener of your choice – optional
• ▢6 to 7wheatgrass strands – optional

Method

 Prepping Blueberries

• Rinse 1 cup blueberries a couple of times in water.
• To get rid of pesticides, soak the blueberries in a bowl of water to which 1 tablespoon of vinegar is added. You can use white vinegar or apple cider vinegar. Soak for 15 to 20 minutes.
• Later rinse them again a couple of times. Drain all the water.

Making Blueberry Smoothie

• Transfer the blueberries in a blender.
• Add lite coconut milk. You can also use almond milk or cashew milk or dairy milk.
• Also add the wheatgrass strands (optional).
• Add vanilla extract or vanilla essence.
• Blend until smooth.
• Pour in a glass and serve vegan blueberry smoothie straight away.

Ingredients

• 1 Cup ragi flour
• 1 cup wheat flour
• Butter milk (to mix)
• to taste salt

Method

• Mix the ingredients well & it should be of the thickness of regular dosa batter.
• Keep it over night and make dosas next day.
• Serve with a chutney of your choice.

INGREDIENTS

• 1 carrots, peeled and cut into 3 inch segments
• 2garlic cloves
• 1shallot, sliced thin
• 1tbsp fresh thyme leaves
• 1/4tsp ground coriander
• Kosher salt
• Freshly cracked black pepper
• 1large avocado, peeled and cut into wedges
• 3cups mixed baby greens
• 1/3cup extra virgin olive oil
• 1large orange
• 1large lemon
• 1tbsp red wine vinegar
• 1tsp red pepper flakes
• 1tsp honey
• 1/2cup full fat plain Greek yogurt
• 2tbsp toasted sunflower seeds
• 2tbsp toasted sesame seeds

METHOD

1.      Preheat the oven to 450 degrees F.

2. On a large sheet pan, mix together the carrots, 1 clove garlic, shallot, juice from 1/2 the orange, thyme, red pepper flakes, 1 Tablespoon olive oil, coriander, 1 teaspoon salt, and 1/4 teaspoon black pepper.
3. Roast for 20 minutes until tender, then let cool to room temperature.
4. While the carrots are roasting, make the dressing.

Dressing:

1. In a glass jar with lid, combine 1 clove garlic, red wine vinegar, juice and zest from the other half of the orange and the full lemon, honey, olive oil, a large pinch of salt and pepper.
2. Shake vigorously to combine.

Compose Salad:

1. On a serving platter, spoon the roasted carrots into the center of the platter.
2. Place handfuls of the mixed greens and avocado slices around the carrots, then evenly spoon the yogurt on top.
3. Top with the sunflower and sesame seeds and drizzle with as much of the dressing as you’d like.
4. Enjoy!

Ingredients

1. 1/2 cup Arhar dal
2. 1/2 cup Chana dal
3. 1 tsp ghee
4. 4 dry red chillies
5. 1 tbsp grated ginger
6. 1 tbsp turmeric
7. 1 tsp panch phoran (whole cumin, fennel, mustard seeds, fenugreek seeds and kalonji)
8. 1 tsp roasted cumin
9. 1 tsp red chilli powder
10. 1 potato (cut into large pieces)
11. 150 g pumpkin (cut into large pieces)
12. 1 large brinjal (chopped into large pieces)
13. 1 carrot (cut into pieces)
14. 1 small cauliflower (chopped)
15. 1 raw banana (chopped into small pieces)
16. 1 small raw papaya (chopped into small pieces)
17. 2 tsp grated coconut
18. salt to taste
19. Water as needed
20. 1 tbsp Green Coriander (finely chopped) for frying oil

 Method

1. First of all, grind roasted cumin and dry red chilies together well.
2. Keep water heating in a pan on low flame.
3. Now mix tur dal, chana dal, salt, grated ginger, red chili powder, turmeric and ghee in this pan and keep it to boil.
4. When the dal is half cooked, then add all the chopped vegetables and grated coconut to it.
5. Cook them till the vegetables are soft and turn off the flame.
6. Now heat oil in another pan.
7. When the oil is hot, add panch phoron and wait till it crackles.
8. After the panch phoran crackles, add the cooked lentils to it and mix it well while stirring it with a ladle.
9. Now sprinkle roasted cumin and dry red chili powder on top and turn off the flame.
10. Dalma of Odisha is ready. Garnish with green coriander and serve hot with rice.

Ingredients

• 1 Bottle gourd (lauki) , peeled and grated
• 2 cups Whole Wheat Flour
• 1 Green Chilli , finely chopped
• 1 teaspoon Ajwain (Carom seeds)
• 2 teaspoon Ginger , grated
• 1/2 teaspoon Red Chilli powder
• 1/2 teaspoon Garam masala powder
• 1 tablespoon Ghee , for smearing on parathas
• Salt , to taste

Method

1. To begin making the Lauki Paratha Recipe, peel the outer layer of the lauki, grate and squeeze the excess water and keep aside.
2. Heat a heavy bottomed pan, add the grated lauki and saute until the water completely evaporates from the lauki. This will take around 10 to 15 minutes.
3. Take abig bowl, add the whole wheat flour, evaporated grated lauki, green chilli, grated ginger, all the spice powders, season with salt and make a soft dough using the required amount of water.
4. Divide the dough in equal portions and roll out each ball into a thick medium size paratha.
5. Heat a skilleton medium heat, and place the rolled paratha on top and allow it to cook on one side. After about 10 to 15 seconds, flip the paratha.
6. Smear some ghee to cook the paratha on both the sides Cook until you see golden brown spots on both sides.
7. Prepare the rest of the Parathas in a similar way and serve hot.
8. Serve Lauki Paratha along with Boondi Raitaand Aam Ka Achaar for breakfast or for light dinner.

Ingredients

• 1cup sliced strawberries
• 1/2cup raspberries
• 1/2cup grated beet (from 1 medium beet)
• 1/3cup mint leaves
• 1 chia seeds
• 1cup unsweetened almond milk

Method

• 1. Step 1Place berries, beet, mint, and chia seeds in resealable plastic bag or freezer-safe jar. Freeze overnight or longer.
  2. Step 2When ready to prepare, add almond milk to blender, then add frozen ingredients. Blend until smooth. Serve in two tall glasses.

Ingredients

• 1/4 cup – Urad dal
• 1 cup – Moong dal
• 1 tsp – Asafoetida
• 1 tbsp – Ginger, grated
• 1 tsp – Salt
• 2 tbsp – Semolina
• 2 tbsp – Curd
• 1 tsp – Baking soda
• 2 cups – Yogurt, blended finely
• 2 tsp – Salt
• 1 tsp – Sugar , fine variety
• 2 tsp – Black pepper
• 1 tsp – Black salt
• 2 tsp – Cumin seeds
• A pinch of Carom seeds
• 1 tbsp – Coconut, grated (optional)
• 1 tbsp – Kasuri methi
• Water as per required

Method

• Soak the dals together for at least 4 hours.
• Drain and blend it fine, add ginger, salt and asafoetida.
• Mix with yogurt and semolina and keep aside for 20 minutes.
• Keep the steamer ready, add baking soda to the mixture and steam it for 10 minutes.
• Meanwhile, warm some water.
• When the dumplings are done soak them in this warm water for next 20-30 minutes or till the time you are ready to serve.
• Squeeze out water lightly, out of the vadas and spread thin yogurt (blended with salt) over it till it is immersed completely.
• Sprinkle spices over it and garnish with fresh coriander before serving.

• Ingredients
  • ¼ cup minced shallot
  • 2 tablespoons minced peeled fresh ginger
  • 1 garlic clove, minced
  • ¼ cup rice vinegar (available at Asian markets and some supermarkets)
  • 1 tablespoon soy sauce
  • ½ teaspoon Asian (toasted) sesame oil
  • Tabasco to taste
  • ½ cup olive oil
  • 4 cups finely shredded carrots
  • 4 cups finely shredded peeled raw beets (about ¾ pound)

  Method

  1. In a blender purée shallot, ginger, and garlic with rice vinegar, soy sauce, sesame oil, and Tabasco.
  2. Add olive oil in a stream and blend until smooth.
  3. In a large bowl toss carrots and beets with the dressing.

Ingredients

• 1 lb. ground turkey;
• 4 shallots, chopped;
• 3 carrots, sliced;
• 1  bell pepper, cut into pieces;
• 15 oz can diced tomatoes;
• 5 cups chicken stock;
• 1 ½ cup cauliflower, minced;
• 4 cups kale, ribs removed, leaves coarsely chopped;
• 2 tbsp. coconut oil;
• Sea salt and freshly ground black pepper;

Method

1. Melt the coconut oil in a saucepan placed over a medium-high heat.
2. Add the shallots, carrots, cauliflower, and bell pepper.
3. Cook until the vegetables are slightly soft (8 to 10 minutes), stirring frequently.
4. Add the turkey to the vegetables and cook until the meat is cooked through (6 to 8 minutes).
5. Add the chicken stock, diced tomatoes, and season with salt and pepper to taste.
6. Bring the soup to a boil. Stir in the kale, reduce the heat to low, and let it simmer, covered, for 15 minutes.

Ingredients

• 600 gm hilsa
• 3 Tbsp mustard oil
• 2 Tbsp mustard seeds
• 3 tsp poppy seeds
• 6 green chillies-slit
• 4 Tbsp ginger paste
• 1 tomato diced
• 1 tsp panch phoron
• 1 tsp red chilli powder
• 1 tsp turmeric powder
• Salt to taste

Method

• Marinate the fish with salt and turmeric.
• Soak mustard and poppy seeds and grind them into a paste.
• Heat mustard oil in a pan and splutter panch phoron.
• Add ginger paste and mustard-poppy paste and saute.
• Now add turmeric and red chilli powder.
• Add the marinated fish with green chillies and salt.
• Add the tomatoes. Mix well and cook on a slow flame.
• Once done, serve with steamed rice.

Ingredients

• 2cup baby spinach
• 1cup frozen pineapple chunks
• 1cup light coconut milk
• 1banana, sliced and frozen
• 1 grated lime zest
• 1 lime juice

Method

• In blender, puree all ingredients until smooth. Divide between two glasses.

Ingredients

• 1/2 cup oats quick cooking oats
• 1/4 cup vegetables
• 1/4 cup onion finely chopped
• 2 tbsp tomato finely chopped
• 1/2 tsp ginger garlic paste
• 1/4 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1/2 tsp garam masala powder
• 1/4 tsp coriander powder
• 1 tbsp coriander leaves
• 2 and 1/2 cups water
• salt as required

To temper

• 2 tsp oil
• 1/2 tsp cumin seeds

Method

1. Heat oil in a pan – when it is heated add cumin seeds let it splutter.
2. Add onion, tomato and ginger garlic paste.
3. Saute until it shrinks and tomatoes turn mushy.
4. Now add vegetables I added carrot and frozen peas.
5. Add turmeric powder, red chilli powder, coriander powder and garam masala powder along with required salt.
6. Give a quick saute. Saute for 2 mins.
7. Add water, give a quick mix .
8. Let it come to a boil.
9. Cook covered until the veggies are cooked soft.
10. Now add oats after checking the vegetables(if they are cooked soft).
11. Give a quick mix.
12. Let it cook for a minute.
13. Starts to boil,keep cooking.
14. Turns thick more like porridge consistency.
15. It should be flowing and sticky. Switch off at this stage as it may turn thick after cooling down.
16. Finally garnish with coriander leaves.
17. Give a quick mix and enjoy it hot! Serve masala oats hot!

Ingredients

• 1cup mayonnaise
• 2tablespoons honey
• 2tablespoons apple cider vinegar
• salt and pepperto taste
• 4cups fresh broccoli florets cut into small pieces
• 1/2cup dried cranberries
• 1apple unpeeled and diced
• 1cup walnuts coarsely chopped
• 1/2cup diced red onion
• 1/4cup chopped fresh parsley

Method

1. In the bottom of a large mixing bowl, whisk together mayonnaise, honey, apple cider vinegar, and salt and pepper until smooth.
2. Add the remaining ingredients; stir well to coat.

INGREDIENTS

• 1 medium butternut squash (or pumpkin. You could even buy pre cut and packaged squash or pumpkin to save time)
• 3 carrot
• 1 onion (red or white)
• 2-3 cloves garlic
• 2 tbsp olive oil (for frying)
• 1-2 tbsp curry powder
• ½ cup red lentils, dried (can pre-cooked lentils)
• 3 cups vegetable broth
• 1 can low fat coconut milk
• 1 inch ginger, fresh (1 inch = 2.5 cm)
• Salt and pepper to taste

Optional:

• naan bread or toasted bread to serve
• 1 small chili / jalapeno (or half the amount chili powder)
• roasted pumpkin seeds/oil to serve
• 1 tbsp lemon juice

Method

• Peel and dice the pumpkin, carrots, onions and garlic and fry them in oil for one minute in a large sauce pan. If you’re not sure how to slice a pumpkin/squash. (You don’t necessarily have to peel the squash, but it will taste nicer without it.)
  • 1 medium butternut squash,3 carrot,1 onion
• Peel and finely dice the ginger. Add it together with the curry powder to the pot and fry for another minute. Tip in the lentils, vegetable broth, coconut milk and give it a good stir.
  • 1-2 tbsp curry powder,½ cup red lentils, dried,3 cups vegetable broth,1 inch ginger, fresh,1 can low fat coconut milk
• Bring it to boil, then turn the heat down and simmer for 15-18 mins until everything is tender. If you are using pre-cooked lentils wait until the last couple of minutes to add them and their juice.
• Use a hand blender and blend it until smooth then season with salt and pepper.
  • Salt and pepper to taste
• Serve with some bread on the side (well if you want to. We won’t force you!) and if you have them, add some roasted pumpkin seeds and drizzle a little pumpkin oil on the top for a much more intense pumpkin taste.

Ingredients

1. 1 cup wheat flour
2. 1/2 cup rice flour
3. 1/2 cup Gram Flour
4. 1/2 cup millet flour
5. 2 onion chopped
6. 1 tsp chilli powder
7. 1/2 tsp turmeric powder
8. 1 tsp salt
9. 1 tablespoon Coriander chopped
10. 1 tsp ginger chopped
11. 2 green chili chopped

Method

Take all the flour in a vessel, add finely chopped onion, red chili powder, turmeric powder, salt, green coriander, ginger-chilli and knead the dough. Cover the dough for 5 minutes and keep it to set.

Then to make a thalipeeth, take a ball from the aata and put a pinni on the wheel, make it a little chicken and then press the dough with your hand and make it as big as possible, pierce it with your finger.

Now turn the pinni upside down and place the thalipeeth on the palm and put it on the hot pan. Put oil in the holes all around and fry the thalipeeth to a golden golden brown from both the sides.

When it gets crispy, take it off from the flame. Now serve with curd, chutney or pickle and enjoy eating hot thalipeeth.

Ingredients

• 1 cup plant milksoy, almond, or hemp are good choices
• 1/2 banana
• 1/2 avocado
• 1 handful greens spinach, kale, or chard
• 4 large strawberries
• 1 table spoon ground flax seed
• 1 table spoon sweetener honey or agave nectar
• 4 cubes ice

Method

1. Add all ingredients to blender in the order listed.
2. Blend until smooth.