HEALTHY RECIPES

Black Pepper Rasam recipe (Indian Hot and Sour soup)

  Prep Time: 15 Min 

  Cook Time: 30 Min 

  Total Time: 45 Min 

  Yield: Serves 4

Ingredients:

  • 2 medium sized tomato, rough chopped
  • 1 tablespoon oil
  • 1 green chilli, slit
  • Few curry leaves
  • Few coriander stems
  • ½ tsp turmeric / haldi
  • 2 tbsp tamarind extract
  • 4 large garlic clove crushed
  • 1 inch ginger crushed
  • Salt to taste

Ingredients For Gravy:

  • ½ cup cooked dal or 2 table spoon un cooked yellow lentil
  • 6 cups water, adjust consistency
  • 2 tsp black pepper, crushed
  • 1 tsp roasted cumin crushed
  • 1 tsp roasted coriander seed crushed
  • 1 table spoon jaggery
  • 2 tbsp coriander leaves, finely chopped - for garnish

FOR TEMPERING:

  • 2 tablespoon ghee
  • 1 tsp mustard seeds / rai
  • Pinch of hing / asafoetida
  • 1 tsp jeera / cumin seeds
  • 2 dried red chilli, broken
  • Few curry leaves

How to Make It:

 

Step 1: Firstly, in a large pot add in tomato, garlic, green chilli, few curry leaves and turmeric.

Step 2: Also add lentil, tamarind extract, coriander stems and salt to taste.

Step 3: Add 4 cup water cover and boil for 10 minutes or till tomatoes and gets cooked completely. (If adding uncooked lentil, check if they are cooked will too).

Step 4: Furthermore add 2 cups of water adjusting the desired consistency, add jaggery.

Step 5: Add in 1 tsp crushed pepper, cumin, coriander, lentil.

Step 6: Stir well and boil further for 5 minutes as spices will infuse their flavours.

Step 7: Remove the rasam from heat and strain well in another pan.

Step 8: Now prepare the tempering by heating oil

Step 9: Add in 1 tsp mustard seeds, 1 tsp jeera, pinch of hing, 1 dried red chilli and few curry leaves

Step 10: Allow the tempering to splutter

Step 11: Further pour the tempering over rasam. Garnish with coriander leaves.

Step 12: Finally, serve pepper rasam along with hot steamed rice or drink as a soup.

 

Kala Chana and Apple Salad Recipe

  Prep Time: 15 Min 

  Cook Time: 20 Min 

  Total Time: 35 Min 

  Yield: Serves 4

Ingredients:

  • 2 cup Kala chana boiled 
  • 1 cup apple large dice 
  • 1/4 cup Coriander, fresh leaves 
  • 1/2 cup Cucumber large dice 
  • ½ cup Red bell pepper 
  • 1/4 cup Mint, leaves 
  • 1/2 cup Red Onion sliced 
  • 1/2 cup Tomato diced  
  • 1 tablespoon green chili

Dressing:

  • 1/2 cup Greek yogurt/curd 
  • 1 Lemon, Juice of 
  • 1/2 tsp black peppercorn powder 
  • 2 clove Garlic finely chopped 
  • 1 Salt 
  • ½ teaspoon chat masala 
  • ½ teaspoon roasted jeera powder 
  • 1/4 cup oil 

How to Make It:

 

Step 1: In a large bowl mix together chana, apple, coriander, cucumber, tomato, onion, chili and mint.

Step 2: In separate bowl – whisk together yoghurt, lemon juice, garlic, pepper powder, chat masala, jeera powder, salt, and oil.

Step 3: Pour the dressing in the salad mix well, chill in fridge for 2 hours until cold, garnish with coriander and serve.

 

Quinoa Salad with Kale and Apple Recipe

  Prep Time: 15 Min 

  Cook Time: 20 Min 

  Total Time: 35 Min 

  Yield: Serves 4

Salad Ingredients:

  • 1/2 cup dry quinoa
  • 6 cups slightly packed chopped kale
  • 2 crisp sweet apples, cored and diced (Recommended gala apples)
  • ½ cup walnuts, lightly toasted and roughly chopped
  • 1/2 cup Strawberries
  • 1/2 cup feta cheese, crumbled

Lemon Ginger Dressing:

  • 1/4 cup olive oil
  • 1/4 vegetable oil
  • 1/4 cup fresh lemon juice
  • 2 Tbsp honey
  • 1-teaspoon ginger chopped
  • 1 teaspoon green chilli chopped
  • Salt and pepper to taste

How to Make It:

 

Step 1: Cook quinoa according to directions on package and cool completely.

Step 2: Whisk together olive oil, vegetable oil, lemon juice, ginger, honey, green chilli, salt and pepper in a bowl.

Step 3: In large bowl toss in everything together and dressing add cheese and toss just lightly.

Step 4: Serve or store covered in refrigerator for up to 2 to 3 hours.

Red Pepper Hummus Recipe

  Prep Time: 15 Min 

  Cook Time: 20 Min 

  Total Time: 35 Min 

  Yield: Serves 4

Ingredients:

  • 1 red bell pepper, seeded, and cut in 1" strips
  • 1 jalapeno pepper, sliced in half length wise
  • 2 cups/453 g cooked chickpeas (canned chickpeas are fine, drained and rinsed)
  • 2 to 4 garlic cloves, chopped (start with less garlic if not sure)
  • ½ tsp Kashmiri chilli powder
  • 1 lemon juice
  • 9 to 10 toasted Cashewnuts, optional.
  •  6 to 7 toasted Cashewnut
  • ½ tsp roasted cumin seed, and crushed
  • Extra virgin olive oil
  • Salt

How to Make It:

 

Step 1: Preheat oven to 450 degrees F or cook on low heat in a pan .

Step 2: Place the red bell pepper strips and jalapeno in a small baking dish or pan. Drizzle generously with oil. Bake in heated oven for 15 to 20 minutes or pan until tender and well charred (check part-way and turn peppers over as needed.) Remove from oven and let cool. Drain from oil.

Step 3: In the large bowl of food processor fitted with a blade, add the roasted bell peppers and jalapeno along with the chickpeas, garlic, Kashmiri chilli, cashew nut, and lemon juice, Drizzle a little extra virgin olive oil. Run the processor until you reach the desired creamy paste consistency. Test and adjust seasoning, if needed. Run the processor again to combine.

Step 4: Transfer to a serving bowl. Cover and chill.

Step 5: When ready to serve, top roasted red pepper hummus with a little more extra virgin olive oil and the toasted Cashewnuts nuts. Add a pinch of chilli powder, if you like. Serve with warm pita bread and sliced veggies for dipping! Enjoy

 

Summer Smoothie / Green Goddess Smoothie Recipe

  Prep Time: 15 Min 

  Cook Time: 05 Min 

  Total Time: 20 Min 

  Yield: Serves 4

Ingredients:

  • 2 cups Coconut milk original/unsweetened
  • 2 cup Spinach
  • 2 Avocado
  • 2 small Banana
  • 1 Orange peeled
  • 1 cup ripe Mango pulp
  • 1 cups frozen Pineapple chunks

Garnish:

  • 2 tbsp Flax seeds (alsi seeds)
  • 4 tsp grated Coconut
  • ½ cup diced Mango
  • ½ cup diced Pineapple

How to Make It:

 

Step 1: Add everything in the blender in the sequence that it's listed and blend until smooth.

Step 2: Garnish with ingredient listed, Enjoy your taste of the tropics serve cold.

Thai Mango Salad Recipe

This Thai mango salad is tangy, delicious and so quick to make!

  Prep Time: 15 Min 

  Cook Time: 10 Min 

  Total Time: 25 Min 

  Yield: Serves 4

Ingredients:

  • 3 semi ripped and firm mangoes
  • 1-cup romaine – one inch chopped
  • 1/2 large red onion, finely sliced
  • 1/2 red pepper, finely sliced
  • 1/2 cup fresh cilantro leaves, chopped
  • 1/2 cup Thai basil leaves, chopped
  • ½ cup cucumber without seed
  • 1/4 cup roasted peanuts

Dressing:

  • 4 tbsp fresh lime juice
  • 1 and 1/2 tbsp light soy sauce (tamari)
  • 1 tbsp oil
  • 1 tbsp honey
  • 1/2 red Thai chilli (or more for extra spicy!)
  • 1 tsp fish sauce (optional)
  • Salt and pepper

How to Make It:

 

Step 1: Finely chop the mango into slices.

Step 2: Mix the mango, romaine, onion, red pepper, herbs, and peanuts together in a bowl. Set aside.

Step 3: For the dressing, finely chop your Thai chilli and add to a cup. Add the lime juice, fish sauce, soy sauce, oil, salt and pepper, honey and mix together.

Step 4: Mix the dressing into the mango salad.

Step 5: Garnish with more peanuts and herbs.

 

Notes:

 

You can use either unripened mangos or ripe mangos in this recipe, both are delicious. If you like spicy food, add more Thai chilli to the dressing if you’re preparing this salad ahead of time, don’t dress the salad until you are ready to serve it. You can substitute peanuts with cashews on top

 

Green Moong Dal Chilla/Pancake Recipe

This Thai mango salad is tangy, delicious and so quick to make!

  Prep Time: 15 Min 

  Cook Time: 20 Min 

  Total Time: 35 Min 

  Yield: Serves 4

Ingredients:

  • 1 cup Green Moong Dal (Whole)
  • 1-1/2 tablespoons Rice flour
  • 1/4 cup Coriander (Dania) Leaves, chopped
  • 2 Green Chillies, finely chopped
  • 1 inch Ginger, grated
  • 3 cloves Garlic, finely chopped
  • ½ cup corn rough chopped

Dressing:

  • 1 cup Green Moong Dal (Whole)
  • 1-1/2 tablespoons Rice flour
  • 1/4 cup Coriander (Dania) Leaves, chopped
  • 2 Green Chillies, finely chopped
  • 1 inch Ginger, grated
  • 3 cloves Garlic, finely chopped
  • ½ cup corn rough chopped

How to Make It:

 

Step 1: Soak the moong dal in water for 5 to 6 hours or preferably overnight.

Step 2: Once soaked, using a grinder, coarsely grind the moong dal with a very little water to make a thick batter.

Step 3: Once done, remove the moong dal chilla batter into a mixing bowl, add other ingredients like rice flour, coriander leaves, corn, green chillies, ginger and garlic, salt, red chilli powder, garam masala powder and flax seed powder. Mix everything well.

Step 4: The batter should be thick pouring consistency. Check the salt and adjust to suit according to taste.

Step 5: Place a tawa on medium heat; add a few teaspoons of oil. Once the oil is hot, add two heapful tablespoons of the moong dal chilla batter on the tawa.

Step 6: Quickly spread it using the back of a spoon and let the moong dal cheela cook for a minute or two or till the bottom of the cheela turns golden brown. Flip the moong dal chilla and cook other side of the cheela too.

Step 7: Remove the Moong Dal Chilla on an absorbent sheet or kitchen towel to absorb the excess oil. Use the moong dal chilla batter in a similar way to make more chillas. Once done, it is ready to be served.

Step 8: Serve Moong Dal Cheela Recipe along green chutney.

Step 9: For these pancakes I coarsely ground the lentils coz this not only makes them crispier but also adds a lovely texture to them.

Step 10: You can soak the dal for a few hours in some hot water (I use a hot case for that) in case you forget to soak it the night before

 

Sweet Potatoes Sabzi Recipe

This Thai mango salad is tangy, delicious and so quick to make!

  Prep Time: 15 Min 

  Cook Time: 15 Min 

  Total Time: 30 Min 

  Yield: Serves 4

Ingredients:

  • 1 tablespoon Oil ** If making during vrat or upvas (religious Fast) please use peanut oil or ghee
  • ½ teaspoon Cumin seeds
  • ½ teaspoon Sesame seeds
  • 3-4 Cashew nuts chopped, optional
  • 2 small green chilies chopped finely
  • 200 grams or 1 ½ cups sweet potatoes cut into cubes
  • Salt to taste ** If making during vrat or upvas, please use rock salt aka sendha namak
  • 1 tablespoon Peanuts crushed
  • 1 tablespoon desiccated coconut
  • 1 teaspoon Lemon juice
  • 1 tablespoon Cilantro or coriander leaves chopped finely

How to Make It:

 

Step 1: Heat the oil or ghee, add cumin seed, sesame seed and cashew nuts sauté for 2 minutes.

Step 2: Add sweet potatoes and green chilli cook for until the sweet potatoes are until cooked, may have to add couple of spoons of water.

Step 3: Season with salt, add peanuts, desiccated coconut.

Step 4: Finish with lemon and coriander

 

 

Rasile Rajma Recipe

This Thai mango salad is tangy, delicious and so quick to make!

  Prep Time: 15 Min 

  Cook Time: 30 Min 

  Total Time: 50 Min 

  Yield: Serves 4

Ingredients:

  • 250 gms Kidney Beans (Rajma)
  • 1 to 2 Bay Leaf
  • 1 small Cinnamon Stick
  • Salt To Taste
  • 1 cup onion paste
  • 1 cup Tomato Puree
  • 2 tablespoon oil
  • 1 or 2 Green Chili Paste
  • 1 Inch Ginger
  • 4 to 5 Large Garlic Cloves,
  • 2 to 3 Cloves
  • 4 to 5 Peppercorns (Kali Mirchi)
  • 1 tsp Cumin Seeds
  • 1 Cardamom (Badi Elaichi)
  • 1.5 Teaspoon Coriander Powder (Dhaniya Powder)
  • 1 Teaspoon Cumin Powder (Jeera Powder)
  • 1 Teaspoon Red Chilli Powder (Lal Mirchi Powder)
  • ½ Teaspoon Turmeric Powder (Haldi Powder)
  • ½ Teaspoons Garam Masala Powder
  • 1 Teaspoon Kasoori Methi, Optional (Dried Fenugreek Leaves)
  • 1 tablespoon lemon juice
  • ½ teaspoon sugar
  • Fresh Coriander Leaves Chopped
  • Water

How to Make It:

 

Step 1: In a large bowl soak rajma (kidney beans) in enough water for overnight, or at least for 6-8 hours.

Step 2: Drain kidney beans and rinse well in fresh water.

Step 3: Place rajma in large pot with water covering till the top of rajma and add salt and cook till it is soft or pressure cook for 5 to 6 whistle.

Step 4: Turn off the heat and let cool down completely.

Step 5: Rajma is cooked when you can smoothly press it between your thumb and index finger. Cook for some more time, if you can’t press the rajma bean.

Step 6: Drain the cooked rajma water. Set it aside, we will use this reserved water later.

 

 

How to Make Rajma Masala:

 

Step 1: Heat oil in a pan on medium heat, once the oil is hot add bay leaves, cardamom pods, cinnamon stick, cloves, peppercorns and black cardamom. Saute for a minute.

Step 2: Add cumin seeds saute for a minute.

Step 3: Add the onion paste and sauté for 3-4 minutes or until they are light brown.

Step 4: Add the green chili and ginger-garlic paste and sauté for 2 minutes.

Step 5: Now add the coriander powder, cumin powder, turmeric powder, red chili powder and mix well. Cook for 3-4 minutes.

Step 6: Add the tomato puree and mix well again. Let it cook for another 10 minutes on medium heat. Stir occasionally.

Step 7: Tomato masala is ready when there is no raw smell and oil starts oozing from the sides.

Step 8: Add this tomato masala to the boiled rajma and mix well. Cook for 2 minutes.

Step 9: Add the reserved water, garam masala powder, kasoori methi and mix well. (Add more salt if needed.).

Step 10: Cook for 10 to 15 minutes on medium heat.

Step 11: Add chopped coriander leaves and stir well again. Cook for 5 more minutes.

Step 12: The curry will thicken up at this stage. (Adjust the consistency to your liking.

Step 13: Mash the beans slightly using a spatula mix well again. Finish with lemon juice and sugar (if needed) Turn off the heat.

Step 14: Garnish with coriander leaves and serve hot.

 

 

Vegan - Toor aur Kacche Aam ki Dal recipe (Lentils with Raw Mango)

  Prep Time: 15 Min 

  Cook Time: 20 Min 

  Total Time: 35 Min 

  Yield: Serves 4

Ingredients:

  • 1 cup Toor dal (Split Arhar Dal)
  • 1 Keri Mango (Raw), cut into 1 inch pieces
  • 1 Tomato, finely chopped
  • 1 clove whole garlic
  • 1/2 teaspoon Turmeric powder (Haldi)
  • Salt, to taste
  • 2 1/2 cups Water
  • Ingredients for Seasoning
  • 1 tablespoon oil
  • 1-teaspoon Cumin seeds (Jeera)
  • 4 cloves Garlic, thinly sliced
  • 10 leaves curry leaves
  • 1/4 teaspoon hing (asafoetida)
  • 1/4 teaspoon Kashmiri Red Chilli Powder
  • 2 Dry Red Chillies
  • 1 Green Chilli, slit
  • ¼ tsp jaggery
  • 2 tablespoon Coriander (Dhania) Leaves, chopped

How to Make It:

 

Step 1: Wash and soak dal for few 2 to 4 hours.

Step 2: Add the toor dal into pressure cooker along with raw mangoes, tomatoes, garlic, turmeric powder, salt and 2 1/2 cups of water.

Step 3: Pressure cook for 3 to 4 whistles and turn off the heat.

Step 4: Let the pressure to release naturally

Step 5: Check the salt and spice levels and add jaggery, adjust to suit your taste. You can adjust the consistency of the dal by adding more water if required

Step 6: To make the tadka for the dal. Heat the oil in a small pan on medium heat

Step 7: Once the ghee is hot add cumin seeds, hing, curry leaves, dry red chilies, garlic and saute for few seconds till the garlic starts to golden brown

Step 8: Add red chili powder into the hot ghee mixture and stir and immediately turn off the heat.

Step 9: Spoon this tadka over the Kacche Aam Ki Dal and transfer the dal to a serving bowl, now stir in chopped coriander leaves, serve.

Step 10: Serve the Kacche Aam Aur Lehsun Ki Dal with phulka or steam rice along with Papad.

 

 

Vegan - Chick Pea recipe (Omelet)

  Prep Time: 15 Min 

  Cook Time: 15 Min 

  Total Time: 30 Min 

  Yield: Serves 4

Ingredients:

  • 150 gms Chickpea flour
  • 100 ml water to make batter
  • salt to taste or black salt to enhance egg flavour (optional)
  • 5 gms chilli powder
  • 5 cumin powder
  • 10 gms fresh coriander leaves
  • 100 gms vegetables of choice
  • 100 ml oil (for pan frying)

How to Make It:

 

Step 1: Put chickpea flour, all spices and salt in a mixing bowl and give it all a stir.

Step 2: Add half of the water and stir well until it forms a smooth paste. Add the remaining water and stir again until smooth and set aside while you prepare the add-ins.

Step 3: Dice up whatever veggies you want to add to your omelette. (about 25 gms of veggies per omelette).

Step 4: Add oil to a well-seasoned iron skillet or a non-stick frying pan and sauté the veggies on medium-low for about 3-5 minutes until they become tender.

Step 5: Remove the veggies and add them to the batter and give the batter another stir

Step 6: Turn up the heat to medium and pour the batter in the skillet like you would a large pancake and cook for about 5 minutes until the top of the omelette no longer looks wet. (You can put a lid on the frying pan for a minute or two to help it cook evenly.)

Step 7: Carefully loosen up the omelette with a spatula and flip the omelette to the other side and cook for 3-5 more minutes until it is no longer soft in the middle.  (Make sure there is no wet batter left in the center).

Step 8: You can also add additional sauteed mushrooms or other veggies to the middle if desired.

 

 

Very Berry Smoothie Recipe

  Prep Time: 15 Min 

  Cook Time: 05 Min 

  Total Time: 20 Min 

  Yield: Serves 4

Ingredients:

1 cup Milk

1 cup thick Yoghurt

½ cup Oats

1 cup Strawberry

1 cup Blueberry

½ cup Raspberry

2 Banana

  • 1 tbsp Wheat germ

Garnish:

  • 1 Banana sliced
  • 6 strawberries sliced
  • 10 to 12 Cashewnuts
  • 2 tbsp pumpkin seeds

How to Make It:

 

Step 1: Add everything in a powerful blender Puree until smooth. Pour in the bowl.

Step 2: Garnish with listed ingredients.

Step 3: Serve cold.

Beans and Peas Spanish Rice

Parsley Oil (optional)

 

Step 1: 3 Tbsp. finely chopped fresh parsley leaves

Step 2: ½ tsp. lemon zest, plus 1 Tbsp. fresh lemon juice.

Step 3: 3 Tbsp. extra-virgin olive oil.

 

 

  Prep Time: 15 Min 

  Cook Time: 25 Min 

  Total Time: 40 Min 

  Yield: Serves 4

Ingredients:

  • 2 Tbsp. extra-virgin olive oil
  • 1 yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 ½ tsp. paprika
  • 1 ¼ tsp. kosher salt
  • 1 tsp. chili powder
  • 1 tsp. dried oregano
  • ½ tsp. black pepper
  • ¼ tsp. cayenne pepper (optional for added heat)
  • 2 cups long-grain white rice (such as jasmine or basmati)
  • 1 (14.5-oz.) can fire-roasted diced tomatoes (sub 1 cup jarred salsa)
  • 2 (15.5-oz.) cans kidney beans, drained and rinsed
  • 3 cups vegetable or chicken broth (sub water)
  • ⅓ cup sliced green olives

How to Make It:

 

Step 1: Peel, dice the onion and mince the garlic

Step 2: Heat oil in a large skillet with a fitted lid over medium. Add diced onion; cook 5 minutes, until softened. Add minced garlic, paprika, salt, chili powder, oregano, black pepper, and cayenne; cook 2 minutes, stirring often, until aromatic. Stir in rice; cook 2 minutes, until slightly translucent. Stir in tomatoes, beans, and broth (or water). Bring mixture to a boil, reduce to medium-low, and simmer, covered, until liquid is absorbed and rice is tender, about 25 minutes.

Step 3: Meanwhile, prepare parsley oil (if using) by combining parsley, lemon zest and juice, and olive oil in a small bowl; stir well.

Step 4: Scatter olives over Spanish Beans and Rice and drizzle with parsley oil.

 

 

Full Medames (Egyptian-Style Fava Beans)

  Prep Time: 15 Min 

  Cook Time: 25 Min 

  Total Time: 40 Min 

  Yield: Serves 4-6

Ingredients:

  • 400 gms dried whole fava beans with skins, preferably mini, soaked overnight in plenty of water with 1 teaspoon baking soda
  • 1.5 litre, plus more as needed
  • 5 gms fine salt, plus more to taste
  • 10 gms garlic cloves, grated or pressed
  • 20 ml Extra-virgin olive oil, for drizzling
  • 120 gms medium firm-ripe tomato
  • 100 gms tahini
  • 15 gms scallions
  • 15 gms flat-leaf parsley leaves,
  • 5 gms ground cumin
  • 1 lemon, cut into 8 wedges, for serving
  •  4 Pita bread, for serving

How to Make It:

 

Step 1: Drain and rinse the favas under cold water. Put in a large pot and add the water, plus more if needed to barely cover. Bring to a boil over medium heat, then reduce the heat to low, cover and simmer for few hours, until the beans are very tender and the cooking liquid has thickened. (You don’t want to add too much water or you’ll dilute the dish.) When they’re ready (and not before), stir in the salt

Step 2: To serve, mash the beans coarsely in the pot, leaving some whole, then mix in the garlic, tahini, and taste, season with more salt as needed.

Step 3: Spoon the beans into one large serving bowl. Drizzle all over with olive oil. Pile the small diced tomato in the center of the beans, then sprinkle the scallions’ slices and the chopped parsley over. Sprinkle the cumin around the beans; and serve with the lemon wedges and pita bread.

 

 

 

Medusa (White bean stew)

  Prep Time: 10 Min 

  Cook Time: 30 Min 

  Total Time: 40 Min

  Yield: Serves 4

Ingredients:

  • 200 gms onion chopped 
  • 10 gms garlic clove minced 
  • 100 ml tomato puree
  • 20 gms tablespoons tomato paste
  • 30 ml vegetable oil (palm oil 2-3T)
  • 400 gms white bean can (navy, great northern, black eye peas)
  • 2 cups water
  • 5 gms salt
  • 2 gms Cayenne pepper

How to Make It:

 

Step 1: In skillet, add Oil, Onion, Garlic.

Step 2: Cook on med heat, stirring often.

Step 3: When onion is lightly browned, add tomato puree and tomato Paste.

Step 4: Stirring constantly until the Paste has ‘separated' and is a deep burgundy/brown color.

Step 5: Takes about 10-15 minutes.

Step 6: Add the beans, salt and 1 cup of the water.

Step 7: Let simmer about 10min.

Step 8: Stir occasionally.

Step 9: When mixture begins to thicken, stir in Cayenne Pepper, to taste and continue to simmer till you have a thick, velvety.

Step 10: Use remaining water to adjust consistency to your liking.

Step 11: Serve over White Rice.

 

 

 

 

Lemon, poppy and millet loaf

  Prep Time: 15 Min 

  Cook Time: 55 Min 

  Total Time: 1 hour and 10 min

  Yield: 1 loaf - serves 6 slices

Ingredients:

  • Dry Ingredients:
  • 400 gms whole wheat flour
  • 150 gms cup white sugar
  • 20 gms tablespoons poppy seed
  • 20 gms proso millets
  • 5 gms baking powder
  • 2.5 gms baking soda
  • 2.5 gms salt
  • Wet ingredients:
  • 250 ml plant-based milk (such as soy or almond)
  • 100 ml oil (such as canola or vegetable)
  • 50 ml lemon juice (2-3 lemons)
  • 5 gms lemon zest
  • 5 ml vanilla extract
  • For the lemon icing:
  • 200 gms powder sugar
  • 20 ml lemon juice
  • 2 gms lemon zest

How to Make It:

 

Step 1: Preheat your oven to 375F (190 C). Lightly grease a loaf pan.

Step 2: In a large bowl whisk together all the dry ingredients.

Step 3: In a medium bowl whisk together the wet ingredients. Pour the wet ingredients into the dry and gently mix together. Don't over mix, lumps are totally fine.

Step 4:  Pour the batter into at the prepared loaf pan and bake for 45 - 55 mins, rotating once midway through. The loaf is ready when a toothpick inserted into the center comes out clean.

Step 5: Let cool completely before icing. When cool, mix the lemon icing ingredients together in a bowl. Set the loaf on a cooling rack over a baking sheet to catch all the excess icing. Drizzle the icing over the loaf. Let the icing set for about 30 minutes before slicing.

 

 

 

 

 

Millet Tabbouleh

  Prep Time: 15 Min 

  Cook Time: 25 Min 

  Total Time: 50 min

  Assemble and holding time: 10 minutes

  Yield: 4

Ingredients:

  • 140 g Proso Millet
  • 30 ml lemon juice
  • 100 ml high-quality extra virgin olive oil*
  • 10 gms garlic
  • 150 gms Roma tomato, finely diced
  • 150 gms regular or English cucumber;
  • 200 gms parsley, thick stems removed and leaves finely chopped
  • 5 gms mint leaves, finely chopped
  • 20 gms green onions, thinly sliced
  • 5 gms kosher or sea salt, plus more to taste

How to Make It:

 

Step 1: Cook the Millet: add the millet, to 350 ml of water, and a pinch of salt to a medium saucepan. Bring to a boil over high heat, then cover and reduce the heat to medium low; simmer for 20 minutes, then remove the lid and fluff with a fork. Transfer to a bowl and let cool.

Step 2: Prep: In the meantime, combine the lemon juice, oil, and minced garlic together in a small bowl and let marinate while the millet cooks; this helps to mellow out the garlic flavor and infuse the oil. You can also chop and prepare the remaining ingredients during this time.

Step 3: Assemble: once the millet has cooled in its bowl, add the diced tomato, seeded and diced cucumber, chopped parsley, chopped mint, sliced green onions, salt, and garlic/lemon/oil mixture to the bowl. Use a spatula to fold everything together until all ingredients are uniformly distributed. Let sit for at least 10 minutes, to allow the flavors to mingle.

Step 4:  Serve: serve chilled, and as desired; this dish is a fresh & filling side to a meal, or can be topped with protein of choice for a main.

 

 

 

 

 

 

Whole Grain Millet Burkina Pudding

  Prep Time:  60 Min 

  Cook Time: 20 Min 

  Total Time: 1 hour and 30 Min

  Yield: Serves 4

Ingredients:

  • ·       100 gms Millet Soaked
  • ·       200 gms Sweetened Greek Yogurt
  • ·       100 g Raspberries
  • ·       20 ml Honey
  • ·       1 Orange 
  • ·       5 gms Salt
  •  

How to Make It:

 

Step 1: Soak millet for an hour, wash, rinse, pour into a saucepan, add salt and bring to a boil on high heat until soft.

Step 2: Take off heat, drain and let cool off.

Step 3: Mix with honey and scoop into the serving glass.

Step 4: Top with layer with sweetened yogurt, raspberries, orange.

Step 5: Burkina pudding is ready to serve.

 

Tuscan bean soup

  Prep Time:  15 Min 

  Cook Time: 25 Min 

  Total Time: 40 Min

  Yield: Serves 4

Ingredients:

  • 30 oz cannellini beans or white kidney beans cooked cans
  • 100 gms Tuscan kale (dinosaur kale)
  • 1 litre vegetable broth
  • 75 gms onion diced
  • 100 gms carrot diced
  • 50 gms celery stick finely diced
  • 15 garlic cloves diced
  • 50 potatoes diced into cubes 
  • 15 oz whole peeled tomatoes
  • 30 ml extra virgin olive oil
  • 5 gms fresh rosemary or thyme (or ½ teaspoon dried)
  • 2 gms bay leaf
  • Salt and black pepper to taste
  • *Optional parmesan rind square 
  • *Optional garnish of grated parmesan cheese

How to Make It:

 

Step 1: Add finely diced onion, carrots and celery to a large pot with olive oil and a good pinch of salt. Sauté for a few minutes and once the onions are translucent, add the garlic and sauté for another minute

Step 2: Add a can of peeled tomatoes (including the juice) to the pot and roughly break the tomatoes up with a wooden spoon. Add the diced potato, vegetable broth, herbs, and season well salt and pepper.  Place the lid on and simmer over medium heat for 20 minutes.

Step 3: *If you are adding a parmesan rind, add this in now

Step 4: Once the vegetables have softened and potatoes are fork tender, add one cup of the soup to a blender along with 1 can of the cannellini beans. Blend to make a puree. You can also use an immersion blender

Step 5: Add the puree along with the second can of whole cannellini beans to the soup and stir through. Simmer with the lid on for 5 minutes. Taste and season as needed

Step 6: Chop up the kale leaves, disregarding the tough middle part of the stem, and add to the soup. Simmer for 5 minutes until the kale is cooked to your liking

Step 7: Remove the bay leaf and parmesan rind and serve up your creamy Tuscan White Bean Soup!

Step 8: Garnish with the optional parmesan and enjoy