Ingredients 1 9 1/2-ounce can mixed nuts 1 cup quartered Dried Apricots 1 6-ounce container Rosted Almonds 3/4 cup Dried Cranberries Preparation Combine 1 (9.5-oz.) container mixed nuts, 1 (6-oz.) container smoked almonds, 1 cup quartered dried apricots, and 3/4 cup dried cranberries in a large bowl. Store in an airtight container. Indulge a little more: Add a few morsels of delicious antioxidant-rich dark chocolate. For testing purposes only, we used Planters Select Cashews With Almonds and Pecans and Blue Diamond Smokehouse Almonds.
Ingredients Urad dal – 1 1/2 cups, soak in water for 2 to 3 hours Onion – 1, medium, finely chopped Spinach – 1/3 cup, chopped and packed OR amaranth leaves/thotakura Fresh coriander leaves – 1/3 cup, chopped and packed Fresh mint leaves – 1/3, cup, chopped and packed Curry leaves – 1/4, cup, chopped and packed Green chilies – 4, finely chopped Ginger – 1″ knob, finely minced Cumin – 1/2 tsp (optional) Salt to taste Oil for deep frying ½ cup Roasted Almonds Pudina & Tomato Flavored (Finely Chopped) Preparation Drain [...]
Ingredients 4 Whole Wheat Bread ½ cup Honey ½ cup Almonds (Finely Chopped) ½ cup Mixed Dry Fruits(All Finely Chopped) Preparation First, take a slice of bread and smear it with honey. Put the mixture of all dry fruits and cover it. Toast it in a toaster and serve it immediately.
Ingredients 2 cups whole wheat flour 2 tbsp raisins 1/2 cup sugar 1/2 cup chopped Mixed Dry Fruits oil for cooking 2 tbsp ghee Preparation Combine all the ingredients except the raisins and dry fruits with enough water and knead into a soft dough. Divide the dough into 6 equal portions and roll out each portion into 75mm (3″) diameter circle. Place a tbsp of sugar and 1 tbsp of dry fruits at the centre of each circle. Bring the sides together and seal the edges tightly. Roll out again into [...]
Ingredients For Almond Powder: ¼ cup Roasted Almonds dry grind roasted peanuts to powder For Sabudana Khichdi 2 tablespoons peanut oil, you can also use ghee 1 cup sabudana (tapioca pearls) 2 small to medium size potatoes (aloo) peeled and chopped into small cubes ¼ cup roasted peanuts (moongphali) 1 to 3 green chilies (hari mirch) chopped. you can add more green chilies if you want 1 teaspoon cumin seeds (jeera) ½ to 1 teaspoon sugar or as required ½ to 1 teaspoon lime or lemon juice [...]
Ingredients Tofu Bowl 2 cups cooked brown rice 1 cup Apricot Dried Fruit(Dehydrated Fruits) 2 cups spinach leaves 2 cups broccoli florets 2 teaspoons olive oil or additional sesame oil, divided 1 cup chickpeas (drained and rinsed, if using canned) salt/pepper 16 oz extra firm tofu, pressed and drained Peanut sauce 1-2 tablespoons toasted sesame oil ¼ cup low sodium soy sauce ¼ cup 100% pure maple syrup 2 teaspoons chili garlic sauce ¼ cup creamy or crunchy peanut butter Preparation Preheat the oven to 400 degrees F. Cube tofu and place in a single [...]
Ingredients 1 head of kale, stemmed and chopped 1 lemon (reserve half for dressing) 1 1/2 T olive oil (1 T for kale, 1/2 T for sweet potatoes) 1/2 cup quinoa, uncooked 1 large sweet potato, chopped into bite-size pieces 1/2 avocado 2 T goji berries 2 T hemp seeds 1/2 cup sprouts 2 T Dried Plum for the tahini maple dressing: 2 T tahini 1 T pure maple syrup 1/2 T miso paste 1/2 lemon, juiced 2 T water Preparation Place kale in a large bowl and top with juice from half a lemon and [...]
Ingredients 1 (3 1/2-ounce) bag boil-in-bag brown rice 4 (4-ounce) skinless, boneless chicken breast halves 3/4 teaspoon salt, divided 1/4 teaspoon black pepper 1/4 cup all-purpose flour 1/2 cup low-fat buttermilk 2 tablespoons honey mustard 1/2 cup dry breadcrumbs Cooking spray 1/4 cup chopped green onions 2/3 cup Roasted almonds Preparation Preheat oven to 450°.Prepare rice according to package directions; keep warm. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with 1/4 [...]
Ingredients 1 cup bottle gourd, thickly grated 1 cup low-fat curd, freshly beaten 1/2 cup mint leaves, finely chopped (pudina) 1/4 tsp roasted cumin seeds (jeera) 1/4 tsp black salt 1/2 tbsp roasted flax seeds 1/2 tbsp Sunflower seed Salt to taste Preparation Combine the bottle guard with one cup of water. Cover and cook on a medium flame for 4 minutes. Combine all the ingredients, including the cooked bottle gourd in a deep bowl and mix well. Refrigerate for at least 1 hour and serve chilled.
Ingredients Spaghetti (4 pax) 1 Cup Chia seeds ½ Cups sunflower seeds 1 Cup Olive oil 1 Bunch Kale 1 Bunch Asparagus 2 Tablespoons Parmigiano cheese ½ Cups Cooking cream Preparation Gather all ingredients. Cut both veggies in 2-3 inches each. Set aside Ground your chia and sunflower seeds. Set aside. It should not be too coarse nor too powdery. Heat your pan in medium heat Add olive oil. Throw your grounded nuts and stir well. Make sure the olive oil are covering the grounded nuts. Stir for about 1-2 minutes until [...]