INGREDIENTS
3 dates, pitted
2 Oranges, peeled
1 banana
1 cup frozen blueberries
1 tablespoon ground flax seeds
DIRECTIONS
Blend all ingredients together in a high powered blender until smooth and creamy
a collection of practical recipes
INGREDIENTS
3 dates, pitted
2 Oranges, peeled
1 banana
1 cup frozen blueberries
1 tablespoon ground flax seeds
DIRECTIONS
Blend all ingredients together in a high powered blender until smooth and creamy
For The Topping
1/2 cup soaked and drained green moong dal (split green gram)
1/2 cup quick cooking rolled oats
2 green chillies , finely chopped
1 1/2 cups chopped coriander (dhania)
1 1/2 tsp lemon juice
1/2 tsp baking powder
2 pinches sugar
salt to taste
Other Ingredients
4 whole wheat bread slices
1 1/2 tsp olive oil
Method
For the topping
Combine all ingredients and blend in a mixer to a smooth paste.
Transfer the paste to a bowl and divide it into 4 equal portions. Keep aside.
How to proceed
Brush 1/8 tsp of oil on one side of each bread slice.
Place each bread slice on a flat surface, with the brushed side facing downwards and spread a portion of the topping evenly over it.
Place each open sandwich on a non-stick tava (griddle) with the topping side facing downwards and cook, using ¼ tsp of oil, till the topping turns golden brown in colour.
Turn over and cook till the other side turns golden brown in colour.
Cut each toast into 4 equal triangles and serve immediately.
1 large onion, diced
6-8 small red potatoes (about 12 ounces), diced
2 red peppers, diced
1 teaspoon fresh thyme, or 1 1/2 teaspoons dried
6 eggs, lightly beaten
4 ounces feta, crumbled
Preheat the oven to 400°.
Place a 10- to 12- inch oven-safe skillet (or sauté pan!) on the stove over medium-high heat. Coat the bottom with olive oil. When the oil is hot, add the onions and a pinch of salt, and sauté until the onions are translucent and starting to turn brown. Add the potatoes and another pinch of salt, and cook, stirring every few minutes, until the potatoes are browned and cooked through. Add the red peppers and the thyme – I like the red peppers still crunchy, but cook them for longer if you like softer peppers. Taste to adjust the seasonings.
Pour the eggs into the pan and stir the vegetables until the eggs are evenly distributed. Sprinkle the feta over the top of the frittata. Cook without stirring for 3-5 minutes until the eggs are set on the bottoms and sides, but the middle is still runny.
Put the entire pan in the oven and bake for 5 – 10 minutes until the eggs are completely set and beginning to pull away from the sides. Let the frittata cool for a few minutes and then slice it into wedges.
We like to serve frittatas with a simple green salad and a crusty piece of bread.
Ingredients
2 cups whole wheat flour
1/4 cup almond powder
2 teaspoons baking powder
½ teaspoon salt
2 eggs, well beaten
2 cups cold milk
2 tablespoons vegetable oil
Honey for serving
2 cups sliced bananas
Method
Stir together wheat flour, almond powder, baking powder and salt.
Add eggs, milk, and oil. Whisk until well blended.
Heat griddle to medium heat. Pour a ladle full of the pancake mixture on the griddle. Do not spread the mixture on the griddle, once pour it on a hot griddle it creates on its own a boundary point .
Cook until bubbles form and edges start to fry. Flip over and cook until lightly browned.
Serving Suggestions
Serve with sliced strawberries and bananas, drizzled generously with honey
Serve with blueberry sauce
Or just plain and simple, with maple syrup
Ingredients
8 whole wheat bread slices
To Be Mixed Into A Stuffing
1 1/2 cups finely choppedand boiled
vegetables (cabbage,carrots,green peas,cauliflower ,potatoes , french beans)
1/2 cup low-calorie mayonnaise
4 tsp thick low-fat curds
1/3 cup grated carrot
1 tsp mustard (rai / sarson) powder
salt and freshly ground black pepper powder
powder to taste
Method
Divide the stuffing into 4 equal portions and keep aside.
Place a bread slice on a clean, dry surface, spread a portion of the stuffing evenly over it.
Sandwich using another bread slice on it and press it lightly.
Repeat with the remaining bread slices and stuffing to make 3 more sandwiches.
Cut each sandwich in 2 equal pieces and serve immediately.