Dietician Amit Shah

Thai Curry – With Tofu 1 tbsp vegetable oil2 cloves garlic, finely chopped2 green chilies/birds eye chilli, thinly sliced (or as per taste)1/2 tbsp curry powder⅓ tsp turmeric powder1/2 green bell pepper½ red bell pepper or red bell pepperBroccoli Florets – 1 CupDiced Hard tofu – ½ Cup – About 60 Gms300 Ml Water /

Warm Glass Noodle Garden 50 gms Glass Noodles1 Tbsp Olive Oil1 Garlic Clove – Crushed1 cup Steamed Edamame Beans ((Can be replaced by peas or kidney beans but Edamame is the best option))1 Spring Onion – finely Chopped with the green part1 Fresh Red Chilli/Birds Eye Chilli/Green Chilli1 Tbsp Chopped Coriander1 Tbsp Chopped Mint1 Tbsp

Zesty Cucumber Salad ½ Onion – Thinly Sliced1 Inch Ginger – Peeled and Sliced1 Tsp Sea Salt/Rock Salt/Himalayan pink salt1 Garlic Clove – Peeled2 Cucumbers – Peeled1 tsp Toasted Sesame Seeds1 Tbsp Coriander – ChoppedDressing½ Cup Orange Juice1 Tsp Olive Oil1 Tsp Sesame Oil Whisk all the dressing ingredients in a medium bowl.Add Sliced red

French lentil Soup 1 tablespoon extra–virgin olive oil1/2 cup chopped onions1/2 cup chopped celery 1/2 cup chopped carrots½ Cup Chopped Potato/Sweet Potato1 garlic clove, chopped1.5 cups (or more) vegetable broth1/2 cups lentils, rinsed, drained ( (Use Saboot Masoor or Whole Urad))½ Tomato Roughly chopped½ Cup Tomato Juice/PureeLemon Slices Heat oil in heavy large saucepan over

Cauliflower Leek Soup 1.5 cup cauliflower florets1 cup chopped leek (stalk only)2 cloves of garlic3 cups vegetable stock/water1 tbsp fresh crushed pepper2 tbsp olive oilsalt to taste Heat 1 tbsp Olive OilSaute the diced garlic until fragrantAdd the leeks and saute them - Add the salt and cook until tender.Add the cauliflower florets and 1

ABC Juice Carrot 1 mediumBeetroot 1 medium peeledApple 1 medium coredOrange 1 mediumCelery stick 1 mediumPink salt 1 tspLime juice 1 tsp Juicer MethodIf you have a juicer, then simply push all the veggies and fruits through the feeder and wait for the juicer to completely extract juice from the mixture.Once done, add pink salt

Avolicious Smoothie ½ Hass Avocado (Ensure Avocado is fully ripe and soft – Use instantly after peeling.)1 Cup Frozen or Fresh Raspberries150 ML Freshly Squeezed Pineapple Juice1 Cup Spinach Juice2-3 Basil Leaves1 Tbsp Honey/Maple Syrup/Brown Sugar1 Tsp Chia Seeds Blend all the ingredients Except Chia Seeds until smooth and velvetyGarnish with Chia Seeds and consume

  Buddha Bowl ½ cup brown rice or Millet or Quinoa cooked½ medium sweet potato½ Cup Tofu, firm – cut into cubes½ cup cucumber, diced½ mandarin orange1 Tbsp Chilli Flakes or Smoked Paprika2 cups Mixed Green LeavesCashew Dressing1 ½ tbsp maple syrup Or Honey1/4 cup raw cashews, Soaked for 5-7 Hours1 tbsp lemon juice, fresh1

Bulgur and Red Lentil Soup 2 cups fresh spinach – Chopped.1 medium onion - Diced1/3 cup dry coarse Bulgur/Broken Wheat/Barley1/2 cup Saboot Masoor (Soaked for 2-4 hours)½ Cup Sweet Potato Cubes½ Cup Carrot Cubes1/2 red pepper - Diced1/2 tsp turmeric, ground1/2 tsp cumin, ground1 tbsp ginger, ground1 tbsp dry hot paprika (optional)1 garlic clove -

Cabbage Mango Slaw 2 cups shredded cabbage (mix of green and purple)1/2 cup shredded carrots1 mango, not fully ripe1 medium spring onion, chopped½ tbsp vinegar½ lime, juiced½ tbsp low sodium soy sauce½ tbsp sesame oil1 tsp black and white sesame seedsBird’s eye Chilli or Red Chilli Flakes1 Tbsp Toasted Peanuts Julienne the mango (cut into