Roasted Cauliflower and Chickpeas with Mint Yogurt 1 Tbsp Olive Oil½ medium head cauliflower, cut into bite-sized florets, about 2 cups1 Cup Chickpeas – Soaked overnight and Pressure Cooked1 tsp curry powderSalt and pepper to taste½ cup Greek yogurt2 tbsp chopped fresh mint½ tsp lemon zest Heat oven to 180 degrees C, line a baking
Smashed Chickpeas & Grilled Vegetable Sandwich 1 Zucchini – Sliced Vertically1 Red Bell Pepper – Sliced Vertically½ Tomato – SlicedOlives – 8-10½ Cup Tofu/Paneer – Scrambled Smashed Chickpeas – 3/4th Cup2 Slices of Protein Bread/Multigrain BreadSmashed Chickpeas3/4th Cup Cooked Chickpeas1 Garlic Clove – Chopped fine or Minced½ Tsp Cumin Powder½ Oregano 1 Tbsp Lemon Juice1/4th
Spinach Dhokla 1 Cup Soaked Moong Dal (Green or Yellow)Spinach Leaves (Palak) , 2 bunches1/4 cup Hung Curd (Greek Yogurt) , whisked well1 inch Ginger3 Green Chillies2 tablespoons Oil1 tablespoon Lemon juiceSalt , to taste1 teaspoon Enos Fruit SaltIngredients for the Seasoning2 teaspoons Oil1 teaspoon Mustard seeds 2 teaspoons Sesame seeds 1/4 teaspoon Asafoetida (hing)3
Spring Frittata 1 whole Egg2 Egg WhitesSpinach/Baby Spinach Leaves – 1 Cup – Finely ChoppedMixed Peppers – ½ Cup – Finely ChoppedOnion – 1/4th - DicedOlive Oil – 1 TbspMilk – 3 TbspSalt & Pepper to Taste (Optional: Mushrooms/Tomato/Zucchini/Smoked Paprika) Heal the oil in an 8” oven safe skillet – Saute the onions until tender.In
Sweet Potato Lentil Gumbo 1 sweet potato- peeled and diced 1/2 cup carrots, chopped 1/2 onion, chopped 1/2 cup celery, chopped 1/2 red bell pepper, diced 2 cloves garlic, minced or pressed ½ cup green or brown lentils ½ teaspoon EACH coriander AND cumin powder 1 teaspoon curry powder (or more to taste) ½
Tibetan Thupka 2 cups vegetable stock/Water1 Carrot, sliced thin1 Tomato, chopped50 grams Rice noodles, boiled in salt water1 teaspoon cumin seeds1/2 teaspoon ginger grated2 Garlic cloves1 onion, chopped1 tablespoon lemon juice½ Tbsp Fresh Crushed Pepper Salt to taste1 tablespoon oil1/2 cup spring onion, chopped2 Red chilies (use as per taste) Grind onion, tomates, garlic, ginger,
Tofu Scramble 1 tsp oil 1/2 red onion , finely chopped1 clove garlic , minced1 green chilli ,finely chopped.5 teaspoon ground cumin or ground coriander.5 tsp turmeric.5tsp black pepper1/2medium tomato , finely chopped salt , as per taste1 cup firm tofu (lightly squeezed to remove extra dipping moisture and crumbled evenly) loosely chopped coriander Heat
Zesty Orange Soup ½ tbsp olive oil1 clove garlic, finely chopped1/2 onion, finely chopped2 carrots, grated1/2-inch fresh ginger, grated (or more to taste)2 large oranges, juice and zest2 cups / 500 ml water or vegetable brothsea salt & pepper1 sprig fresh thyme or 1 Tsp Dried Thyme Heat oil in a pot over medium-high heat.Stir
Zucchini Hummus Wrap 1 zucchini, ends removed and slicedsalt and pepper to tasteChilli Flakes1 tablespoon olive oil1/2 tomato, sliced (or handful of cherry tomatoes)1/4th cucumber Sliced OR Picked Gherkins1/8 cup sliced red onion1 cup Baby Spinach, tough stems removed1 Healthy Tortilla2 tablespoons hummusOptional – Feta Cheese 20 GmsOptional – 2-3 Slices of Jalapeno Heat a
Hail to the Kale Curly Kale – 2 stalksApple juice – 100 mlGinger – 2 inches Lime juice – 1 tbspBasil leaves – 3 to 4 De-stalk the Kale and blend it with the rest of the ingredients if using a nutribullet or a grinder.Incase of a slow juicer, juice the apples followed by other
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