Charred Corn Bean Salad Charred Corn Bean Salad - simple & fresh-tasting. With a variety of colours contained in the salad 1 Cup Corn – Boiled1 Cup Black Beans or Rajma – Soaked overnight and boiled1 small onion – diced1 Green Chilli – finely Chopped1 small Tomato – diced½ Cucumber with skin – diced1 Cup
Balinese Curry This Balinese Curry is amazing! The combination of spices is incredibly beneficial for long life and well being. Curry Paste : 1 clove garlic, minced1 Onion3 soaked cashewnuts1 Tbsp Grated Ginger1 Tbsp fresh turmeric(or .5 tsp powder)1 Tsp coriander seeds 1/2teaspoon Black peppercorns3 small red chillis(optional) 1 tsp raw sugar or HoneyCurry :
Burmese Pomello Salad Burmese Pomelo Salad Recipe - Learn how to make Burmese Pomelo Salad Step by Step, Prep Time, Cook Time. Pomelo/Grapefruit 1/2 skinned and peeledRoasted peanuts 2 tbspDry Roasted onions 2 tbspRed onions sliced 1/2 pcDRESSING:Soy sauce 1 tspHoney or Maple Syrup 1 tspGram Flour – Dry Roasted – 2 Tbspsalt to tastepepper
Mushroom Cappuccino 15 Mushrooms - LargeOlive Oil 1 TbspBay Leaf 1Onion Chopped 1 smallGarlic Chopped 4 - 6 clovesVegetable Stock 4 cupsWhite Pepper Powder 1/4 teaspoonGreek Yoghurt 1/4 cupCinnamon Powder 1 teaspoon Greek Yoghurt is optional - Garnish with Cinnamon Powder. Clean, wash and thickly slice mushrooms. Heat oil in a heavy bottom pan.
Roasted Charred Soup 2 onions, diced3 or 4 cloves garlic, minced2 tablespoons olive oil1 teaspoon salt2 teaspoons smoked paprika (optional)A few dashes of spicy green chilli or Bird’s eye chilli ( Optional)4 roasted red peppers (see directions below)4 cups vegetable broth or Water1/2 cup coconut milk1/4 cup tahini (optional) Heat oil in a pot over
Veg Quinoa Biryani 1/2 cup quinoa3/4 cup mixed vegetables (mix of peas, carrot, beans, and cauliflower. You can use any vegetable of your choice.)1 tsp ginger garlic paste1 big onion sliced thin1 small tomato chopped roughly2 tbsp mint leaves2 tbsp coriander leaves1/2 tsp garam masala powder1/4 cup coconut milk1 and 3/4 cups watersalt to tasteTo
White Bean and Spinach Soup 1 tbsp. extra-virgin olive oil3 cloves garlic, minced1 small onion, chopped1 carrot, choppedSalt to TasteFreshly ground black pepper2 Tbsp Celery Stalk (Finely Chopped)Handful of Spring Onion Leaves (Finely Chopped)300 ml Water/Vegetable Stock1 Cup White Beans (Navy Beans, Cannelloni Beans, Mangalorean Beans, Lobia)1/2 sliced zucchini, cut into half moons½ Cup Peas
Chickpea Millet Medley ¾ Cup cooked Kodo or Proso Millet1 Cup Boiled Chickpeas1 Onion Diced½ Tomato Diced2-3 Cloves of Garlic – Minced½ Capsicum Diced½ Cup Cabbage finely ChoppedHandful of fresh green peas ( Boiled)Salt to tasteRed Chilli powder to taste2 Tsp Pav Bhaji Masala2 Tsp Cumin1 Tbsp OilCoriander for Garnish In a skillet heat the
Breakfast Burrito Breakfast Potatoes ½ Sweet Potato1 tsp Oil3/4 tsp Garlic powder2 cloves Minced 1/2 tsp smoked paprika/Red Chilli Powder1/2 tsp Thyme or Rosemary or both 1/2 tsp saltTofu Scramble50 Gms Firm Tofu1/2 tsp Ground Turmeric1/3 tsp Salt1/2 tsp Freshly ground black pepper1/4 tsp Black Salt (Kala namak, Indian Sulphur black salt)Other additions: (Optional)2 cups
Chickpea Sweet Potato Burgers 1/4 cup (20.25 g) oats1.5 inch ginger 3 cloves of garlic 1.5 cups cooked chickpeas 2 Tbsp Coriander 1 tsp soy sauce 1/2 tsp vinegar2 tsp sesame oil3/4 tsp saltRed pepper flakes or sriracha 2 Tbsp flax seed meal or chia seeds 1/2 cup (140 g) sweet potato puree or mash
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