1 cup Corn kernels
2 Bell peppers
2 small Onions
1/2 cup Tomato puree
2 tsp Ginger-Garlic paste
1 tbsp Oil
1 tsp Cumin seeds
1/3 tsp Turmeric powder
1 tsp Red chili powder
2 tsp Coriander powder
1 tsp Cumin powder
1/2 tsp Garam masala
1 tsp Kasuri methi
1 tbsp Fresh cream
1/3 cup Water
Salt to taste
1. Boil the corn kernels and keep aside.
2. Chop onions and capsicum.
3. In a pan heat oil, add cumin seeds and let them pop.
4. Add onions and cook for about 1 min or until they become translucent.
5. Add ginger and garlic paste and cook for 2-4 minutes.
6. Now add tomato puree and cook for 2-4 minutes.
7. Add coriander powder, cumin powder, turmeric powder, red chili powder and salt to taste, cook till spices are well absorbed.
8. Add diced bell pepper and water, cook for 3-5 min.
9. Add boiled corn kernels.
10.Add garam masala, kasuri methi, fresh cream and cook for about 2 min.
11.Garnish it with fresh coriander leaves and serve hot with roti or rice.
1 Celery Stalk
1 Large Carrot
1 Small bunch of Kale
1 Green Apple, cored
A little piece of ginger, peeled
A small bowl of spinach leaves
1 tbsp lemon juice
1. Wash all the fruits and Vegetables.
2. Peel the carrot and apple if necessary.
3. If using a juicer, put all ingredients one by one through the juicer.
4. If using a blender, put spinach leaves, kale, apple, carrot, celery – in that order. Add a little water, blend on high until desired consistency is reached. Put more water if necessary.
5. Mix lemon juice to the prepared juice.
6. Serve fresh.
1¼ cups freekeh
1 small red onion, chopped
1 medium tomato, chopped
2 tsp olive oil
Salt and black pepper
½ cup feta cheese
Pesto Sauce to taste
1. Bring 2¾ cups water to boil and add the freekeh.
2. Cover and reduce heat to cook till water is absorbed.
3. Remove from heat and leave covered for 5 minutes.
4. Roast onions till medium brown. Add tomatoes and cook for 1-2 minutes. Add the freekeh.
4. Stir the pesto into the cooked freekeh and season to taste with salt and pepper.
5. Garnish with crumbled feta.
1 Small Squash (Acorn or Butternut)
2 tbsp of your favourite oil
1 clove Garlic
1. Mince garlic into small bits
2. Cut squash into small square pieces
3. Mix oil, garlic, salt, and pepper in a bowl
4. Marinate squash with the above mix for half hour
5. Preheat oven to 225 C
6. Put squash pieces in the oven for 30 minutes, turning in between to allow even roasting
7. Serve hot
1 cup quinoa
6 large firm tomatoes
1 cup water
1/2 Granny Smith apple, cored and chopped
1 tablespoon fresh lime juice
1 clove garlic, minced
1 teaspoon olive oil
1 1/2 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh mint
3 green onions, thinly sliced
sea salt and pepper to taste
1. Bring the quinoa and water to a boil in a saucepan over high heat.
2. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
4. Gently take the pulp out of the tomatoes, leaving a 1/2 inch wall. Finely chop pulp and keep it separate.
5. Toss the chopped apple with the lime juice, olive oil, garlic, parsley, mint, tomatoes, and green onions. Fold in the quinoa, and season to taste with salt and pepper. Add to the tomato pulp.
6. Fill the cut tomatoes with this mixture, and fill the baking dish with about 1/4 inch of water.
7. Bake in preheated oven until the peppers are tender, and the quinoa is hot(about 20 minutes).