1 sweet potato/yam
1 small apple
1 tbsp olive oil
1 garlic clove, crushed
100 gm pearl barley
Mixed Greens (optional)
1 tbsp lemon juice
2 tsp honey
1 tbsp balsamic vinaigrette
1. Bake the sweet potatoes in an oven on 350 F for 25 minutes.
2. Heat the oil in a pan and fry onion and garlic until light brown.
3. Add the barley and 325 ml boiling water. Simmer uncovered for till barley absorbs the water. Keep it aside to cool.
4. Cut sweet potato and apple into small pieces and add to the cooled barley.
5. Mix lemon juice, honey, and balsamic vinaigrette and pour over barley.
6. Top with mixed greens.
7. Serve chilled.
1 cup nut mixture (cashews, almonds, hazelnuts, or nuts of choice)
1/2 cup oats
1.5 cups dates
1 tbsp coconut oil
2 tsp agave syrup or coconut sugar (optional, for extra sweetness)
2 tsp cacao powder
1. Powder the nuts, oats and cacao in a food processor.
2. Mix the rest of the ingredients and blend to a sticky mixture.
3. If it is still dry, add 1 tablespoon of coconut oil.
4. Press the mix into balls with your hands.
5. Roll in shredded coconut.
6. Refrigerate and serve.
7. The balls can last for upto two weeks if refrigerated.
4 stems of kale, any kind (washed and dried)
10 medium sized mushrooms (washed and quartered)
10 brussel sprouts (cut into halves)
1 cup cooked whole lentils
½ cup canned or roasted chickpeas
½ package firm tofu (I used Soyganic smoked tofu)
1 tbsp dijon mustard
2 tbsp avocado or extra virgin olive oil
2 tbsp balsamic vinegar
Salt & pepper
Balsamic glaze (optional)
Sweet Thai chili sauce
Soy or teriyaki sauce
1. Cook 1/2 cup brown lentils in some water for 15-20 minutes or until softened. Drain excess water and set aside.
2. Sauté cubed tofu in a drizzle of olive oil, 2 Tbs of sweet Thai chili sauce and a bit of soy or teriyaki sauce for 5-6 minutes until slightly browned. Remove from pan and then sauté the mushroom in the same sauce for a few minutes. Remove the mushrooms into a small bowl. Now pan fry the brussel sprouts in the same pan for 6-7 minutes until cut sides are slightly charred. Add some sea salt and black pepper, and a touch more olive oil if needed. Set aside.
3. With your hands remove the stems and break the kale leaves into small pieces in a salad bowl. Whisk together the dressing ingredients in a small bowl (oil, dijon mustard, balsamic vinegar, salt & pepper). Mix dressing into the kale to coat the leaves really well.
4. Add tofu, brussel sprouts, mushrooms, lentils, and chick peas. Drizzle with balsamic glaze. Toss and serve.
1 tbsp Oil or Ghee
1 Bay Leaf
1/2 tsp Cumin Seeds
1/2 tsp red chilli powder
1 Cup Millets
1 Onion chopped
1 Carrot diced
1/4 cup Peas
1 tbsp – Ginger-Garlic Paste
Salt to taste
2 Cups Water
Chopped Coriander Leaves for garnishing
1. Wash and soak millets for 20 mins. Drain, keep aside.
2. Heat oil or ghee in a medium sized pan or pressure cooker. Add cumin seeds, allow to splutter.
3. Add onion, ginger garlic paste and saute until golden brown.
4. Add carrot, peas and any other vegetables you would like, fry for 2 minutes.
5. Add millets, fry for 2-3 minutes.
6. Add water, red chilli powder, salt, and either simmer on medium heat or pressure cook for 1 whistle.
7. Garnish with chopped coriander leaves.
8. Serve with pickle or yogurt.
3 Sweet Potatoes
4 tbsp Maple Syrup
4 tbsp Olive Oil
1 tbsp Cinnamon
Salt and Pepper to taste
1. Peel and trim Sweet Potatoes into 1.5-inch chunks.
2. Marinate sweet potatoes with maple syrip, oil, cinnamon, salt and pepper for 1 hour.
3. Preheat oven to 400F.
4. Arrange sweet potatoes on a baking tray and bake for 20 minutes.
5. Turn to the other side and bake again for 20 minutes.
6. Serve hot with your favorite dip.