Showing posts with label healthy. Show all posts
Showing posts with label healthy. Show all posts

Monday, July 12, 2021

Top Nutritional and Health Benefits of Bananas

 

Found some homegrown bananas growing in my courtyard garden. I love bananas mainly because of its sweet taste, nutritional benefits, health benefits also because it makes you feel full and energetic for a longer period of time.

Gardening helps you so much to connect with nature. Isn’t it funny, how much satisfaction you get from growing your own fruits and vegetables?

Banana is one superfood that is commonly available across the globe. I love this fruit as it provides you instant energy to kickstart your day.


Top Nutritional and Health Benefits of Bananas



Here are the Top Nutritional and Health Benefits of Bananas;

Bananas are highly nutritious



1. There is 110 calories in single banana with zero fat.

2. Bananas are rich in Potassium, Vitamin B6, Vitamin C, Vitamin A, Iron and Manganese.

3. Packed with fibre, it provides lots of energy.

4. They are rich sources of fibre and have lot of antioxidants.

5. It’s don’t require much pesticides so it doesn’t get dirty.




Top Nutritional and Health Benefits of Bananas


Health benefits of Bananas


There are many health benefits of bananas like -


Bananas can help regulate blood sugar


It might actually help lower blood sugar. For a lower Glycemic Index, eat green bananas. It is packed with fibre, it provides lots of energy. It helps in boosting your immune system.

Bananas may support heart health


It helps in curing heart diseases and regulates blood pressure and helps in recovering from illness, fighting fatigue, reducing the person's risk of cancer, diabetes, inflammation and other health problems,

Bananas may help with weight loss


The carbs helps you produces more serotonin, which helps regulate your metabolism. It helps in reducing constipation. Bananas contain no fat, sodium or cholesterol.

Bananas are good for digestive health


Bananas is an amazing food that help with digestion. It treats nausea, morning sickness, stomach problems and other infections. It keeps eyes and bone healthy. It also reduces the risk of kidney diseases. It helps in curing acne and pains.


You can also pin the below picture if you like it.



Top Nutritional and Health Benefits of Bananas



Bananas can be eaten both ways, riped and raw. Raw bananas are used to make different kinds of dishes. It can be eaten as banana chips or banana fritters. There are different recipes which can be made with riped bananas as well like smoothies, porridge, pancakes, ice creams, muffins, granola, blueberry bars. All of these recipes doesn’t take more than 15 minutes.


Love this? Try these..??



Tomato SoupStuffed Japanese Aubergine




Thursday, August 8, 2019

Mango Blueberry Smoothie



Mango Blueberry Smoothie is a simple, healthy rich dessert which will wake up your taste-buds and gives you instant energy. This is my go-to smoothie recipe, and is vegan and gluten free.



Mango Blueberry Smoothie is a simple, healthy rich dessert which will wake up your taste-buds and give you instant energy.



Since summer in India doesn’t seem to end anytime soon, indulge in this delicious mango blueberry smoothie. It’s full of natural fruit flavours and sweetness. It's a delicious and healthy way to start off a day, and the flavours that comes out from the drink is absolutely delightful.

This 7-ingredient recipe is totally refreshing for a hot summer day and is topped with finely chopped nuts. It’s creamy but light, and loaded with rich flavors and fresh fruits.

This blueberry mango smoothie is one of my favorites ever and is perfect for summer. It's a perfect breakfast smoothie for busy mornings and helps in maintaining good health.

This smoothie is high in fibre, potassium and a powerhouse of antioxidants. It’s full of vitamins and minerals, and has a quality source of protein which helps you feel full for hours.



This is a perfect breakfast smoothie for busy mornings and helps in maintaining good health.



Mango season would be totally deprived of it glory if you don't try this delicious mango berry smoothie. It is packed with nutrients and fresh seasonal fruits. You should definitely try this before the mangoes vanish from the market.

Mangoes are a versatile and an interesting fruit. You can add them in slushies, cakes, ice-creams, salads, smoothiesdipspickles, or sweet-dishes. Though, I don't love mango so much but I love adding them in smoothies.

I've also added 1/2 cup of fresh blueberries. They are a popular summer treat which gives a fresh and crisp flavor to the smoothie. Blueberries are packed with various health benefits, and can make the smoothie more wholesome and nutritious, and, it's texture is extremely surprising.

After a bit of trial and error, I used some of the most healthful smoothie ingredients like -

Fruits - Mango, Blueberries
Thickener - Greek yogurt, Ice cubes (optional)
Liquid base - Almond milk, Water (optional)
Flavoring - Vanilla extract, Honey
Protein and Fats - Nuts and seeds for toppings

Toss the ingredients in, blend and you are all set! It’s super easy, super light, super refreshing and a very healthy smoothie recipe.

Hope you love this healthy breakfast smoothie recipe. Let me know in the comment section below!
Much love!
X


IF YOU LOVED THIS RECIPE, YOU'LL DEFINITELY LOVE:


TROPICAL SMOOTHIE



The tropical flavors of this sunshine smoothie is refreshing and loaded with amazing flavors and fresh fruits.. This delicious smoothie can be made in less than 5 minutes.



MANGO BLUEBERRY SMOOTHIE




Serves : 2 People
Preparation time : 5 minutes
Total time : 5 minutes
Author : The Food Root

Ingredients


2 fresh ripe mangoes
1/2 cup fresh blueberries
1/2 cup plain or greek yoghurt
1/2 cup almond milk
1 teaspoon, vanilla extract
2-3 tbsp water (optional)
1 tsp honey or maple syrup
3-4 pieces crushed ice (optional)


Garnish with your choice of fruits, nuts and seeds.

I added -
2 almonds, crushed
2 walnuts, crushed
2 pistachios, crushed
1 tbsp, pomegranate seeds
1 tbsp, cantaloupe seeds

Method


1. Peel the mangoes & cut them into small pieces.

2. In a blender, combine mango chunks, blueberries, greek yogurt, almond milk, vanilla extract and water. Blend for 2-3 minutes, until smooth.

3. Add a little sweetener - honey or maple syrup, if you like.

4. Add crushed ice and blend again for 2-3 minutes.

5. Pour the mango blueberry smoothie in a bowl and garnish with your favourite toppings like fruits, nuts and seeds. Serve fresh and enjoy! 


Notes


1. If you want to keep your smoothie vegan, you can use coconut, hemp, soy or almond milk else you can also use the nonfat milk.

2. If you prefer a thicker consistency, use less liquid. If you prefer a thinner consistency, add a little more liquid.

3. You can also add frozen fruits or add crushed ice to make your smoothie slightly slushy.

Thursday, May 16, 2019

Tropical Sunshine Smoothie


Tropical Smoothie Bowl


It's Mango Season!!! It's that glorious time of the year, where shops and markets are flooded with fresh and juicy mangoes. It's a great time to experiment new recipes with fresh seasonal fruits, so if you get your hands on some, stop yourself from eating them all plain and make a smoothie instead.



Beat the heat on a hot summer day and hydrate yourself with a cool smoothie, filled with frozen mango, banana and orange juice!



Beat the heat on a hot summer day and hydrate yourself with a cool smoothie, filled with frozen mango, banana and orange juice! This fresh fruit smoothie provides you with essential vitamins and minerals. They are a great way to nourish your body with nutrients and are a healthy addition to your daily diet.



Frozen Mango, Banana, Orange juice, Coconut Milk and Honey are few of the ingredients used in this tropical sunshine smoothie. This smoothie can be made in less than 5 minutes. It is one of the reasons, i like it so much. All you need is blender, your favorite fruits and milk.



This smoothie is vegan, gluten free, guilt free and absolutely delicious! A spoonful of this tropical smoothie taste anything like sunshine. This smoothie is my favorite because of its luscious, creamy texture and wonderful flavor.


This smoothie will refresh and rejuvenate your day. It's very simple and a delicious recipe, you can have this smoothie at any time of the day. It's low in sugar and perfect for a morning breakfast.

The tropical flavors of this sunshine smoothie is refreshing. It's very healthy for breakfast and quick enough for a dessert. This delicious smoothie can be made in less than 5 minutes. It is one of the reasons, i like it so much. All you need is blender, your favorite fruits and milk.



This smoothie is vegan, gluten free, guilt free and absolutely delicious! It has a luscious creamy texture and is truly very nutritious.



Start with a base, like a banana, then add frozen mango chunks and orange juice in a blender. Add 1 cup of milk. There are varieties of milk to add like coconut, almond, soy or hemp milk. I added coconut milk. It gives a nice creaminess, nutty flavor and a sweet taste to the smoothie. You can also add greek yogurt, if you want. Add sugar or your favorite sweetener. I added honey. Blend all these ingredients in a blender, until smooth and serve. Decorate with your choice of nuts and seeds, and, enjoy your tropical sunshine smoothie bowl.

Treat yourself with this delicious and easy smoothie and let me know how you like it in the comments below. You can also follow us on Facebook, Pinterest, Twitter and Instagram and subscribe by email so you don't miss any of our new recipes. Enjoy and have a bright sunshine day! ☀️


Sunshine Smoothie Recipe




Serves: 2 people
Preparation time: 2 minutes
Cooking time: 2 minutes
Author: The Food Root


Ingredients


1 cup ripe banana 
1 cup mango chunks, frozen
1/2 cup orange juice
1 cup coconut milk (use more or less depending on how thick or thin you like it)
1 tbsp honey or your favorite sweetener, if needed
A handful of ice cubes

Garnish with your choice of fruits, nuts and seeds

I added -
2 cashews, crushed
2 walnuts, crushed
1 tbsp cantaloupe seeds
1 tbsp buchanania lanzan seeds

Method


1. Place all the ingredients in the blender and blend until smooth.

2. Pour the smoothie in a bowl and garnish it with toppings like nuts and seeds. Serve and enjoy your tropical sunshine smoothie!

Notes


1. If you prefer a thicker consistency, use less liquid. If you prefer a thinner consistency, add a little more liquid.

2. If you want to keep your smoothie vegan and gluten-free, you can add coconut, almond, soy or hemp milk.

3. You can garnish your smoothie bowl with your choice of fruits, nuts and seeds.


Tuesday, May 7, 2019

Easy Gazpacho Recipe


Gazpacho is a refreshing, nutritious and a tangy blend of delicious raw vegetables, where tomatoes are the key ingredient. This is a delicious wellness meal that is healthy, vegan and gluten-free, that comes together in 10 minutes (or less!).



Gazpacho Soup Recipe



How to make easy, vegan and gluten free gazpacho?



Gazpacho is one of the many foods which i never knew that it existed before visiting a restaurant, which specialises in Mediterranean food. My first impression of gazpacho was not the best, but it left me craving for more.

However, the Traditional Gazpacho Recipe is made from raw vegetables like tomatoes, cucumber, red or green bell pepper, onion and garlic cloves, as these are the most common ingredients, that are readily available in Spain, although olive oil, lime juice, balsamic vinegar, salt, cumin and black pepper also go into the making of the Classic Gazpacho Soup.

Gazpacho is a refreshing, nutritious and a tangy blend of delicious raw vegetables, where tomatoes are the key ingredient. Since my garden is overflowing with tomatoes of every variety, I decided to try my hand at making the Spanish Gazpacho Soup. This soup is full of garden fresh flavor and can be made in less than 10 minutes.

To make the gazpacho, you need to chop the veggies and add them into the blender (or a juicer), along with a glass of water and blend it until you get a thick liquid. Next, you need to add the crushed stale bread, and toss it along with the olive oil, lime juice, balsamic vinegar and cilantro in a blender, and, blend until it's smooth. Season it with salt, pepper or cumin and enjoy! (Also, you can skip salt and balsamic vinegar to keep the sodium in check.)

Drink it immediately to enjoy a host of wonderful antioxidants that flush out the system of toxins or refrigerate it for at least one hour before serving.

Gazpacho is healthy soup rich in minerals, fiber, nutrients, vitamin A, C, E, iron, potassium, manganese and zinc. Red tomatoes, for example are the major dietary source of lycopene, a powerful antioxidant, that is a great way to boost the immune system and helps to regulate the digestive system. This fresh delicious soup keeps the body hydrated and gives the instant energy. Also, it gives glow to the skin and can be a great help in reducing the risk of bladder, gastric, colon and prostate cancer.

Today the diners want to eat healthy food, and yet don't want to compromise on taste so, what's better than this delicious wellness summer drink which is dairy-freevegan and gluten-free. Gazpacho is a healthy soup, that comes together in 10 minutes (or less!).

If you guys remember my mom made tomato soup last year, and, as you know i'm super obsessed with soups this time we wanted to make something different and unique so made gazpacho soup instead! Did I mention already, how much I love this soup!

Guys, give this recipe a try and let me know what are your thoughts in the comments below! I'd love to hear from you!


EASY GAZPACHO SOUP




Serves: 6 People
Preparation time: 10 minutes
Freeze time: 60 minutes
Author: The Food Root




Ingredients



7 Red tomatoes, blanched
2 Green tomatoes, blanched
1 English cucumber, peeled, chopped
1 Red or Green bell pepper, deseeded, chopped
1 Red onion, chopped
2 Garlic cloves, chopped
1 Stale bread, crushed
1 glass water
1 tbsp salt
1 tbsp sugar (optional)
1/2 tsp black pepper
1/2 tsp cumin
1 tbsp freshly squeezed lime juice
2 tbsp balsamic vinegar
3 tbsp olive oil
handful of fresh parsley, chopped


Method



1. Make a cross sign across the bottom of each tomato, using a knife, and drop them into the boiling water. Blanch the tomatoes for around 1 minute and transfer them into a bowl of ice-cold water. Leave it for 2 minutes, then drain. Peel off the skin and cut them into half. Next, pull off the seeds, chop and set them aside.

2. Cut off the top of the red or green bell pepper, deseed, and cut it into small pieces.

3. Peel the cucumber, red onion and garlic cloves, and finely chop.

4. Place the chopped tomatoes, bell peppers, cucumber, onion and garlic cloves in a blender or a juicer and add a glass of water. Puree for 1 or 2 minutes, or until the soup reaches the desired consistency.

5. Add a crushed stale bread and toss it along with olive oil, lime juice, balsamic vinegar, sugar (optional) and cilantro in a blender and blend until it's smooth. Season it with salt and pepper or cumin if needed.

6. Transfer the gazpacho in a bowl and let it chill in a refrigerator for at least one hour. Garnish the gazpacho with fresh parsley just before serving and enjoy!


Notes



1. You can skip salt and balsamic vinegar to keep sodium in check.

2. Chill the gazpacho soup in the refrigerator for at least one hour before serving.

3. You can avoid the blanching of tomatoes, instead you can directly chop and blend them along with the other vegetables.

Thursday, February 28, 2019

Carrot Raita | Carrot Yogurt Dip



Carrot raita is a yogurt dip, prepared with grated raw carrot, yogurt and seasoned with mint, pistachios, chaat masala and served alongside Indian meals.


Raita is a whipped yogurt condiment, mixed with vegetables or fruits and seasoned with cilantro, mint, chaat masala and other herbs and spices. It goes well with paratha, biryani, kabab or just as a dip with any spicy meal. Similarly, Carrot raita is a simple yogurt dip, prepared with grated raw carrot, yogurt and seasoned with mint, pistachios, chaat masala and served alongside Indian meals.

Raita has so many variations, you can add any vegetables or fruits into it. It can be sweet, salty or savoury. I added grated raw carrot but you can make raita of almost anything you like. To make a good raita use a full, fresh, thick yogurt. You can also use greek yogurt if you like. It totally depends on your choice.

I love to make carrot raita during the sizzling days of summer. It’s refreshing, looks super fancy and tastes great! The carrots make the raita lighter, healthier and fun to drink. There are more ingredients which you can add but they are totally optional. You can also use it as a spread on the bread or as a salad dressing.

The ingredients couldn’t be any simpler - yogurt, raw carrot, pistachios, mint, salt, and sugar. You could also use cilantro instead of mint for garnishing. It’s high in protein and get ready in just 10 minutes.

Did you know carrot is rich in vitamin A, B8, C and other nutrients like potassium, folate, iron, copper and manganese. There are several other nutrients that are found in yogurt as well like vitamin b2, b12, calcium, iron and magnesium. They are great for immunity, digestion and strong bones.


Carrot raita



Serves: 4-5 People
Preparation time: 10 minutes
Cooking time: 10 minutes
Author: The Food Root


Ingredients


1 large carrot, peeled and grated
2 cups yogurt, thick
1/4 cup milk or water, to adjust the consistency
1-2 tsp of pistachios, chopped
1 tsp salt
1 tsp sugar
1/2 tsp cumin, roasted
1/2 tsp chaat masala, optional
2-4 mint leaves, garnish



Method


1. In a big bowl, whisk yogurt till smooth. Add milk or little water to adjust the consistency. Give it a nice mix.

2. Add, grated raw carrot, some pistachios into the yogurt. Mix. Cover with a lid and refrigerate it for 1-2 hours.

3. Transfer to a serving bowl. Add salt, cumin, chaat masala and sugar. Garnish it with pistachios and mint. Serve!



Notes


1. You can use regular or greek yogurt in your raita, both will work well. I prefer using a thick and regular one.

2. Add 1/4 cup of milk or water to adjust the consistency of the raita.

3. I love adding salt and sugar in the same ratio. You can adjust the ratios, according to your preferences.


Sunday, April 1, 2018

VIBRANT VEGAN BUDDHA BOWL


This vibrant vegan buddha bowl is filled with veggies like broccoli, peas, corns, tomatoes, served with brown rice and combined with a delicious, simple ginger and lime dressing.




Getting into the groove with this vibrant vegan buddha bowl!! 

This super delicious healthy buddha bowl is packed with grains, nutrients, and tons of veggies to fuel your body and mind.

If you've been following my blog, you would know how obsessed I'm with buddha bowls. I find them so satisfying and nourishing! It's my favorite thing at the moment. You can add whatever veggies, grains, seeds available at home, combined with your favorite dressing, and have these for your breakfast, lunch or dinner!

This fast and easy salad come together in just 10 minutes. It's exciting blend of flavors, textures, and colors will leave you wanting more! This recipe is completely vegan and gluten-free.

This vibrant buddha bowl is filled with veggies like broccoli, peas, corns, tomatoes, served with brown rice and combined with ginger lime dressing.
You can dress this salad bowl with your favorite dressing, or just leave them undressed! I made a delicious, simple ginger and lime dressing, and it's so much cheaper and better than the store-bought stuff.

To make this, you'd have to cook brown rice ahead of time. I like to make big batches of brown rice (or quinoa) and keep them in the fridge so they are ready to make healthy dishes like these.

The broccoli, peas and corn stays vibrant here, because all you're doing is a quick steam then tossing with olive oil, lemon and salt. 
I have used fresh sweet corn. You can also use tinned corn for this salad.

I love using frozen peas in my salad. Well, you don't need to cook them but do remember to wash them with warm water, else you'll end up up with a wet mushy salad. When they are little warm, mix them up with olive oil, vinegar, lemon and salt. 

I always try to make this salad differently, depending on what is available at my home. Just have a look what you have in your kitchen, and play around with vegetables, herbs and spices, and try to make it as per your liking! For the recipe, follow these few simple steps that I have listed below.


VIBRANT VEGAN BUDDHA BOWL


VIBRANT VEGAN BUDDHA BOWL


Serves: 2 People
Preparation time: 20 minutes
Cooking time: 35 minutes 
Author: The Food Root


INGREDIENTS


1 cup brown rice, rinsed
1 cup broccoli, cut into florets 
1 cup frozen peas
1 cup fresh corns (low/ no salt/ tinned or frozen)
1 tomato, cut in circular shapes
2 cups cooked brown rice (or quinoa)
2 tablespoon extra virgin olive oil, divided use
1/2 teaspoon salt or as per taste
1/4 teaspoon ground black pepper
3 tablespoon fresh lemon juice, divided use

Dressing

3 tablespoon fresh lemon juice
1 tablespoon garlic, minced
1 tablespoon ginger, grated
1 tablespoon low sodium soy sauce
2 tablespoon rice wine vinegar
1/2 sugar (optional)
Salt and pepper as per taste

DIRECTION 


1. Boil rice: Bring 2 cups of water to boil into a large saucepan. Once water starts boiling, add 1 cup brown rice, a pinch of salt, cover with a lid and reduce to simmer. After 30-35 minutes, turn off the heat. Remove the lid and let it stand for 10 minutes. 

2. S
team broccoli: To steam, place broccoli florets and a pinch of salt in a steamer basket with 1 inch of water. Meanwhile, fill a bowl with cold water, preferably ice cubes with it. After 2 minutes, remove the florets with a slotted spoon in a colander and immediately, plunge the florets into a bowl of ice cold water. After a minute strain them, and keep it aside. Place the broccoli in a large bowl, toss it with the oil, lemon and salt.

3. F
rozen peas: Next, wash frozen peas with warm water, toss it with the oil, lemon and a pinch of salt and pepper.

4. Steam or boil corns: Steam or boil fresh 2 medium corn cobs till the kernels are tender. You can steam them in an electric cooker, pressure cooker, or steamer. I cooked them in a pressure cooker, add corns along with 2 cups of water, for 4 whistles. Let them cool down and drain the water. Now place it in a bowl and toss it with olive oil, vinegar, lemon and salt.

5. Slice raw veggies: 
Slice any raw veggies of your choice. I added fresh tomatoes in my bowl.

6. Prepare the dressing: To make a dressing, whisk 1 tablespoon minced garlic, 1 tablespoon grated ginger, 3 tablespoon fresh lemon juice, 1 tablespoon soy sauce, 2 tablespoon vinegar in a bowl, add salt and pepper to taste.

7. Assemble your bowl: Assemble your bowl, add brown rice, steamed broccoli, corns, peas, and sliced tomatoes. Season the bowl with salt and pepper. Drizzle the yummy ginger lime dressing and gently toss them to combine.

8. Eat mindfully, enjoying all the flavors and textures!!! 


IF YOU LOVED THIS RECIPE, YOU WILL LOVE:


RAINBOW BUDDHA BOWL : Healthy, filling and a delicious wholesome meal, filled with rice, beans, broccoli, bell peppers, cucumber and combined with almond butter lime dressing to give it a touch of sweetness! 



This satisfying bowl of goodness is filled with rice, red kidney beans, broccoli, bell peppers and cucumber.




Thursday, March 1, 2018

10 SUPERFOODS YOU SHOULD BE EATING RIGHT NOW

Superfoods are the special category of foods that contain a wide variety of antioxidants, fiber, minerals and vitamins. These little fellas are great for your nervous system, offer protection against heart diseases, help in reduce inflammation, and support the immune system.

Stock your kitchen with these superfood staples. You can easily incorporate them into your everyday meals. They are easy to consume, relatively available in every supermarket and grocery store.


Tomatoes are the most commonly used fruit. They are the major dietary source of lycopene, which improves the bone mass and boost immune system. It may also reduce the risk of cancer and heart diseases. Tomato contain fat-burning compound known as 9-oxo-ODA which helps with fat loss.

1. Tomato

Tomatoes are the most commonly used fruit. They are the major dietary source of lycopene, which improves the bone mass and boost immune system. It may also reduce the risk of cancer and heart diseases. Tomato contain fat-burning compound known as 9-oxo-ODA which helps with fat loss. They are both nutritious and delicious and can be easily incorporated in your diet.

Tomatoes are the important ingredient of many cuisines. They are used to make sauces, soups, salads, pizza, lasagna, pasta and many other variety of dishes. Remember the tomato soup I made last year?

2. Spinach

Spinach is the world's healthiest superfood. These dark green leafy vegetables are loaded with vitamin A, B, C, E and K. They are an excellent source of magnesium, potassium, calcium, choline and folate. Spinach can lower the risk of cancer and heart related problems, it can control the diabetes and reduce blood pressure. It plays an important role in building healthy skin tissues and promoting blood cell growth.

You can add them in salads, sprinkle it on pasta and add in your smoothies. You can also make a simple sauteed spinach recipe in a pan.

3. Green tea

I'm a tea-lover and a pretty regular one. I always start my day with a cup of green tea. There are lots of varieties of tea like - black, green, white, oolong but my favorite is green tea. Green tea is becoming popular specially in the fitness world. It contain all the antioxidants that boost metabolism and could help in reducing the risk of diabetes, heart attack, stoke and cancer. It contains less caffeine than coffee, helps with weight loss and keep the immune system strong.

Add it into a lukewarm water or add milk or lemon for more flavor and enjoy.

4. Yogurt

Yogurt is a dairy product prepared from the bacterial fermentation of milk, often sweetened and flavored. It can also be prepared at home. There are plenty of benefits of yogurt, they are helpful in developing stronger bones, improves the immunity and the digestion system. It's rich in calcium, potassium and magnesium.

Yogurt can be blended or served as a base of smoothies. It can be added in soups, curries and can also be cooked with tofu or paneer. You can cook kadhi, yogurt based curry or raita, common condiment eaten in Asia and India.

5. Oatmeal

Oatmeal is a perfect breakfast as it's filling and contain lots of vitamins and minerals. They are great source of fiber, potassium and calcium. Oats are natural superfood, made out whole grain and fiber which helps in reducing the cholesterol and blood pressure. They are great as a breakfast, snack, a post-work-out snack.

Eat it as a porridge replacement, sprinkle over your cereal, or your smoothie.



6. Sprouts

I love eating sprouts as it's a wonderfully high protein, low fat snack which includes all the nutrients. Sprouts are the most convenient and healthy superfood. They are energy boosting enzymes, extremely alkalizing and rich in micro-nutrients. They are loaded with protein, vitamin B1 and B6, vitamin K and minerals such as magnesium, calcium, phosphorous and zinc..

Add them in salads, coleslaw.

7. Purple carrots

Wow, now purple carrots are my favorite! As the name suggest, it has bright purple skin and flesh that comes in the shade of yellow and orange. According to an Australian study, purple carrots are the next big superfood. It's a relatively unknown superfood, filled with anti-inflammatory goodness. It is rich in anthocyanin, help in in treating neurological disorders like Alzheimer's, improving heart related problems. They are low in calories and rich in dietary fibre, vitamin C, K, potassium and manganese are a good source of carotenoids.

Add them in your salads, smoothies or can also stit-fry it.

8. Garlic

Garlic, the pungent member of the allium family is widely popular in Asian and Indian cooking. It's a great source of vitamin C, B1, B6, manganese, copper, biotin and fiber. It helps in regulating sugar level and help people with type1 and type2 diabetes. Garlic also has lot of anti-cancer, anti-inflammatory and anti-bacterial properties. It contains high levels of sulphuric compounds which helps in lowering down the cholesterol level, reducing the blood pressure, boosting the immune system and supporting the digestive health.

They are used to add flavor in variety of dishes like soups, dips, stir fries, stews, etc.

9. Lentils

They are practically the cheapest and the easiest superfood to prepare. These pulse are used in many Asian and Indian countries. Lentils requires a long cooking time in kitchen but they make a delicious and healthy snack. They are high in iron, protein, and other nutrients. They are known for managing blood sugar levels and keep you full for hours.

Use variety of beans to make lentil soup or curries, add them to quesadillas along with other fillings, add them to salad, eat them with Indian breads or rice, or just as a snack.

10. Beets

Beet is the most beautiful vegetable. They are blood red in color. It has a sweet and earthy flavor. It is also used as a natural coloring agent. Beet roots are high in vitamins A, B & C, Potassium, Iron, Manganese, Phosphorous and Fiber. It helps in the treatment of anemia, indigestion, cancer and heart diseases. Beets are also good for pregnant women since they are a source of Vitamin B. It's low in calories and high in carbs. Vitamin C helps in fighting cancer and helps to prevent Respiratory problems.

It is frequently added as an ingredient to salads, soups and pickle, you can also make a beetroot drink.

Which is your favorite superfood?
How do you incorporate it into your diet?

x






10 Superfoods you should be eating right now




Tuesday, September 5, 2017

GARDEN FRESH TOMATO SOUP

Creamy tomato soup filled with just 3 basic ingredients - garlic, carrots, and lots of home picked tomatoes. It's low in calories and makes a great afternoon snack too.


Incredibly delicious tomato soup straight from my garden!

I'm little obsessed with tomato soup. I could probably eat it everyday and never get bored. The beauty of this soup is, it fills you up so you eat less. This soup has so much flavors that you will never buy a canned one again. This is one of my favorite soup, it looks fancy and it tastes great! This easy homemade recipe is filled with just 3 basic ingredients - garlic, carrots, and lots of home picked tomatoes. I also added a sugar and little cream to neutralize the tangy flavor of the tomatoes. It's low in calories and makes a great afternoon snack too.

Since my garden is overflowing with tomatoes of every variety right now, I decided to try my hand at making fresh tomato soup. I used all different varieties, colors, shapes and sizes of tomatoes from my garden. I used mix of fresh heirlooms, cherry, plum and vine tomatoes. This soup is full of garden fresh flavor and can be made in less than 45 minutes.

Boiling veggies in a pressure cooker is best for soups. It shortens the cooking time and doesn't require any butter or oil. I didn't fried the veggies, I directly pressure cooked them as it's a healthy way to cook soup. This soup is versatile, healthy and tastes delicious even without all that oil and butter.


I chopped the veggies into small pieces and added them in the cooker. Than added salt, crush dried basil, water, and, pressure cooked for 2 whistles. This process retains all the color, nutrition and vegetables get perfectly steamed. Sure, this adds few more minutes to the soup but it's totally worth it!!!

Always remember to strain off the liquid, and set aside to add back into the soup later. Blend rest of the contents to the blender to make a smooth puree and return to cooker. Add in the strain water and fresh water, stir occasionally. Bring it to boil, and, reduce the heat for 25-30 minutes, or, until tomatoes have cooked down. Add sugar, oregano, and, season it with salt and pepper. Stir in some fresh cream and heat through. Transfer into the soup bowls and add a bit more cream. Serve hot with crispy croutons on top and enjoy!!

This soup always taste better the next day. If you make a large quantity of the soup, place it in the refrigerator and freeze it but don't add a lot of cream at once. You can also add cashew cream as it makes a wonderful vegan substitute for whipped cream.

Do try this recipe and let me know how you like it!!!


GARDEN FRESH TOMATO SOUP

Serves: 4 People
Preparation time: 15 minutes
Cooking time: 45 minutes
Author: The Food Root

Ingredients

5 cloves garlic, minced
2 diced carrot
21/2 pound fresh tomatoes (mix of fresh heirlooms, cherry, plum and vine tomatoes)
3 cups - vegetable broth
1/2 cup - water
1 teaspoon salt or as per taste
1/4 teaspoon black pepper
1/4 teaspoon oregano
1 teaspoon dried basil, crushed
1/2 teaspoon sugar
1/2 cup heavy cream (optional)

Directions

1. Throw in the tomatoes, carrots, garlic cloves and crushed dried basil in the pressure cooker with 3 cups of water. Allow 2-3 whistles. Let the mixture cool for atleast 10 minutes.

2. Take a big enough bowl, strain the water and set aside to add back into the soup later.

3. Blend the soup - Pour all these contents into the blender in batches, and, blend until it's smooth. You need to do this in 2-3 batches. (You can add more water if needed)

4. Pass the tomato puree through the strainer, to remove the skin and seeds. (optional)

5. Return the puree into a pan. Add in the strain water and 1/2 cup water and stir occasionally. Bring it to boil, and simmer for 25-30 minutes or until tomatoes have cooked down.

6. Add sugar, oregano, and, season it with salt and pepper.

7. Stir in the few tablespoon of fresh cream over medium heat until you reach the desired texture.

8. Transfer tomato soup into medium bowls and garnish with cream. (You can avoid cream if you vegan)

9. Serve hot with crispy croutons on top and enjoy!!

Croutons

You can make croutons at home in just 2 minutes. All you need is 4 slices of breads of your choice. Place them on the cutting board, cut them into 1 inch cube. Melt 2 tablespoons of butter in a pan over medium heat. Stir in the seasoning. Add breads cubes into the pan and toss until they are lightly browned and crisp.

Notes

1. Always remember to strain off the liquid, and set aside to add back into the soup later.

2. Pureeing hot mixture in a blender can be dangerous so let it cool for atleast 7-8 minutes.

3. If you feel that your soup is watery you can add 2 tablespoon of rice

4. If you feel that it's thick you can add a little more water.

5. I also added a sugar and little cream to neutralize the tangy flavor of the tomatoes.

6. Cashew cream makes a wonderful vegan substitute for whipped cream.

7.  If you want to make a large quantity of soup, you can place it in the refrigerator and freeze it, and, eat on another day.

8. If you are going to freeze the soup don't add a lot of cream at once.

Tuesday, July 11, 2017

MEDITERRANEAN CHICKPEA SALAD

In a large bowl, combine chickpeas, tomatoes and cucumber. Pour Cumin-Dijon flavored vinaigrette dressing over the top and toss it well. Season with salt and pepper, and garnish it with grated beets. Serve immediately!

Brighten your day with this fresh and colorful Mediterranean chickpea salad - packed with nutrients and taste! Filled with cooked chickpeas, cherry tomatoes, crisp cucumber, fresh beets and tossed in a vinaigrette flavored dressing with cumin and dijon. This recipe is completely vegan and gluten-free. Lately I've been a bit obsessed with chickpeas salads. This Mediterranean Chickpeas salad was a pure bliss. It has all my favorite Mediterranean flavors. It's super addictive and super satisfying!

Chickpeas are used in varieties of vegetarian recipes and are mostly added in Indian, Mediterranean and South American cuisines. They are very versatile and easy to cook. They can be added in salads, dips, soups, curries, ground into a flour to make variety of snacks like falafel, fritters, sev, boondi, and many more. Chickpeas are one of the best sources of protein, carbohydrates and fiber. 1 cup of cooked beans = 15 grams of protein


To prepare the chickpeas, soak the beans overnight or quick soak for about 4 hours. Add salt, water and pressure cook it for 15 minutes, over medium-high heat. When done, drain the chickpeas in a strainer and let it cool for a while. I usually cook the whole bag of chickpeas (500 grams) at once and use them up within a week. These are much more tastier and healthier than the canned one's.

This salad is particularly delicious if served when chickpeas are slightly warm. If it has been refrigerated, just be sure to allow it to come to room temperature before serving. To make this salad, you can cook chickpeas ahead of time. This salad has an endless combinations. You can pretty much throw in whatever you like. I love beets, cherry tomatoes and cucumber so I added that. Make a simple vinaigrette dressing, drizzle over the top and toss it well. Season with salt and pepper, and serve immediately! 



MEDITERRANEAN CHICKPEA SALAD

Serves: 2-3 people
Soaking time: 4-5 hours
Preparation time: 10 minutes
Cooking time: 15 minutes
Author: The Food Root


INGREDIENTS

1 cup or 200 grams dried white chickpeas (kabuli chana or safed chole)
2 medium size tomato, chopped
1 medium size cucumber, chopped
1 small size beetroot, grated
1/4 teaspoon black pepper
1/4 teaspoon salt or as per taste 

For the Dressing 

3 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar (or apple cider, black wine, balsamic, rice)
1 tablespoon Dijon mustard
1/2 teaspoon cumin, roasted
1 tablespoon lime juice
1 tablespoon minced garlic
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon sugar or honey

DIRECTIONS


1. Cook chickpeas : Wash and soak the chickpeas overnight, or quick soak for about 4 hours in enough water. Drain the water, rinse it again with cold water. Add 1/2 tablespoon of salt and 2 cups of water and pressure cook it for around 15 minutes, over medium-high heat. When done, remove from heat and let it cool for sometime. Drain the chickpeas in a strainer and keep it aside. You can also refrigerate it for a while.

2. Chop raw veggies : Chop your favorite raw veggies and refrigerate until they are ready to use. You can pretty much throw in whatever you like. I added cherry tomatoes, cucumber and garnished it with fresh beetroots.

3. Prepare the dressing : Whisk all the ingredients - (olive oil, white wine vinegar, Dijon mustard, cumin, lime juice, minced garlic, dried oregano, salt, black pepper, sugar or honey) in a bowl until well blended. Refrigerate until ready to serve. The dressing keeps well for 3-4 days.

4. Assemble : In a large bowl, combine chickpeas, tomatoes and cucumber. Pour Cumin-Dijon flavored vinaigrette dressing over the top and toss it well. Season with salt and pepper, and garnish it with grated beets. Serve immediately! Enjoy!

NOTES

1. Wash and soak the chickpeas overnight, or quick soak for about 4 hours in enough water.
2. Chop your favorite raw veggies and refrigerate until they are ready to use.
3. You can make generous amount of dressing and keep it in the fridge for 3-4 days.
4. Whisk the vinaigrette 2-3 times, before serving.
5. This salad is particularly delicious if served when chickpeas are slightly warm.
6. If the chickpeas has been refrigerated, just be sure to allow it to come to room temperature before serving.

Monday, February 20, 2017

CREAM OF MUSHROOM SOUP

how to make cream of mushroom soup

There is nothing more comforting than digging into a bowl of cream of mushroom soup.


This warming, cream of mushroom soup is a pure comfort in a bowl. This is a simple, healthy soup to keep you and your family warm. It's a rich, flavorful soup, filled with cream, mushrooms, milk and organic seasonings. It's good as a side dish or as a meal on its own. I'm sure you'll never go back to canned soup once you've made this recipe. It's super simple and super delicious. You can make this at any time of the day.

I'm a big fan of soups. Whenever I dine out, I always order soup but I rarely make them at home. Yesterday, I got a packet of fresh button mushrooms from the market and thought of making it. I was skeptical at first but this soup turned out wonderfully!! It's a great appetizer and it'll surely win your heart. This silky, creamy mushroom soup is perfect for a lunch or a dinner party starter. It can help by filling you up without too many calories.

This soup is creamy and full of rich flavors and textures. I love the combination of mushrooms and cream here. It took me less than 30 minutes to make this recipe. You can grind the mushrooms in any type of blender. Frankly, I don't use my blender often but it's a very convenient way to make rich, creamy and velvety soups. You can substitute cream by adding more milk in the soup. It depends on your taste. Treat yourself to this hearty and warming cream of mushroom soup.

You can go through these step by step methods!

slicing button mushrooms

1. Clean 200 grams of button mushrooms with the damp paper towel and finely slice them. Keep them aside.

heat butter in a large saucepan, add ginger and garlic cloves, saute until they turn golden brown.

2. Heat 3 tablespoons of butter in a large saucepan, add 1/2 inch of grated ginger, 4 cloves of chopped garlic and sauté it for 40-50 seconds until they turn golden brown.

add chopped onions and stir it for 3-4 minutes.

3. Next, add a chopped onion in the pan and saute it for 3-4 minutes.

add sliced mushrooms and saute it for 2 minutes.

4. Add sliced mushrooms in the pan. Sauté it for 2-3 minutes. Loosely cover the pan for 4-5 minutes. Stir occasionally. Turn off the flame.

leave 4 tablespoon of mushrooms in the pan and grind the remaining cooked mushroom by adding 1.5 cups of milk in a blender. Whizz everything until smooth.

5. Leave 4 tablespoon of mushrooms in the pan and grind the remaining cooked mushroom by adding 1.5 cups of milk in a blender. Whizz everything until smooth. Once you have grind the mushrooms, transfer it to the pan and reheat it.

Add 2 cups of water and 1/2 cup of cream and bring it to boil. season it with salt, black pepper and oregano and stir it well.

6. Next, add 2 cups of water and 1/2 cup of cream, and bring it to boil. Season it with 1 tsp of salt, 1/2 tsp of black pepper and/or 1/2 tsp of oregano. Stir it well. SERVE PIPING HOT!!


CREAM OF MUSHROOM SOUP


Preparation time : 10 minutes
Cooking time : 20 minutes
Serves : 4-5 people
Author : The Food Root

INGREDIENTS
1 packet or 200 grams - Button mushroom, sliced
1/2 cup - Cream
3 tablespoon - Butter
1/2 inch - Ginger, peeled, grated
4 cloves - Garlic, finely chopped
1 medium chopped onion
2 cups of water
1.5 cup - Milk
1 teaspoon - Salt
1/2 teaspoon - Black Pepper
1/2 teaspoon - Oregano

METHOD
1. Clean 200 grams of button mushrooms with the damp paper towel and finely slice them. Keep them aside.

2. Heat 3 tablespoons of butter in a large saucepan, add 1/2 inch of grated ginger, 4 cloves  of chopped garlic, and cook it for 40-50 seconds until they turn golden brown.

3. Next, add the chopped onion in the pan and sauté it for 3-4 minutes.

4. Add sliced mushrooms in the pan. Sauté it for 2-3 minutes. Loosely cover the pan for 4-5 minutes. Stir occasionally. Turn off the flame.

5. Leave 4 tablespoon of mushrooms in the pan and grind the remaining cooked mushroom by adding 1.5 cups of milk in a blender. Whizz everything until smooth.

6. Once you have grind the mushrooms, transfer it to the pan and reheat it.

7. Next, add 2 cups of water and 1/2 cup of cream, and bring it to boil.

8. Season it with 1 tablespoon of salt, 1/2 teaspoon of black pepper and/or 1/2 teaspoon of oregano. Stir it well. SERVE PIPING HOT!!

NOTES
1. I used button Mushrooms, you can use any other variety of mushrooms

2. Use milk and cream at the room temperature.

3. You can grind your mushrooms with any type of blender you have.

4. You can also add vegetable stock in the soup instead of water and/or milk.

5. You can substitute cream by adding more milk in the soup.

6. You can also add 2 tablespoon of flour in the soup.