HOT CHOCOLATE

Glutenfree

If Santa took to this whole plant based hot chocolate, he’d soon lose all his chubbiness and start looking like a young, gym going fella 😀

No kidding, this rich, creamy , hot drink is also great for your gut!

I’ve substituted sugar with nutrient and fibre rich dates, dairy milk with plant milk/ nut butter and cocoa with magnesium rich cacao and cinnamon. Together these ingredients spell magic for your mood sooth your gut!

Ingredients ⁠
½ cup almond milk ⁠
2-3 tbsp dates paste ⁠
2 tbsp cacao powder ⁠
1 tsp cinnamon ⁠
½ cup water ⁠

Add one of the following – ⁠
½ cup pecan nut milk or 1 tbsp hazelnut butter or 1 tbsp almond butter. ⁠

Method ⁠
Add all the ingredients (except water) in a pan. Mix well.⁠
Then add water to make it thinner as per how you like it. ⁠
Place on a medium flame and heat it. Pour into mugs and enjoy warm. ⁠

APPLE PINEAPPLE CRUMBLE

Glutenfree

Ingredients for the filling

  • 2 cups pineapple diced
  • 2 cups apples diced with skin
  • 6 dates, pitted and chopped into small pieces
  • ¾ cup blended apple/ pineapple
  • ½ tsp cinnamon
  • ¼ tsp nutmeg powder
  • ½ tsp vanilla extract

Ingredients for the topping

  • 1 ¼ cup rolled oats
  • ¼ cup walnuts
  • ½ tsp cinnamon powder
  • 6 dates, pitted and chopped
  • ¼ cup dried/ flaked coconut (optional)
  • 2 tbsp water

Method

  • In a bowl, combine all the filling ingredients and toss well. Pour into an 8 by 8 inch pan.
  • Place all topping ingredients in a food processor and pulse briefly till the ingredients are blended (you don’t want the oats to break down too much).
  • Spread this over the filling evenly and press down slightly.
  • Bake at 190 degrees C for about 30 minutes or until the top is slightly browned. Let it sit for 10 minutes before serving.

DECONSTRUCTED BURRITO IN A BOWL

Glutenfree

This is a layered dish which you can serve in individual bowls too. Bottom layer is rice. Over that is the rajma then the peppers and topped with salsa, pico de gallo and cheese.

Ingredients:

Rice – 1 cup red rice (soaked overnight)
Kidney Beans – 1 cup kidney beans (rajma) soaked overnight, 1 cup chopped onions, 1 cup chopped tomato, 1 tbsp grated ginger, 1 tbsp dried oregano, salt to taste.
Peppers – 1 cup red, yellow and green peppers cut lengthwise
Salsa – 2 tomatoes
Pico de gallo – 1/4 onion finely chopped, 1/2 cup tomato finely chopped, coriander leaves, green chilli, salt and lemon juice
Vegan Cheese – 1 cup cashews (soaked for 4 hours), 1/3 tsp rock salt

Method:

Rice – Drain the water and cook.
Kidney Beans – Pressure cook with half the ginger and chopped onions. Then saute the remaining chopped onion, grated ginger and tomato. Let it cook. Add the cooked rajma. Add salt and oregano. Rajma shoud be a thick gravy not watery.
Peppers – Saute the peppers with little salt.
Salsa – Roast the tomatoes over an open flame. Remove blackened skin and chop. Mash with fingers to make it pulpy. Add salt.
Pico de gallo – Pulse all ingredients in the mixer couple of times. It should be chunky, not a paste.
Vegan Cheese – Drain the water and wash thoroughly. Blend the cashews into a smooth paste. Place in a glass jar. Make sure the jar is only half full as the cheese will need that much space when in the making. Close the lid tightly and leave it in a place where it will not be disturbed to ferment. It will take 12 to 24 hours depending on the weather. You could keep it in an oven, a cupboard or out in the sun to speeden the process. Once done, add salt. If the cheese seems too thick, you can add some water for a pourable consistency for the top layering of the bowl.

CRUNCHY BEANS PORIYAL

Glutenfree/ Nutfree

This one is done without oil, and believe me you will not miss it. The coconut provides a lot of richness and the crunchy beans and tempering add that freshness and zing. 


 Ingredients:·   

2- 3 cups finely chopped french beans. .   

1 onion finely chopped    

1/4 coconut grated   

1 green chilli (finely chopped)

Salt to taste  Tempering

1/2 tsp mustard seeds

1 strand curry leaf

1 dry red chili 

a pinch of asafoetida 

1 tsp split black gram (urad dal) 

Method : 

1.  Heat the pan and splutter the mustard seeds.

2.  Add the dry red chilly, split black gram, asafoetida and curry leaves.

3.  Saute the onions and green chilies, for a minute or till the onion sweats, you may sprinkle some water if it starts going too dry.

4. Add the chopped vegetables and salt.

5.  Cook covered for about 5 minutes, sprinkling a few drops of water if needed. Sometimes the vegetables do not need water at all.

6. Finally add the fresh grated coconut, mix well with the cooked vegetable and switch off.
Have it by itself (I often do) or serve it as a side or with rice, roti or appam! 
Variations :- You can also do this with a combination of vegetables like carrots, green peas, radish and cabbage. 
Serves 4 

GAJAR KA HALVA

Glutenfree / (With Raw version)

‘Tis the season of red carrots!
And Gaajar Ka Halva!
I am not a big fan of Indian sweets, but Gaajar ka halva has my heart.
The recipe that I am sharing today is versatile, so easy to make and delicious as hell! Dont take my word for it, try it out and you’ll know. .

What else makes it work : – it uses no oil/ghee (trust me you wont miss it) – it replaces milk and ‘khoya’ with healthier fats – coconut and cashew nut. So no animal protein, hormones or pus cells. But works equally well if not better. – Sugar is replaced with dates and raisins. No blood sugar spikes and a sweetness that is just so much better! .

Don’t take my word for any of the above. Try the recipe and let me know how it went! (Scroll to the bottom for a fully raw version)

INGREDIENTS (Serves 3-4) 

3 cups finely grated carrot
1 cup grated fresh coconut
1/2 cup powdered cashew nut
1.5 cups soft dates
1 tsp cardamom powder
2-3 tbsp chopped raisins (to garnish)

2-3 cashew nuts (to garnish)


METHOD
1. Steam the carrots for 3-4 min till soft.

2. Once cooled, mash the dates with the carrots with your hands.

3. In a wok dry roast the cardamom. 

4. Add the carrots, coconut and cashew nut powder and cook for a few minutes (can cover with a lid as well) till soft and you can get all the aromas. 

5. Mix the raisins. Garnish with cashew nuts and serve hot or cold. 

RAW VERSION – Take all the ingredients and mix them together. Keep aside for about 30 min till all flavours are well mixed. Serve 🙂

BAKLAVA BARFI

Glutenfree/ Raw

Ingredients:

1/2 cup pistachio (powdered) 
1/4 cup desiccated coconut powder 
1/4 cup dried dates powder 
12 -15 saffron strands 
1.5 tbsp cashew cream 
1 pinch salt 

Add extra broken pistachios and saffron strands for garnish 

Method:

Add 1 tbsp hot water to the cashew cream, mix well and soak the saffron in it. 

Mix all the other ingredients thoroughly. 
Once the saffron is infused in the cream, add this to the powder mixture and mix well to make a soft (but not sticky) dough. Add more water if needed. 

Roll this dough out to half inch thickness. Sprinkle the broken pistachio and saffron strands on top and press down such that they are flattened on the surface. 

Cut into squares or diamonds. 

Serve! 

Storage – Refrigerate after a day. Stays fresh up to a week. Give this recipe a try and let me know if you enjoyed it!

CHIA BOWL

Glutenfree/ Raw

Now this is what I truly consider a #breakfasthack.

Don’t have the time to prep for a nutritious and filling breakfast as you run for work? Or are you looking for something light, delicious and energising to begin your day?

The Chia Bowl totally fits your schedule and requirements. Chia seeds are high in Omega 3 fatty acids. Their gelatinous component is great for cleansing your intestinal walls, and very filling too.

Ingredients

  • 4 tbsp Chia Seeds
  • 1.25 cups coconut or almond Milk
  • 1-2 tbsp Date paste (optional)

Garnish (seasonal fruits and dry fruits of your choice)

  • Apple Slices
  • Banana slices
  • Blueberries
  • Grapes or Raisins
  • Strawberries
  • Pomogranate
  • Any other seasonal fruit
  • Mint leaves

Method

  1. In a small bowl, mix the chia seeds with the nut milk. Keep aside and let them swell overnight in the refrigerator.
  2. In the morning mix the dates paste and other ingredients. Add more nut milk if required.
  3. Transfer into serving bowls, top with sliced (seasonal) fruits, mint and enjoy.

Serves 2

MUSHROOM ROSEMARY SOUP

Glutenfree/ Nutfree/ Raw

Ingredients

  • 250 gm mushrooms, roughly chopped
  • 1.5 tsp dried rosemary
  • 1 medium-sized onion, chopped
  • 2 cups vegetable stock
  • Salt and pepper to taste
  • 2 tbsp spring onions or chives, chopped for garnishing

Method

  1. Saute the onion until transparent.
  2. Add the mushrooms and rosemary and sauté until the water is released.
  3. Remove and let the mushrooms cool down.
  4. Transfer half the mushrooms into a blender and blend into a smooth, creamy consistency by adding vegetable stock.
  5. The thickness of the soup can be adjusted according to your taste by adding more or less vegetable stock as required.
  6. Transfer the soup to a pan, mix the rest of the mushrooms and heat through. Season to taste.
  7. Serve hot, garnished with spring onions or chives.

Serves 2-3

CORN CHOWDER

Glutenfree/ Nutfree

Ingredients

  • 2 cups corn kernels
  • 2 medium potatoes
  • Salt and pepper to taste
  • Sprig of parsley for garnish

Method

  1. Boil the whole potatoes and mash and set aside.
  2. Blend the corn kernels with ½ cup water to a smooth creamy consistency.
  3. In a pan, add the corn cream, the mash and enough water to make a thick soup.
  4. Add salt and pepper and heat until the first boil.
  5. Add salt and pepper to taste.
  6. Garnish with a sprig of parsley and serve hot.

Serves 2-3

RAGI PORRIDGE

Glutenfree

A super rich source of calcium, iron and protein, this simple porridge is more than just a comfort food. A great food for weaning babies, mothers, athletes and anyone looking to build bone health alike.

Ingredients

  • 4 tbsp finger millet flour (Mandua, ragi or nachni)
  • 2 tbsp date paste (more if you like it sweeter)
  • 1 tsp grated ginger / or cinnamon
  • ½ cup coconut milk
  • 2 tbsp finely grated coconut
  • Raisins to sprinkle (soaked)

Method

  1. Roast the flour in pan for a few minutes. Slowly add a bit of water at a time stirring continuously so that no lumps are formed and it mixes well. You will need approx ½ -1 cup of water.
  2. Add date paste and ginger and turn off the flame. Add coconut milk and add the grated coconut and mix well. Sprinkle the raisins on top. Serve hot.