Wash the spinach thoroughly as dirt is deposited on the leaves. Add the spinach into a blender and make a thick paste.
Add the rest of the ingredients to the blender except the almond milk. Blend everything well and at the end add almond milk.
Blend them until it has a uniform colour. Without straining the smoothie, add it to a tall glass and serve fresh!
Raw spinach: 1 cup
Unsweetened almond milk: 1 cup
Yoghurt: 2 tbsp
Honey: ½ tsp
Moringa leaf powder: ½ or 1 tbsp
Preheat your oven to 185C. Line a loaf tin with parchment paper. In a bowl mash the bananas with the sugar till they become a puree. Now add in the oil and vanilla extract.
Sieve the whole wheat flour, cinnamon powder, baking powder, baking soda and salt directly into the banana mixture. Fold the dry ingredients into the wet ingredients slowly and till they are combined. Pour batter into the loaf tin and bake for around 30 to 40 minutes. A toothpick inserted into the banana bread must come out clean.
Once cooked, remove the banana bread from the oven and let it cool slightly. Remove from the pan and slice. Serve the banana bread warm. You can keep it in an airtight container in the fridge for a few days.
Medium overripe bananas: 4 (300g)
Vegetable oil: 1/2 cup
Powdered jaggery: 1/2 cup
Vanilla extract: 1tsp
Whole wheat flour: 1 and 1/2 cups
Cinnamon powder: 1/4tsp
Baking powder: 1 1/2tsp
Baking soda: 1/2tsp
Salt: 1 pinch
Rinse grated potatoes in cold water, squeeze out as much liquid as possible & pat dry. Combine all veggies (potatoes, carrots, green onions, coriander leaves and green chillies).
Add salt, pepper, ground cumin, garam masala in the given quantities & mix well. Add milk and lightly beaten egg to the mixture and mix well.
Step 3 :
Now, add the besan and maida to the given quantities and mix thoroughly. The mixture will be slightly runny but once cooked, the pancakes will come out nice and crispy.
Drop 2 tablespoons of mixture for each pancake into a large, lightly greased, non-stick frying pan & cook over medium heat for about 5 min on each side or until golden brown & carrot is tender. Repeat the cooking process for the remainder of the mixture. Microwave for a minute to reheat before serving. Serve with ½ cup of sour cream or plain greek yoghurt.
To make dairy free buttermilk, mix the coconut milk with vinegar and set aside for 5 minutes. Whisk the oat flour, almond flour, baking powder, salt and cinnamon together in a bowl. Make sure it is blended well.
Step 2 :
In another mixing bowl, beat your eggs till they are frothy. Then add in the banana, coconut oil or butter, dairy-free buttermilk and honey or maple syrup. Mix together.
Step 3 :
Combine both the dry and wet ingredients together. Stir until it is just mixed. DO NOT OVERMIX! Your batter should be thick but pourable at the same time. It is a good idea to let it sit for 10 minutes before making the pancakes. In case your batter gets too thick, thin it out with a little water.
Heat your pan over medium heat. Melt a little butter or oil in the pan and wait for it to become hot. Pour in the batter using a 1/4 cup for an ideal pancake size. Let it cook until bubbles form on the outer surface of the pancake. This should take approximately 2 to 3 minutes. Flip it with a spatula for another 90 seconds to ensure an even golden brown on both sides. Serve the pancakes immediately!
Warm-up oil in a pan over medium heat. Add jeera and once it splutters, put in the ginger garlic paste and fry. Then add tomatoes, onions and chillies and sauté till soft. Sprinkle in the chilli powder and turmeric. Fry until the spices smell cooked and fragrant.
Add in your vegetables (Broccoli, capsicum and zucchini) and sauté for a minute till they are slightly cooked but still retain some crunch.
Break your eggs into another bowl and beat until frothy. Lower the heat and then pour the eggs into the vegetable mixture and scramble them by slowly stirring them. When it is just cooked and still soft, remove from the heat.
Garnish with coriander leaves and serve.
For Almond Butter
Roast 1/2 cup of almonds for 3 minutes in a pan till they are golden brown, and then blend them in a high-speed mixer till a paste form.
For Breakfast Bars
Blend the dates together so that they form a ball. You may need to add a teaspoon of water in case your dates are too hard. Roast the oats and mixed nuts for 2 minutes till they are toasted. Let the breakfast bars cool down, so you can store them in the same bowl as the blended dates.
Measure out 1/4 cup of almond butter and mix it in with honey, salt and the date/oat mixture. After mixing all the ingredients thoroughly.
In a parchment paper-lined tin (8”X8”) take the mixture and press it down firmly on the parchment paper until it is even and flat. Cover with more parchment paper and let it become firm in the fridge for about 20 minutes. Once it's firm, remove from it the pan and cut them into bar-shaped pieces. Store in an airtight container for up to one week.
Packed deseeded dates: 1 cup
Gluten free rolled oats: 1 and 1/4 cups
Almonds: 1/2 cup
Honey: 1/4 cup
Mixed nuts: 1/4 cup
Pinch of salt
In a pressure cooker add oil and when the oil becomes a little hot, add dalia and sauté it till it is well-roasted. Add in the water, close the lid and cook for 4 whistles. Remove the pressure cooker from the heat and allow the pressure to be released slowly. Remove the lid once all the pressure has been released.
Step 2 :
Melt the jaggery with 4 tablespoons of water and pass it through a sieve. Place the dalia pan back on the heat, add coconut milk and the jaggery. Heat till the dalia has completely finished cooking, and you get a porridge-like consistency. Remove the pressure cooker off the heat. Sprinkle in the cardamom powder and serve warm.
Shake the coconut milk well. Then pour into a clean, sterilised, dry glass jar or bowl. Empty the probiotic capsules into the coconut milk and use a wooden or plastic spoon to stir.
Step 2 :
Stir until creamy and smooth, pushing the probiotic up against the side with a spoon to evenly disperse. Cover the mixture with cheesecloth or a very thin, clean dish towel.
Step 3 :
Let the mixture be for at least 24 hours and up to 48 hours in a warm place. The longer it rests, the tangier the yoghurt will become.
Once the yoghurt has reached the right amount of tanginess and thickness for your liking, cover securely with a lid and refrigerate until cold.
After cooling, you can add maple syrup and/or vanilla extract. UR yoghurt is now ready to enjoy!
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