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MORINGA AND SUMMER BERRY SMOOTHIE



    This super healthy summer berry smoothie made with moringa leaves, flaxseed and chia seeds is a quick and easy way to start your day. It’s a perfect breakfast on-the-go with all it’s essential health benefits.


    Moringa is a plant that is often called drumstick tree or also a miracle tree. It has been used for centuries for its medicinal properties and health benefits. I use moringa leaves in my smoothies, breads, dals, paranthas etc. for that extra boost of essential vitamins. A friend of mine has a large tree growing in her front yard which is my regular supply of moringa leaves.


    Anyone who is deficient in those important vitamins like iron, calcium, potassium, magnesium and zinc etc. must include this in their daily diet, which is a natural way of enhancing those imperative vitamins required in your body.


    This mixed summer berry smoothie is a concoction of lots of hearty ingredients which is quick, delicious and so refreshing that it will help you start your day on a good note. I added flax seeds and chia seeds in it, which is a great way of incorporating these super foods in your diet. Adding a banana to the smoothie will keep you full for a long time.


    I used fresh berries in my smoothie but you can certainly add frozen berries to enjoy it all year around. When the berries are in season they are available in bulk and at cheaper prices. I grab the punnets and freeze the berries in smaller ziplock bags for individuals portions to use later for my desserts, smoothies or jams etc.


    SERVES: 2

    PREP AND MAKING TIME: 8-10 minutes



    INGREDIENTS


    • 2 1/2 cups fresh mixed berries, I used blueberries, raspberries and strawberries

    • 1 tbsp chia seeds

    • 1 tbsp flax seeds

    • 1/4 cup fresh moringa leaves

    • 1 cup Greek yogurt

    • 1 1/2 cups milk

    • 2-3 majdool dates, chopped

    • 1 tsp vanilla

    • 1 tbsp agave syrup or honey

    • 1 cup ice cubes



    METHOD


    1. In a blender, add all the ingredients and blend until smooth.

    2. To serve pour in glasses and garnish with moringa leaves, berries and chia seeds.



    COOK'S NOTES:


    • You can also add bananas to the smoothie which will keep you full for a long time.

    • I used fresh berries but you can certainly use frozen berries when they are not in season.



    AVOCADO, COTTAGE CHEESE AND CHERRY TOMATO TOAST


      Waking up to a healthy breakfast is all you need to start your day to boost that energy for the whole day. Wholemeal brown bread layered with cottage cheese and topped with sliced avocado, grilled cherry tomatoes and arugula. This is one of my favorite breakfasts which I eat like 2 to 3 times a week.


      If you love your eggs in breakfast like I do, top it with poached eggs or sunny side up. I made this a vegetarian version, and for those who are vegan, skip the cottage cheese and layer it with hummus or just some mashed avocado...top it with sautéed garlic mushrooms or grilled asparagus...there’s loads of toppings you can use to make it more delicious and interesting to have a variety in your everyday breakfast toast.

      SERVES: 2

      PREP TIME: 10 minutes

      COOKING TIME: 5 minutes



      INGREDIENTS

      • 1 large hass avocado, ripe but firm

      • 8 tbsp low fat cottage cheese

      • 10-12 cherry tomatoes

      • 1 tbsp extra virgin olive oil

      • 1/2 cup baby arugula leaves, loosely packed, washed and dried

      • 4 wholemeal bread slices

      • Salt and pepper for seasoning



      METHOD

      1. In a small pan, warm extra virgin olive oil, drop cherry tomatoes, and grill for 5 minutes on a low heat until soft and slightly pulpy. Season them with salt and pepper.

      2. Lightly brush the bread slices with olive oil and toast them in a griddle pan on both sides. Spread 2 tbsp cottage cheese on top of each toast and season a little with salt and pepper.

      3. Cut the avocado in half, deseed and remove flesh from the skin with the help of a large table spoon. Be careful not to bruise the flesh. Slice it thinly with a sharp knife.

      4. Place a quarter of an avocado on each of the cottage cheese toasts, and top it with few cherry tomatoes and arugula leaves.

      5. If need be, season the avocado with a dash of salt and pepper.



      COOK'S NOTES:

      • Sprinkle a dash of lime or lemon zest on the cottage cheese will totally accentuate the flavours of the toast.

      • You can also serve with poached or sunny side egg on top.



      ROASTED CAULIFLOWER, ALMOND AND FRESH TURMERIC SOUP



        Do you love soups like I do? I actually love having soups in my dinners most days. Not only during winter months, soups are quite a regular meal in my house. My husband and I enjoy soups in our dinners with a light salad or sometimes a crusty bread to go along.


        This creamy roasted cauliflower soup is so comforting and full of nutrition. It’s quite a flavorful soup made with wholesome ingredients, all plant-based and gluten-free. Roasting the cauliflower gives that extra flavor to this hearty soup.


        To make it very creamy while keeping it vegan friendly, all you need is soaked up almonds blitzed to a purée, this adds that luscious creaminess without adding any cream to it.


        Adding fresh turmeric to the soup gave that extra nutrition and slight hint of earthy fresh note to this soul food.


        Roasted garlic is also added to balance the colic produced from cauliflower.


        I can’t wait to share my recipe which will definitely add on to your list of favorites. Happy souping day!


        SERVES: 4

        PREP TIME: 15 minutes

        COOKING TIME: 15 minutes

        BAKING TIME: 25 minutes

        PASSIVE TIME: 6 to 12 hours



        INGREDIENTS


        For Soup:

        • 1 medium sized / 700g cauliflower head, sliced 0.5 cm thick

        • 1 garlic pod, whole

        • 1 medium onion, chopped

        • 1” piece fresh turmeric root

        • 1/2 cup almonds, soaked and peeled

        • 1/2 cup water

        • 3 1/2 cups almond milk

        • 2 cups vegetable stock

        • 2 tsp lemon juice

        • 3 1/2 tbsp extra virgin olive oil

        • 1 tsp sea salt


        For Garnish:

        • 2 fat cloves of garlic, thinly sliced

        • 1 spring onion, sliced

        • 3 tsp extra virgin olive oil

        • 1 tbsp toasted almond slices

        • 1/4 tsp freshly ground black pepper

        • Few small roasted cauliflower slices, reserved


        METHOD

        1. Preheat oven at 220° C.

        2. Tip the sliced cauliflower in a rimmed large baking tray, drizzle 2 tablespoons of olive oil and toss it to coat lightly. Sprinkle 1/2 tsp salt on top. Spread cauliflower in single layer.

        3. Trim about 1/4 inch off from the head of garlic pod and expose the tops of garlic cloves. Place the pod along with cauliflower in the baking tray. Drizzle half tbsp of olive oil over exposed surface of garlic.

        4. Place the baking tray in hot oven and bake for about 25 minutes or until cauliflower is tender and roasted.

        5. Once cooled slightly, squeeze out the garlic cloves from the skin. Reserve few small cauliflower slices aside for garnishing.

        6. In a small grinder, tip almonds and water and grind them to a fine paste.

        7. In a large saucepan, warm remaining 1 tablespoon of olive oil, add onions and sauté for 2-3 minutes until translucent.

        8. Add the roasted cauliflower, garlic and grated fresh turmeric and salt, sauté for a minute. Add almond paste, almond milk and vegetable stock to the cauliflower, stir to mix.

        9. Bring to boil, cover with lid and simmer for 5 minutes. Remove and add lemon juice.

        10. Let cool slightly for 3-4 minutes, blend with hand blender or in a blender jar to make smooth and creamy textured soup. Season with some extra salt if required.


        To Make Garnishing:

        1. Warm 1 teaspoon of oil in a small pan, add sliced garlic, roast for a minute until light golden in color and remove from pan.

        2. Now ladle the soup in serving bowls, garnish with reserved cauliflower slices, roasted garlic slices, spring onion and almond slices.

        3. Drizzle 1/2 tsp olive oil and a pinch of black pepper.



        COOK'S NOTES:

        • If you can't get hold of the vegetable stock, add a heaped tablespoon or a knob of vegetable stock mixed with 2 cups of hot water instead.

        • For a non-vegan alternative, vegetable stock can be replaced with chicken stock instead. A dash of butter can also be added for an extra flavour.



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