top of page

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.



      bottom of page