2 tbsp honey
3 tbsp lime juice
2 tbsp olive oil
1 tbsp cider vinegar
1 tsp goat cheese
some sliced strawberries
1 pitted avocado – sliced
some parsley leaves
- In a small bowl, whisk together the sugar, olive oil, honey, vinegar, and lemon juice. Set aside.
- Place the salad greens and top with sliced avocado and strawberries. Drizzle dressing over everything. Refrigerate for upto 2 hours before serving.
I often love to experiment with the salads. So i thought of including MANGO, this season to my salad. Believe me, this turned out to be actually great. It was highly refreshing and the flavors in the salad really coagulated very well. This is very easy to make and also very refreshing.
We often avoid mangoes because they are high calorie fruit. But I actually found a lot of benefits for this fruit, especially for you, so that you could indulge into the fruit guilt free. I came across 10 Benefits for eating mango:
- Fights and Prevents Cancer – Mangoes are full of anti-oxidants which prevent breast cancer, prostate cancer and colon cancer. It also helps in prevent leukemia.
- Improves Eye Sight – It contains high dosage of Vitamin A or Retinol which helps protect eye sight.
- High amount of Fiber and Vitamin C – It contains high amount of fibre and Vitamin C which helps to eliminate the Low Dencity Lipoprotein thereby bringing cholesterol levels down.
- Maintaining the Alkaline balance of the Body – This is an amazing fruit which helps to maintain the alkaline balance of the human body because it contains elements like malic acid, tartaric acid and also a very good amount of citric acid.
- Increases Metabolic rate – Like papayas, mangoes also help in improving digestion because it is very rich in fibres. Fibres help in good bowel movement and this inturn helps increase metabolic rate. Increased metabolic rate helps in cutting down excess stomach flab.
- Boost Immunity
- Enriched with Anti oxidants – Mangoes are enriched with antioxidants and this helps in cell rejuvenation and cell repair.It helps detoxify skin from inside and also prevents occurrence of acne.
- Increases Fertility – Mangoes are rich in folate or folic acid which helps in improving fertility. It is a form of Vitamin B and folic acid deficiency that can cause miscarriage in women.
- Trace Minerals – Mangoes contain trace elements like copper, selenium, zinc and potassium which are essential for human well being. Absence of these trace minerals can cause a lot of health problems. So start including mangoes in your regular diet.
- Vitamin E – Mangoes are rich in Vitamin E, which helps increase and improve the sex drive in humans. Mango fruit benefits also include reducing cholesterol and preventing diabetes. I know you would be surprised reading this, but it is true. Mangoes contain natural sugar, and each has nearly 31gms of sugar, but at the same time it is low on glycemic load, this means that it the blood sugar is not affected.
Time required: 20 minutes
1 Mango finely cut
1/2 Cucumber finely chopped
1/2 Red Bell Pepper finely chopped
1/2 Yellow Bell Pepper finely chopped
some sweet corns
2 tsp extra virgin olive oil
2 tsp apple cider vinegar
1/2 tsp salt
1/2 tsp pepper
1/2 tsp sugar
2 tsp chopped parsley
- Cut mango, cucumber, bell peppers and put them in the bowl.
- Prepare the dressing by mixing all the ingredients.
- Pour the dressing over the salad and let it chill in refrigerator.
- Before serving, arrange the lettuce on the plate and place the salad on top. You can decorate with some cherries.
Often we look around for healthy dinner options. If you are on a diet then this sprout salad is an ideal thing to try. Sprout is not only recommended as a diet food but it is nutritious for the young children too. This salad is filling and serves as a complete meal.
Recently, I read something really interesting about the nutrient value of sprouts. When the seed starts to sprout, the proteins break down into amino acids, carbohydrates into simple sugar and fats into fatty acids. Also, sprouting increases the vitamin content especially vitamin B. All these organic compounds can be easily assimilated by our body.
So here is a simple and healthy way to start sprouting. Sprouts are not only delicious to eat but also it is a great activity to do with your kids. To make sprouts at home is relatively simple. For this you would need:
- Green/ Brown lentils 2 tbsp
- Closed Jar or Muslin Cloth
How to Sprout:
- Take 2 tbsp of the green/ brown lentil seeds, remove stones, sticks, weeds etc.
- Rinse seed (if seed is small and clean, can skip this rinse)
- Soak seed in water for 8 hours.
- Rinse soaked seed, put in a jar or a damp muslin cloth for 2 days.
- Important: After 12 hours seeds must be washed and kept back into the jar or the cloth.
- After 2 days, the sprouts will appear and can be eaten. These can be stored in refrigerator for further use. If not used within 12 hours, seeds should be rinsed every 24 hours in refrigerator. Best is to eat FRESH!
TO MAKE APPLE AND TOMATO SPROUT SALAD:
1 apple chopped
1 tomato deseeded and chopped
1 onion chopped
2 cups sprouts
salt and pepper to taste
Juice of 1 lemon
1 lemon for garnish
coriander (cilantro) for garnish
- Put apple, tomato, onion and sprouts in a bowl. Toss until uniformly mixed.
- Season the lemon juice with some salt and pepper.
- Pour the seasoned lemon juice on the salad.
- Garnish with some cilantro and lemon wedges.
- Eat Fresh!
Mushroom soup at Taj Hotel is just too good. I have always tried to imitate the same but couldn’t do so. This time I caught hold of a book having this soup recipe. While I was reading it, I observed the unusual variety of wild mushrooms used in this soup. You might get alot of information about Mushrooms on Wikipedia. But here is what I discovered by going to the grocery store.
Edible Mushrooms are of two types, fresh and dried. There is a variety of edible mushrooms available in the market. Mostly found are the button mushrooms which we use in everyday cooking. But there are mushrooms like Shitake, Enoki, Enokitake, Buna-Shimeji, Oyster, Bunapi-Shimeji, Morels, Porcini and Chanterelles. These variety are mostly used for Chinese and Japanese cuisine. To no surprise the biggest cultivator of these mushrooms is China.
I required Porcini, Chanterelles and Morels for this soup. Others were easy to find but these were exclusive. I went to search all over but out of all I just found one vendor which could provide me with these mushrooms. The shopkeeper told me that the demand is very less for these mushrooms. It is only the five-star hotels which pick them up. Also, to your knowledge these mushrooms specifically porcini, chanterelles and morels are super-expensive. To my amusement the price was about Rs. 18000 per Kilo (USD 360/kilo). I still bought little what was required for making this soup. It was expensive but actually worth it!!:)
Creamy Yummy Soup!
So the special ingredients used for this soup cappuccino are:
30 gm dried porcini mushrooms
30 gm dried chanterelle mushrooms
15 gm dried morel mushrooms
1 tbsp olive oil
1 red onion, sliced
6 garlic cloves, crushed
20 gm celery, sliced
20 gm leeks, sliced
250 gm button mushrooms
1 tsp peppercorns
2 sprigs thyme
100 ml white wine
2 tsp butter
salt to taste
- Soak the dried mushrooms in 2 L (3.5 pt) warm water for an hour.
- Heat olive oil in a thick-bottomed stock pot, saute onion and garlic for a minute.
- Add celery, leeks, button mushrooms, peppercorns and thyme and saute for 2 minutes.
- Add white wine.
- Add mushrooms and soaking water and bring it to boil.
- Simmer for 45 minutes, skimming the froth from the surface. Cool.
- Blend using a stick blender and strain through a fine chinois.
- Return the soup to the fire and add butter and seasoning.
- Serve hot in cappucino cups. Drink Hot!
As nights get cooler this month, there is more temptation for having delicious warm soups. This time I have got for you Onion Soup. The flavors and taste is aromatic and enriching.
The most enticing flavors are of the caramelised onions and slowly cooked broth that turns mellow and sweet laced with some white wine.
For this I used:
3 tbsp butter
2 onions, thinly sliced with the grain to hold their shape
4 garlic flakes, crushed
1 tsp salt
1/2 tsp black pepper powder
275 ml dry white wine
1 carrot – chopped roughly
1 onion – chopped roughly
2 bay leaf
2-3 french beans
1/2 cup broccoli
4 cups chicken broth
Firstly, make the stock. In a deep sauce pan, add the chicken broth and the rest of the ingredients like carrot, onions, broccoli, french beans, bay leaf, peppercorns and cloves. Bring it to boil. Strain it and Keep aside.
Secondly, to caramelise onions. Add butter to a skillet, then the onions and the garlic. Let it turn brownish in color. Avoid letting it stick to the skillet.
Thirdly, add the stock to the onions. Now season it with salt and pepper. Add the dry white wine. Bring it to boil.
Serve hot with some breads!!
I really feel the need to share with you our Punjabi lifestyle in India. It is all about outings, and grand ceremonies. It is another glamorous world where Punjabi’s love to splurge on good clothes, dazzling jewellery and delectable food. Talking about Food, it is the most important factor in every Punjabi household. It is said that every Punjabi lives his life ‘king size’. Food being the core of every Punjabi household. Most of them have chicken almost everyday and very often outings. So there is a lot of calorie in-take all the time in terms of desserts. fried etc.
Well this is exactly the story of my house. My husband and I fall into the same trap. It becomes hard to ignore social outings and avoid all the greasy and junk food. To be honest I really want to give up all this food for a while and stick to something that is healthy and full of nutrition. With this thought I started preparing Broccoli and Mushroom Soup.
1 1/2 cup small florets of broccoli
1 1/2 cup mushrooms
1 small onion
3 cup vegetable broth
1 cup milk
1/2 tsp freshly ground pepper
salt to taste
Boil 3 cups of water.
Throw some mushrooms and broccoli into it.
Cook for 1-2 mins. Strain it and keep the water.
Saute some onions till its transparent.
Make a puree in the blender of mushroom, onion and broccoli. Adding a little water as required.
Mix the puree with the vegetable broth.
Bring it to boil. Season it with salt and pepper.
As it boils again.
Add milk and leave it boil again.
If you want you could add cream instead of milk but for healthier reasons I choose milk.
Garnish with cilantro!
We enjoyed this delicious soup with some breads!!
Yummy exquisite combination of broccoli and mushrooms!