Sprouts are nutritional powerhouses. They contain high amounts of protein, vitamins, minerals. Sprouting seeds produce enzymes doubling nutrition. Sprouting also makes seeds easy to digest, which are otherwise not digestible. Make a variety of healthy recipes to boost your mornings. Sprouted black chickpeas are highly nutritious and rich in enzymes which promote good health. Black chickpeas can be eaten raw while sprouted, roasted, pressure cooked or ground into flour.
Legumes are a staple food in India. They hold an important place in every Indian’s daily diet. Legumes are meat to Indians as most of the Indian population is vegetarian. Indians derive most of their protein needs from legumes. Legumes have a prominent place in Indian culinary. There are a number of tongue-tickling recipes make of legumes. Here is a steamed and sautéed version of kala chana (black garbanzo beans), cooked with onion, spices, ginger chilies.
Raw papaya halwa
Halva is nothing but dessert or sweet. Traditional halva was flour based, soft and gelatinous. Eventually, sooji (semolina), vegetables as carrot, pumpkins, squash and nut variations are called halva as well. Semolina and vegetable, fruit based halva’s are Indian’s favorite festival, special occasion desserts. A variety of raw/ripe veggies/fruits combinations as papaya, banana, jackfruit, and mango are used in Indian cuisine. Explore Indian cuisine for unique ways to cook vegetables. Benefit from papaya’s mild sweetness and versatility.
Let’s admit – we all have sweet tooth. If you are concerned about your ravenous sweet tooth and looking for ways to satisfy with healthy low-carb, low sugar diet? Then you are at right place. As an all-natural food blogger, I can help you. Satisfying your sweet tooth with halva made of raw fruits is a great way to keep yourself on clean, healthy low-carb, low-sugar and low-calorie diet. Flour, white sugar in baking goods is #1 culprit of high carbohydrates and calories. Your body will appreciate you keeping yourself away from flour, chemically filled white sugar.
Banana leaf wrapped veggies cooked in green Coconut
In south India, traditionally food is served on banana leaf. The leaves are not eaten by themselves but are used as natural disposable plates and food wrappers. It was common to use for serving food before plates were discovered, better yet plates were widely available. Food wrapped and cooked in banana leaves absorbs flavor and nutrients, making food lusciously aromatic and much healthier. A natural seasoning god gifted to us. Eco-friendly, all-natural, chemical free disposable serving plates and utensils. Precisely as someone said – A beautifully biodegradable table setting.
Banana leaf is digested slowly. By cooking food on a banana leaf, you get the nutrients which are hard to digest for humans if eaten as-is. The waxy water proof coating on banana leaves gives the food a distinct better taste.
Malabar Spinach in lentils
Dal with rice or roti is a staple food in every Indian household. My childhood was no different and I’m carrying on the tradition with my family. Lentils are a tasty, nutritious item on a vegetarian dinner plate. Low in calories, and high in protein, calcium, fiber, lentils are versatile food to your diet. Many ways to transform lentils – dal, salads, spreads. Lentils cook much quicker than dried beans and do not need soaking before cooking. You will love this simple, easy, homespun weekday meal. Boost your dal by adding any greens or veggies to make it heart friendly, diabetic friendly. Lentils are a hassle-free addition to any meal with nutty and earthy in flavor. Lentils are available with or without the husk. The husk contains the highest amount of dietary fiber. Consuming lentils with husk adds taste and highest amount of dietary fiber content to your diet.
Malabar spinach or Indian spinach is not spinach at all. It doesn’t look or taste like spinach at all. Malabar spinach leaves are thick, fleshy. They cook very fast. Other than making lentils, you can saute, make soups out of Malabar spinach. This dish called bachali kura pappu in Telugu.
Brussels Sprouts, raw mango chutney
Consuming fruits and vegetables of all kinds is associated with quality health. It significantly lowers risk of many lifestyle-related health conditions. Eating green vegetables as raw mangoes, brussels sprouts decreases the risk of obesity, diabetes, heart disease and weight gain. Brussels sprouts don’t normally elicit a positive reaction from many people. Take a chance this holiday season to cook up more yummy recipes featuring Brussels sprouts. And every season, these recipes convert more and more people into Brussels sprouts lovers! These veggies are full of fiber and vitamin C, making them a nutritious addition to any meal!
Raw mango recipes are probably new to the western world. For Indians, especially South Indians, raw mango dishes are a staple. Mango has culinary significance at all stages, mature and immature. Pickles, soups, dal, mango rice, chutneys, salads, desserts, drinks, you name it. Mango is considered to be the king of fruits as it is the top fruit crop of India. Mangoes grow in tropical and subtropical weather where there is no high humidity and rain during the flowering stage. Southern India fits ideal cultivation conditions for mango.
Vegetable Ulava chaaru Biryani
“Ulava Charu” in other words horse gram lentil soup or kollu rasam, is South Indian states Telangana and Andhra Pradesh’s favorite soup. Ulava Charu is a traditional yet lusciously luxurious Andhra Rasam. It is generally served with rice and topped with home made butter. Instead of ulava chaaru mixed in rice yourself, this recipe brings you that aroma, taste immersed together. It gives most pleasure to taste buds. It is served as a special dish when special guests arrive. Horse Gram (Macrotyloma uniflorum) is not very popular bean anywhere other than South India. In South India it a rich and delectable food.
In South India, Rasam or Charu is staple food. It is watery and soup consistency and is usually consumed with rice, lentils and ghee. Sometimes rasam is served as a gravy with dry fry dishes. Lately, its been consumed a soup as well. Rasam tastes sour, tangy and flavorful. It is made of tamarind juice base. It can be made of tamarind juice cooked in a variety of vegetables or plain cooked tamarind with tampering, cooked lentils and spices. You can make wide varieties of rasams by changing sour agent. Click post to see more.
Easy Taro stir fry
Taro roots are large and nutty version of arbi, arvi or colocasia roots. Taro is not arbi as many think. Different species of Taro roots are native to Southeast Asia and southern India. Now it is cultivated and used in many places all around the world. Taro has reddish brown lines over pure white. It is not as sticky as arbi. Stir fry comes out perfect. Safely replace potato or sweet potato in a recipe. Taro can be roasted, boiled, simmer, mashed, or fried.
Skinny Sweet potato soup
Did you know you can make full-flavored, creamy soup with out broth and dairy? Trust me you will not miss broth, butter in taste, flavor and aroma. Soup is supposed to be light. It is an anticipation to upcoming meal. With broth and heavy cream soup can load up calories equivalent to meal. Soups made of canned ingredients and stock cubes are high in sodium, bad fat, less in nutrients. This kind of soup is unsatisfactory too. Soup is my favorite fall, winter relish. It feels so comforting sipping a warm bowl of soup.
Lotus root kung pao
Just as visually appealing is flower, is root with holes. It’s a popular flower and vegetable throughout Asia. It is nothing but Lotus root. Lotus young flower, root, flower stalks and seeds are edible. Petals are used to make tea in China. Seeds are called makhane in India. Kheer and curries are made out of makhane. Just like its appealing looks, Lotus root is luxuriously delectable and healthy. Impress your date, family or guests cooking with this stunning looking yet heavenly vegetable.
Braised Kohlrabi with magic spice
Immerse in the joy of discovering a new, delicious vegetable. Kohlrabi is not a prominent vegetable in house hold cooking. It is often overlooked in market. If you explore kohlrabi, you ll quickly realize the refreshing sweetness, delicious complex taste. It’s time for kohlrabi to make more prominent place in your cooking. Kohlrabi is bulb with attached bundle of greens. Both bulb and leaves are edible. Bulb is soft as radish, and has sweetness of bottle guard.
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