New and Something Special!
Blueberry açai berry bowl to beat the summer heat! 🌞
The news of the second heatwave in Europe made her wonder about climate change. The experience was really unbearable and quite terrible. The global climate temperatures have changed. There’s so much information about all of it, and yet there’s not much being done. One step at a time, each one of us can make a change. Together we can make some small changes to help our planet. After all, the younger generation needs a beautiful planet left by us, not a dying one. Do we really want them to worry about water, oxygen, and more?
A plant-based meal is healthy(for our bodies and the planet), yummy and great in all ways.
- 1 cup blueberries (you can substitute with any seasonal fruit/berry, of course)
- Açai Berry (you can substitute this one as well)
- 2 Bananas
- 1 cup Almond milk (or any other plant-based milk)
- 1 tbs chia seeds
- Blend Blend Blend! Add any fruits or dry fruits as toppings, and enjoy!
Add this to your cookbook, from @dal_stories
When there something lacking in your mornings, and when you feel you want to bridge the gap!
When the breakfast is power-packed, you are high on energy for the entire day.
- 1/2 banana
- 1/2 mango
- 3-4 soaked dates
- Some greens like spinach/coriander blended in coconut milk.
- (A tbsp of Invincible super greens )
- Toppings of choice
Think about lots of fresh fruits, nuts, seeds, coconut, dates, etc.
We love to make our food all colorful!
(Added some banana, mango, watermelon and hemp seeds in this one.)
Shilpa Jindal is a wellness coach who makes easy & quick recipes. She conducts one on one coaching as well. She makes weight loss simplified and is a believer in self-love, meditation & mindfulness
Follow @feel.fit.foodie for more!
This time a quick and simple one!
A quick 3 ingredient “Nice Cream” because it’s healthy.
- Banana – 4 nos (Chop and freeze them for 30 mins)
- Cocoa Powder – 2tbsp or Berries – a few (any flavor you’d like can be added)
- Vanilla essence – 1 tsp •
- Blend all the ingredients together.
- Pour them into a container and freeze them for an hour.
Just another one from @nutritionnewsense, enjoy and Have a nice day!
In the era of COVID-19, we may not be able to differentiate between a flu and the latter but we can certainly take care of ourselves by beating them both with the Flu Soup!
Diving straight into the ingredients!
1) Ghee – Used it to sauté the veggies. It is a powerful antibacterial and has anti-inflammatory properties and keeps your throat moistened.
2) Onions & Garlic – Both are antimicrobial and help fight the bacteria viruses and relieve congestion.
3) Turmeric – It has curcumin which is the best anti-inflammatory and reduces the symptoms of viral infections.
4) Ginger – clears congestion and soothes your throat.
5) Vegetables – Energy boosting, plenty of antioxidants, vitamins, and minerals.
6) Lemon juice – citrus contains Vitamin C which helps in keeping the viruses away.
7) Pepper – the heat from this can help clear stuffy noses and helps with a cough.
This recipe is by @nutritionnewsense!
If you are craving for some good hummus and pita bread and rather than buying it or thought of making your own and easy hummus. Here’s the simple recipe in case you have sudden cravings.
- 1/2 cups cooked chickpeas
- 1/4 cup fresh lemon juice
- 1/4 cup well-stirred tahini
- 2 small garlic cloves, minced
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1/2 teaspoon ground cumin
- Salt to taste
- 2 to 3 tablespoons cold water
- Dash ground paprika or sumac, for serving
- In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
- Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended
- Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
- Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency
- Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and a dash of paprika. Store homemade hummus in an airtight container and refrigerate for up to one week.
Follow @eat_travel_click for more of these tasty and easy recipes
Raashi Rege is a freestyle photographer, a food stylist and a baker. He interests and talents can vivid from her food photography as well as her food recipe. This short description says it all about her.
What’s the perfect way to start your day, you ask? With spoonfuls of chocolate deliciousness of course but certainly without any added calories.
- 1/2 cup Pistachio milk
- 2/3 cup rolled oats
- 2 dates chopped into small pieces
- 1 teaspoon coconut sugar/jaggery powder/ any other sweetener of your choice (optional, we like it without sugar as we prefer the sweetness fresh from fruits)
- 1 teaspoon unsweetened cocoa powder
- 1 tablespoon chia seeds
- 1 ripe mashed banana
- 1 tablespoon flax meal ( ground flax seeds)
- Dash of vanilla extract and cinnamon
- Add some ashwagandha for that extra kick (optional)
- Mix together all ingredients and spoon into a jar with a tight lid.
- Refrigerate at least 5 hours, preferable overnight.
- Add toppings
Toppings include Fresh mango, almonds, and chironji nut, and amaranth.
Follow @shimmerwithplants for more vegan and plantbased recipes.
This recipe is very easy to make – with almost no prep time – the hardest part is waiting for it to freeze. Cause when we tasted the “mixture” before leaving it to set and freeze – We had a foodgasm and didn’t want to keep it away.
Avo – also called butter fruit – is packed with good fat, fiber, and loaded with antioxidants, and full of texture. This ice cream turned out super fluffy and light, too!!
You can obviously choose to modify/customize this as per your liking.
Turn it into a chocolate ice cream by adding cacao powder.
Add cacao nibs of chocolate to turn into avocado-choco-chip ice cream.
Add mint if you like that flavor.
- 2 medium-sized ripe Avos (pitted and peeled)
- About 400 ml of SUPER THICK coconut milk or cream (which has been chilled overnight or at least 6-8 hours) (can use homemade or store-bought/canned)
- Juice of 1 small lemon
- Sweetener of choice (and as per your taste)
- Half tsp Vanilla extract/essence (optional)
- A pinch of salt
- Keep a loaf pan/utensil of choice (which you will use to freeze the ice cream) refrigerated for at least a couple of hours before you make the ice cream (just as you preheat your oven before baking)
- Add all your ingredients to a blender/mixie – and blend em up
- Taste and adjust any flavor/sweetness to your liking,
- Pour this blended, rich, heavenly mixture to your chilled loaf pan/utensil – and freeze for at least 4-6 hours. (If you manage to resist the temptation to gobble it all up immediately that is.)
- Before serving – keep it out at room temperature for 10-15 minutes – to scoop it out with ease.
Garnish with toppings of choice.
If you want more of these recipes in your to-make list. Follow @curlyveganyogi
Shruti Mishra is an RYT 200® Hatha and Vinyasa Yoga Teacher. She’s a vegan and an avid foodie. She could be best defined by her Instagram bio which says “Hummus over humans, Everything is better with peanut butter” she dwells on everything she makes and makes it creative and easy.
A beautiful burgundy-colored smoothie with chia pudding for Fall! This is also packed full of greens, nutrients, and antioxidants. This recipe is raw vegan, gluten-free, oil-free, soy-free & corn-free, and is medical medium protocol friendly.
Adding warming spices like ginger, cinnamon, Ashwagandha or turmeric make smoothies much more nutritious and helps in building up that immunity especially in this time of the pandemic.
Cherries are full of antioxidants and vitamin C.
Building up immunity has become essential in the age of the pandemic!
- 1/2 cup frozen cherries
- 1/2 cup frozen banana
- Plant-based milk
- Blend them all together and topped with chia pudding and homemade amaranth and makhana granola.
Shimmerwithplants is a sister duo who believe a healthy lifestyle is a daily choice. They try their best to stay away from sugary and processed foods and make healthier choices, it is hard for them. But they promise that it does get easier! According to them “We fuel our body with healthy foods that will help us thrive, make sure we have daily movements like yoga, cycling or weight training but again we aren’t perfect so this doesn’t always happen every day”.
Follow @shimmerwithplants for more recipes!
Start your dinner party with a Middle Eastern surprise sensation of beetroot hummus!. Hummus – Rich nourishing dip/ spread that can be made with simple ingredients available at home.
- 1 Chickpeas – 1 cup
- Tahini (sesame seed paste) – 2tbsp
- Steamed beetroot – 2nos
- Garlic – 4 cloves
- Cold water – 1/4 cup
- Lemon – 1/2
- Olive oil (optional) – 1tbsp
- Cumin powder – 1tsp
- Salt – 1tsp
- Boiled chickpeas, steamed beetroot, garlic, tahini (sesame seed paste), cumin powder, salt, lemon are added to the blender.
- Blend it for about 3-4 mins till you get a nice paste consistency while adding cold water while blending.
- Serve it with vegetable sticks, bread, as a dip or even as a healthy spread for your sandwiches and wraps.
Working and staying at home has become a new norm and they can be made with simple and easily available ingredients right in your kitchen
- Super nutritious because it’s plant-based protein – Chickpeas
- Rich in antioxidants- Beetroots, Olive oil, and Sesame seeds
- Low glycemic index – chickpeas
- Gluten-free and dairy-free and low in fat.
Keertana Ramu has been practicing as a Nutritionist since 2013. She is a believer in simple and healthy eating! Her aim to simplify food and make sure whoever she works with understands that. In her words, The kind of food you incorporate is extremely important on an everyday basis. Even if your lifestyle and work schedule doesn’t allow you to do that, the challenge is to still simplify it!