Peanut – Almond Pad Thai Noodles

The Peanut – Almond Pad Thai Noodles is a simple quick dish to make. This recipe requires very less ingredients and most of them would be available in your home pantry. The vegetables, sauces/ butter and flat noodles all stir fried on heat gives the noodles the perfect texture and creaminess from the butter. Peanut and Almond butter add amazing flavors. The roasted sesame seeds add the crunchiness and necessary protein and fiber. You can alter your taste buds and enjoy cooking and eating this yummy Peanut-Almond Pad Thai Noodles.

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Ingredients: Serves 2 to 3
Brown Rice Flat Pad Thai Noodles – 1 Packet
Organic Peanut Butter – 1 tablespoon
Organic Almond Butter – 1 tablespoon
Water – 2 tablespoon
Mixed Veggies (onions, snow peas, green bell pepper, spring onions bulbs and greens) / any veggies of your choice
Garlic cloves – 3 to 4 (grated)
Ginger – 1 tablespoon (grated)
Vinegar / Lemon juice – 1 lemon juice squeezed
Liquid Aminos / Soy Sauce – 1 tablespoon
Salt and Pepper to taste
Olive oil – 1 tablespoon
Roasted Sesame seeds for garnishing

Method:
1. Boil the noodles as per the packet instructions. I have used the following brand.

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2. In a deep bottom pan add olive oil. When the oil heats up add the grated ginger and garlic and saute/ stir for 1 minute till all the flavors get infused in the oil.

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3. Now, add the all the veggies, salt, pepper and saute/ stir for 2 to 3 minutes on medium heat till the veggies are half cooked.

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4. Add the peanut and almond butter with 2 tablespoon of water and saute/ stir for 2 to 3 minutes.

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5. Now, add the lemon juice (alternative to vinegar) and liquid aminos (alternative to soy sauce) and immediately add the boiled noodles.

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6. Mix well and cook for just 1 minute more. Switch off the heat.
7. Garnish with roasted sesame seeds and snow peas. Serve Hot…Hot

Note:

  1. You can use any type of Pad Thai noodles. I have even made the same recipe with whole wheat pasta and it taste super delicious.
  2. Any other variety of veggies / sprouts can also be added (except tomatoes)
  3. Liquid aminos is a great alternative to regular soy sauce. Since they are made with naturally occurring sodium from soybeans.

Open Sandwich with Yogurt Spread

Healthy whole grain sprouted bread (rye, moong sprouts, flax seeds & oat fiber) topped with yummy homemade creamy yogurt spread and vegetables serves as an excellent meal at anytime of the day. Yogurt has good probiotics known as the good or helpful bacteria which help to keep your gut / digestive system healthy. Satisfy your taste buds with these healthy sandwiches.

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Ingredients: Serves 2
Whole Grain Sprouted bread / Whole wheat bread – 2 slices
Butter / Olive oil for toasting bread – optional
Tomato : 12 slices (6 on each)
Cucumber : 12 slices (6 on each)
Onion – 4 slices (2 on each)
Green Bellpeppers / capsicum – 4 slices (2 on each)
Greek Yogurt / Homemade thick yogurt – 4 tablespoon
Paprika / Chilli powder – as per taste
Salt – as per taste
Pepper – as per taste
Chopped Parsley – 2 tablespoon
Grated garlic – 2 cloves
Chaat Masala – as per taste
Nutritional yeast / grated cheese – as required

Method:
1.To make the yogurt spread : In a bowl add the yogurt, paprika powder, grated garlic, salt, chopped parsley and mix well. Keep aside.

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2.Toast the bread till crispy on both the sides.

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3. Now, apply the yogurt spread generously and place the cucumber, onion, capsicum, tomato slices one above the other as shown in the picture.

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4. Sprinkle some pepper, salt, chaat masala and Nutritional yeast.
5. If desired, you can grate some cheese on the top.
6. Serve immediately and Enjoy a wholesome healthy meal.

Note:

  1. Greens like spinach, lettuce, kale can also be added to this sandwich.
  2. Nutritional yeast is an alternative to cheese.
  3. Chaat Masala can be found in Indian grocery place.

Heaven in a Glass

This recipe is healthy, wholesome and nutritious, as it combines the goodness of my favorite superfood ORGANIFI and seasonal fruits like strawberries, blackberries, apples, mother nature’s natural sweetener honey and crunchy walnuts – chia seeds (omega 3s). Greek yogurt is packed with protein, calcium &  probiotics which are good for your digestive system. This recipe makes a great refreshing guilt free summertime dessert which instantly cools you down.

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Ingredients: Serves 2
Fat Free Greek Yogurt / Homemade Yogurt – 4 tablespoon
Organic Honey / Agave nectar – 2 tablespoon
Organic Granola – 2 tablespoon
Organifi Greens – 1 scoop (optional)
Roasted Walnut pieces – 1 tablespoon
Chia Seeds – 1 tablespoon
Homemade Strawberry puree – 2 tablespoon
Banana – 3 to 4 pieces
Blackberries/Blueberries – 4 to 6 pieces
Red Apple – 2 tablespoon (cut pieces)

Method:

  1. To make the homemade Strawberry puree, take 4 to 5 strawberries in a mortar and pestle and add 1 tablespoon of honey and pound well to make puree. Keep aside.
  2. To make the Organifi yogurt, divide the yogurt to 2 parts (2 tablespoon divided).Add 1 scoop of organifi to 2 tablepoon of yogurt and mix well. The reason for doing this is to get two different color layers of yogurt that is white and the other light greenish.

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3. In a tall glass, add 1 tablespoon of the organic granola followed by plain greek yogurt, few pieces of each fruit, 1 tablespoon organic honey, roasted walnuts ½ tablespoon and chia seeds ½ tablespoon.

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4. Repeat all the layers till the glass in fully filled up.
5. Chill the glass in the refrigerator and Enjoy with your loved ones.

Notes:

  1. I made one tall glass since my husband and I shared from the same. The same recipe can also be made in 2 short glasses.
  2. Any other seasonal fruits can also be added.
  3. The recipe can also be made with only plain yogurt.
  4. Organifi is optional but do try to add it to increase the nutrient value of the recipe.
  5. Organifi is a superfood green juice powder that we have been having for the last 6 months and we are enjoying the health benefits from it. It is loaded with Spirulina, Ashwagandha, turmeric and many more superfoods. It doesn’t taste chalky like the other green drinks in the market. It mixes up well with water, almond milk, rice milk and many more. I try to add it to most of my recipes like soups, savory pancakes, smoothies. Do try to get your hand on this amazing superfood at organifi.com I am not getting paid to put these informations here. I really believe it’s an amazing product and everyone should get benefited from this superfood.

Organifi

Green Hummus (with a twist)

Green Hummus is my variation to the regular classic hummus. I have given a twist to this original classic recipe which is a popular Middle Eastern dip with main ingredients as chickpeas. I have added my favorite superfood greens Organifi to this recipe (the twist to the light green color). This superfood greens are infused with nature’s best ingredients Ashwangandha, Tumeric, Wheatgrass, Spirulina, Matcha green tea and many more. My family just loves this superfood Organifi. I just added a scoop of it to my hummus recipe and it tasted amazing. So you get the benefit of the protein from the Chickpeas as well as nature’s gifted nutrients all loaded in one recipe. If you can’t find Organifi near your place, you can substitute with Spinach leaves (1 cup). These are perfect make ahead spreads that can be stored for a maximum one week. They can be served as a spread on sandwiches, wraps, crackers. Your body is going to thank you for this recipe.

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Ingredients: Makes 2 cups
Boiled Chickpeas – 2 cups
Homemade Sesame Seed paste or Tahini paste – 3 tablespoon
Extra Virgin Olive Oil – ¼ cup
Organifi Greens – 1 scoop
Salt & Pepper – as per taste
Garlic Cloves – 5 to 6
Juice from 1 lemon

Method:

  1. To make the sesame seed paste, soak the sesame seed in 4 tablespoon of hot water for one hour and grind it to a fine paste and keep aside. Try making the sesame seed paste at home since the store bought Tahini paste are loaded with unwanted chemicals.
  2. To make the green hummus, in a food processor add all the ingredients and blend until it becomes a smooth paste.
  3. If the hummus mixture becomes thick, 1 or 2 tablespoon of olive oil can be added to adjust the consistency.
  4. Do a taste test to check on the salt and pepper.
  5. Serve with your favorite baked chips, sandwich or even as dip for some freshly cut salads. Enjoy.

Note:

  1. Organifi is one of our family’s favorite superfood green drink. Try to get your hands on this amazing superfood at organifi.com
  2. Spinach can be used if you can’t get Organifi at your place of living.

Organifi  http://www.organifi.com

Basil ‘N Kale Pesto

My home made pesto, with fresh ingredients like basil, kale and nuts tastes delicious and can be served with pastas, spaghetti, pizza topping or can also be served as a dip. Do try it out and let me know your feedback.

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Ingredients: Makes 2 cups approx.
Fresh Basil leaves (no stems) – 250 grams / 1 cup
Kale leaves – 1 cup / 4 stalks of kale (no stems)
Almonds (without skin) – ¼ cup
Garlic cloves – 4 to 5
Pepper and Salt to taste
Extra Virgin Olive oil – ½ cup
Nutritional Yeast / Grated Parmesan cheese – 2 to 3 teaspoon

Method:

  1. How to remove skin from almonds: Bring water to a high boil in a small pot / kadai. Place the almonds in the boiling water for 2 to 3 minutes. Drain the almonds in a strainer and dry them with a kitchen/paper towel. Now, using your fingers squeeze the almonds gently to remove the skin.
  2. To begin making the Pesto, first grind all the ingredients in a food processor / blender until the pesto is thoroughly pureed.
  3. You can store the Pesto in the refrigerator for a maximum up to 10 days.
  4. Serve with your favorite pasta, sandwiches, pizza toppings or even as a dip.

Note:
1. Spinach leaves can be used in place of Kale leaves.
2. Walnuts or Pine nuts can be used in place of Almonds.
3. Fresh mint, parsley, cilantro can also be added to the recipe.

Beetroot Carrot Soup

Beetroot Carrot Soup is an delicious, refreshing and healthy soup. The beetroot not only gives the vibrant color to the soup but also adds in the essential nutrients , vitamins and fiber. Carrots help in improving eye sight, skin health and helps in digestion. I was in a mood to have a light dinner, so made this soup last night and I loved the soup. Try out this recipe and let me know your feedback.

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Ingredients: Serves 2 to 3
Beetroot – 1 large or 2 small
Carrots – 2 large or 4 small
Chopped Cabbage – ½ cup
Chopped Spring Onions – ½ cup
Olive oil – 1 teaspoon
Salt – as per taste
Pepper – as per taste
Italian herbs mix – ¼ tsp
Garlic cloves – 2
Ginger – small piece / when grated ½ teaspoon
Fresh Basil leaves for garnish
Water – to adjust the consistency

Method:
To make the Beetroot Carrot puree:

1. Peel off the skin from the beetroot and carrots. Cut them into medium size bite pieces and boil them in a pressure cooker with sufficient water for 2 whistles or in a deep bottom saucepan with sufficient water till the beetroot and carrots are soft and cooked. Keep aside and let it cool for 20 minutes. Strain the boiled beetroot and carrots. Do not throw the water.

2. Now, blend the beetroot, carrots, ginger and garlic with ½ cup water (the strained water kept aside) in a blender until smooth.

To make the final soup:
3. In a deep bottom saucepan add 1 teaspoon of olive oil. When the oil is hot, add in the chopped spring onions and chopped cabbage. Sprinkle some salt and saute/stir until the onions and cabbage turn a little soft. You can keep the saucepan partially covered so the steam that is generated inside helps the onions and cabbage to cook faster.

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4. Now, pour the beetroot carrot puree back into the saucepan. Add pepper, crushed Italian herbs. Let it boil for 5 minutes. Add the remaining strained water depending on how thick or light you like your soup.

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5. Check for salt and pepper levels. Adjust to suit your taste.

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6. When you are ready to serve the soup, garnish with basil leaves and serve the soup along with a toasted garlic bread. Serve Hot.

Pearl Couscous with Vegetables

In this version of pasta, I have used Israeli couscous, which is a small variety of pasta but looks like a grain/ tapioca/ sabudana. This variety of pasta is delicious as a main course when loaded with vegetables and pasta sauce. I have tried the same recipe with pesto sauce and it taste delicious.

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Ingredients: Serves 2
Israeli pearl couscous – 1 cup
Homemade Pasta Sauce / Store bought – 4 tablespoon
Broccoli florets – ½ cup
Shredded Broccoli Stems, Carrots – ½ cup
Green Bell Pepper/ Capsicum cut into strips – ½ cup
Chopped Onions – ½ cup
Garlic – 2 cloves
Crushed Italian herbs – ¼ teaspoon
Pepper – as per taste
Salt – as per taste
Nutritional Yeast / Parmesan cheese – as needed
Olive oil – 1 tablespoon

Method:
1. To prepare the couscous pasta, first boil the couscous as per the packet instructions.

Dry Pearl CousCOus

2. The above is the pic of the dry couscous before cooking.

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3. The above is the pic of the couscous after cooking.
4. In a deep pan add 1 tablespoon of oil and add finally grated / chopped garlic and stir for 1 minute. During this process the garlic flavors the oil well.
5. Now, add in the vegetables and stir fry for 2 to 3 minutes till the vegetables are almost half cooked but still retains its crunchiness.

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6. Add in 4 tablespoon of pasta sauce, herbs, pepper and salt. Stir for 2 minutes. At this time if the sauce is dry, you can add few tablespoon of water. Do a taste test to see, if the salt and pepper is fine.

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7. Now, add in the cooked couscous and mix well. Sprinkle some nutritional yeast/ parmesan cheese and serve Hot. It’s a meal in itself.

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Note:
1. Feel free to use any type of pasta for the same recipe.
2. Nutritional yeast taste like cheese and can be a healthy substitute to regular cheese which is loaded with calories. Nutritional yeast is a good source of protein.
3. You can add in as many vegetables you like.
4. Sprouts can also be added to increase the protein intake
5. I would be posting soon the recipe of my homemade pasta sauce.