Skip to main content


Showing posts from June, 2014

Orange Fig Chocolate Mousse

This is probably the quickest chocolate mousse you can ever make. It is raw, vegan and sweetened only with the natural sweetness of fruits. My son is generally not a big fan of figs or avocado, but one spoon of this wholesome mousse in his mouth and he could not resist anymore. He is a fan of this combination now:). 

Ingredients: Fresh squeezed orange juice - from 3 clementinesDried figs - 4Raw cacao powder - 3 TbsAvocado - 3 (well ripened)Orange zest - to garnish
Directions: Add orange juice and fig to a blender/Vitamix and puree well.Add cacao powder and avocado flesh and continue blending till creamy and fluffy, for about 20 - 30 seconds.That's it, scoop into 3 or 4 mini dessert cups, optionally garnish with bits of orange zest.Enjoy!!  Note: this is just mildly sweet, so feel free  to increase number of figs if you want a more sweeter version.

Sharing this on:
Hearth and Soul Blog Hope @ZestySouthIndianKitchen
Plant Based pot luck Party@UrbanNaturale
Healthy Vegan Friday

Guava Quinoa Salad

Guess what is the newest kitchen gadget I have got ? No, no, it is not one of those high tech gadgets that people usually rave about. It is a Molcajete (traditional mexican version of the stone mortar & pestle). It took me a while to season it and start using it, but it is worth it, I tell you. I am reinventing all the mexican flavors of salsas, guacamoles and also some not-so-mexican chutneys and sauces made fresh. Each time burning some calories too in the process by lifting, holding and washing the heavy molcajete ;-)
Have you tried guava in a salad? Today's recipe is a simple guava quinoa salad, dressed with some freshly made tomato salsa. This can be made with other tropical fruits like mango or pineapple, just keep in mind to choose no-so-ripe fruits. Very easy to put together for a light and summery dinner or lunch. 
Salad: Quinoa - 3/4 cup - soaked for 12-18 hoursGuava - 1 large - medium ripeEnglish cucumber - 1White onion - 1 cupTomato - 2 smallCilantro - for garnish Dire…

Absolute Bliss Hawaiian Breakfast Fruit Salad

If I was living in Hawaii, what would I be eating for breakfast every day... hmmm..I love tropical fruits, so I will have as much of them as possible. How about a fruit salad using almond chia pudding with an array of tropical fruits like pineapples, mangoes and bananas .. yummm absolute bliss !!! This is a new family favorite here in New England. Hope you all enjoy it too :-) It is mildly sweet with natural sweetness from the fruits and from the coconut water. You get a nice bite and crunch from the toasted ginger and coconut. Above all, with the chia seeds, almonds and coconut water, you get energy for the whole day, which is very essential from the breakfast. 
Ingredients: Chia seeds - 6 TbsCoconut water - 2 cups Almonds - a big handful Pineapple - 1/2 of a medium fruitMango - 1 Banana - 2-3Shredded coconut - 1/4 cupChopped ginger - 1 Tbs
Blend almonds and coconut water till puréed well. Add chia seeds, mix well and keep aside on the counter top overnight or for a few hour…

Watermelon Avocado Mint Salad

What are the first few things that come to your mind when you think about summer? Watermelon should be one of them right? We buy and eat a lot of watermelon during the season. Watermelon juices, granitas, slushies, salads or cut them up and enjoy just like that. Mint is probably the best thing that can pair up with watermelon, be it in a juice or in a salad, and so is avocado. So here is a salad that is very much 'summery' using the whole of the watermelon (including the rind) along with mint and avocado. We can eat just this salad for days and forget that there are other things to eat :-)

Watermelon (red flesh) - 3 cups (cubed)Watermelon rind (white flesh) - 2 cups (cubed)Avocado - 2 (medium ripe) Mint - 8-10 stems Directions: Dice watermelon into small cubes.Chop watermelon rind into smaller cubes. You can also substitute watermelon rind with cucumber.Take avocado meat and dice into small cubes. Take out mint leaves and chop them fine.Mix well, toss with the fresh…

Salmon Chickpea Burger

Can Burger and Quick'n'healthy go together? Well, if you stick to your clean standards in choosing the ingredients and if you use a little bit of planning, then Yes, they can go together. I have a growing up teenager at home, who for most of the time is very adaptive to our healthy, clean eating. Sometimes though he gets excited if I make a burger or a pizza or something that falls under the generic kid friendly category. So here is something that I make to excite my foodie teenager. Hope you and your teenagers enjoy it too.
Ingredients: Wild caught Alaskan salmon - 2 steaks (6 oz each)Chickpeas - 1/2 cup soaked overnight - I use black channa, but chickpeas work just as well Ginger - 2 TbsGarlic - 3-4 clovesGreen chilly - 3-4Coriander leaves - 5-6 stemsTurmeric powder - 1 tspFlax seeds - 2 TbsPaprika - 1 tspSea salt - 1 tsp 
Directions: Grind chickpea coarsely using blender or food processor. Stop and scrape sides frequently so that you can control the grinding. Transfer to a bow…

Crispy Baked Spinach Falafel w/ Apple Tzatziki Sauce

Looking for a quick'n'healthy dinner idea that is grain-free, gluten-free and vegetarian? How about if you can also put this together in no time? I know you see all these 30 minute meals and microwave meals on TV.. I even saw a commercial on plated meal recently. What I am talking about is a meal cooked from scratch with all wholesome and clean ingredients.
If you have to ask me my favorite cuisine other than my own, that would have to be Mediterranean. It is healthy, flavorful and flexible. Here is a baked version of spinach falafel which is given a little extra kick with the addition of green chillies. I am pairing it with an apple tzatziki sauce to cool it off a little bit. You can make the tzatziki sauce vegan by omitting the yogurt and adding extra cashews and extra lemon juice.

Spinach Falafel

Chickpeas - 1 cup (Soaked for 12-18 hours)Spinach - 2 cupsGarlic - 2-3 clovesGreen chilly - 2-3Red onion - 1/2 cup (chopped) Coriander leaves - 8-10 stems Sea salt - as p…