Ingredients
Half cup orange juice
Half lemon juiced
Half cup celery juice
Half lime juiced
Handful of spinich
2 chopped kiwis
1 tsp ground ginger
1 tsp chia seeds
Pinch of salt
1 tsp honey
Method
Place all the juiced and chopped up ingredients into a blender and blitz till it’s turnd into liquid.
Pour into a glass and serve.
Learn how eating 11 overnight soaked black raisins daily can heal the body naturally from the insideout.
All you have to do is soak 11 black raisins overnight. In the morning eat the soaked raisins on an empty stomach.
By soaking dried black raisins, it enhances the bioavailability of the raisins nutrients and antioxidants. This allows the bobdy to absorb the better.
Health benefits of eating Overnight soaked raisins:
Eases constipation & regularizes bowel movement
Keeps fuller and curbs cravings
Boosts immunity
Fight iron deficiency and anemia
Boosts energy levels
Improves Sleep
Boost bone health
The classic Chaas is known as the Indian buttermilk. A refreshingly and cooling drink made up of yogurt and spices. It helps to cool the body , helps the digestive system and makes an excellent appetizer.
All the ingredients is chaas are extremely healthy. It’s gives a good source protein, B vitamins, minerals and potassium. These nutrients help to boost immunity, improve sleep, enable hormone synthesis.
Today I’m sharing with you the simple classic Chaas recipe which is super easy to make and very tasty. It only take 5-7mins to make.
Ingredients
• 400 grams yoghurt (plant base yoghurt)
• 2 tsp roasted cumin powder
• 350ml of cold water
• 1 tsp black salt or add as required to taste
Method
• In a blender add the yoghurt, water, roasted cumin powder and salt.
• Blend for 3 minutes till all the ingredients are mixed well together. At the top there should be frothy foamy layer.
• Pour in glass and garnish with roasted cumin powder and serve immediately.
• For cold butter milk place it in the refrigerator and serve later.
A easy vegetarian/ vegan omelette recipe made from mung bean batter. it’s known as a favourite street food breakfast in New Delhi. it’s mainly served as breakfast, but also makes a good light heathy evening snack. It’s healthy and rich in protein.
INGREDIENTS
Serves 1
for batter:
1 cup moong dal
1/2 tsp turmeric
2 tbsp rice flour
1 tsp salt
For moonglet:
½ tsp ginger paste
1 green chilli (finely chopped)
½ tsp cumin
2 tsp oil
2 tbsp water
pinch chilli powder
1 tbsp coriander (finely chopped)
1 tbsp ghee
INSTRUCTIONS
• Soak 1 cup moong dal for 30 minutes.
• Drain the water and blend to smooth paste.
• add in ¼ tsp turmeric, 2 tbsp of rice flour and 1 tsp salt.
• mix well to form a thick batter.
• In a bowl add 1 tbsp of ghee, ½ tsp cumin, 1 chilli, and ½ tsp ginger paste and mix well.
• now heat a pan and spread 2 tsp oil.
• once the pan is hot, add 1 tbsp water to the batter and mix.
• pour the batter onto the hot pan.
• simmer till the base is cooked well and flip over and press gently.
• Keep flipping till each side is cooked.
• enjoy moonglet with tamarind chutney.
Turmeric Latte with some maple syrup for sweetness. This is a warming drink just before bed, especially on cold nights. It’s also packed with so much goodness for your insides because the curcumin in the turmeric is all kinds of good for you!
I’ve been drinking this since I was little especially to prevent / cure colds in the winter.
Ingredients
300ml Milk (any type)
1/4 tsp Turmeric powder
1tsp maple syrup.
Method In a pan add, 1/4 teaspoon of turmeric and 1tsp of maple syrup to approx 300ml of milk. Bring the milk to boil and pour in to a cup. Try it, if you haven’t and let me know what you think.
In Ayurveda, spices are used to ensure that food we eat is fully digested. Use spices liberally when cooking as they will give a boost to the digestive fire. The three Ayurvedic dosha (vata, pitta, and kapha) benefit from different spices.
Spices such as Turmeric Cumin, coriander fennel hing, black pepper cinnamon cardamon: are potent in Ayurveda, as it enhances digestion to avoid digestive’s disorders such as gas and bloating. It also boosts the metabolism and cleanses the am
These yummy patties are made from sprouted mung beans and a great, light alternative to chickpea falafels.
Sprouted mung beans has less calories, with a lot of antioxidants and amino acids. These are some of the health benefits of sprouted mung beans.
Reduces Chronic Disease Risk.
Antioxidants Vitexin and Isovitexin that can help to prevent Heat Stroke.
May lower “Bad” LDL Cholesterol Levels, Reducing Heart Disease Risk.
Ingredients
4 cups of sprouted Ming beans.
I cup of fresh coriander.
2 tsp of cumin.
1 tbsp of olive oil.
1 tsp of baking soda.
Fresh Juice of 1 lemon.
Method
Preheat oven to 350f/175c
Put all the ingredients in a food processor and blitz till the mixture sticks together.
Add in the lemon juice and baking powder and mix throughly.
Place a sheet of baking paper on to over tray.
Start to module the mixture in to small balls and place on tray.
Brush the patties with oils and put them in the preheated oven for 18 minutes or till they they are golden brown and crisp.
Kitchari is a made up of a mix of Basmati rice and split green mung beans. It is a delicious, healing recipe usually a favourite during an Ayurveda cleanse. It originates from the Asian subcontinent and dates back thousands of years. It is such a versatile dish that everyone almost certainly has their own way of making it, adding vegetables and spices of their choice.
Here is my version which is simple and quick to make and wonderfully healing; I eat this when I am recovering from a winter illness, the day after I have had an indulgent meal and my digestive system needs a break; or just because I love it so much and it tastes great! I hope you enjoy it too.
Ingredients:
1/2 cup Basmati rice
1 cup mung beans (split green)
1/2 teaspoon salt (or to your taste)
1 teaspoon Turmeric
a pinch of asafoetida (found in a Indian grocery store)
Method:
Mix the rice and lentils together and wash well in warm water; at least twice. Then put in a steel pan and add 6 cups of water, salt, turmeric and rich of asafoetida and bring to a boil. As it come to a boil lower the heat and simmer on a low flame for 20 minutes. You can half cover the pan with a lid. The consistency and texture is similar to porridge. Once cooked mix and serve. I eat this with plain yoghurt and sometimes add a sprinkle of chopped coriander on top for taste.
Cucumber is my favourite vegetable! I am a fiend when it comes to cucumber – I just can’t get enough of it!
Cucumber contains Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Folic Acid, Vitamin C, Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc.
Cucumber has enough sugar, B vitamins and electrolytes to replenish essential nutrients in the body to avoid headaches.
Cucumber has been used for centuries as a beauty product, it lightens, brightens, hydrates and tones the skin too!
Get eating more of this vegetable in your diet!
Lena's Kitchen 