What I ate this week

Banana Blueberry Hemp Milk Ginger Smoothie

Soft Mung Dal and Rice Kichdi 

with Goats Milk Yogurt

Coriander Mint Chutney

and Pomegranate

Green Smoothie

Wholewheat Split Pita Sandwich

with tomatoes, cucumber, hummus, radish

Greens and boiled egg

What I ate this week

Chana Masala

chickpeas, fresh coriander, cumin, garam masala, turmeric, chaat masala

salt to taste, ginger garlic paste, tomato paste, tamarind, pinch of palm sugar

Papdi Chaat
with gluten free crackers, chana masala, tamarind and green chutney
coconut yogurt, sev and chaat masala

Bhel Puri

with chopped tomatoes, cucumber, fresh coriander, boiled green lentils

bombay mix, tamarind and green chutneys and roasted papad

Papad Parcels

pan fried papad parcels stuffed with leftover spiced up peas and mash

Mung Dal & Sesame Ladoos and Oats & Seed Barfi

roasted ground mung dal, coconut sugar, sesame, cardamon, coconut oil

ground oats, pumpkin seeds, chia seeds, cinnamon, coconut sugar and coconut oil

What I Ate this Week

Morning Juice - cucumber celery carrot

beetroot, ginger and lemon

Salad with baby spinach, shaved zucchini and carrot, chopped red bell peppers, 

generously coated with a dressing of tahini, orange juice, nutritional yeast, 

sea salt and cayenne pepper 

Spinach and Red Lentil Soup for Dinner

tempered with mustard seeds, curry leaves, spices, onions, 

ginger, garlic and tomatoes

Lunch - lightly blanched broccoli, carrot, cucumber and bell pepper sticks

 with a raw pumpkin seeds and zucchini hummus dip

What I Ate this Week

 

 

Baked Courgettes Recipe and India pics

It has been so long since I posted a recipe,
in fact I believe this is the first recipe of 2011.
Round courgettes which are lightly steamed
then stuffed with a filling of quinoa, peas, corn,
onions, peppers, garlic, herbs and spices - and then
baked in the oven till ready......
Vegan, gluten free, healthy and easy to put together too!!

I'm out of blogging practice and my words feel rusted,
somehow they are not flowing so well for now.....
I definitely need to begin writing and blogging more often :-)

Baked Courgettes (Zucchini)

4 round shape courgettes
2 cups of cooked quinoa
1 small onion, finely chopped
1/4 cup red peppers, finely chopped
2 cloves crushed garlic
1/4 cup cooked green peas
1/4 cup cooked corn
salt to taste
sprinkling of chilli flakes
1 teaspoon of mixed spices
1 teaspoon dried mixed herbs
2 tablespoons of olive oil

Cut the tops off and scoop out the center,
leaving it hollow for the filling.
Steam the courgettes for about 10 minutes,
till they are softened a little but still firm.

Keep aside.

Preheat the oven to 180 C.

Heat the olive oil in a pan, then saute the onions,
peppers, garlic, peas and corn for 5 minutes.
Add the quinoa, the salt, spices and herbs,
continue to saute all of it for another few minutes,
mixing it all together.
Let it cool down a little, then spoon this quinoa
filling into the hollowed courgettes.
Cover the courgettes with the cut off tops and place
them in a baking tray lined with parchment paper.
Bake them for around 15 minutes and then serve them
for lunch or dinner - my daughter also liked them cold
for breakfast the next day - a gluten free, alkaline
and vegan breakfast :-)

 

 

I've been in India for more than 3 months this year,
and shall be returning there in three weeks again.
I spent most of my time in a small town called
Coonoor, situated in the Nilgiris mountains,
South of India - lush green tea estates, eucalyptus
groves,and warm smiling faces.......



 Here are a few pictures of the incredible Nilgiris :-)

Best of 2010 - Healthy Gluten Free, Sugar Free, Dairy Free Foods

Green Lentil Falafal Wrap  

Vegan Soda Bread for Yummy Sandwiches 

 Chocolate Cookies and Mini Muffuns

Steamed Zucchini and Brown Rice Muthia 

Raw Treats - Mango Cheesecake and Avocado Lime Pie 

 Papillote of Salmon in Green Coconut Curry

 Pesto and Nut Butters

Zucchini and Banana Walnut Bread

Socca with Caramalized Onions, Zucchini and Thyme

Wishing you all a very Happy New Year - filled with Healthy Delicious

Wholesome Nourishing Foods, may this year bring you all that 

your heart desires and all that your soul needs :-)

Gluten Free - Zucchini & Banana Walnut Bread

I've always been a Bread Lover. Most of my food memories
revolve around sliced white bread or sweet buns, milk slices,
eggy toast, bread bhaji, pav maska (bun & butter), toast and
jam, and sandwiches of all kinds in my school lunch box!
Oh la, I could go on and on and on......

In the beginning, giving up Gluten meant I had to give up all
breads too - and that might be a good thing to do, from a
health and wellness point of view - but oh it made me so sad!

I don't need to eat Bread too often, but once in a while, nothing
beats a slice of warm buttered bread melting in your mouth,
soothing, comforting and spreading joy inside and out.....

Gluten free breads are not easy even when you follow a twice
made recipe. Somehow they are usually hit or miss, beyond your
control. Creating and cooking gluten free foods has truly
taught me to trust my instincts and cook from my heart......

I still give in and eat Gluten time to time, if I stop after once or
or twice, I can usually get away with it - but we crave most what
suits our bodies the least - and eating gluten, specially bread,
becomes dangerous ground for me!!

I make gluten free Irish Soda breads and scones, gluten free
crackers, rotis, tortillas and biscuits, cakes and cookies too.
This cake like bread made with zucchini and walnuts with a
banana mashed in for subtle sweetness and flavor is one of my
all time favorites.
I hope this will be a hit and not a miss for you, do try and enjoy!

Zucchini & Banana Walnut Bread

2 cups chopped zucchini
3 eggs
1/2 cup olive oil
1 mashed banana

1 cup sorghum flour (jowar ka atta)
1/2 cup amaranth flour (rajgiri ka atta)
1/2 cup buckwheat flour
1/2 tsp xantham gum (or 2 tsp arrowroot)
1 tsp baking powder
1 tsp sea salt
a big handful of chopped walnuts

Preheat oven to 180 C and line a loaf tin with baking paper.

Add the wet ingredients in a food processor and process
till smooth and batter like.
Combine all the dry ingredients except the walnuts and
add to the batter. Process till smooth and fluffy.
Fold in the chopped walnuts.

Pour the batter in the loaf tin and bake for 35 minutes or
till a knife comes out dry and clean.
Let it cool and slice.

I cut into slices and freeze for later too.Then warm or toast
a slice to accompany my salad, soups or sometimes just spread
coconut butter and raw honey for a treat :-)

Keep it Simple. Be Creative.

Taste and Play. Find your Own Way.