Chocolate Chip Chickpea Protein Balls

When you need a sweet fix, these protein balls are good for your sugar cravings. They offer a mix of carbs, proteins and good fats, which give you a boost of energy, especially in the afternoon. Pack them in your purse or gym bag to snack on at anytime of the day.

If you like cookie dough, then you’re sure to love these chickpea balls. Chickpeas, peanut butter and flaxseed along with dark chocolate – what’s not to like? The cayenne pepper gives it a touch of heat, which you can taste when you’re eating them.

I have given below the recipe for the sunny butter. I had used it in a previous recipe Vegetable Patè. The quantity is more than what is needed for this recipe. It keeps very well in the fridge and it’s a delicious and healthy spread.

This recipe has been adapted from www.livestrong.com. It makes around 20 balls.

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PREP: 15 minutes

Ingredients

1 cup chickpeas, cooked and drained

1 tbsp ground flax seeds

3 tsp coconut nectar

1 tsp virgin coconut oil

1 tsp vanilla extract

1/8 tsp almond extract

1/8 tsp sea salt

1/8 tsp cayenne pepper

½ cup peanut butter

¼ cup sunny butter

1/3 cup bittersweet chocolate chunks

Sunny Butter

1 cup unsalted toasted sunflower seeds

½ tsp coarse salt

½ cup honey

Instructions

Place the sunflower seeds in a food processor and grind. Add the salt and honey and process until a ball forms. Set aside.

Add the chickpeas,flax seeds, coconut nectar, melted coconut oil, vanilla and almond extract, salt and cayenne pepper to a food processor and process until creamy, about two minutes.

Add the peanut butter and a quarter cup of the sunny butter and blend until well combined, about one minute.

Chill the mixture in the fridge for about an hour. Add the chocolate chips and mix well. Form into 15 balls and place in a sealed container. Store in the refrigerator for a week.

 

 

 

Lettuce and Cucumber Pesto with Poached Eggs

This unusual pesto took root in my mind when I had some lettuce and cucumber sitting in my fridge. I was bored with the usual recipes and I thought that I would try out this pesto. I wasn’t sure about how it was going to turn out. I’m really glad I stuck with my idea because the end result was delicious. Very fresh, light and perfect for a hot, summer day!

I used a few mint leaves and also added some cashew nuts and almonds. Almonds are very good for heart health. I guess you could experiment with other nuts too. As both lettuce and cucumber don’t have a very strong flavour, they bring out the flavour of the ingredients that you use.

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I did not use cheese for the pesto but I’m sure it would be lovely. Other herbs like fresh coriander or parsley would go well with it too.

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I had made some bread the previous day. I topped it with the pesto and finished it off with a poached egg. Very healthy and tasty.

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PREP: 10 minutes COOK TIME: 10 minutes

Ingredients

1 iceberg lettuce, washed and separated

2 cucumbers, peeled and chopped

A few mint leaves

¼ cup cashew nuts

¼ cup almonds

½ cup olive oil plus more for topping

2 cloves garlic, crushed

Cottage Bread

Poached eggs

Sea salt and Chilli flakes

Instructions

Place the lettuce, cucumber, mint leaves, cashew nuts and almonds in a food processor and process until they are finely chopped. With the machine running, pour in the oil slowly and process until smooth. Transfer the pesto to a bowl and swirl some oil on top.

To make the poached eggs, boil some lightly salted water in a large pan and break the eggs into it gently. Drain them with a slotted spoon when they are done.

Pile the pesto on toasted, crusty bread topped with a poached egg. Sprinkle some sea salt and chilli flakes on top of the egg. Enjoy.

Krem

A classic, this Swedish dessert is so simple to make. The flavour of the grapes is so subtle and the combination of grapes and cinnamon is just perfect. The flavours complement each other so beautifully.

Grape juice and cornflour cooked together – just these ingredients produce this melt in the mouth dessert. It was an instant hit with my family and they all just disappeared. A lovely ending to an impromptu get together or after a heavy meal.

A really creamy and delicious dessert minus the dairy – a vegan treat. It could also be made with other fruit juices as well.

This recipe made 5 servings of the dessert.

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PREP: 10 minutes COOK TIME: 10 minutes

Ingredients

2 cups grape juice

3 tbsp sugar

2 tbsp cornflour

Cinnamon

Instructions

Combine the sugar and cornflour with about three tablespoons of water, blending well. Bring the grape juice to a boil over gentle heat and add the cornflour mixture, stirring constantly. Cook for about 2-3 minutes until thickened. Spoon the mixture into individual dessert dishes and sprinkle cinnamon on top. Refrigerate until it’s ready to serve.

Green Pepper and Peanut Curry

I have been making this curry for the last 20 years. It’s very easy to prepare once you have the ingredients. It is absolutely delicious besides being very good for your health and also vegan.

In the Indian Ayurveda system, it is recommended that every food that we consume contains the tastes of sweet, sour, salty, pungent, bitter and astringent. This curry comes very close to fulfilling all these tastes. it’s definitely a must try recipe.

This curry is traditionally called Capsicum Kairus in India. It’s a specialty of a region broadly known as the Konkan which is a rugged section of the Western coastline of India. It comprises of various places in India like Maharashtra, Goa, etc. This region is famous for mouth watering food, great beaches, seafood and delicacies with coconut and local spices.

Jaggery is a traditional cane sugar made from sugarcane juice and can vary in colour from a golden brown to a dark brown. It’s used extensively in Indian sweets and cooking. You can substitute it with brown sugar or palm sugar.

Urad dal is actually split and dehusked black gram lentils. It is white in colour. It is usually used to season Indian food along with mustard and curry leaves. These three ingredients are the standard seasoning used for most Indian recipes.

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PREP: 20 minutes  COOK TIME: 30 minutes  SERVES: 4

Ingredients

  • 3 green peppers, cut into large pieces
  • 2 tomatoes, chopped
  • ½ cup grated coconut
  • 1/2 tsp turmeric powder
  • 1 tbsp sesame seeds
  • ½ tsp mustard seeds
  • 1 ½ tsp urad dal
  • 1 ½ tsp yellow split peas
  • 1 sprig curry leaves
  • 6 tbsp roasted peanuts
  • 1 tsp tamarind paste
  • 2 tbsp jaggery/palm sugar/brown sugar
  • Salt to taste
  • 3 tbsp vegetable oil

Roast

  • 1 ½ tbsp coriander seeds
  • 2 tsp urad dal
  • 4 red chillies
  • ¼ tsp fenugreek seeds

Dry roast the coriander seeds, 2 tsp urad dal, fenugreek seeds and red chillies separately. Grind to a fine paste with the coconut and turmeric powder.

Roast the sesame seeds and powder. Set aside.

Heat the oil in a large pan or wok, add the mustard seeds, urad dal, yellow split peas, curry leaves and peanuts. Add the green pepper, tomatoes, ground paste, sesame powder, tamarind paste, salt and 1 cup water. Cook until the peppers are tender. Add the jaggery/brown sugar and simmer for five minutes. Serve with steamed rice or chapattis.

 

 

 

 

 

Moist Zucchini Bread

Zucchini is one of my favourite vegetables. It’s so easy to prepare and it’s so versatile. It can be used in a variety of cakes and other baked goods. It doesn’t alter the taste and it’s super healthy and so moist.

When I saw this recipe from King Arthur Flour, I decided that I must try it. The result was so good and the best part about it is it’s so easy. It was chock full of walnuts and raisins and very moist. The top tends to be a bit soft, but as long as the toothpick comes out clean, the bread is done.

Since it contains zucchini, it doesn’t keep for very long. It can be stored in a container for several days or frozen if you want to keep it for a longer period. But I must tell you, it doesn’t last that long!

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This recipe yields an 8 ½” x 4” loaf.

PREP: 15 minutes COOK TIME: 50 minutes

Ingredients

  • 3/4th cup brown sugar
  • 2 tbsp milk
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¼ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 1 ½ tsp ground cinnamon
  • 1 3/4th cup all purpose flour
  • 2 cups grated zucchini
  • 3/4th cup walnuts, chopped
  • 3/4th cup golden raisins
  • 2 tbsp brown sugar for sprinkling on top

Instructions

Preheat the oven to 350 F. Lightly grease an 8 1/2”x 4” loaf pan.

Beat the brown sugar, milk, vegetable oil, eggs and vanilla in a large mixing bowl until smooth.

In a separate bowl, mix the baking powder, baking soda, salt and cinnamon into the flour. Mix the dry ingredients with the liquid ingredients until creamy and smooth.

Stir in the zucchini, walnuts and raisins.

Scoop the batter into the prepared loaf pan, smoothing the top as required and sprinkle the brown sugar on top.

Bake for 50 minutes until a toothpick inserted in the centre comes out clean. Remove the bread from the pan after it has cooled for 10 minutes. Turn it out on to a rack to cool completely. Slice the bread after it has cooled completely.

Purple Cabbage and Tofu with Noodles

I bought some purple cabbage recently and I was looking up some recipes online and found this interesting dish from https://www.vibrantplate.com/purple-cabbage-chicken-lo-mein/.

Being a vegetarian, I decided to substitute tofu instead and also made a few changes. I marinated the tofu with some spices, because in my experience the tofu soaks up the spices and creates a subtle yet interesting flavour.

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This recipe is so delicious and just takes about 15 minutes. Purple cabbage with veggies, tofu and nuts! Couldn’t be healthier and tastier than that! Just toss in the ingredients and stir-fry.

 

It’s perfect for lunch/dinner.

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PREP: 30 minutes COOK TIME: 15 minutes SERVES: 2

Ingredients

  • 2 cups purple cabbage, shredded
  • 6 small spring onion, sliced thinly 
  • Green stems of spring onions, chopped
  • 1 carrot, grated
  • 2 green chillies, sliced lengthwise
  • 1 tbsp ginger, grated
  • 1 tbsp garlic, minced
  • 1 tsp red chilli flakes
  • 150 grams hakka noodles
  • 3 tbsp sesame oil
  • 1 tbsp soy sauce
  • 200 grams tofu, cubed
  • Salt and Pepper as needed

Toasted Nuts

  • 1 tsp sesame seeds
  • 1 tsp pumpkin seeds
  • 1 tbsp peanuts, chopped

Instructions

Marinate the tofu with the ginger, garlic, red chili flakes, soy sauce, and pepper. Set aside for 30 minutes or longer if you prefer it.

Heat a pan to medium, then add the sesame seeds and pumpkin seeds. Toast until golden brown, stirring regularly. Remove from pan and set aside to cool. Add the peanuts and mix well.

Prepare the noodles according to package instructions. Drain and set aside.

Heat a large wok, add about 2 tbsp sesame oil and add the marinated tofu. Stir-fry until cooked through. Remove from pan and set aside.

Heat about 2 tbsp sesame oil in the same wok. Add the green chilies, sliced spring onions with the chopped green stems and carrots to the pan. Stir-fry for a couple of minutes until the vegetables are tender and add the cooked noodles, shredded purple cabbage and tofu. Mix together and stir-fry for a few minutes more. Add more soy sauce if needed. Season with salt and pepper. 

Serve hot sprinkled with the toasted nuts.