Blueberry Cashew Smoothie

1 serving



Blend everything well until smooth and creamy. Consume it within 1 hour or store in freezer.

*: You can slice bananas and place in a container or ziploc in the freezer in advance. Frozen bananas give a good texture to the smoothie. Collagen or pea protein also give a good texture as well as increase the nutrient potential.

*: You can use different combinations of berries to change things up – you can use blueberries, blackberries, strawberries, cherries etc

Ragi Dosa

Makes 3-4 servings



Add the ragi flour, coconut, cumin and water to a blender and blend till smooth.

Add the salt and add additional water slowly until you get a smooth flowy batter (should be thinner than regular dosa batter).

Heat a cast iron or stainless steel griddle on medium high. When hot, add a tsp of ghee. Take 1 ladle spoon of batter and spread it slowly to form a dosa. Cook for 2 mins and flip and cook for 1 min. Serve warm with coconut chutney.

Coconut Chutney:

Makes 3-4 servings


Add everything to a blender/food processor and blend till you get a very fine paste.

Bengali Salmon Curry (click link for recipe)

Simple Sheet Pan Roasted vegetables:

Servings – N/A

In a large sheet pan, place aluminum foil and brush with avocado oil. Arrange different vegetables like broccoli, cauliflower and zucchini and sprinkle with sea salt, turmeric, ginger powder and garlic powder. Drizzle with avocado oil or extra virgin olive oil.

Bake at 400 F for about 15-20 mins or until the veggies are cooked through.

Sheet Pan Oven Roasted Vegetables in a herb and mustard sauce

Mixed vegetables are tossed in an herbed mustard sauce, then roasted until perfectly tender and charred.
Servings: 10 servings



Creamy Chicken and Vegetable Soup



Heat a large stock pot and add the oil. Let heat for 30 seconds and then add the onions, celery, and mushrooms. Saute for 1 minute and then add the carrot and the sweet potato. Add the salt, cinnamon sick, whole cloves, chillies, ginger and thyme. Stir to mix well with the veggies.

Then add the chicken pieces. Pour the water and let cook until the water comes to a boil. Then lower the heat and let cook covered for 15 minutes. Open the lid and add the coconut milk and the kale. Stir to mix and let cook uncovered for 5 more minutes.

Meanwhile, in a small bowl, mix the arrowroot starch with the water until it forms a smooth slurry.

Pour this slurry into the pot and stir slowly using a spoon for about 2-3 minutes until you can feel the sauce thicken.

Check soup for seasoning and add more salt if needed. Discard whole spices before serving.

Note: You can place all the whole spices – bay leaf, cloves and cinnamon in a muslin cloth bag like a bouquet garni and then place it in the pot to make it easier to discard before serving.

Mixed Vegetable Curry (Avial)Click link for recipe

Curried Chicken Salad (Click Link for recipe)

Teriyaki Shrimp Noodles (click link for recipe); you can substitute gluten free noodles or zucchini noodles for the sweet potato noodles)

Chicken Tom Yum Soup(Click link for recipe)



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