Here is a recipe of spinach and beetroot salad with a delicious vegan dressing. The salad is rich in potassium, iron and protein. Great for anyone who wants to eat healthy but specially for those who have iron deficiency, high blood pressure and hormonal issues.
This winter season, my organic vegetable vendor had an abundance of radish. I decided to order 20kg. I did distribute most of it to those in need but I also experimented a lot and added radish in pretty much everything I ate for few days. …
Every winters, I crave for the gajar, shalgam gobhi ka achaar (a.k.a Carrot, Turnips and Cauliflower Pickle) that my grand mom use to make. It was absolutely delicious. This year I got the recipe from my aunt and decided to make it oil free and I was surprised how similar it tasted to my daadi’s pickle.
As a kid, I never liked the taste of dairy milk but like any other kid, I was forced to drink it. My mom use to add different flavours to make me “like” it and one of my favourite was “Sharbat Wala Doodh” After turning …
Black pepper sauce recipe ingredients: Watch the video of this recipe here:
Here is a recipe to make basic veggie stock that can be used to make soups and curries. It adds a great depth to the food when you replace water with this stock.
Watch the video of this recipe
Lacto-Fermentation Recipes Below are a few tips and recipes to make pickles using the lacto-fermentation process. Requirements Any vegetable of your choice like cucumbers, radish, cauliflower, carrots etc. Brine: this is easy to make. You need to dissolve approximately 1.5 tbsp salt in every 1 …
This salad recipe is inspired by the traditional South Indian dish – Curd Rice. In stead of dairy curd, I am using peanut curd and replacing rice with cauliflower rice to turn it into a salad. You can use any other plant-based curd recipe for …
A whole foods plant based diet is not only healthier, but also better for the environment. Since this diet does not include any dairy products and oils, we need find their alternatives. The best option is making home made “nut butters” or “seed butters”.
The process is pretty simple, roast the nuts or seeds and grind them (dry, without adding any water or oil) in a high speed blender till it turns into a butter. It will take some time and you will need to open the blender jar a few times to scrape down the edges. But don’t worry, the effort is worth it. After all this, you will have a seed/nut butter (ex: peanut butter, almond butter, cashew butter etc) that will last you for months in the refrigerator or weeks outside.
As I always mention, all nuts/seeds/legumes have anti-nutrients that hamper our digestive process. To get rid of them, we can soak or soak+sprout these. Therefore, there is 5 different methods to make butters from nuts or seeds. #1 being least time consuming and also less healthy as compared to others, where #5 is the most time consuming and healthiest. But remember, #1 is still a healthier alternative to oils or store bought butter.
I usually follow #4 to make nut or seed butters. Process is the same for all nuts and seeds but their soaking and sprouting time differs.
Below I am sharing the recipe for sprouted peanut butter. In case you don’t have enough time, you can follow the recipe from step 5 and skip soaking and sprouting.
