Fenugreek - Home Remedy for Diabetes, Stomach Ailment & Lactating Women

Know what you Eat - Fenugreek (also known as Greek Hay and Fenigreek), is an herb that is commonly found growing in the Mediterranean region of the world. While the seeds and leaves are primarily used as a culinary spice, it is also used to treat a variety of health problems. Recent studies have shown that Fenugreek helps lower blood glucose and cholestrol levels, and may be an effective treatment for both type 1 and 2 diabetes. Apart from a home remedy for Diabetes, in India it is used as a homeremedy to treat infected tonsils, improve digestion and as a remedy to Aid Milk Production in Lactating Women.

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Home Remedy for Infected Tonsil - Take a Table Spoon of Fenugreek and add 8oz(1 Cup) of water and boil for 5-7 minutes till fenugreek doubles in size and the water becomes brown in color with the extract of the fenugreek seeds mixed with the water. To this add 1/2 tsp of salt and gargle. Repeat this every one hour, this will lessen the pain and clean the tonsil.

Home Remedy for improving digestion & relieve digestion related stomach cramps - Soak 1 tsp of fenugreek seeds in 1 tablespoon of water and leave it overnight, next day morning drain the water and add 1 tablespoon of yogurt and eat it in empty stomach.  Repeat this for 2 more days and by the time, all your symptoms will be gone.

Remedy to Aid Milk Production in Lactating Women - Soak 1 tsp of fenugreek seeds in 1 tablespoon of water and leave it overnight. In the morning eat half the soaked seeds and in the evening consume the remaining half seeds. Repeat this for 4 more days(a max of 5 days). Within 24-72 hours, the lactating Mom will see increase in milk production.

Remedy for Diabetes & lowering blood sugar levels - Fenugreek is used extensively in Indian cooking and also as a remedy for treating diabetes in India. Grind 1 cup of fenugreek seeds in a blender to a coarse to fine powder. Take 1/2 tsp of fenugreek powder once in the morning and once in the evening. Apart from a balanced diet, exercise and taking fenugreek may also increase the number of insulin receptors in red blood cells and improve glucose utilization in peripheral tissues, thus demonstrating potential anti-diabetes effects both in the pancreas and other sites. The amino acid 4- hydroxyisoleucine, contained in the seeds, may also directly stimulate insulin secretion. If you are already taking medication for diabetes(to prevent any drug interaction between your medication and fenugreek) or pregnant please consult your physician as fenugreek is believed to produced to uterus contractions.

Event Participation: Goes straight to our home event "Home Remedies" Series -1

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Eggless Gluten free Oat & Almond Ginger Bread Cookies with no refined sugar

Wishes for a very Happy, Healthy New Year 2010.

Know what you Eat - Almonds are low in saturated fat and contain many other protective nutrients - protein, calcium and magnesium - for strong bones, vitamin E and compounds called phytochemicals, which may help protect against cardiovascular disease and even cancer. Oats are an excellent source of iron, dietary fiber and thiamin. They also contain antioxidants that are believed to protect the circulatory system from diseases such as arteriosclerosis, which affects the arterial blood vessel.

My kids love cookies, but one thing which scares me is the increased chance of cavities apart from all the other health problems when consuming refined sugar. This is one more experimental attempt by me to create a nutritious cookie without any refined flour, and by adding maple sugar, molasses and using xylitol(for icing) in place of refined table sugar.  This was a sure hit among mine as well their friends.

Preparation Time - 15 mins
Cooking Time - 10 to 15 mins
Makes around 6 to 8 cookies

Ingredients

Gluten Free Oats Flour - 1 cup
Almond Flour - 1/2 cup
Clarified butter(ghee) - 1/8 cup
Honey - 1/8 cup
Molasses - 1/8 cup
Baking powder - 1/2 tsp
Grated ginger - 1 tsp
Cinnamon powder - 1 tsp
Salt - 1/4 tsp

Method

1) Combine the Oats flour, Almond flour, salt, cinnamon powder and baking powder.
2) To this add clarified butter, honey, molasses and grated ginger.
3) Roll the dough and take a small ball and flatten it.
4) Using a cookie cutter cut out the desired shapes.
5) Pre heat an oven to 350 degrees Fahrenhiet.
6) Line a cookie tray with parchment paper and bake the cookies for 10-15 minutes till they are fully baked.
7) Once the cookies are well cooled stored in an air tight container.

For the icing

Cream Cheese - 2 Tbsp(Organic without animal rennett)
Butter - 1 Tbsp
Xylitol(powdered) - 2 tsp or to your taste

1) Beat the cheese and butter, to this add xylitol.
2) Fill a ziploc with the icing and decorate the cookies.

Event Participation

1) This goes to the Cakes & Cookie event hosted by Mahimaa .

2) This goes to the Oats Feast & Cakes-n-Cookies events both hosted by Sara's Corner.

3) This goes to It's time to Jingle hosted by Asankhana.

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Baking Soda & Hydrogen Peroxide Home Remedy

Hydrogen Peroxide and Baking soda for home remedies?  If you've never used either of these compounds you are overlooking two of the most powerful healing tools ever discovered. The baking soda and hydrogen peroxide is a very effective home remedy was suggested by our Doctor** and i am using it for past few years. It surely works.

Hydrogen Peroxide used for two things in our home

1)  When you get the symptom of cold or flu, administer 1 drop in each ear and leave it for 5 minutes, now repeat the same thing on the other ear and wait for 5 minutes. Do this twice day and do for a maximum of 3 days and your symptoms will be gone.  It works for ear wax too.
2) Rinsing mouth mixed with baking soda for swollen gum, gum infection etc. 1/4 tsp of baking soda, 1 tsp of hydrogen peroxide and 6oz of warm water. Mix everything and rinse your mouth twice a day for seven days.

Name & Reason for which the remedy is prepared: To treat Common Cold, flu & gum infection
Oral consumption or topical application: Not for Oral consumption
For whom Kids/Adults/ALL/Specific Gender: for adults and children above 3 years( I started this when my younger one was 3 and 1/2years when i did a search on this subject, it is said to be fit for infants too). I am summarizing an article from Mercola

Baking Soda Remedy - I use it for two things.

1) Mix 1/4 tsp of baking soda with 3oz of water and drink twice a day for acid reflux. Use only aluminium free baking soda.(See Notes)
2) Mix 1/4 tsp of baking soda with 1tsp of hydrogen peroxide and rinse mouth for swollen and painful gums twice a day for maximum 7 days.

Name & Reason for which the remedy is prepared: For acide reflux and gum infection

Oral consumption or topical application: For Oral consumption & mouth rinse
For whom Kids/Adults/ALL/Specific Gender: for adults and children above 3 years( I started this when my younger one was 3 and 1/2 years).

Notes - My younger was really suffering from severe acid-reflux and lot of feeding issues, extreme pickiness about foods, gagging, spitting and was having a tough time to eat. We started this home remedy year and half before and still continue and pretty much her feeding problems are resolved. We still continue this for her as baking soda will make your body more alkaline and a more alkaline body means less infections and diseases. Check ** at the bottom of the page.

After using these two remedies for past one and half years i came across couple of articles in Mercola.com one on hydrogen peroxide and another on baking soda few weeks back and i am glad we are following this simple and effective remedy and very thankful to our Doctor who suggested it. Pleasedo go and check out more in this website where you will find lot of useful information. The hydrogen peroxide and baking soda is used in treating lot of simple problems, if you have used it as home remdies and found it effective instead of leaving comments, please post it in your blog for which you used them or send us an email a2zvegetariancuisine@gmail.com so that we and our readers will know how effective it was.


**Our Doctor's approach is very unique, he is one of the person who does treatment based on a Holistic approach. He very rarely suggest any off the counter or prescription drug and doesn't treat problems but treat the root cause suggesting a diet change or with supplements. This home remedy really worked for us and i am sharing it with you, this is not as a substitute for professional medical prevention, diagnosis, or treatment. Please consult with your physician, if you have any medical history or concerns before taking any home remedies.

Event Participation: Goes straight to our home event "Home Remedies" Series -1

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Turmeric Power-Home Remedy for Cough & Cold with Turmeric

Do you know which is "The Spice that Ignites Your Body's Astonishing Immune System, 5 to 8 times stronger than vitamin E and stronger than vitamin C, this 'antioxidant breakthrough' may help boost your immunity, maintain normal cholesterol levels, and put the brakes on aging'.
None other than the "TURMERIC" we use everyday at home. One of the main healthful ingredients in turmeric is curcumin (a curcuminoid), which gives turmeric its yellow color. These curcuminoids deliver antioxidants that may be:
•5 to 8 times stronger than vitamin E -- and also stronger than vitamin C
•3 times more powerful than grape seed or pine bark extract
•Strong enough to scavenge the hydroxyl radical -- considered by many to be the most reactive of all oxidants
Believe it or not, the organic ingredients found in turmeric can help promote your healthy skin.
Curcuminoids support important blood and liver functions, healthy joints, and your overall well-being, which in turn helps promote radiant, supple skin.Turmeric has been considered to be ‘skin food' for thousands of years in India and other cultures. So, turmeric can act as your one-two punch against normal aging with its skin promotion and antioxidant capabilities -- outer beauty plus inner purity
Remedy for dry cough and cold.
Ingredients
Dry Raw Turmeric - 1 piece
Dry Thai Ginger(chitharathai) - 1 piece
Palm Sugar - 2 cubes
Water - 1 cup
Boiled Milk - 1/2 cup

Method
1) Cut the turmeric and dry thai ginger into small pieces.
2) Add the palm sugar cubes, raw turmeric pieces, dry thai ginger pieces into water and let this boil for 10-15 mins.
3) Let the essence of both the turmeric and ginger get extracted to the water and you will get a brown colored liquid and meanwhile the palm sugar will also be dissolved.
4) Now add the milk and simmer it for 5 minutes and switch off.
5) Filter this and drink this extract.
Note - You can use the turmeric and dry ginger pieces atleast two times and them powder the pieces and then boil and take the extract one more time. So don't throw away the after using it once as they still have the essence that can be reused.

If you want to avoid dairy, take a tsp of sugar and saute in a small pan till it becomes black yes carbon black, now add the pieces of turmeric , dry thai ginger and boil it with enough water. Filter and drink the extract without adding milk.

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Bell Pepper & Almond Chutney/Dip/Spread

Know what you Eat - Let us color our life healthy with this brightly colored vegetables which are high in Dietary Fiber, Vitamin A, Vitamin C, Vitamin E, Vitamin K, Vitamin B6, Potassium, Manganese, Thiamin, Riboflavin, Niacin, Folate, Pantothenic Acid and Magnesium. The Vitamin A in these peppers are (through its concentration of carotenoids such as beta-carotene), two very powerful antioxidants. These antioxidants work together to effectively neutralize free radicals, which can travel through the body causing huge amounts of damage to cells. Free radicals are major players in the build up of cholesterol in the arteries that leads to atherosclerosis and heart disease, the nerve and blood vessel damage seen in diabetes, the cloudy lenses of cataracts, the joint pain and damage seen in osteoarthritis and rheumatoid arthritis, and the wheezing and airway tightening of asthma. By providing these two potent free radical destroyers, bell peppers may help prevent or reduce some of the symptoms of these conditions by shutting down the source of the problem.







This recipes was passed on to me by my sister. Usually split and roasted chick peas are used for this kind of chutney/dips. But the addition of the Almonds gives a very creamy texture and an awesome taste. Try it to find out.

Preparation Time - 15 mins

Cooking Time - 10 mins

Serves - 4

Ingredients

Bell Pepper - 1 if big or 2 if small

Toasted Almonds - Handful

Tamarind/Tamari - 1 inch piece if using raw tamarind soaked in little water or half tsp pulp

Green chili - 1 or 2 to taste

Salt - 1 tsp or to taste

Oil - 2 tsp

Mustard seeds - 1/2 tsp

Split Urad dal - 2 tsp

Asafoetida - very small piece or if using powder 1/4 tsp

Method

1) Wash and Chop Bell pepper into 1 inch cubes and set them aside.

2)  Toast the almonds in a toaster for 5-7 minutes till they become slightly brown and are crispy.(Make sure not to burn them).

3) Soak the tamarind in 2 tbsp of warm water and keep it aside, if any impurities are there it will settle down at the bottom. Filter and discard the impurities.

4) Heat oil, once hot add asafoetida piece and mustard seeds.

5) Once the mustard seeds stop spluttering add the urad dal and green chili.

6) Once the urad dal is slightly brown take half of it mustard seeds and urad dal alone and keep it aside and to the rest add the cubed bell pepper pieces and stir fry on high heat for 5-7 minutes till they are slightly tender. Set it aside to cool down.

7) In a blender first powder the toasted almonds and then add the stir fried and cooled veggies, salt and tamarind and blend to a fine paste. Add 2 tbsp of water when blending. If you don't want a thick consistency adjust by adding more water.

8) Use this as spread it in a pita bread and stuff it with veggies and beans.

9) Add the kept aside mustard seeds & urad dal to the chutney. If using as a spread, do not keep the mustard seeds & urad dal but grind everything together.

Event Participation - This goes to Yasmeen's Health Nut Challenge - 3 Healing Foods.

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No Bake Almond Date Energy Bar

Know what you Eat - Are you the kind of person who loves to snack on Energy, Granola or Cereal bar. Then try this easy to make energy bar and i doubt if you will go for the pricey bars at the store anymore. Filled with the goodness of Almonds, Dates, Coconut and Omega-3 rich Chia seeds and calcium rich Sesame seeds they are very easy to make, super nutritions and taste awesome without any additives.



Almonds are low in saturated fat and contain many other protective nutrients - protein, calcium and magnesium - for strong bones, vitamin E and compounds called phytochemicals, which may help protect against cardiovascular disease and even cancer. Dates are very good source of iron and one of the best natural sugar substitute anyone with a sweet tooth can go for. Chia seeds are very good source of Omega-3 fatty acids and sesame seeds are good source of calcium. The darker the seeds higher their nutrition profile is. Coconut is a good source of Iron, Vitamic C,  Protein and Calcium.



Who Should avoid Dates - Even though dates are very nutritious, large portion of its calories come from sugar. One pitted date contains 16gms of sugar, so if you are on a weight loss goal, portion this energy bar accordingly.



Cooking Time - 5 Mins

Preparation Time - 10 mins

Makes - 12-15 bars(depending on the thickness of the bar)



Ingredients



Toasted Almonds - 1 Cup

Dates - 3/4 cup Chopped and Packed

Grated and toasted Coconut - 1/4 cup

Chia Seeds - 3 Tbsp

Toasted Sesame Seeds - 2 Tbsp

Honey - 2 Tbsp



Method



1) Grind Chia Seeds into a fine powder.

2) Toast the Almonds for 5 mins in a toaster.

3) Now add Almonds, Coconut, Sesame seeds, dates (except for the honey) to the powdered chia.

4) In a food processor blend all the ingredients into fairly fine but still having some texture.

5) Add honey and process just long enough for it to blend in.

6) Press into a square about 3/4-inch thick on a plate or square pan and refrigerate for about an hour or more.

7) Cut into 2-inch squares and enjoy this guilt free snack.



Variations - You can use any combination of nuts also check out 10 Minute Peanut Raisin bars and No Bake Healthy Granola bars for other ideas.



Note - Since there is no baking involved, these bars will lose their shape when kept outside in very hot weather for a long time. When refrigerated they are good for atleast 2 weeks, they might be good even after that but it never lasts, no matter how much i make.



Event Participation



This goes straight to EC's WYF Time Snack.



Sending this to Food for 7 Stages of Life - Healthy Fast Food hosted by Radhika and Sudeshna.

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Glutenfree Eggless Oats & Almond Candied Fruit Cookie

Know what you Eat - Gluten is a special type of protein that is commonly found in wheat, barley, rye, kamut, spelt and triticale, but unfortunately most oat stock has been found to be contaminated with wheat because of processing methods. But you can find gluten free Oats in your health food store or online. These contain oat gluten but not the type of gluten that can harm people with Celiac disease or gluten intolerance.

Now coming to the nutrition in these cookies Almonds are low in saturated fat and contain many other protective nutrients - protein, calcium and magnesium - for strong bones, vitamin E and compounds called phytochemicals, which may help protect against cardiovascular disease and even cancer. Oats are an excellent source of iron, dietary fiber and thiamin. They also contain antioxidants that are believed to protect the circulatory system from diseases such as arteriosclerosis, which affects the arterial blood vessel. Preparation Time - 20 mins





I stick on to Oats because of their high fiber content and Almonds because of its high nutritional content. The cookies being a part of my kids daily snack , i no longer need to feel too guilty to give something with empty calories and they taste great too.





Cooking Time - 20 mins

Makes - Around 30 Cookies



Ingredients



Oats  Flour - 3 Cup

Almond Flour/Meal - 1 1/2 cup

Butter - 3/4 cup(room temperature)

Raw Sugar - 1/2 cup + 2 tbsp (if you want a more sweeter version otherwise keep it to 1/2 cup)

Tutti Fruity(Candied Fruit) - 1 cup

Almond Extract - 1 tsp

Baking Soda - 1/2 tsp

Salt - 1/4 tsp



Method



1) To get Oats flour in a food processor grind the Oats to fine flour consistency.

2) Add 1tsp of sugar to the Almond and grind to a fine powder, adding the sugar will prevent the almond flour from becoming sticky.

3) Combine the Oats flour, Almond flour, Salt, baking soda and the candied fruit pieces.

4) Cream the butter and sugar together and add the almond extract to it.

5) Slowly add the Oats and Almond flour to the butter, sugar mixture and make a dough.

6) Preheat an oven to 350degrees Fahrenheit.

7) Line a cookie tray with parchment paper.

8) Take a small amount of the dough, roll it and flatten it with hand.

9) Place them in the cookie sheet leaving enough space for the cookies to expand.

10) Bake for around 10-15 minutes till they are slightly brown and completely baked.

11) Cool them completely(this is must as they will be very crumbly even to touch) and transfer them to an airtight container.









Event Participation



1) This goes to the Oats Feast & Cakes-n-Cookies events both hosted by Sara's Corner.



2) This also goes to Eat Christmas Cookies event hosted by Susan.



3) This goes to It's time to Jingle hosted by Asankhana.

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Mango Icecream(Kulfi) & Agave Nectar is it good or not??

I prepared this mango kulfi during the summer months without using any refined sugars. I use refined sugars very rarely in my cooking. I prefer natural sweetners like Jaggery(Panela), Raw Honey, Maple syrup and quite few times have used Agave Nectar also. I came across lot of debate going on about Agave Nectar if it is good for you or not.  Agave is it good or not, i am leaving it for your to decide and if you know more about it please let us know.



Agave nectar (sometimes called agave syrup) is most often produced from the Blue Agaves that thrive in the volcanic soils of Southern Mexico. Agaves are large, spikey plants that resemble cactus or yuccas in both form and habitat, but they are actually succulents similar to the familiar Aloe Vera. Agave syrup consists primarily of fructose and glucose. Due to its fructose content and the fact that the glycemic index only measures glucose levels, agave syrup is notable in that its glycemic index and glycemic load are lower than many other natural sweeteners on the market. However, the extremely high percentage of fructose (higher than that of high-fructose corn syrup) can be deleterious and can trigger fructose malabsorption, metabolic syndrome, hypertriglyceridemia, decreased glucose tolerance, hyperinsulinemia, and accelerated uric acid formation. Yes all natural sweetners, even fruits anything sweet contain fructose so moderation is the key. So let us know what you think about this sweetner and which do you think is the best natural sweetner.



Now coming to the recipe, greek yogurt is a good source of protein and calcium and i use it as a substitute for whipped cream in fruit salads, as a vegetable salad dressing and so on. I substituted half of the cream with greek yogurt and  it had really turned out nice. Instead of buying store made icecreams with so many preservatives, it least i was feeling glad that this is free of any additives, refined sugars etc.



Ingredients



Cream - 1 Cup

Strained Greek Yogurt - 1 (I Squeezed out the excess water from Greek Yogurt)

Evaporated Milk - 1 tin(140z)

Mango Puree - 1 and 1/4 cup

Chopped Nuts - 1/2 cup(Almonds, Cashew and Pistachio)(This is optional)

Raw Honey - 3 Tbsp or as per taste and the sweetness of the mango puree

Cardamom powder - 1/2 tsp

Saffron few strands



Method



1) Whip the cream for around 15 minutes till it becomes thick.



2) Now add the mango pulp, greek yogurt, honey, evaporated milk, nuts, cardamom powder and saffron strands and mix them thoroughly.



3) Pour into kulfi moulds or into plastic containers and place in the freezer overnight.



4) Dip the container in hot water for a few seconds, loosen the ice cream and enjoy.

Event Participation



1) I am sending my favorite ice cream to Cook for yourself event hosted by Radhika of Food for 7 Stages of Life.



2) This goes to Fall in love with Fruits for this Season hosted by Sanghi.

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Veggie Filled Multi Grain Rolls/Buns

Know what you Eat - Barley is an excellent source of fiber and a good source of Niacin, a Vitamin-B that provides numerous protection against cardiovascular risk factors. Millet is a very good source of Magnesium and try to include this in your daily intake as magnesium is the key factor for a healthy heart and diets rich in magnesium help in reducing migraine attacks and childhood asthma. Oats are an excellent source of iron, dietary fiber and thiamin. They also contain antioxidants that are believed to protect the circulatory system from diseases such as arteriosclerosis, which affects the arterial blood vessel. Whole wheat is rich in dietary fiber and is a good source of iron.

Instead of having your bread varieties from single grain, go for multigrain to get all the nutrition and health benefits. Try this Veggie Filled Bun for a breakfast with a smoothie, snack or with Soups & Salads for Lunch or Dinner.

Preparation Time - 20-30 mins

Cooking Time - 20 mins

Makes - 6 buns

Ingredients:

Whole wheat flour - 1 cup

Barley flour - 1/3 cup

Millet flour - 1/3 cup

Oat flour - 1/3 cup

Wheat Gluten - 1 Tbsp

Yeast(for whole grain) - 1 1/2 tsp

Warm Milk or Water - 1/4 cup

Salt - 1 tsp or to taste

Sugar - 1/4 tsp

Butter or Oil - 1 tbsp(room temperature)

Oil(Olive/Canola/Sunflower) or Melted Butter - 1 tbsp



For the Filling



Onion - 1 medium sized

Carrot - 1 Grated

Bell Pepper - 1 small size chopped into fine pieces

Beans - handful, chopped into fine pieces

Peas - handful(thawed)

Paneer/Cottage Cheese - grated handful

Turmeric powder - 1/2 tsp

Red Chili powder - 1/2 tsp or to taste

Salt - 1 tsp or to taste

Oil - 1 tsp

Pav Bhaji Masala or Garam Masala(Optional) - 1/2 tsp

Method:

1) Soak yeast in warm milk along with sugar and let it sit for 15 minutes to foam and rise.

2) Once the yeast is activated mix the Wheat, Oat, Barley, Millet flour, Salt,  butter and the yeast mixture.

3) Knead and make it into a soft dough.

4) Cover and leave it in a bowl for about 1 hour till the dough doubles in size.

5) Heat a pan, add a tsp of oil and then add the onion, carrots, beans, peas, beans, salt, turmeric powder, chili powder and saute them till they are tender. Now add the grated paneer, garam masala or pav bhaji powder and stir on high heat and switch of the stove.

6) Let this veggie filling cool down.

7) Preheat oven to 375 degrees.

8) Now knead the dough one more time and make it into small balls, flatten and slightly stretch the dough with your palm, spoon the veggie filling in the center and cover  it up with the stretched dough and keep in a baking tray covered with parchment paper.

9) Brush the top with oil and bake till a knife inserted comes out clean.

10) Enjoy

Event Participation



1) This goes to Whole Grain Baking even (Barley) hosted by Madhu.



2) This goes to Susan's Yeast Spotting event.



3) This goes to Cooking for Kids-Veggies & Fruit event hosted by Lakshmi and started by Sharmi.

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Spinach, Chick Pea, Fruit & Veg Salad and Almond Milk for brunch

During school days, my kids have to be woken up really hard. But in the week ends, they get up by themselves earlier than school days and we are all up and running early in the morning. My husband sits with them and make them do little yoga and exercise and I am off to the kitchen making an elaborate breakfast for the special Sunday. So we have full breakfast and lunch(in fact a little elaborate than the weekdays) on the week ends too. But unusually I ended up having brunch on a Sunday morning few months back. This salad I prepared for brunch on one of those Sunday's for myself when my husband was travelling out of country and my elder one had gone to his friend's place for a sleep over and stay. Only me and my younger one were at home, lazing around we both read for some time, watched tv for some time. Being a picky eater I had prepared things which my younger one normally eats and for me  had a little bit of everything in my refrigerator. Little lazy to cook just for me, I prepared this healthy & filling salad.



Know what you Eat - Spinach is an excellent source of vitamin C and vitamin A, Spinach is also an excellent source of folate. Folate is needed by the body to help convert a potentially dangerous chemical called homocysteine that can lead to heart attack or stroke if levels get too high, into other benign molecules. In addition, spinach is an excellent source of magnesium, a mineral that can help to lower high blood pressure and protect against heart disease as well. Chick Pea(Garbanzo) are a good source of Protein, folate and also contain the following minerals Calcium, Iron, Potassium and Magnesium. Eating diets rich in fresh vegetables help in weight loss and are good for people with diabetes and for the healthy people to remain active throughout the day. Source - Whfoods & Nutritiondata.



Preparation Time - 15 mins

Cooking Time - none

Serves - 2

Ingredients

Spinach - 1/2 bag(I had  half of 5 oz bag)

Cooked Chick pea - 3/4 th cup

Iceberg lettuce - 1/2 cup(chopped)

Carrot - 1(Peeled & cut into thin strips)

Beet root - 1(small)

Cherry tomatoes - 10(cut into half)

Black grapes - 10(cut into half)

Red raddish - 5(cut into thin slices)

Cucumber - 1/2(cut into thin slices)

Orange - 1/2(cubed)

Red bell pepper - 1/4 (cut into thin slices)

Toasted walnuts - handful

Shredded Cheese(vegetarian) - handful

Dressing

Extra virgin olive oil - 1 tbsp + 1/2 tsp

Orange juice - 1 tsp

lemon juice - 1 tsp

Salt - 1/2 tsp or to taste

Freshly ground black pepper - 1/2 tsp or to taste

Method

1) Peel the beetroot and cut into small cubes, add 1/2 tsp of olive oil and put in a toaster for 2-3 minutes.

2) Remove it and once cooled, add the spinach, lettuce, chick peas, carrots, raddish, cucumber, grapes, tomatoes, orange, bell pepper strips, toasted walnuts and cheese.

3) Whisk all of the dressing ingredients together and add it to the salad ingredients and serve.

4) I had this salad with Almond milk and believe it, this is a very nutritious and filling lunch.

Almond Milk





Ingredients



Almonds - 12 nos

Raw Milk - 6 oz

Ice cubes - few

Honey - 1 tsp

Cardamom powder - pinch

Saffron - pinch



Method



1) Boil the almonds in little bit of water for a few minutes and set it aside to cool.

2) If you press the almonds between your fingers, the almond peel will come off.

3) Grind the almonds into a smooth paste and then add milk, ice cubes, honey, saffron and cardamom powder and blend them together and serve.



Event Participation



1) Taking the Salad & Almond Milk to Monthly Mingle Brunch hosted by Meeta of What's for Lunch Honey.



2) This also goes to No croutons required-November theme root vegetables hosted by Lisa.



3) This also goes to Yasmeen's healing foods event.

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Veggie-Bean Quesadilla & questions for you all on, Flu/Swine flu Shots

The flu season is here and i was thinking of sharing with you all about the flu shots for quite some time, and this was lying in drafts but for some reason was getting postponed. Few years before even with flu shot, i still got the flu ever since we have stopped taking it neither giving it to our kids.  But every year one of us will start with the flu and the others will follow. But since last year we all have started taking Vitamin D supplement and except for my younger one who is very very deficient in Vitamin D(she is also on lot of supplements and i am sure once her body has the optimum level she will be ok), none of us had flu or any sickness.  When i came across this article in Mercola and LewRockwell, i was happy for our decision not to go for flu shots. I am just giving you the gist of the article and do go and check out for yourself. Please do let us know your opinions and what is your stand on the flu shots and vaccines. Your opinions, suggestions are very much welcome.
1. This is the first year mock vaccines have been used to gain FDA approval. Mock vaccines are made to gain approval of the manufacturing method and then the prevalent virus strain in circulation is added just days before it is actually placed into use. Don’t subject your children to experimental vaccines. Yes, these vaccines have been tested on healthy kids and adults, but they are not the same vaccines your children will be given. Those children with asthma, allergies, type I diabetes, etc. are at greater risk for side effects. Children below the age of 2 years do not have a sufficient blood–brain barrier developed and are subject to chronic brain infections that emanate into symptoms that are called autism. Toddlers should not be subjected to injected viruses.
2. The vaccines from different manufactures possibly come with different additives (called adjuvants) and manufacturing methods. The two flu inoculations may be derived from a multi-dose vial and in a crisis, and in short supply, it will be diluted to provide more doses and then adjuvants must be added to trigger a stronger immune response. Adjuvants are added to vaccines to boost production of antibodies but may trigger autoimmune reactions. Some adjuvants are mercury (thimerosal), aluminum and squalene. Would you permit your children to be injected with lead? Lead is very harmful to the brain. Then why would you sign a consent form for your kids to be injected with mercury, which is even more brain-toxic than lead?
3. Over-vaccination is a common practice now in America. American children are subjected to 29 vaccines by the age of two. This means a little bit of disease is being injected into young children continually during their most formative years! Veterinarians have backed off of repeat vaccination in dogs because of observed side effects!!!!. Modern medicine has no explanation for autism, despite its continued rise in prevalence. Yet autism is not reported among Amish children who go unvaccinated.
Now getting back to the recipe of Quesadilla,

A quesadilla is a Mexican snack food made of cheese (and occasionally other ingredients) on a folded corn tortilla and cooked until the cheese melts. The word comes from Spanish, and literally means "cheese tortilla".
I used brown rice tortilla which is gluten free and whole grain, and used kidney bean, onions, green pepper and some firm tomatoes. This is just not a snack, but is a very kid friendly lunch box dish. You can substitute the kidney bean to black bean or anything of your choice.
Ingredients
Tortilla – 2(I used brown rice tortillas)
Onion – 1 small(chopped into small pieces)
Bell pepper – 1 small(chopped into small pieces)
Plum tomato – 1
Cooked kidney bean or black bean – 1/2 cup(I added salt to this when cooking for a better taste)
Red chili powder – 1/2 tsp or to your taste
Cumin powder – 1/2 tsp
Vegetarian cheese(without animal rennett) – 3/4 cup
Oil – 3 tsp
Method
1) Heat a pan, add a tsp of oil and saute all the vegetables in high heat adding red chili powder and cumin powder on high heat for 3 to 4 minutes and remove.
2) Heat a iron griddle, apply a tsp of oil on both sides of quesadilla and cook one side.
3) Now place the other uncooked side on the griddle, and spread half of the cheese throughout the tortilla.
4) Once the cheese melts, add the cooked veggies and fold the tortilla mid way to form a half circle and remove from heat.
5) Using a pizza cutter, cut  midway to form wedges and serve with salsa of your choice.
Note – Instead of folding the tortilla mid way, you can cover the tortilla with veggies and cheese and another tortilla and turn and cook the tortilla which you had used for covering. But i find the method described in 4 easier than using two tortillas in the busy mornings.


Event Participation

1) This dish goes to Say-Cheese event hosted by Saraswathi of Sara's corner.

2) This also goes to MLLA-17 hosted by SRA  an event started by Susan.

3) This also goes to Cooking for Kids-Veggies & Fruit hosted by Lakshmi and started by Sharmi of Neivedyam.

4) This also goes to Food for 7 Stages of Life - Kids Special Event hosted by Radhika.

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Yogurt Quinoa & Raw Mango Pickle

Do you know concentrated sweeteners in any form, natural or not when combined with saturated fat, high levels of carbohydrates - release insulin, a hormone that promotes fat storage. This insulin response can lead to insulin resistance down the line, which is associated with a host of problems, including elevated triglycerides, heart disease, and diabetes. After all the festivities and the festive food high in sugar, carbohydrates and fat it is better to go for simple and nutritious easy to prepare meals. Few years back i would have settled with yogurt rice, but knowing the nutritional benefits of Quinoa which is low in carbohydrates and high in protein i replaced it with rice. This is one of the best quinoa dishes you can have, try this one out and i am sure you will go for yogurt quinoa instead of white rice in future.

Quinoa, the "mother grain," is an extremely nutritious seed. It has a protein value that is extremely high (12-18%) and the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Quinoa is easy to digest and naturally contains no gluten. It is also a good source of dietary fiber, phosphorous, magnesium, and iron.



Cooking Time – 15 mins

Preparation Time – 15 mins

Serves – 2



Ingredients



Cooked Quinoa – 1 cup

Raw milk Yogurt – 1/2 cup

Grated & Finely Chopped Vegetables – 1/2 cup(Cucumber, Carrot, Red & Green Bell Pepper)

Pomegranate seeds – 1/4 cup (optional)

Chopped Cilantro – 2 tbsp(optional)

Salt – 1 tsp or to taste



Tempering



Oil – 1 tsp

Mustard seeds – 1/2 tsp

Asafoetida powder – pinch

Chopped Curry leaves – 1/2 tsp(optional)

Grated ginger – 1/2 tsp

Chopped green chili – 1(optional)



Method



1) Soak, rinse, cook quinoa and set it aside to cool.

2) Add yogurt, chopped vegetables, pomegranate seeds, chopped cilantro, salt to the cooked quinoa and combine thoroughly.

3) Heat oil in a small pan and add mustard seeds, once they stop spluttering, add asafoetida powder, green chili, grated ginger and curry leaves. Once the green chili slightly changes color, remove it and add it to the quinoa mix.



Note -  This can be given for toddlers also, if your toddler is still on mashed and soft food, do not add pomegranate seeds, chopped cilantro, chopped curry leaves, green chili and add grated whichever vegetables they can handle. I started quinoa to my daughter when she was handling only pureed and mashed foods. This is soft and mushy then rice and nutritionally much superior to rice.



Raw Mango Pickle

For the Pickle Recipe please check out this link.

Event Participation



1) The yogurt quinoa goes to Food for 7 stages of life-Cooking for Infants and Toddlers hosted by RV. This dish is very appropriate for Toddlers between 2-3 years of age.



2) The Yogurt Quinoa & Tindora (Little Gourd Curry) goes to Show me your lunch box hosted by Divya.



3) This Yogurt Quinoa & Tindora(Little Gourd) curry also goes to Wholesome lunch box event hosted by Coffee and Vanilla.

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Banana-Oat Bar

 



I had few ripe bananas at home and my first thought was to make banana nut muffins. But i am trying to cut down on wheat consumption and the next option was to make granola bars. But i just had half cup of extra thick Oats and i didn’t feel like driving a mile to buy them. Well i love to experiment with food and that made to come up with this recipe and it did taste good, to top it all was “Kid Approved”.



Know what you Eat – A single serving of whole oats rich in soluble fiber can reduce hypertension, or high blood pressure, and so reduce the need for anti-hypertensive medication.  Bananas are an exceptionally rich source of fructooligosaccharide, a compound called a prebiotic because it nourishes probiotic (friendly) bacteria in the colon. These beneficial bacteria produce vitamins and digestive enzymes that improve our ability to absorb nutrients, plus compounds that protect us against unfriendly microorganisms.



Ingredients



Oat flour – 1 1/4 cup

Extra thick Oats – 1/2 cup

Grated Carrot – 1/4 cup

Grated Coconut – 1/4 cup

Agave Nectar – 1/4 cup

Sunflower or Canola oil – 1/4 cup

Milk – 1/4 cup

Extra ripe bananas – 3

Alum free Baking Soda – 1/2 tsp

Chia or Flax Powder – 1 tbsp

Salt – 1/4 tsp

Cinnamon powder – 1/4 tsp

Sliced Almonds – 1/4 cup



Method



1) Mash the ripe banana into puree.

2) Mix Oat flour, Oats, grated carrots, coconut, baking soda, chia powder, salt, cinnamon powder and combine thoroughly.

3) Add Agave Nectar, Canola Oil, Milk and banana puree  to the oats mixture and mix without any lumps.

4) Preheat oven to 350 degrees.

5) Line the baking pan with parchment paper or grease and transfer the batter to the baking pan.

6) Spread the sliced almonds on the top and bake till a tester inserted in center comes out clean. Enjoy these guilt free snacks.



Event Participation



1. This goes to Madhuram's Whole Grain Baking Event- Oats for October 09.



2. This also goes to Guilt Free Snacks, event hosted by Yasmeen.

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Taco with Kidney Bean & Veggies

Know what you Eat - Kidney beans are a very good source of protein, cholesterol-lowering fiber, very good source of folate, manganese,  thiamin (vitamin B1), phosphorus, iron, copper, magnesium, potassium and vitamin K. In addition to lowering cholesterol, kidney beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia.  Kidney beans are an excellent source of the trace mineral, molybdenum, an integral component of the enzyme sulfite oxidase, which is responsible for detoxifying sulfites. Just one cup of cooked kidney beans supplies 177.0% of the daily value for molybdenum.



My elder one loves taco and I make this quite often. I alternate between black bean and kidney bean to make the bean filling and use greek yogurt instead of sour cream. With the goodness of beans and veggie, they make a perfect anytime snack or a wholesome meal for kids.



Ingredients



For the bean filling



Cooked Kidney Beans - 1 1/2 cups(Rinsed and Drained)

Diced Tomatoes - 3/4 Cup

Chopped Onion - 1 (medium size)

Chopped Green Chilies - 1/4 cup (Adjust this according to your taste)

Garlic - 1 clove(minced finely)

Chili powder - 1 tablespoon (Adjust this according to your taste)

Ground Cumin - 1/2 teaspoon

Dried Oregano - 1 teaspoon

Salt - 1/2 teaspoon (or to taste, the )

Garlic powder - 1/4 teaspoon

Pepper powder - 1/4 teaspoon

Mustard powder  - 1/2 teaspoon



Canola or Sunflower oil - 1 tablespoon



For Garnishing



Shredded low fat mexican blend cheese (rennetless)  - 1/3 cup

Large Avocado peeled and cubed - 1

Cherry tomatoes washed, dried and halved - 1 cup

Chopped scallion - 1/2 cup

Chopped Cilantro - 1/4 cup

Salt - 1/2 tsp or to taste

Lemon juice - half or to taste



10 Taco Shells

Greek yogurt - 1/2 cup(optional)



Method



1) In a skillet, saute onion and garlic in oil until tender.

2) Stir in beans, tomatoes, chilies and seasonings, bring to a boil and simmer uncovered for 5 minutes until the mixture thickens and all the water is dried out.

3) Heat oven to 325 degrees F and place the tacos on a cookie sheet and bake for 6 to 7 minutes until crisp.

4) Combine all the garnishing ingredients, add salt and lemon juice and mix thorougly and gently and keep it aside. ( Add salt and lime juice just before serving otherwise, the garnishing ingredients will become watery).

5) Now spoon the bean filling to heated taco shells upto half the shell and top with the garnishing mix as mentioned in 4 and drizzle with greek yogurt for healther alternate to dressing or sour cream and serve immediately.



Note - Old EL Paso stand n stuff taco shells with no trans fat.





Event Participation



1) This goes to JFI-Rajma hosted by Divya an event started by Indira.



2) This also goes to Kids Delight hosted by Srivalli.

3) This dish goes to Garnish the Dish hosted by Pavithra and Nithya.

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Almond Oats Chocolate Chip Cookie(Eggless)

Know what you Eat - Almonds are low in saturated fat and contain many other protective nutrients - protein, calcium and magnesium - for strong bones, vitamin E and compounds called phytochemicals, which may help protect against cardiovascular disease and even cancer. Oats are an excellent source of iron, dietary fiber and thiamin. They also contain antioxidants that are believed to protect the circulatory system from diseases such as arteriosclerosis, which affects the arterial blood vessel.





Our doctor is firmly believes in a grain free diet,  he advises us to stay away from Rice and Wheat(even whole wheat) as they are fattening. He sketched out a diet plan for us which consist of Finger Millet(Reinventing the wheel), black chick pea, green mung bean and Quinoa. Our staple brown rice and whole wheat(even though i love them i use it occassionally now) has been taken over by other grain & beans in the past few years. Being the staples replaced, now i am slowly working on replacing wheat with other grains in my baking too. This is one such cookie and it gave me lot of satisfaction as it contains the goodness of Oats and protein rich Almonds. Almonds are concentrated in protein. A quarter-cup contains 7.62 grams-more protein than is provided by the typical egg, which contains 5.54 grams. I tried using Almond flour(my ultimate target) alone and the taste was unmatched, but they were lot crumbly.



Preparation Time - 10 mins

Cooking Time - 10-15 mins

Makes - 18 to 20 Cookies

Ingredients



Oats Flour - 2 Cups

Almond Powder - 1 Cup

Semi sweet Chocolate chips - 4 oz (1/2 cup)

Butter - 4 oz(room temperature)

Agave Nectar - 2 oz

Baking Soda - 1/4 tsp

Salt - 1/4 tsp

Vanilla extract - 1/2 tsp



Method



1) Preheat Oven to 350 degrees Fahrenhiet.

2) Sift Oats, Almond flour, Baking soda, salt and chocolate chips and set them aside.

3) Combine Butter and Agave nectar and then add the vanilla extract.

4) Now add the Oats-Almond mixture slowly to the butter and combine without any lumps.

4) Line a baking tray with parchment paper.

5) Take small amount  of dough, make a ball and flatten them using your hand and place it in the parchment paper.

6) Leave enough space as the cookies will expand while baking and bake for around 10-15 minutes till they are slightly brown and completely baked.

7) Cool them completely(this is must as they will be very crumbly even to touch) and transfer them to an airtight container. Great for kids as a guilt free snack along with some fresh fruits.



Note - I have tried these cookies couple of times, it comes out very well. The consistency of the dough depends on the room temperature. Once i baked them on a very hot day and had to spoon the dough instead of flattening them, still it comes out well. I have tried the vegan version also with 1/2 cup of Canola oil and replacing agave nectar with 1/2 cup Maple syrup. With Maple syrup they are little bit on the crispy side.

Event Participation

1)This dish goes to Just not any other dish hosted by Dew drop in the Kitchen.



2)This dish a sure kid pleaser goes to Kids Delight hosted by Srivalli.



3)This dish goes to Eggless Baking Event Using Oats hosted by Madhu.



4)This also goes to CFK-Chocolate hosted by Hema started by Sharmi.

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Vegan Fruit & Nut Cake/Bar

Know what you Eat - Eating a handful of nuts daily may help prevent weight gain and possibly promote weight loss. The fat, protein and fiber in nuts help you feel full longer, so you may eat less during the day. By helping induce a feeling of satiety, nuts may help people feel less deprived and not like they're "dieting." Dates are a good source of dietary fiber, calcium, sulphur, iron, potassium, phosphorous, manganese, copper and magnesium which are advantageous for health. Raisins are rich in phytonutrient phenol which is an antioxidant and also a trace mineral, boron, a mineral that is critical to bone health. Apricots contain nutrients such as Vitamin A that promote good vision.



Eggless Cooking has so many wonderful recipes to be tried out. This one fit my bill with very less flour and lot of nutrients coming from the nuts. Madhu's recipe uses buttermilk and i wanted to fortify it some more and used the omega 3 rich Chia seeds as the egg substitute.



Ingredients



Whole Wheat flour - 3/4 cup

Baking soda - 1/4 teaspoon

Baking powder - 1/4 teaspoon

Salt - 1/4 teaspoon

Raw Sugar - 1/2 cup

Dried fruits(Dates, Raisins and apricots chopped) - 2 cups (The original recipe uses 3 cups)

Nuts chopped - 3 cups(Any nuts i used Almonds, Cashew, Pecan and Walnut)

Chia Seeds - 3 Tbsp(Instead of 3/4th cup buttermilk)

Water - 1 Cup + 1 Tbsp

Vanilla extract 1 teaspoon



Method



1) Soak Chia in 9 Tbsps water.

2) Preheat the oven at 350F.

3) In a large bowl whisk together whole wheat flour, baking soda, baking powder, salt and raw sugar.

4) Now add the chopped dried fruits and nuts of your choice and mix thoroughly using your fingers to remove any lumps.

5) Take the chia gel and transfer it into a blender add the remaining water little by little and blend nicely to create a slurry. Now the slurry will be in white color. Now addvanilla extract and whisk it nicely.

6) Add the wet ingredients to the dry ingredients and mix it well.

7) Spread the batter into a 13×9 inch pan lined with parchment paper.

8) Bake it for 30-40 minuter till a knife inserted in center of the cake comes out clean.

9) Once out of the oven, leave the pan on a wire rack and let it cool completely before cutting into pieces.

10) Slice them into smaller pieces for portion control and enjoy as a guilt free snack.



Event Participation



1) This dish goes to T & T hosted by Poornima originated by Zlamin.



2) This goes to Food for Seven Stages of Life - Pregnancy(Zero Hour) hosted by Radhika.



3) This dish a sure kid pleaser goes to Kids Delight hosted by Srivalli.

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Tamarind Quinoa, Raita, Soup, Shake, Curry(A Wholesome three course meal)

Know what you Eat - A balanced diet is a diet which contains an optimal ratio of nutrients. The philosophy of a balanced diet is that no single food or food type is sufficient for sustaining good health alone. Only through a combination of contributions from various groups in certain proportions can one expect to acheive a healthy diet. An optimal ratio of carbohydrates, protein fruits, vegetables and dairy is required to maintain this balance.

Starter - Soup

Main Course - Tamarind Quinoa, Onion Raita and Sweet Potato Curry

Dessert - Dates & Nuts Shake







Tomato Soup

Ingredients



Tomato - 8 (Small chopped)

Celery - 2 Sticks (finely chopped)

Carrot - 1 big (finely chopped)

Beetroot - 1 small piece(finely chopped)

Mint - 2 tbsp (chopped finely)

Garlic - 2 cloves

Salt - 1 1/2 tsp or to taste

Oregano - 1/2 tsp

Onion powder - 1/2 tsp

Pepper - 1/2 tsp or to taste

Coconut Oil/Ghee/Butter - 2 tsp

Water



Method



1) Heat 1 tsp of oil and add the chopped celery, beets and carrot and leave it for a few minutes till they are half cooked

2) Now add the tomato pieces and cover the vessel and stir in between. Leave it for a few minutes till all the vegetables are cooked.

3) Switch of the stove and let the vegetables cool down.

4) Once the vegetables are cooled completely, transfer them to a blender and blend thoroughly till they become a puree.

5) Heat the rest of the oil and sauté the chopped garlic and mint and transfer the pureed contents to the pan and add water to the desired consistency.

6) Add the onion powder, oregano and salt and stir and leave and switch of once the soup starts bubbling.

7) Now add pepper powder and the soup is ready to serve.







Tamarind Quinoa



Ingredients



Cooked Quinoa - 2 Cups

Pulidarai/Pulihore/Pulikaichal(Spiced Tamarind) Paste - 2 Tbsps

Roasted Peanuts - 2 Tbsp

Oil - 2 Tbspsz



Method



1) Cool and fluff the cooked quinoa with a fork and add, the spiced tamarind paste( i will post this recipe later as this post itself has 4 recipes), roasted peanuts and the oil.

2) Combine gently and thorougly till all the quinoa is well coated with oil and the the paste.







Onion Raita



Ingredients



Yogurt - 2 Cups

Chopped Onion - 3/4 cup

Salt - 1/2 tsp or to taste

Fresh ground pepper - 1/4 tsp or to taste

Cilantro - 1 tbsp(optional)



Method



1. In a big bowl, combine yogurt,  salt, & black pepper together.

2. Now add chopped onion and cilantro to the above mixture and serve.







Date & Nut Milk Shake



Ingredients



Pitted Dates - 6 large

Almonds-1/4 cup

Milk -2 cups

Ice cubes - few

Honey - 1 tsp or to taste(Optional if you have sweet tooth otherwise the sweetness of dates will do)



Method



1.Soak the Almonds and dates in warm milk for about 30 mins separately.

2.Grind the dates first and then add the almonds to make a smooth paste.

3. Now add the milk, ice cubes and honey into a blender and blend together.



Event Participation

1) This goes to Well balanced three course meal event hosted by Yasmeen and Food for Seven Stages of Life- Pregnancy hosted by Radhika.



3) The soup goes to Soup and Juice event hosted by Sireesha.

4) The Date & Nut shake goes to Soup and Juice event hosted by Sireesha, FIL-Milk hosted by Sanghi.

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Oatmeal - Apple Raisin Walnut Eggless Bread

Know what you Eat - Apples are rich in antioxidants , fiber, flavonoids and help to maintain a heart-healthy diet. Flavonoids unique to apple - including phloridzin - are thought to play a potentially key role in the special ability of apples to support lung health. Walnuts are an excellent source of omega-3 essential fatty acids, a special type of protective fat the body cannot manufacture. In addition, walnuts contain an antioxidant compound called ellagic acid that supports the immune system and appears to have several anticancer properties. . Oats are an excellent source of iron, dietary fiber and thiamin. Whole wheat is rich in dietary fiber and is good source of iron. Chia seeds are very good source of omega - 3, dietary fiber, antioxidants.

With Schools open, i prefer to prepare these kind of dishes and refrigerate, so that it is easier to pack lunch box in the morning. Spread a spoon of peanut butter and send along with a fruit for a healthy and wholesome lunch. Your ideas and suggestions on easy to prepare and wholesome lunch box ideas are welcome. Will really be helpful on crazy and hectic mornings. I saw this recipe in Chow.com. I halved it and made an eggless version, the original recipe uses 1 Tablespoon of Baking Soda and Powder. When i baked it for the first time even though i knew it is on the higher side didn't change the measurement and could feel the strong presence of baking soda. The next time i baked halved both of them and doubled up the chia seeds and it was just fine.

Ingredients

Whole wheat Flour - 1 Cup
Old Fashioned rolled Oats - 1 Cup
Apple - 1
Butter Milk - 1 Cup
Raisins - 3/4 Cup
Walnuts - 1/4 Cup
Honey - 1/4 Cup
Baking Soda - 1 1/2 Teaspoons
Baking Powder - 1 1/2 Teaspoons
Chia Seeds - 2 Tablespoon(you can also use 2 tablespoon egg substitute or 2 tablespoon flaxseed )
Water - 6 Tablespoons
Salt - 1/2 tsp
Cinnamon Powder - 1/2 tsp

Method

1) Soak Chia Seeds in 3 tablespoons of water and set it aside till it swells and a nice gel is formed.
Preheat Oven to 350 degrees F.

2) Combine Whole Wheat, Oats, Salt, Cinnamon powder, Baking Soda, Baking Powder, finely chopped walnuts, raisins and set them aside.

3) Wash, Core, peel and chop apple into very fine pieces and add it to the above mixture.

4) In a small blender, place the chia gel and blend finely for 2 minutes till you get a nice slurry egg substitute.

5) Add this Chia gel slurry to Wheat, Oat mixture and add the honey and buttermilk and combine thoroughly.

6) Generously grease a loaf pan and fill 3/4 full and bake for 30-45 minutes until a toothpick inserted in the center comes out clean.

Spread a teaspoon of peanut butter on this enjoy as a whole some breakfast, pack for lunch for kids along with a fruit or enjoy as a evening snack.

Event Participation

1) This dish goes to Sunday Snacks - Snacks with Breads hosted by Priya.

2) This dish goes to Eggless Baking Event Using Oats hosted by Madhu.

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