Saturday, June 23, 2012



An apple a day keeps the doctor away, I wonder why apple got picked for this proverb. Why not Avocado a day keeps the doctor away, yes avocado technically a fruit but used as a vegetable has tons of nutrients like Vitamin E, K , B, C and mono unsaturated fats. With so many health benefits it is good to include at least one avocado a day either in salads, smoothies or simply make this guacamole. Guacamole is an avocado-based sauce that originated with the Aztecs in Mexico. It is traditionally made by mashing ripe avocados with a molcajete (mortar and pestle) with sea salt.  You can use guacamole as a dip, salad or condiment. Guacamole with some whole grain chips and salsa serves as a good snack or starter. Or if you are looking for a grain free option, you can serve with some almond flour cheese triangles which I will post soon. So make sure to check back.

Preparation Time – 10 Minutes

Cooking Time – Nil

Serves – 4 to 6


Avocado – 3

Roma tomatoes – 2

Onion – 1/2

Green Chili – 2 or more to taste( you can substitute this for jalapeno)

Lime – 1 (Juiced)

Sea salt – 1/2 Tsp or to taste

Cilantro – handful(leaves alone no stalks)


1) Peel, deseed and scoop out the avocado pulp in a bowl and to this add half of the salt and lemon juice.

2) In a food processor place the tomatoes, onion, green chili, rest of the salt and cilantro and pulse for a second and transfer the mixture to the avocado pulp and using a masher mash nicely and combine it well and serve immediately.

Note – You can add a clove of garlic along with the tomato, onion and serve guacamole with corn chips, multi grain chips or almond flour triangles which I will post soon.


Thursday, June 21, 2012

Brown Rice Pulao/Pilaf


Summer time. Beautiful  flowers blooming all around, fresh colorful produce flooding the farmers market, no heavy winter clothing to wear and making life whole lot easier to move around and with kids out from school there is no reason to waste even a single minute in this wonderful season. So I settle down to easy to make, healthy and filling one pot meal dishes like this.  This brown rice pulao tastes simply fantastic with all the spices and herbs thrown in and seasoned with some pan fried cottage cheese(paneer) and cashews. Served with some spiced kidney beans(rajma), they are so tasty and filling and keeps you going for hours. If you include brown rice as a part of your diet, you should try this pulao and I am sure you will happy you did it. Do not be intimidated by the long list of ingredients,  believe they are pretty easy to put together.

Preparation Time – 15 Minutes

Cooking Time – 30 Minutes

Serves – 4


Brown basmati rice – 1 1/2 Cups

Chopped vegetables – Cauliflower florets, green beans, green peas, carrots, bell peppers(multiple colors) – 4 Cups or more of your choice

Onion – 1 big sliced

Salt – 1 1/2 Tsp or to taste

Coconut oil or clarified butter – 2 Tsp

Cinnamon stick – 2 inch pieces

Yogurt – 1/4 Cup

Water – 4 Cups and add more if required

To be ground to paste

Coriander leaves – handful

Mint leaves – few

Green chilies – 2 or more to taste

Ginger – 1 inch piece

Fennel seeds – 1/2 Tsp

For seasoning

clarified butter – 1 Tbsp

Cashews – few broken

Paneer (Indian cottage cheese) – few cubes


1) Soak the basmati rice for at least 12 hours.

2) Heat a thick bottomed pan add the coconut oil and add the cinnamon sticks, once they are slightly brown add the sliced onions and add a pinch of salt and saute till they are translucent.

3) Now add the chopped veggies and half of the salt cover and cook for 5 minutes. To the veggies add the soaked and drained basmati rice and add the yogurt, ground green paste, water and the remaining salt and cover and cook till the basmati rice is well cooked. Keep stirring in between and add more water if necessary.

4) Heat the clarified butter in another small pan and once it is warm fry the broken cashews till golden and after removing the cashews, fry the paneer adding a pinch of salt till golden and transfer both the cashews and the paneer along with the remaining clarified butter to the cooked pulao and stir gently and serve.


Friday, June 15, 2012

Home made Roasted Almond Butter


Summer vacation, kids at home, lot of cooking, snacking, running around, no time for yourself. I am sure I am not alone and this is what all the Moms experience. With kids at home, I am really kind of stocking up on lot of different healthy snacks. This is one such combo and comes very handy. Not alone they are healthy and natural but also tastes awesome together. Fruits because of the water content keeps you full and fat and protein content in almond butter curbs the craving and serves as quick and healthy snack. If you are some one you buys the pricey Almond butter in the store, then you should definitely read this recipe. Such a simple and easy one and home made almond butter just costs a fraction of what you buy in the store. If you happen to try this recipe do let me know how you liked it. If you happen to have suggestions for healthy and easy snack ideas please do share it with me and I will be happy to try that out.

Preparation Time – None

Cooking Time – 15-20 Minutes

Serves – Makes 1 cup by volume


Almonds – 2 Cups oven roasted or you can go for raw ones too

Coconut oil – 2 Tbsp

Salt pinch optional


1) Bake the almonds for 15-20 minutes stirring in between till they are slightly brown.

2) Set it aside to cool.

3) Once the almonds are cold enough to handle, transfer them to a food processor and grind till you get a nice powder. Now add the coconut oil and process once again to get a smooth paste.

4) Transfer to clean, dry container and enjoy.

5) This stays good at room temperature for at least 7 days, mine was all done by that time.

Note – You can add sweetener and flavoring of your choice like honey, maple syrup, stevia and unsweetened cocoa, vanilla extract etc.


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