Monday, April 25, 2016

Mango Aloe Vera Smoothie

Aloe vera is great detoxifying food ,that helps in supporting immunity ,digestion and lower cholesterol and blood sugar levels. One of the easiest way to incorporated this wonder food is in smoothies. Aloe vera itself is tasteless ,but when blended with smoothies it's easy and nutritious boost. 
Mangoes are almost in season here. I know India this time of the year is blooming with this sweet delicacy. The sweetness of mangoes in this smoothie with mellow aloe vera is awesome summer treat.
Here is a neat video about using fresh aloe vera in smoothies.

Wednesday, April 20, 2016

Amazing Aloe Vera

Amazingly versatile plant,Aloe Vera has been known since ancient times for its health and beauty benefits. I had knowledge about its benefits for a quiet some time but never tried it until I found the fresh plant in local Asian Grocery store. Initially I just used it in oatmeal face scrub
But the most amazing healing power of aloe vera was found when I started using it for eczema rash on palms that soothingly healed it on regular application for 2 days. This might vary with severity of rash.  Always go for pure and fresh aloe vera. When mixed with preservatives or other additives Aloe vera may not be as affective.
Always check on some area of skin for any allergic reaction and consult a doctor if rash is painful and swollen with blisters.

Steps to cut Aloe Vera leaves :

  1. Use a clean knife on clean cutting board 
  2.  If the leaf is large cut in smaller pieces. 
  3. Trim the thorny ends and slice off an outer green portion of the leaves. 
  4. Cut the gel in cubes. 
  5. Scoop out any remaining portion of gel over the green leaves. 
  6. Store the cubes and any scooped gel in to a clean sterilized container for a week or two in refrigerator. Use as needed.

One delish recipe with aloe vera coming up next...

Saturday, April 16, 2016

Figs Quinoa Muffins

These morning glories are packed with nutrition in every bite. Red quinoa is not just nutritious ,but also adds a nice crunch to the muffins along with sweet and mellow dried figs. Greek yogurt makes these nice and moist. The sweetness of raisins and apple sauce is just enough to make these lightly sweet and free of any added sugar.

Ingredients :
  • 1 cups finely ground Whole Wheat Flour
  • 1 cup all-purpose flour
  • 1/2 cup Low fat Greek Yogurt
  • 1/4 cup Quinoa(red or white) ,washed and soaked for an hour and drained
  • 4-6 dried figs chopped
  • 1/4 cup raisins
  • 1/2 cup apple sauce
  • 2 organic eggs
  • 1 teaspoon baking powder
  • 2 tablespoon melted Organic Butter
  • 1/4 teaspoon salt
  • 2 tablespoon dry grated coconut

Makes about 6 medium muffins
To make the muffins
  1. Preheat oven to 350F
  2. In a large bowl,sift together flour,salt and baking powder 
  3. Whisk the eggs, yogurt, melted butter , apple sauce and quinoa ,then mix in raisins and figs. 
  4. Mix this egg mixture in to the flour mixture. Add some milk if batter is very thick ,should not be runny.
  5. Grease muffin tray with butter. Fill in 3/4th of the cups ,sprinkle with coconut.
  6. Bake for about 20minutes, until the edges look lightly brown. Cool a minute or two ,before loosening the sides and flipping the trap. Enjoy fresh and warm.

Wednesday, April 13, 2016

Kale Chicken Lunch Wraps

Looking for a nutritious lunch box recipe ? You'll love this quick ,easy and healthy wraps. Loaded with goodness of greens ,protein from chicken and tangy tomatoes, I simply love these in lunch box. These are tasty even when cold and make a great lunch box recipe. You can play around with greens,sauce and meat of your choice and as per your spice level

Ingredients :
  • 1 1/2 cup thinly cut organic kale
  • 1 ripe tomato chopped
  • 2 cups cooked shred chicken
  • 2 tablespoon stir fry sauce or any hot sauce of choice
  • 1/2 teaspoon any readymade spice mix of choice - I used cumin/coriander mix
  • 1 teaspoon vegetable oil
  • 6 medium size whole grain tortillas or home made chapati/roti
Makes 6 Wraps[halved to 12]

Stir Fry the Stuffing
 * Add oil in pan ,heat on medium high.
 * Add the shred chicken ,spice mix and sauce. Stir fry for a minute. Turn off heat
Make the wraps  
 * Spread about 2 tablespoon of cooked chicken mix on each of the tortillas/rotis
 * Sprinkle the chopped kale and tomatoes ,just enough to be able to nicely roll the wraps.
 * Cut in halves. Grab them for lunch. Enjoy at work or school or at home.

Saturday, April 9, 2016

Hot Dog Noodles

A tasty change from usual hot dogs in a bun. I used the left over grilled hot dogs in this recipe. The touch of grilled flavor in noodles is simply outstanding. 

  • 6 ounces Chinese Hakka noodles or buckwheat soba noodles
  • 4 Lean Beef/Chicken/Turkey hot dogs OR veggie hot dogs,thawed and cut diagonally[or any leftover grilled hot dogs] 
  • 1 bell pepper red/green/yellow deseeded and sliced
  • 1 medium onion sliced
  • 1 cup Kale thinly cut
  • 1 inch piece Fresh ginger,finely chopped or minced
  • 2 tablespoon soy sauce or Chinese Stir fry sauce
  • 2 tablespoon hot chili sauce
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt

Cook the Noodles
Boil water in a big pot of salted water ,cook the noodles as per the package instructions and drain.

Sauté the Vegetables and Hot dogs 

In meantime heat a wok or a deep pan with oil on medium heat add the sliced hot dogs ,let cook for 2-3 minutes.Turn the heat to medium-high add the ginger and vegetables ,stir often and cook for few minutes until most of the water is cooked about 5-6 minutes,add the hot sauce and soy sauce ,stir and cook another minute or two. 
Toss Up
Mix in the cooked noodles. Add little more soy sauce if noodles are dry. Garnish with any herbs of choice and enjoy it warm with a drizzle of hot chili sauce if desired.