Pearl Millet(Jowar) Vegetable Stew.And the winners...

Contrary to the dull,bone-chilling and lifeless weather outside, this heartwarming invigorating stew is just what one needs to drive the winter blues away.



Pearl Millet is another hearty whole grains like barley or farro,that is ideal for making wholesome stews that is all-vegan.To get the best of the flavor,the stew needs to be cooked at low heat and vegetables should be added when millet is almost tender,so the vegetables still retain there crunchiness and color.
Recipe: Pearl Millet(Jowar) Vegetable Stew
Serves 2-3
Ingredients
1 cup Pearl Millet
1 large onion,finely chopped
1 plum tomato,finely chopped
1/2 pound of fresh or frozen vegetables,chopped(Carrots,peppers,broccoli and others of choice)
1 teaspoon fresh ginger,finely grated
2 cloves garlic,finely grated
1/2 teaspoon hot chili powder or cayenne pepper
1/4 teaspoon turmeric
1 teaspoon salt
1 tablespoon extra virgin olive oil or canola oil
Fresh herbs for garnish(Parsley,cilantro or baby fenugreek/methi)

Method
Rinse Pearl Millet in cold water and set aside.
Heat the oil on medium heat in a large pot or skillet. Add the onions ,saute for 2 minutes until translucent, then add the garlic,ginger,tomatoes ,turmeric and chili powder.Add the Millet,saute for 3-4 minutes,then add 3 cups of water.Cover and simmer for 40-45 minutes until slightly tender to touch,then add the chopped mushrooms and simmer another 10-15 minutes on low heat vegetables and millet are tender.Serve warm with some fried onions.
You can also use a slow cooker and cook for 2-3 hours or a pressure cooker takes about 25-30 minutes on medium-low heat.Be sure to add vegetables when the millet is almost tender.


The recipe is my entry for this weeks' Weekend Herb Blogging #266,hosted by Cinzia from Cindystar

Dr.Axe's Real Food Diet Cookbook Giveaway

The winners have been chosen:

1.Jennifurla
2.Zanjabil
3.RARA - AVIS

Congratulations !! Please contact me(at YasmeenHealthnut@gmail.com) in next 7 days to receive your free copy.

Best out of Waste : Broccoli Stalks Cold Soup

Its either ignorance or abundance that leads to good food go waste.Out of my sheer inexperience,just the florets were utilized and the nutritious broccoli stalks trashed.Fresh broccoli is not cheap,a head of broccoli costs about $2.25 per lb.And to let more than half of it go waste,is not just careless loss at nutrition but also to the wallet.Thanks to a this brilliant recipe,the stalks are now devoured in entirety.

A good source of calcium,there are about 30 calories per stalk,has 6 grams of carbs and 3 grams of protein.The broccoli stalks can be sliced or shred ,cooked or used raw in salad,in any recipe were broccoli is used.



In addition to the unused broccoli stalks,other versatile vegetables can be used in this chilled summer soup.

Recipe : Broccoli Stalks Cold Soup
Serves - 2
Ingredients
2 cups Broccoli Stalks(about 1 whole broccoli stalk) ,sliced
1 cup leafy greens(Spinach,kale or other mild greens)
2 cups vegetables(carrots,corn,peas,broccoli florets,cauliflower or others of choice)
1/2 a medium onion,chopped
few sprigs fresh thyme leaves
1/2 teaspoon fresh ground black pepper
1/2 teaspoon fresh ginger root,minced
1/4 teaspoon fennel seeds(optional)
1/2 teaspoon salt
1/4 cup low fat yogurt,whipped
2 teaspoon extra virgin olive oil

Method
Heat the oil in a saute pan,add the onions and let sizzle for about a minute,then add the rest of the vegetables,ginger,fennel seeds and broccoli stalks.Cover and cook until veggies are all lightly tender,about 5-6 minutes.Season with salt and pepper.Blend the cooked veggie mixture with 1 cup of water and the thyme leaves until smooth.In summers chill in fridge for 2-3 hours.Can be served warm in cold season.
Serve along side the thyme shortbread(recipe coming up later) ,swirl the whipped yogurt on top.


This is my contribution to the Best out of waste Food event.And also to the Souper Sundays

A question for my viewers,"What fruits\Vegetables have you learned to use efficiently?"

Broccoli Quiche With Brown Rice Crust.

A slice of wholesomeness,brimming with goodness of broccoli and brown rice,the quiche is hearty meal in itself.
Originating from Germany,also revered in France,unquestionably quiche is a popular savory pie of the region.A quiche is usually made with wheat dough crust and filled with eggs and generous amount of cheese.My reincarnation of quiche here is from Vita mix cookbook,that is commendably low in fat calories and has a decent touch of whole grains.

The brown rice crust works wonders,no rolling needed,just cook and press over the baking dish.The result is crunchy and filling crust.Also for a vivid rice eater like me,usually pairing rice with dal and curry,the quiche was was a surprisingly neat rice recipe.

Recipe : Broccoli Quiche With Brown Rice Crust.
Ingredients
2 cups Cooked brown rice
1 cup Broccoli florets
2 large Organic Eggs
1 cup soy milk or reduced fat milk
1/2 cup low-fat sharp cheddar,grated
1 tablespoon fresh parsley or cilantro,chopped
1 teaspoon fresh ground black pepper
2 small chili peppers or 1 jalapeno pepper ,finely chopped(optional)
1 clove garlic,minced
1/2 teaspoon salt

Method
Blend the eggs,milk,spices and salt in food processor or a blender,just until combined,about 30 seconds.
Preheat Oven to 350F.
Mix 1/4 cup of the egg mixture in to the cooked rice by hand.Press in to a baking pan or pie dish(8x8inches).Bake for 10 minutes.
Increase the heat of the oven to 375F.
Place broccoli in the center of pre-baked rice crust.Pour rest of the egg mixture over the broccoli.Bake for 35-40 minutes until the top is brown.Cool few minutes before slicing.Serve warm.

Left overs can be refrigerate in air tight container for about a week.Warm in the oven before serving.

Broccoli is a member of Cabbage family,with botanical name Cruciferous.Health Nut Challenge 5 is focusing on these crucial vegetables.Please find the details of the challenge and link up your creations on the announcement page before April 30th.

Health Nut Challenge 3:Healing Foods. Beet Greens and Vegetable Soup

"Healing is the act or process of curing or of restoring to health."
Why is good food diet recommended while recovering from a sickness, be it common cold or cancer? because good food heals,rejuvenates,comforts,helps the body regain its strength.

For the third Health Nut Challenge :

1.Cook with any one or more of the following or any other healing foods you know of.Create any meal course - Appetizer,Soup,salad,drink,main entree or dessert.Avoid any such cooking method as deep frying or over cooking that will kill the nutrients in the foods.And use only healthy cooking oils like Extra virgin olive oil,Virgin pressed coconut oil,canola oil or any vegetable oil.
* Acai berries ,goji berries ,blue berries ,Cranberries or any berries.
*Citrus fruits - Oranges,Lemons,Grape fruits etc.
* Apples
* Avocados
* Beets
* Broccoli
* Okra
* Cauliflower
* Mushrooms
* Dark Leafy Greens (Kale,Chard,Collards,Turnip greens,Mustard greens,Beet greens,radish greens,spinach and others)
* Beans,lentils and legumes[Red kidney beans,Soy beans etc]
* Tomatoes
* Whole grains(Barley,Oats,Brown rice,Buckwheat,Quinoa,Freekah or any other)
* Pomegranates
* Figs
* Turkey
* Salmon
* Sweet Potatoes
* Pumpkins and Squashes
* Carrots
* Almonds
* Flax seed
* Sesame Seeds
* Garlic
* Ginger
* Sprouts
* Chili peppers
* Turmeric

2.Write about the healing properties or the health benefits of the food.Also mention the source were you found the information about the food.

3.No limit to the number of entries.Link your post to this announcement page.Mail me the entries to YasmeenHealthnut@gmail.com by January 10 ,2010 with following details :
**Your Name and blog\Website(if you have one)
**Recipe link(Non-bloggers include the complete recipe)
**A Picture of the food(adjust to 300 pixels width)
**Your Location

Beet Greens and Vegetable Soup

For all the beets I eat the beet greens always have to be used.I like them in sambhar or just sauteed with other vegetables.Or a soup like this can be completely healing.

Recipe
Ingredients
1 cup chopped beet greens and stalks
2 cups chopped vegetables[Carrots,broccoli,beans or others]
1 teaspoon fresh ginger,minced
Sea Salt and pepper(freshly ground) as per your taste.
3 cups of water or vegetable broth or chicken broth

Method
In a pot with water or broth bring all the ingredients to a gentle boil,cook for 15-20 minutes until tender.Season with salt and pepper.Serve warm with crusty bread or crackers.

I'm recovering from a bad case of seasonal flu,that also kept me away from blogging for most of the week.Hope to post the round up of the Guilt free snacks by start of next week.So far so good,thanks for all your support and response to the Health Nut Challenges.

The previous Health nut Challenges :
* Well balanced 3 Course Meals
* Guilt-free Snacks

Immune boosting Foods.Vegetarian Lasagna (with Kale,Zucchini and Broccoli).

The Flu scare sure has spooked us all more than ever this season.Besides the preventive measures such as getting the flu shot, washing hands often ,disinfecting and avoiding contact with sick people be sure to consume nutrient rich foods to build a good defense against infections.

Eating from variety of fresh fruits and vegetables builds strong immune system.With flu season in full swing,it becomes all the more essential to make that right choice.Here are the important nutrients and good foods proven to build a strong defense against the infections and diseases.

*Beside the juicy oranges ,vegetables like broccoli, kale,peppers,tomatoes, berries,peaches and apples are good sources of Vitamin C .

*Vitamin E and Omega-3 fatty acids together are also essential for boosting the immunity.Almonds,dark leafy greens,broccoli and tomatoes are common foods rich in vitamin E.Flax oil,Extra virgin olive oil and fish like salmon are rich in omega-3.

*Minerals Zinc and Selenium are need in just the right quantities to build immunity.Wheat germ,wheat bran ,nuts like cashews,pine nuts and pecans are rich in zinc.Mushrooms,chicken and seafood like shrimp ,salmon and tuna is rich in selenium.

*Spices like fresh garlic and ginger ,dry spices like turmeric ,cumin ,coriander and cinnamon are wonderful immune enhancers.

*Flavonoids and probiotics are becoming ever so popular for building strong body defense.Yogurts with live cultures are best source of probiotics.Flavonoids are present in foods like Cocoa,Dark leafy greens, beans and fresh cranberries.

*Cartenoids like beta-carotene found in Sweet potatoes,carrots and dark leafy greens are also counted as immune boosters.

[Book referred for immunity foods Super Immunity foods and WHFoods ]

Find this veggie rich recipe of Vegetarian Lasagna (with Kale,Zucchini and Broccoli) at Wandering Chopsticks,the featured blog of month for Tried and Tasted Event.The Host of the month is Trupti of Trupti´s Food Corner .I used low fat ricotta instead of mozzarella,although one can used both kind of cheeses.The juicy vegetables fill in perfectly,truly a wholesome alternative to those on no meat diet.

Broccoli Puff Pastry Wraps

These crispy flaky snacks bundled in nutrition is my recreation of the wonderful Pepperidge farm puff pastry recipe.Tender Asparagus work beautifully,but as its not in season,I adjusted with next best veggie - broccoli, which is also more common in my everyday cooking.Blanch the broccoli to tenderize the vegetable before wrapping and baking.Wrap around the lightly spiced puff pastry,I had the home made puff pastry dough,from the last Daring Baker Challenge.These are now served at Meeta's Monthly Mingle : High Tea Treats ,the hostess of the mingle is Aparna of My diverse Kitchen.



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Recipe
Ingredients
8 broccoli florets along with 3-4 inch tender stalks or Asparagus with ends snapped.
Puff pastry sheet,thawed and cut in 7-8 inch strips(I used Homemade Puff pastry)
1 teaspoon of spice mix for sprinkling on pastry(I used cumin,pepper and salt)
Method
Preheat oven to 400F.
Blanch the broccoli in salted water for 4-5 minutes.Drain and drop in cold water until cool.Drain and pat dry with paper towel.Don't blanch if using asparagus.
Spread the spice mix on a plate and roll the pastry strip in the spice until coated all over.Now tightly roll the strips around the vegetable and place seam side down on a baking sheet.Bake for 10-15 minutes until pastry is puffed and lightly brown.Serve warm with light tea(I served the Lipton Cranberry and pomegranate green tea)

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Whole Grain Garden Veggie Pizza

How do you like your pizza? With 4 cheese topping, or vegetables & cheese ,or veggie ,meat & cheese combo?. I like mine with generous topping of vegetables with cheese to a minimum,by generous I don't mean loads that will the soak the pizza wet.I mean more variety and preferably garden fresh vegetables.
Whether Chicago style deep-dish crust or New york style thin crust,adding whole grains to the crust is eating smart.If not completely whole grain ,half whole grain and half all-purpose flour is better than an zero fiber crust.
And flavor as per your taste buds,while some of us like it mild with no spices then there are others who like it all spiced up like this Chicken Tikka pizza,which reminded of the pizzeria in my hometown that we always loved to eat out during the good-old college years.Fast forward 8 years I can bake my own pizza ,I first tasted this specialty pizza at Giuseppe's,that intimated me to top with variety of fresh veggies.Customized with my favorite ingredients I present this fresh-from-the-oven pizza,for a fun family pizza night.

Bon Appetit!

Recipe
Ingredients
For Dough
2 1/2 cups Whole Wheat Flour
1 tablespoon Flax seed meal/ground flax seed
1 active dry yeast pack,about 1 1/2 teaspoon
1/4 tsp sugar
1 tablespoon Extra Virgin Olive oil
1 cup warm water
3/4 teaspoon Salt
For the Topping
1 tablespoon Extra virgin olive oil
1 cup spinach
1 cup of vegetables ,I used combination of Chopped broccoli and sliced Mushrooms
1 Ripe medium tomato,sliced
1 small Onion,sliced
1 cup Italian Pizza Sauce
1 teaspoon chili flakes
Handful of fresh basil leaves,torn in pieces
1/2 cup partly skimmed mozzarella cheese,shredded


Method
Prepare the dough
Dissolve the yeast in warm water, stir in the sugar and allow the yeast to get frothy, about 10 minutes.In a large bowl combine the flour,salt and flax seed meal. Add the yeast mixture and olive oil and knead until well combined.Apply some more oil on the sides of the bowl cover and allow to rise until double it size about 1-2 hours.
Prepare topping
Wilt the spinach by cooking about 1-2 minutes in boiling water.drain and squeeze out excess water from the spinach.Keep aside for topping.
Mix rest of the vegetables & basil except the tomatoes in a bowl with a tablespoon of olive oil and chilli flakes.Keep aside
Bake
Preheat oven to 450F.
Turn out the dough on to a lightly floured surface,knead lightly.Roll and press out to a round pizza about 10-12 inches,place on the baking tray or pizza stone.
Spread the sauce over pizza base to withing 1cm of the edge.Sprinkle the vegetable mixture,wilted spinach,cheese and tomato slices all over.
Place in the middle rack of the oven and bake for 20-25 minutes until crust has risen and is golden and the cheese has melted.Cut in wedges and serve warm.



This is my entry for BBD #21 -Pizza Party,celebrating 2 year anniversary.

Soba Noodles Tofu Vegetable Stir Fry

Visible from my past posts,I'm experimenting a lot with Tofu these days in other words I'm going tofu crazy.This time I was thinking tofu with noodles.Every once in a while I crave for Chinese-style noodles with tons of crunchy vegetables,sprouts and piquant sauces.So in my quest for a recipe with tofu and crave for noodles,I stumbled upon this palatable Korean Noodle Fry from Susan's Fat Free vegan Kitchen ,the blog also happens to be Tried and tasted pick of the month,the host is Vaishali of Holy cow!.

With protein rich Soba noodles ,added protein from tofu and loads of vitamins from the veggies,this dish was truly sinlessly delicious.I marinated the tofu ,to soak up its blandness with flavor.This also the first time I used Soba\buckwheat noodles it has very mild flavor almost like wheat.

Stir-Fry
Stir fry is technique of quick cooking the vegetable on high heat to retain it crisp texture and flavor.Using a stir fry mix can save lot of time with chopping besides all the variety of vegetables.A wok is typically used for stir frying but a deep pan should also work.And Olive oil which I usually use for my cooking doesn't work for this recipe due to high heat cooking, use a high smoking point oil like peanut, safflower, corn, or canola.

Recipe
Ingredients
6 ounces buckwheat Soba Noodles(about 2 bundles)
4 ounces Extra firm tofu, cut into bite-sized cubes
2 cups bok-choy(or cabbage),chopped
3 cups vegetables(I used stir-fry mix including mushrooms,peppers,zucchini,carrots,broccoli,baby corn,snap peas and chestnuts)
1 cup Sprouts(mung,alfa-alfa or any kind)
1 big clove garlic,finely chopped or minced
2 tablespoon soy sauce
1 1/2 tablespoons gochujang(or use any East Asian hot chili sauce)
1/4 teaspoon turmeric(optional)
1 tablespoon Peanut oil
1/2 teaspoon salt

Method
Marinate Tofu
For a flavorful tofu marinate it in 1/2 each teaspoon of hot sauce and soy sauce,pinch of salt and turmeric for about an hour.
Cook the Noodles
Boil water in a big pot of salted water ,cook the noodles as per the package instructions and drain.
Cook the Vegetables and Tofu Separately
In meantime heat a wok or a deep pan with teaspoon of oil on medium heat add the marinate pieces of tofu,let cook for 4-5 minutes,turn once and set aside.Add another teaspoon of oil turn the heat to medium-high add the garlic and vegetables ,stir often and cook for few minutes until most of the water is cooked about 7-8 minutes,add the hot sauce and soy sauce ,stir and cook another minute or two.

Toss Up
When the vegetables are done,mix in the cooked noodles then lastly mix in the tofu and sprouts.Serve warm with a drizzle of mild hot chili sauce if desired.

Tried and Tasted Tasty Palettes : Chilled Avocado Soup

The creamy Chilled Avocado soup ,courtesy of Suganya of Tasty Palettes ,has a decent amount of Mono saturated(AKA good kind of fat) in every ounce.Suganya describes this as "darn addictive ",undoubtedly this velvety soup in now in my treasured list of Avocado recipes.

Ingredients
2 Ripe Avocados,Peeled and cubed.(see how to to cut them)
1/2 a medium onion,chopped
1/2 teaspoon cumin seeds
1 big clove Garlic,finely chopped
1/2 cup Broccoli ,finely chopped. Or use Frozen fava beans or peas
2 small green chili,seeded and chopped
1/4 cup Cilantro\Coriander ,finely chopped
3/4 cup fat free Plain yogurt
1 tablespoon Extra virgin Olive oil
1/2 teaspoon Salt
1/4 black pepper,freshly ground
1/2 a cup water,little more for thinner soup.
1 tablespoon lemon\lime juice,freshly squeezed

Method
Heat the oil on medium heat,add the cumin seeds and onion saute for a minute until translucent then add the garlic saute until aromatic ,about 30 seconds.Add the veggies season with salt and pepper,cover and cook on low heat until tender about 5 minutes.Turn the heat off,let cool about 10 minutes.
Meanwhile peel and chop avocados,squeeze the lime juice over to prevent oxidation.When Veggie mixture is cool,stir in the yogurt,avocados and cilantro,blend until smooth along water.Let the soup cool in the refrigerator for half an hour,then serve cold with toasted bread or crackers.

This enjoyable soup has been Tried and Tasted ,for a food event started by Zu of Zlamuska's Spicy Kitchen.Hosting this month is Sweatha of Tasty Curry Leaf for awe inspiring Suganya's Tasty palettes blog.

Super Grain,Green Freekeh(wheat) Vegetable Pilaf

Green Freekeh(pronounced free-ka) ,the little known ancient grain of the Middle East(Eastern Mediterranean) has all the nutritive benefits to qualify as a super grain alongside Quinoa,Farro,Spelt and Amaranth.This green wheat is made by picking the wheat before its fully mature ; parching ,roasting and smoking in wood fire finally threshing and drying it.Since its picked young and involves less processing,Freekah has it all,to make a dieter's dream come true.Its a low carb(low glycemic index < 55) food high in fiber,has more protein, vitamins, and minerals than other grains commonly consumed like White rice,brown rice or wheat.The grain is also unbelievably rich in calcium and iron.
Discovered by chance during our monthly shopping at the Middle eastern store,this unique grain is also available in health stores.
Vegetable Pilaf is a flavorful recipe with this versatile grain,here is the list of many other ways to cook up freekeh.


Recipe
Serves 2-3
Ingredients
2 cups Green Freekeh,broken or whole(cooking time varies)
1 medium onion, chopped
1/2 cup Green or Red or Yellow peppers,chopped
1/2 cup chopped Broccoli(use any other like carrots,peas or green beans)
1 big clove garlic,finely chopped
2 tablespoon extra-virgin olive oil,divided
4 cups chicken or vegetable broth
1/2 teaspoon Salt
1/2 teaspoon Chilly powder
1/2 teaspoon cumin powder
pinch of turmeric
1/4 cup chopped cilantro and parsley
2 teaspoon freshly squeezed lime\lemon juice

Method

Wash and soak the wheat in cold water for 15-20 minutes.Drain.In a large saucepan with tight lid place 4 cups of cold water and the soaked Freekeh with a teaspoon of salt and 1 tablespoon of extra virgin olive oil.Cover and bring to boil on medium heat, stirring occasionally.Lower heat and simmer for 10-15 minutes if using cracked grain, and 40-45 minutes for whole grain until all water is absorbed.

Heat a big skillet over medium flame. Add extra-virgin olive oil and onion,Saute until translucent about 2-3 minutes;before adding garlic and spices then add vegetables and season with salt,saute until vegetables are tender about 5 minutes.Mix in the cooked freekeh and allow flavors to infuse for about 2-3 minutes.Stir in the lime juice and serve with baked meat or lentils\legumes gravy.

This is my entry for Weekend Herb Blogging, host this week is Susan from The Well-Seasoned Cook.

Omelet with Broccoli and Mushrooms,Sample Pregnancy Meal Plan

The calcium rich omelet with hearty serving of vegetable was my regular in breakfast during pregnancy.The recipe is off to Sangeeth's Eat Healthy during pregnancy mommy event, along with the sample pregnancy meal planner will some of my suitable nutritious recipes for a healthy pregnancy.


Serves 1 mommy-to-be

Ingredients
1/2 a small onion,sliced
1/3 cup chopped mushrooms
1/3 cup finely chopped broccoli
2 large Organic Eggs
1 small clove garlic,chopped
1/4 teaspoon Salt
1/4 teaspoon black pepper
2 tablespoon of Extra Virgin Olive Oil(EVOO)

Method
Heat a non-stick pan on medium flame.Drizzle a tablespoon of EVOO around the heated pan,add the sliced onions and chopped garlic ,saute for a minute,the add the mushrooms and broccoli.Season with salt and pepper and cook for 3-4 minutes until veggies are tender,transfer in a bowl.
Meanwhile whisk eggs with salt for few seconds until you see tiny bubbles.Season with salt and pepper.Drizzle a tablespoon of EVOO on the same pan. Pour in the egg mixture. Let the eggs set before flipping that takes about 2 minutes. Flip and let cook for another minute.Set on the serving plate,arrange the cooked veggies on the center and fold.Serve with a dash of hot and sweet sauce on the top.

Sample Pregnancy Meal Plan
I have prepared a sample pregnancy meal plan for 8 days following closely the
Pregnancy Food guide.Pregnant women need additional 300 calories per day to allow the mother's body to change and the baby to grow. The calorie needs may vary according to your pre-pregnancy weight and the amount of weight need to be gained.

Day1
Breakfast : Carrot juice\Apple juice\orange juice\cranberry juice,Pomegranate Bread,Boiled Egg,milk
Lunch:Fish vegetable cutlets,Broccoli rice Casserole ,Carrot Pudding
Dinner:Vegetable Sprouts Noodles, Low fat Cranberry Creme Brulee
Snacks:Guacamole with multi grain chips

Day2
BreakFast:Whole Fruit(Apple/pears/plum/peaches/banana),Fruit Challah with Cranberry Preserves,milk
Lunch:Mushroom Walnut Soup,Penne Pasta with Purple Cauliflower,low fat ice cream
Dinner:Baked Pomfret with Vegetable stir fried Brown Rice,Pumpkin lentil soup,Nuts and fresh fruit salad
Snacks:Pumpkin Chocolate Biscotti


Day3
BreakFast:Berry Banana Soy Smoothie
,milk,Almond Orange Muffins
Lunch:Chicken Soup,Fruit and Nut Saffron Brown rice Pilaf,Dal Makhani
Dinner:Sesame Dinner rolls with Chicken Shorba ,milk or ice cream
Snacks:Fruit Chaat,Energy Bites

Day4
BreakFast:Omelet with Broccoli and Mushrooms,Nutty fruity granola
Lunch:Garlic Herb Chicken,Green Mango Rice,salad,Falooda
Dinner:Salad Olviye,Mint Lentil Soup,Carrots and avocado pasta
Snacks:Energy Bites

Day5
BreakFast:Flax Blueberry Smoothie,Green Dosa or Vada with chutney
Lunch:Semolina Veggie Soup,Soy vegetable biryani,Beet Cheese Treats
Dinner:Banana Flower Vegetable Cutlets,Vegetable Crepes with Cabbage and Spring Onions,Avocado fruit cream
Snacks:Peanut Bites

Day6
BreakFast:Gobi Paratha,milk,Whole Fruit
Lunch:Green Mung Khichdi with Sesame Chutney,Bread Pudding(Double ka meetha)
Dinner:Sesame chicken with Sauteed Cabbage Salad and Red potato Oven fries,Spice Apple and Pomegranate Pie
Snacks:Sweet and savory phyllo shells

Day7
BreakFast:Fruit crepes,whole fruit,milk
Lunch:Mutli Seed Bread Sandwich,leafy green salad,fruit juice
Dinner:Kofta Pulao,Sprouts and Snap Peas Salad,milk
Snacks:Oat meal Fruit macaroons

Day8
BreakFast:Saffron Bread,Milk,Whole Fruit
Lunch:Broccoli Soup, Gingered eggplant and snap peas pasta, Milk
Dinner:Sesame Buns with vegetables , Green meat Kababs,Fruit juice
Snacks:Cherry Nut Crescents

Broccoli Rice Casserole

I'm always looking for ways to use my left over rice. Casseroles is got to be one delicious dish with left over rice ;along with broccoli.I guess mentioned many times in my posts about broccoli's health benefits,I don't mind saying it again,its one the best anti-cancer foods ,good for over all health.I use broccoli more often than any other veggie,in omelets,in curries,flavorful rice ,breads and soups.Working on a dessert recipe with broccoli..any ideas?

Ingredients
2 cups broccoli florets
2 cups cooked rice(left over rice will also do,I used some left over lentil rice,reason the hues of yellow in my casserole))
1 big clove garlic,chopped
1/2 a small onion,finely chopped
1 tablespoon unsalted butter
2 tablespoon extra virgin olive oil
2 tablespoon chopped fresh herbs like thyme or cilantro or parsley
1 teaspoon salt
1/2 teaspoon fresh ground pepper or 1/2 teaspoon chilly powder
1 cup Organic Whole Milk
1 1/2 cups chicken broth or vegetable broth or water
1 tablespoon cornstarch dissolved in 2 tablespoon water
1 slice whole bread slice,processed to crumbs for topping[or use 1/4 cup store bought bread crumbs] OR 1/2 a cup low fat cheese
Method
Preheat Oven to 350F.
Heat oil in a saucepan and add the butter,when melted add the garlic and chopped onions.saute for a minute ,then add the broccoli and season with salt and pepper.Saute for 2 more minutes before adding the broth and milk,simmer until broccoli is tender about 8 minutes.Stir in cornstarch and simmer another 5 minutes.
Turn off the heat and combine the mixture with rice.Transfer in a baking dish and bake for about 25 minutes.Sprinkle with bread crumbs or cheese and bake for another 10 minutes until bubbly and lightly brown on the top.Serve warm .


Broccoli Rice Casserole is my entry Weekend Wokking ,November's ingredient is Broccoli,hosting WW this month is Wiffy of Noob cook

Broccoli Soup

Say Aaaah for the delicious Broccoli soup straight from Sia's Blog Monsoon Spice ,featuring this month for Zu's Tried and tasted event. Broccoli needs no introduction, its one the best vegetables. I've used broccoli in just about ever way possible in Muffins,Breads,Curries ,soups and with meat. Sia's broccoli soup was very simple ,healthy and quick to make , just the kind of recipe i need for Iftar(break of fast after sunset).
Ingredients
11/2 cup finely chopped Broccoli
1 tablespoon finely chopped onion
1 tablespoon Whole wheat flour
1 tablespoon all-purpose flour
1 clove garlic
1 tablespoon Olive oil
1/4 teaspoon of chilly powder
1 cup reduced fat milk.
1 cup water
Salt for seasoning
Any Crunchy topping like Boondi or croutons.

Method
In a non-stick pan toast the flour on medium low heat until it get lightly aromatic about 15 minutes. Set aside in a bowl.
Heat oil in a saucepan and add the chopped onions. Saute until it turns translucent, then add the chopped garlic. Stir and saute for another minute until garlic get nice and fragrant. Add the spices and toasted flour, stir . Add broccoli and saute for a minute before adding a cup of water. Now cover and cook until broccoli is tender, then turn the heat low and stir in the milk. Let cook on low heat for 2 minutes before serving it warm with crunchy topping.


Learn about Broccoli among Nature's Best foods.

Kheema Vegetable Sevia(Minced Meat Vermicelli)

Ingredients
1 pound Vermicelli\Sevia
1/2 pound Minced lamb\veal\Beef\goat(99.9% lean)
3/4 cup chopped Vegetables (Broccoli,Carrots,Cauliflower or any other)
1 small ripe tomato chopped
1 small onion finely chopped
1 teaspoon ginger and garlic paste
1/2 teaspoon turmeric
1 teaspoon chilly powder
1/2 teaspoon each of Garam Masala and Coriander Powder.
1/2 teaspoon cumin seeds
1/4 cup chopped Mint or Cilantro
2 tablespoon Olive oil
Sea salt as per taste

Method
Cook the meat and vegetables
Heat oil in a saucepan.Add the chopped onions,cumin seeds and saute until lightly brown. Add the ginger garlic paste and roast for a minute before adding the chopped tomatoes .After couple of minutes ,stir in the dry spices and minced meat and stir until meat has no lumps. Season with Salt.Add 1/4 cup of water and cover. Let cook for about 15 minutes . Remove the lid and add the chopped vegetables, mint or cilantro,cook for another 10 minutes until vegetables are tender. Roast until oil separates.

Cook the Vermicelli
In the mean time boil water in pot and season with salt. Drop the vermicelli and cook until tender about 10 minutes. Drain and run through cold water ,do this to prevent the vermicelli from getting sticky.
Mix
Gently stir in the vermicelli in the cooked meat mixture and cook for another 5-7 minutes on medium flames until flavors infuse. Garnish with any left over chopped greens and serve warm with little bit of your favorite Indian Achar(Pickle).

Broccoli Kheema

I love broccoli for many reasons, its a cancer fighting food, rich in calcium and has loads of other essential nutrients. Use lean minced meat to make this Kheema.
Ingredients
1 pound Minced lamb\veal\Beef\goat(99.9% lean)
1 cup Broccoli chopped
1 small onion finely chopped
1 teaspoon ginger and garlic paste
1/2 teaspoon turmeric
1 teaspoon chilly powder
1/2 teaspoon each of Garam Masala and Coriander Powder.
1/4 cup chopped Mint or Cilantro
Whole spices 2 Cloves ,2 cardamom,1 cinnamon stick
2 tablespoon Olive oil
Salt for seasoning.

Method
Marinate meat by mixing the meat with all the spice besides the whole spices,greens and oil and set aside for about 15 minutes.
Heat oil in pressure cooker or a saucepan.Add the chopped onions,whole spices and saute until golden brown. Add the marinated meat ,season with salt and stir until meat has no lumps. Add 1/2 cup of water and cover. Let cook for about 10 minutes in a pressure cooker or 30 minutes in a saucepan. Remove the lid and add the chopped broccoli, mint or cilantro,cook for another 5 minutes until broccoli is tender. Serve with Rice and Sambhar.

Fruity Veggie Bread

My Fruity Veggie Bread has the goodness of both fruits and vegetables.

Ingredients you'll need is
3/4 cup Whole Wheat Flour
1/4 cup toasted Wheat Germ
1/2 cup all-purpose flour
1 large shredded Apple
1 cup finely chopped Broccoli
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup Extra Virgin Olive Oil
1 tablespoon Butter or Clarified Butter(Ghee)
3/4 cup Brown sugar
2 large Organic eggs
1 teaspoon pure vanilla extract


To make the Bread
Preheat oven to 350F.
Mix the dry ingredients in a big bowl. In a separate bowl whisk eggs, sugar , oil ,butter ,shred apple and chopped broccoli . Combine mix with dry and spread on a baking pan lightly greased with butter.

Bake for about 45minutes.

Lay the bread on rack to cool before slicing.

Slice and serve with drizzle of pure honey.

Curry in a Hurry

Preparing curries with tender vegetables like cauliflower and broccoli can be as easy as it can get.
Cauliflower is by far the best source of Vitamin K which is vital for bone health.More on nutrition of Cauliflower and broccoli

What you'll need is
1/2 lb Broccoli or Cauliflower florets
1 small onion chopped
1/2 teaspoon turmeric
1/2 teaspoon Chilly powder( or more as per your spice tolerance level)
1/2 teaspoon sea salt
few curry leaves
1/2 teaspoon each of mustard and cumin seeds
1/2 teaspoon coriander powder
1 tablespoon Extra Virgin Olive Oil


To make the simplest curry ever
Heat Olive Oil in a Pan on Medium high. Add onion, mustard seeds,curry leaves,cumin seeds and saute for a minute before adding the spicy duo minced ginger and garlic. Add the golden spice turmeric ,coriander powder and the chilly powder along with the florets. cover and cook for about ten minutes. Cook for few more minutes if you don't like it crunchy. but if you are like me you'll just cook for about 8-10minutes . Serve with rice and flat bread(parathas). And taste one of the simplest curries in the Indian cuisine.


Health nut note
Veggies like eggplants and cabbage can be prepared in similar way.

Broccoli Omlette

Broccoli Omelet
Unbelievably Broccoli is the richest vegetable sources of calcium, iron and magnesium. Moreover, broccoli is very rich in vitamins A and C, exceeding even oranges. This is good news for all those who don't like milk. Eat broccoli instead .
Broccoli is also considered one of the major anti-cancer foods. Broccoli tastes better when its crunchy not when its over cooked.
Broccoli omelet is another way to relish this bundle of nutrition. Eggs are an important source of protein, essential vitamins and minerals and can make a significant contribution to a healthy diet. The yolks are a rich source of Lutein(good for eye sight) and Zeaxanthin, (carotenoids) essential vitamins with antioxidant value . Organic eggs are much healthier .Organic eggs are from hens given no hormones or antibiotics and fed only organically certified feed grown without pesticides, insecticides or herbicides.

Ingredients you'll need is
1/2 cup finely chopped broccoli
2 large Organic Eggs
1/4 teaspoon Salt
1/4 teaspoon black pepper
1 tablespoon of Extra Virgin Olive Oil(EVOO)


To make broccoli omelet
Heat a non-stick pan on medium flame.
Meanwhile whisk eggs with salt for few seconds until you see tiny bubbles. Now stir in other ingredients expect Oil.
Drizzle EVOO around the heated pan. Pour in the egg mixture. Let the eggs set before flipping that take about 2 minutes. Flip and let cook for another minute. Your omelet is ready to serve with Flat Bread .

Health Nut Substitute
Chopped Spinach instead of Broccoli is an equally good substitute.

This is my entry for Sangeeth's Eat Healthy :Calcium rich Event