This warm millet salad is made with incredibly nourishing ingredients that work together to boost your health, yet at the same time each spoonful is so flavorsome and satisfying with chunks of roasted sweet potato and earthy flavors of kale and lentils.
leafy green
Methi Wali Makki ki Roti
Punjab is India’s ‘bread basket’ and flat breads are made fresh everyday from various grain and bean flours such as wheat, sorghum, barley, buckwheat, corn and chickpea. Come winters and, it’s makki ki roti or yellow corn flat bread, that becomes staple in every punjabi household – be it breakfast, lunch or dinner. Corn often referred to as maize in Punjab, is gluten free which makes it a good option for those who are allergic to wheat.
Traditionally, Makki ki roti makes a splendid combination with sarson ka saag (cooked mustard greens) but it can also be cooked in other ways to relish with yogurt and butter. This recipe is flavored with fresh methi (fenugreek leaves). Rich, pungent and slightly bitter, fenugreek leaves are extremely nutritious and turns a plain makki ki roti into something delicious and healthy!
Everyday Green Smoothie
If you are thinking about adding more vegetables and fruits to your diet, then green smoothies are the perfect way to go. With limitless combinations of fruits and vegetables, you can get creative in the kitchen and make delicious and nutrient dense smoothies. I remember it well I heard about green smoothies from Dr. OZ, 5-6 years ago and I really enjoyed my first glass of smoothie that I made.
Kale And Broccoli Stir Fry
A simple, healthy and hearty side dish with great flavors.
Sauteed bathua
Bathua is a green leaf vegetable, grown in Northern India as a winter crop. In many parts of the world it is considered a weed and goes by funny name, such as fat hen, goose foot, lamb quarters, pigweed etc. I am sure most of you are familiar with it even if you don’t recognise by name, you might have seen one or two bathua plant popping up in your backyard with dandelions.
Red lentil and Kale Soup
We had few rain showers this week that ended our glorious summer and I thought about making soup. I never need an excuse for soup, though. Anytime is a good time for soup BUT cooler weather definitely begs for soup to be made. What do you think?
Crispy, Cheesy Kale Quesadilla
Quesadilla makes for an excellent lunch and dinner solution for summer days when its too hot and you don’t want to linger over the cooking. The possibilities for filling this Mexican sandwich are endless and you can pretty much stuff anything that’s lurking around in the refrigerator, even leafy greens like Kale.
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