Home Everything food Eating bright, done right

Eating bright, done right

  • March 10 , 2017
  • by Nature's Basket
This festival of colours, infuse lovely and fresh colours even in your diet. Here are 4 simple and colourful dishes you can make at home. Not only do these look amazing because of their eye-catching colours, but are also delicious to eat.

1 Falafel and Winter veggie bowl
Falafel and Winter veggie bowl

Ingredients:
For the Roasted Veggies
5-7 carrots 
4 teaspoons cumin
2 tablespoons olive oil
1 head cauliflower
salt and pepper to taste

For the Bliss Bowls
8-10 pieces of Falafel
1-2 cups chopped red cabbage
¼ cup crushed pistachios
2-3 cups spinach
1 jalapeño, cut into slices
tahini, lemon juice, honey, and/or olive oil for drizzling

Method:

·You can either make falafels at home or use store bought ones.
·Preheat the oven to 400 degrees. Place peeled carrots and chopped cauliflower covered with olive oil and salt and pepper and bake for 20-30 minutes. Remove from oven once golden brown and set aside to cool.
·In a bowl assemble cucumber, red cabbage, falafel, tomatoes carrots, and roasted cauliflower in the bowls. Top with jalapeño and pistachios. Drizzle with tahini, lemon juice, honey, olive oil, and salt and pepper as needed.
2 Crispy Zucchini Tacos With Cherry Pepper Cream

Crispy Zucchini Tacos With Cherry Pepper Cream

Ingredients:

For the zucchini:
1 large zucchini squash, cut into 2-inch long pieces
1 teaspoon chili powder
1 cup seasoned panko bread crumbs
1 tablespoon flour
1/4 teaspoon salt
3 tablespoons coconut oil
1/4 teaspoon pepper
2 large eggs

For the cherry pepper cream:
1/4 cup plain greek yogurt
1 lime, juiced
1/4 cup half and half
2 tablespoons diced cherry peppers

For the tacos:
12 small corn (or flour!) tortillas, warmed
shredded red cabbage
thinly sliced scallions
thinly sliced radish
fresh cilantro
lime wedges
crumbled queso fresco cheese
cherry tomatoes, quartered or halved

Method:

For the zucchini tacos:
· In three separate bowls place the following:

·Heat a large skillet over medium heat and add the coconut oil. Take each zucchini piece and coat it in the egg then dredge it through the bread crumbs, pressing gently to adhere. Place it in the skillet and repeat with other pieces. Cook the zucchini on each side until golden brown, flipping gently when needed. Once finished, place the zucchini on a paper towel to remove any excess oil.

For the cherry pepper cream:
·Whisk half and half cream, greek yogurt, lime juice and cherry peppers together in a bowl until combined.

For the tacos:
·Assemble the tacos as you wish! I like to spoon some cherry peppers onto the warm tortillas before adding the zucchini. From there, I add the zucchini, radish, tomatoes, cabbage, scallions, cilantro, crema, cheese and a spritz of lime.

3 Mediterranean Quinoa Bowls

 Mediterranean Quinoa Bowls

This filling rainbow bowl is a mish-mash of quinoa, cucumber/ kale/ spinach and feta cheese, kalamata olives, pepperoncini eaten straight out of the jar because they are so salty and delicious.

Ingredients:

Roasted Red Pepper Sauce:
1 16 ounce jar roasted red peppers, drained
½ teaspoon salt 
1 clove garlic
juice of one lemon
½ cup almonds
½ cup olive oil

For the Mediterranean Bowls 
cooked quinoa
feta cheese
spinach, kale, or cucumber
kalamata olives
thinly sliced red onion
pepperoncini
hummus
olive oil, lemon juice, salt, pepper
fresh basil or parsley

Method:

·Pulse roasted peppers, lemon, salt, garlic, olive oil and almonds in a food processor to prepare the red pepper sauce. Blend until thick texture is achieved.
·Cook quinoa as per packaged instructions.
·Toss the quinoa, red pepper sauce, diced tomatoes, diced onions, avocado, lettuce, cucumber, olives, feta cheese, olive oil, salt, and pepper.
·Garnish with fresh parsley and cilantro and serve!

4 Clean-out-the-fridge miso ramen

 Clean-out-the-fridge miso ramen

A colorful and healthy upgrade on instant ramen and made of everything kept in your refrigerator.

Ingredients:
3 cups baby spinach
1 carrot, grated
2 green onions, thinly sliced
1/2 cup corn kernels, frozen, canned or roasted
1 tablespoon Sriracha, optional
1 teaspoon black sesame seeds
100 ml Miso

Method:

·Cook ramen according to package instructions.
·Stir in baby spinach, corn, carrot, and Sriracha until the spinach has wilted, about 2 minutes.
·Serve immediately, garnished with green onions and sesame seeds, if desired.
·You can add boiled eggs for a protein punch.

Shop all these colourful fresh dailies at Nature's Basket. Shop online or find the nearest store on: bit.ly/2llpwU0

Labels : Cooking, health benefits, health food, health recipes, healthy food recipes, healthy foods, healthy guide, healthy recipe, healthy recipes, Healthy snacks, Holi food, holiday, Holiday food, non veg, nonveg food

tags

  • Mangoes
  • Healthy

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