berry smothie
Ingredients:
• ½ cup blueberries
• ½ cup strawberries
• ½ cup raspberries
• 1 cup almond milk (or any milk)
• 1 tsp honey (optional)
• A few ice cubes
How to Make: Blend all ingredients until smooth. Serve chilled.
Benefits: Packed with antioxidants, vitamin C, and fiber—perfect for immunity and glowing skin
chia seed berry pudding-
Ingredients (Serves 1–2):
• 3 tbsp chia seeds
• 1 cup milk (dairy or almond/coconut milk)
• 1 tsp honey or maple syrup (optional)
• ½ tsp vanilla extract (optional)
• ½ cup mixed berries (strawberries, blueberries, raspberries)
• A few nuts or seeds for topping (optional)
Instructions:
1. In a bowl or jar, mix chia seeds with milk, honey, and vanilla.
2. Stir well so seeds don’t clump together.
3. Cover and refrigerate for at least 4 hours or overnight. The chia seeds will absorb the liquid and turn into a pudding-like texture.
4. Before serving, top with fresh berries and a few nuts or seeds for crunch.
Spicy roasted makhana:
Ingredients (Serves 1–2):
• 1 cup Makhana (fox nuts)
• 1 tsp ghee or olive oil
• ½ tsp turmeric powder
• ½ tsp black pepper
• ¼ tsp chili powder (optional, for mild spice)
• Salt to taste
Instructions:
1. Heat a non-stick pan on medium flame.
2. Add ghee/olive oil, then toss in the makhana. Roast for 5–7 minutes, stirring continuously, until they become crisp.
3. Add turmeric, black pepper, chili powder, and salt. Toss well so the spices coat the makhana evenly.
4. Roast for another 2 minutes. Make sure the heat isn’t too high, or they may burn.
5. Let them cool slightly and enjoy a super crunchy, healthy snack!
Sunflower Seed Chutney – Detailed Version
This is a nutty, protein-rich Indian-style chutney that can be eaten with roti, dosa, idli, or rice. It’s easy, healthy, and boosts minerals in your diet.
Ingredients
- 2 tbsp sunflower seeds (shelled)
– Use raw or unsalted seeds.
– Rich in Vitamin E, magnesium, selenium. - 2–3 garlic cloves
– Garlic adds flavor and antibacterial & immunity-boosting properties. - 1 dry red chilli
– Adjust according to spice preference.
– Adds heat and enhances digestion. - Salt
– To taste. - Little water
– Just enough to make smooth chutney.
Optional additions:
- A small piece of tamarind for tangy flavor
- Coriander leaves for freshness
How to Make:
- Dry roast sunflower seeds
- Heat a pan on low flame
- Add seeds and roast for 2–3 minutes until slightly golden
- Keep stirring to avoid burning
- Remove and cool
- Roast the dry red chilli
- Lightly roast for 30 seconds
- Optional: Deseed if you want less spice
- Blend the ingredients
- In a mixer, add roasted sunflower seeds, garlic cloves, roasted chilli, salt
- Add a little water (1–2 tsp)
- Blend to a smooth paste
- Adjust consistency
- If too thick, add 1–2 tsp water
- Taste and adjust salt or chilli
- Serve
- Serve fresh with roti, dosa, idli, or rice
- Can store in fridge for 2–3 days in airtight container
