Sprouts Soup

INGREDIENTS

Mixed sprouts boiled - 30g

Ginger chopped - 1 teaspoon

Garlic chopped - 1 teaspoon

Onion chopped - 15g

Tomatoes chopped - 1 bowl

Shredded cabbage - 1 tablespoon

Coriander leaves chopped - 1 tablespoons

Vegetable stock - 2 cups

Red chilli powder - 2 teaspoons

Oil - ½ tsp.

Salt - to taste

White pepper powder - a pinch

DIRECTIONS

Heat the oil in a pan, add garlic, ginger and cook till golden brown.

Add onions and saute till light brown. Add tomato puree and cook for a minute.

Add red chili powder, mixed sprouts, cabbage saute for a minute and add the vegetable stock, salt and sugar and let it simmer for fifteen to twenty minutes.

Serve hot garnished with coriander and white pepper powder.

INGREDIENTS

Spinach - 1 bowl

Onions chopped - 1 katori

Garlic finely chopped - 1 tablespoon

Brown rice soaked in 2 cups of water - 15g

Soya milk/low fat milk - 30ml

Black pepper powder - 1 teaspoon

Red capsicum - for garnishing

Salt - to taste

Oil  - 1/2 tsp.

DIRECTIONS

Heat 1 cup of water in a deep non-stick pan, add spinach and cook.

Heat oil in another non-stick pan; add garlic and onions and saute for a minute.

Add brown rice with the water in which it was soaked and cook till brown rice is done. Switch off the heat.

Add the brown rice mixture to the spinach mixture and mix well. Switch off the heat, strain, cool and grind with milk to a smooth puree.

Heat this puree in another deep non-stick pan.

Add salt and pepper powder and mix well. Cook for 2-3 minutes.

Pour the soup into a soup bowl, sprinkle pepper powder, garnish with red capsicum strips and serve immediately.

INGREDIENTS

Tomatoes cut into big cubes 2 big

Oats 1 tsp.

Garlic[chopped]- 1 tbsp.

Bay leaves- 1

Carrot [ chopped ]  -1 small

Salt to taste

Black pepper powder  ½ tsp.

Fresh mint sprigs for garnishing

Oil ½ tsp

DIRECTIONS

Heat oil in a deep pan, add garlic and saute for a minute. Add bay leaves and carrot and mix well. Add tomatoes, salt and black pepper powder and mix well. Add 1 cup water and cook for 10-12 minutes.

Cover and continue to cook, on medium heat, for 5 minutes

Switch off heat, cool, strain, discard bay leaves and grind the residue to make a smooth paste and set aside.

Add the strained liquid to the same deep non-stick pan along with ground paste and mix well.

Adjust seasonings if required. Bring the soup to a boil.

Serve piping hot garnished with sprigs of mint leaves.

Ingredients:

Whole wheat Noodles - 15g

Lemon juice - 2tsps

Oil- 1/2 tsp

Onion- 15g (diced)

Carrot- 10g sliced thinly

French beans- 10g

chopped Cabbage- 15g (diced)

Green capsicum- 10g (chopped)

Vegetable stock / Plain water - 100ml

Tomato- 5g (chopped) Silken beancurd (tofu)- 13g (diced)

Whole wheat Noodles - 15g

Salt- as per taste

Black pepper powder - 1/4th tsp

Directions:

Heat a little oil in a deep pan. Add onion and carrot and saute.

Add the french beans, cabbage and green capsicum and stir.

Add the stock and tomato. Stir and cook for two minutes. Add bean curd and stir gently. Break the whole wheat noodles and add.

Add salt and black pepper powder and mix. Bring it to a boil and let it cook till the noodles are done. Pour into soup bowls and serve hot.

Ingredients:

Dry oyster mushrooms (soaked and chopped)- 1 cup

Tofu (cubed)- 30 gms

Bean sprouts- 1 tbsp

Onion (chopped)- 2 medium

Lemon grass (sliced)- 3 stalk

Ginger (chopped)- 1 inch

Finely chopped Fresh basil leaves- 1 tbsp

Fresh red chilies (sliced diagonally)- 2

Vegetable stock /Plain water- 100 ml

Oil - 1/2 tsp

Salt- as per taste

Directions:

Heat oil in a pan, add onion, lemongrass and ginger and them saute for 2 minutes.

Add vegetable stock/plain water, oyster mushrooms, tofu and fresh red chilies and salt. Mix them well and cook for 1 minute.

Add bean sprouts and fresh basil and stir to mix well.

Once it begins to boil and remove the pan from the flame.

Pour the soup into a serving bowl and serve hot.

INGREDIENTS

For the Salad:

• 25g of micro greens
• 50g orange cubed
• 10g avocado cubed
• 15g of shredded carrot
• 5g chopped soaked walnuts
• 1 1/2 cups cold water
• 10g uncooked whole-grain amaranth
• 5g finely chopped red onion
• 10 g chopped cherry tomato
• 1tbsp chopped fresh parsley to sprinkle

For the Dressing:

• 1 Tbsp. cold-pressed olive oil
• 1 Tbsp. lemon juice
• 1 clove chopped garlic (optional)
• A dash of salt and pepper

DIRECTIONS

Bring a medium saucepan and add amaranth and cold water to boil; cover and reduce heat, simmer for about 20 minutes.Meanwhile light washes the micro greens to remove off the dirt and let it air dry for some time.While amaranth cooks, combine micro greens and all the other ingredients in a large bowl.Rinse the amaranth under cold running water in a sieve until the temperature drops down.Then add amaranth to the bowl with all the other ingredients.Add olive oil, lemon juice, chopped garlic, salt, and pepper to a little jar and pour on top of the salad.

INGREDIENTS

Cucumbers - 1 large

Tomatoes - 1 large

Onion - 1 large

Salt - to taste

Feta cheese - 1 teaspoon

Dry oregano - to taste

Green olives - 3-4

Olive oil - ½ teaspoon

Fresh mint leaves - a few

DIRECTION

Mix together cucumbers, tomatoes and onions.Sprinkle some salt and toss in feta cubes.Sprinkle with oregano, olives and drizzle with olive oil.Garnish with mint leaves. Serve immediately.