Moong Sprouts Salad

BM #113 : Week 2, Day 2
Theme : Protein rich recipes

I used to be a big fan of sprouts salad in my twenties. If I didn’t have time to make sprouts from scratch, I used to pick up readymade packets from the supermarket just to make these salads. My recipe was simple – add some tomatoes, maybe onions and a green chili to the sprouts. Season with salt and then add the most important thing- lemon juice! It was the pairing of lemon juice with sprouts that I liked the most.

All that changed when I got pregnant. Unfortunately for me, I didn’t just have morning sickness. Instead, I had morning/ afternoon/ night sickness and it continued until the minute I delivered my son. I used to throw up multiple times a day and naturally my food habits changed a lot during those months. Apple became a favorite because it was the one and only food item that wouldn’t cause vomiting. It was tough in the initial months, later I figured out that it doesn’t matter what I eat, I am going to throw up anyway. So it was all fine.

The sprout salad was one of things that I gave up during my pregnancy. It took me more than a decade to give it another chance. It’s great that I am able to enjoy it now :-).

Serves 2

Ingredients:

  • 1 cup sprouts
  • 1/2 big tomato, seeded and chopped
  • 1/2 small onion, chopped
  • 1 small green chili, minced- optional
  • Salt as needed
  • Lemon juice as needed (I start with about 1/2 of a big lemon)

Method:

  1. In a bowl, add everything. Mix gently and taste test. Add more salt and lemon juice if needed. I like this with a lot of lemon juice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this Week

Spinach peanut butter smoothie bowl

BM #112 : Week 2, Day 3
Theme : Summer Coolers

Smoothies and smoothie bowls are my son’s favorite dinner during summertime. It’s not summer yet here, but the weather is a lot warmer than before. So smoothies are back in our diet.

I started off with a peanut butter smoothie, then I remembered that I had some spinach to be used up so included that as well. The addition of peanut butter makes smoothies a lot more filling. Usually I add jam when making peanut butter smoothie, but here the sweetener is honey.

The vibrant green color of this smoothie is pleasing to the eye, I add avocados too to this smoothie if I have it. The toppings can be anything of your choice. I didn’t have any fresh fruits left, so I used a bunch of dry fruits and nuts.

Read on for the recipe.

Ingredients:

  • 2 medium bananas, sliced
  • 2 tablespoons peanut butter
  • 1/2 cup milk/soy milk
  • 2 tablespoons honey or per taste
  • 2 big handfuls of spinach
  • Toppings of your choice – I used a mix of chocolate chips, cashews, chopped apricots, raisins and granola

Method:

  1. In a blender, add everything except the spinach and blend well. Once it’s smooth, add the spinach and blend again until everything is combined well.
  2. Pour into a tall glass or a bowl. If it’s a smoothie bowl, add toppings of your choice. I used what I had. Its a mix of chocolate chips, cashews, chopped apricots, raisins and granola.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this Week

Sending this post to Srivalli’s Kids delight event , hosted by Usha this month. The theme is Kid friendly Summer Coolers.

Panagam

BM #112 : Week 2, Day 2
Theme : Summer Coolers

Panagam is a traditional drink made during Sri Rama Navami. It falls in the month of March, which also marks the beginning of hot weather in India. This is a perfect summer cooler for the weather there.

We are all big fans of panagam, but somehow we don’t prepare it at home often enough. One reason is the amount of jaggery that goes into this drink. To make a sweet panagam, you do need to add a good amount of jaggery. The recipe is very simple with very few ingredients. I don’t use jaggery or dry ginger powder on a regular basis, but these are my pantry staples. These stay good for a long time, so if you buy it once, it’s going to be there for a longtime. I used bottled lemon juice concentrate for this, fresh lemon juice is more preferable though. Fresh ginger juice can also be used instead of dry ginger powder. The recipe is more of a guide, you can always adjust the ingredients to suit your taste buds.

Read on for the recipe.

Ingredients:

  • 2 cups water
  • 4 tablespoons powdered jaggery or adjust per taste
  • 1 teaspoon dry ginger powder
  • 1 tablespoon lemon juice
  • A pinch of ground cardamom or two cardamom pods lightly crushed

Method:

  1. In a big bowl, add the water and powdered jaggery. Mix well with a spoon. I get jaggery powder and it’s free of impurities, so I don’t have to filter it out. You will have to filter if the jaggery you are using has some impurities.
  2. Add the ginger powder , cardamom and 2 teaspoons of lemon juice. Taste test and add the remaining one teaspoon if needed.
  3. Refrigerate until the time of serving.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this Week

Sending this post to Srivalli’s Kids delight event , hosted by Usha this month. The theme is Kid friendly Summer Coolers.

Pineapple Chia Jam

BM #109 : Week 4, Day 2
Theme : Dips and Spreads

For Day 2, this is a simple fruit based jam recipe with chia seeds. I saw the recipe on Gimme Some Oven and ended up making a small batch with some leftover canned pineapple. This jam can be made with any kind of fruit– fresh or frozen. All that you need to do is to cook the fruit until it’s mushy and done, then add the chia seeds and honey. Wait for the jam to cool down and thicken a bit and transfer it into a jar and refrigerate for a 3-5 days. Mine got over by dinner time, so no storing issues for me :-). It’s a no fuss recipe with minimal ingredients and a healthy one.

For the sweetener, I used some jalapeño flavored honey that I bought from a store during the holiday season. The jalapeño flavor added a little kick to the jam. I am definitely planning to make this jam again with some other fruits.

Read on for this easy recipe.

Ingredients:

  • 1 cup canned pineapple, drained
  • 1 tablespoon syrup from the canned pineapple
  • 1 tablespoon chia seeds
  • 1 tablespoon honey (I used jalapeño honey)

Method:

  1. If using fresh pineapple, peel, dice and chop it into smaller pieces. Pulse the pieces (canned or fresh) in a blender to get a rough coarse paste.
  2. Transfer the purée into a pan along with the reserved syrup and bring it to a slow boil stirring in between. If using fresh pineapple, cook until the puree is not raw anymore. Add the chia seeds and honey and mix it in. Turn off the heat. Let it rest for 30 minutes. Transfer into a jar once it’s cold. Serve with bread.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this Week