Papaya And Honey Sorbet

Papaya And Honey Sorbet
Author: 
Recipe type: Dessert
Cuisine: Continental
Prep time: 
Total time: 
Serves: 5-6
 
This delightfully refreshing Papaya Sorbet is the perfect finale for any meal and for hot summer afternoon. Prepared with light cream, ripe papaya puree and honey. Make healthy homemade sorbet for your family members with fresh seasonal summer fruits . The fresh flavour of the sorbet perfectly complements the chia seed and pomegranate topping and almost tastes like ice cream.
Ingredients
  • 5 cups Organic Papaya Puree
  • 180 ml Fresh Cream
  • 50 ml Honey
  • 3 teaspoon Chia Seed
  • ½ cup Pomegranate
Instructions
  1. At first blend the organic ripe papaya puree until smooth in a blender with no extra water added to it.
  2. Fold the papaya puree with the cream until well combined.
  3. Add honey in the papaya mixture. Check for sweetness and add more if you want to make it more sweeter in taste.
  4. Pour the mixture into a plastic container and freeze it overnight or until set, stirring occasionally for two to three times.
  5. Take out of the fridge 15 minutes before eating.
  6. Arrange the sorbet cups on serving platter and serve with few scoops of Papaya sorbet. Garnish with chia and pomegranate seed.

 

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Organic Roasted Seed Chocolate Toast

Organic Roasted Seed Chocolate Toast
Author: 
Recipe type: Snacks
Cuisine: Continental
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
Organic roasted seeds are extremely nutritious and helpful for young children to maintain their overall nutrient balance. These are delicious to munch on or have it like anytime snacks. This recipe is prepared to feed our children with a layer of chocolate sauce topped with seeds . A delicious snack idea for travelling and anytime snacking.
Ingredients
  • 6 Brown Bread slices
  • 6 tablespoon Organic Roasted Seeds (sunflower, chia, pumpkin, flax etc)
  • ¾ cup Dark chocolate chips
  • 2 tablespoons Fresh cream
  • 1 teaspoon Vanilla Extract
Instructions
  1. At first measure the ingredients and diagonally cut the bread slices in triangle shapes.
  2. Heat a small saucepan on low heat, with dark chocolate chips and stir until all melts.
  3. Add the cream and vanilla extract , stir for a minute, stop the flame.
  4. Toast the bread till light brown and crispy.
  5. Apply layer of chocolate mix then sprinkle a tablespoon roasted seeds on each slices.
  6. Serve immediately .

 

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One Pot Spiced Beetroot Rice

One Pot Spiced Beetroot Rice
Author: 
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
If you are looking for an easy one pot super nutritious quick vegan meal then you must give a try to this recipe. It can be your favorite super easy lunch pack for your kids and your whole family for a very busy schedule. Here the multi beneficial spice Nigella seed is added to score for the mild taste and extra nutrition. This pink color rice can be the kids most wanted dish in the menu list along with the garnish of edible mustard flower
Ingredients
  • 4 cups Cooked Basmati Rice
  • 4 cups Beetroot
  • 2 teaspoon Nigella/Kalonji seed
  • 1 teaspoon Turmeric powder
  • Few Mustard Flower for garnish
  • 2 tablespoon chopped Coriander Leaves
  • 1 Green Chilli
  • 3 teaspoon Oil
  • 2 cup Water
  • Salt to taste
Instructions
  1. At first wash the beetroot, peel off the skin and grate it.
  2. Cool the cooked basmati rice.
  3. Heat a wok with oil, add nigella seeds and the green chillies.
  4. Add the beetroot, turmeric and salt, toss it well for 5 minutes.
  5. Add the water and bring to a boil and cover till fully cooked.
  6. Stop the flame with little gravy left at the bottom.
  7. Toss in the rice and check for seasoning.
  8. Serve warm on dinner plate with mustard flower,coriander leaves and nigella seed for garnish.

 

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Apple Kale Chia Seed Salad

Apple Kale Chia Seed Salad
Author: 
Recipe type: Salad
Cuisine: Continental
Prep time: 
Total time: 
Serves: 3
 
If you are searching for a power packed crunchy salad then toss up this colorful ingredients with dijon mustard dressing. A perfect anytime salad with nutrients overloaded to energize your daily routine and start your favorite routine. Kale, apple, almonds, chia seed and any other dried nuts you wish to add the salad will taste awesome. The continental influence of mixing up with the seasonal winter salad leaf Kale is available in local market or choose from Organic section. A fantastic super food salad for your whole family especially for our little ones.
Ingredients
  • 2 cup Kale Leaves
  • 1 Apple
  • 1/ 2 cup Almonds
  • 2 teaspoon Chia Seed
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Honey
  • ¼th teaspoon Lemon juice
  • Salt to taste
Instructions
  1. First clean the leaves and drain the water then chop the Kale leaves.
  2. Toss the kale leaves with little salt in a bowl and rest for 5 minutes.
  3. Cut the apple in thin slices.
  4. Take a small bowl and mix dijon mustard, lemon juice and honey.
  5. To assemble all take a big serving salad bowl and transfer the kale leaves in it.
  6. Now toss in the apples, almonds and dijon mustard sauce together.
  7. Sprinkle chia seeds on salad from top just before eating

 

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Chewy Pumpkin Seed Chikki

Chewy Pumpkin Seed Chikki
Author: 
Recipe type: Snacks
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Healthy homemade chikki comes in many varieties, but have you ever tried with pumpkin seed and coconut? Traditional chikki is made with sugar syrup but let's not add sugar instead use organic jaggery powder to make it kid's friendly nutritious snack. Coconut and cardamom enhance the rich flavour. Extremely filling, very easy to make and must be served keeping portion in mind for children in particular. Good for an extra afternoon snack pack or during travelling. A chewy warm pumpkin seed chikki can be nice substitute for regular cookies during winter season and is delicious from the first bite. Even better if all the contents of this recipe is organic.
Ingredients
  • 100 grams Pumpkin seeds
  • ½ cup Jaggery , powdered
  • 2 Cardamom Powder
  • ½ cup Fresh coconut , grated
Instructions
  1. To begin making this Pumpkin Seed Chikki recipe, firstly grate the coconut.
  2. Heat a heavy bottomed kadhai and melt the jaggery and cardamom powder. Add the grated coconut and stir continuously till the whole mixture turns sticky for about 10 minutes.
  3. Add the pumpkin seed to mix it well. Brush the two steel moulds with oil.
  4. Divide the mixture to fill the the moulds and keep refrigerated for 30 minutes.
  5. Serve it cold or slightly warm it before eating.

 

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