Recipe

Safron Kulfi Served with Mango and Chia Seeds Ingredients: 1 hr of full cream milk 1 bread slice (Use brown bread to give the kutfi a nice color. You can also use normal white bread) 1 tbsp of cardamom powder 1/4th cup of sugar 1 tbsp of corn flour 2 tbsp of pistachio Pinch of Saffron Method: Cut the sides of the bread to remove the brown part. Add the bread, corn flour and 1/2 cup of milk to a blender and blend until a smooth mixture is formed. Take the milk in a wok and boil it over a low flame. Stir continuously to prevent it from sticking to the bottom. Add the corn flour-bread mixture to the milk. This will give the milk a thick and smooth consistency, Cook on low flame for 5 minutes. Add some sugar, pistachio, cardamom and saffron while the milk is boiling. Turn off the flame and let the mixture cool down. Pour the mixture in an air-tight container and place it in a freezer. The kulfi will take around 6-7 hours to set.

Energy Chia Seed Drink with Lime and Honey For Endurance Athletes Ingredients: 2 tbsp of chia seeds 1 tbsp of honey 2 tbsp of lemon juice Method: Add the chia seeds, honey, lemon juice and 2 cups of water to a jar and mix well, Cover the mixture and refrigerate it for at least an hour. Stir before drinking.

Lemon Curd Chia Pudding Ingredients: Zest of a large-sized lemon (or 2 small lemons) Juice of 2 large lemons Around 11/2 cups of coconut milk V4 cup of water (optional) 3 tbsp of raw sugar or an equivalent sweetener • A pinch of salt • ‘A tsp of turmeric (or slightly more) 3 tbsp of chia seeds (5 to 6 tbsp for well set pudding)   Method: Blend the lemon zest, water, coconut milk, sweetener, salt and turmeric until a mixture is formed. Add the chia seeds little by little so that the seeds are rightly distributed. Taste the mixture to adjust the sweetness and tanginess as desired. Pour the mixture into glasses and refrigerate it overnight. Stir once after an hour to evenly distribute the chia seeds if needed. Garnish with whipped coconut cream and lemon zest, and finally serve with love.

Mango Chia Seed Smoothie Preparation Time: Approximately 10 minutes Servings: 2 smoothies (around 4 cups) Ingredients: 2- tbs of chia seeds 1 1/2 cups of unsweetened almond milk 2 medium bananas (sliced and frozen) 2 cups of frozen mango chunks Method: Add chia seeds and 1/2 cup of almond milk to a bowl. Whisk it until the seeds are thoroughly mixed in the milk. Cover the mixture and leave it to set in the refrigerator for 10 minutes. Add bananas and the rest of the milk to a blender. Blend until the mixture becomes smooth. Now, add mangoes and blend it once again. Take the chia see mixture out of the refrigerator. See to it that the mixture is thickened to a gel-like consistency. Whisk it one more time. Add the mixture to the blender and blend it until it is smooth. Your smoothie is now ready. Pour it in a cup and enjoy!

Kalonji Hair Loss Oil Kalonji oil is an essential oil obtained from tiny black seeds ofnigella sativa. The strong medicinal benefits of this oil have long been appreciated. However, the most talked benefit of kalonji oil is its effectiveness in preventing hair loss in both men and women.

Quinoa Upma Ingredients: 2 tbsp of oil Bay Leaf Chopped Onions Ginger Garlic Vegetables of yourchoice Coriander Quinoa Cumin Seeds Cinnamon Cardamom Cloves Method: Heat 2 tbsp of oil in a pan. Add the cumin seeds and once they sizzle, add cinnamon, cardamom, cloves and bay leaf. Fry it for 10 seconds and then add the chopped onions. Add ginger and garlic and sauté for 2 minutes. Add the vegetables along with finely chopped coriander or mint leaves. Sauté for 4 to 5 minutes until the vegetables are almost cooked. To the above mixture, add 1 cup of quinoa and the desired amount of water. Add salt and bring it to a boil. Lower the flame and cook for 5 minutes with the lid on. The quinoa will fluff up in around 5 to 6 minutes. Add more coriander leaves if desired and serve hot.

Quinoa With Corn And Scallions Ingredients: 4 ears corn, shucked 1 tbsp grated fresh lemon zest 2 tbsp fresh lemon juice 14 cup unsalted butter, melted 1 tbsp honey 12 tsp salt 14 tsp black pepper 2 cups uncooked quinoa 4 scallions, chopped Method: Place the corn in a large pot and fill it with enough water to cover the corn. Cover the pot and bring it to a boil. As soon as the water comes to a boil, turn off the heat and let the pot stand covered for 5 minutes. Remove the corn from the pot and let it cool on a cutting board until it’s easy to handle. Then, using a sharp knife, cut the kernels off the cob. Prepare the dressing by whisking together the lemon zest, lemon juice, melted butter, honey, salt and pepper in a large bowl. Rinse the uncooked quinoa in a sieve under cold water until the water runs clear. Cook the quinoa in a pot of boiling salted water per the package directions. Add the quinoa, corn kernels and chopped scallions to the bowl with the dressing and toss until its evenly coated. Season with salt and pepper and serve.

Quinoa With Fresh Peas Ingredients: 2 cup — Peas, green, raw 1 cup — quinoa, uncooked 2 cup — chicken broth, low-sodium 1/2 cup — feta cheese crumbles 2 green onions, chopped 1/2 tablespoon dried parsley Salt Pepper Olive oil Dressing: 1/3 cup — lemon juice 1/4 cup — olive oil 2 clove — garlic 1/2 teaspoon — oregano, dried 1/4 teaspoon — salt Method: In a medium pot, boil a few cups of water. Once boiling, add peas and remove from the heat. Once the peas turn bright green (maybe 1-2 minutes), rinse them in cold water, drain, and set aside. Rinse quinoa (if desired). In the same pot, bring 2 cups of chicken broth to a boil. Add quinoa, cover with lid, and reduce heat. Keep the pot at a low boil for about 15 minutes, until quinoa is fully cooked. Remove from the heat and allow resting for 5 minutes. Meanwhile, whisk together lemon juice, olive oil, minced garlic, oregano, and salt. Fluff rested quinoa with a fork. Add peas, vinaigrette dressing, and feta cheese and stir together. Serve warm or cold. Makes 6-8 servings.