It has been a bitter cold winter here in Toronto and the severe ice storm made things only worse. And the resulting power failure was just the icing( literally ICE !!!! ) on the cake. The festive season of Christmas and the coming new year had turned cold. To bring cheer and the festive spirit I have come up with this beautiful, radiant (I know your skin can look radiant not food but believe me this perfect combination of good fats from avocado and the polyphenols and antioxidants from the pomogranate will bring the glow and radiance to your skin!!!)
The combination of airy, sweet, passionate red pomogranate and bright green,dense but rich avocado is a perfect marriage of taste, flavour, looks and substance. With bare minimum seasoning the true taste of both the ‘superfood’ fruits shines.
Enjoy and do let me know if you liked the combination as much as my family did.
1 firm Avocado
2 – 3 tbsp. finely chopped mint
1/4 tsp. rock salt
1/4 tsp. freshly ground black pepper
juice of half a lime or lemon
1. Peel and remove the arils from the Pomagranate and remove any white skin stuck to the arils.
2. Peel and cut the the firm but not raw avocado into small cubes.
3. Squeeze little lime juice on the avocado to prevent oxidation and subsequent discolouration.
4.Mix all the ingredients and Enjoy a beautiful radiant salad.
We are in the middle of frigid subzero temperatures in Toronto, even though I love salads, I did not want to have something cold and then I remembered this salad which is served with a steamed snack in India. I have modified and simplified this salad to suit my taste. Hope you will love the simplified version.
Green raw papayas are an amazing powerhouse of nutrients. It is low in sodium, high in potassium (so very good for your heart !!), high in antioxidants and good source of digestive enzyme papain.
A simple delicious, nutritious salad with texture and no ATTTITUDE!!!!
2 cups peeled and grated papaya
1/2 tsp. black mustard seeds
2 green chillies slit lengthwise
juice of 1/2 lemon or lime
1 tbsp. vegetable oil
salt to taste
1. Heat the oil in a skillet and fry the mustard seeds on medium heat till they are white and stop popping ( you may keep a lid so that they do not fly all over the place).
2. Add the green chillies, 1/2 tsp. turmeric powder and grated papaya and saute’ for few minutes till the papaya loses the raw, dense look and is somewhat softened.
3. Turn off the the stove, add lime juice and salt and serve.
Serving Suggestions – may serve as a side salad or as a filling for crepes and wraps.
A simple, quick but delicious dry tofu dish best served as an appetizer or as a healthy snack in between meals.
1 cup cubed organic extra firm tofu
1/2 cup washed and chopped baby bokchoy
1/2 cup finely chopped green onions ( white and green part both )
1 tbsp. red thai curry paste (increase it if you want more spicy )
1 tbsp. bragg seasoning or soya sauce
2 tbsp. chopped cilantro
1 tbsp. sesame seed oil or any good quality oil
1. In a skillet add bragg and oil together and cook tofu for few minutes turning frequently.
2. Once the tofu starts to brown and crisp add bokchoy and spring onions .
3. after few minutes dilute the thick curry paste with 2-3 tbsp. of water and add to the tofu .
4. Cook for 5-7 minutes on medium heat till the tofu is cooked well with vegetables.
5. Garnish with cilantro and serve piping hot.