Oxblood smoothie (Vegan)


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No animals were harmed in the creation of this idiotically vibrant pink smoothie that suffuses your insides with a similar blazing glow of health and wellness, not least because this delicious lambent drink is made in mere moments and serves as a fantastic post-workout snack or a cool supplement with any meal.

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The ingredients can be easily substituted with what you have on hand and what kind of flavour profile you need in a particular smoothie. I gravitate towards resplendent reds and thusly red pitaya for the colour and nutrition boost along with bananas, strawberries, cashew nuts and soy milk.

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There’s just the one step to it that is blending all the ingredients.

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strawberries in with pitaya or dragonfruit as we call it and I have frozen strawberries here.

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in with cashew nuts

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banana and soy milk,

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a couple of pulses followed by a long whizz and there we have it. Luminous and bloody red.

(I have on previous occasions used boiled beetroot instead of pitaya with similar results.)

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Your daily nutrition boost with fruits and fixings.


Ingredients

Red Pitaya: 200g

Banana: 200g (2 small or 1 big)

Strawberries: 100g

Cashew nuts: 50g

Soy milk: 100mls



Recipe instructions:

Chop the fruits into smaller portions for even blending and blend along with cashew nuts and soy milk until smooth.

Feel free to add sweetener or a squirt of lemon to enhance the sweetness and tang.

 

 

Super smoothie (Vegan)


If you’re looking for a quick, healthy, delicious post-workout recovery snack/drink or even just a nutritious little something to go with your daily blah then look no further because have I got a smoothie for you.

It’s gratifyingly enjoyable in a way that post-workout drinks should be, easy to put together with simple ingredients that can be mixed up to suit your tastes.

If you’re used to keeping a stocked larder with superfoods or just interested in knowing the different ways to use up those seeds and berries you can’t seem to finish then this might just be what you’re looking for and it’s pink.

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A great smoothie needs a banana and it’s one of those definite fruits that does wonders for your body and system. It’s easily accessible, cheap and sweet. Apart from some strawberries (you could use any easily blendable fruit or berry of choice), goji berries to oomph the superbness of this smoothie what with all the antioxidants and vitamins and minerals, chia seeds for the overall goodness of the omega 3, protein, antioxidants and fibre and some milk.

It’s pretty straightforward really. You bung everything in a blender and blend, but I will demonstrate still.

 

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awkwardly add milk and banana to a blender

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followed by strawberries, still keeping with the odd hand angle

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in with goji berries

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and chia seeds. Whirr to blend everything together.

 

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until you get a prettily pink drink, stippled with nutritious black dots, like so.

Stick a straw in and drink before you sweat or after or even if you don’t sweat at all. This will not disappoint your health.



Ingredients 

Banana: 1

Strawberries: 40-50g (1/2 cup)

Goji berries: 1 heaped tbsp

Chia seeds: 1 tbsp

Soy milk: 150mls (1/2 cup)


Recipe instructions

Add all the ingredients in a blender and blend at high.

Note: you can use soaked chia seeds in this recipe.

 

 

Love letters.


DSC_0923How could you ever go wrong eating something so melodiously lyrical and so dramatically picturesque? These bountiful babies are rather romantically called love letters, and why not! Gracefully golden and poetically charged as they are, these fattened cigars are also tastefully sublime.

These happen to be a very popular Keralan tea time snack, of which rather embarrassingly though, I got to know of very recently through a dear friend I met on twitter called Febin Mathew, who also happens to be a fantastic writer and runs a wonderfully whimsical blog called (epicfaildotcom.wordpress.com) or you can check out his writings here

Love letters, as gorgeous as they sound are really just thin crepes that are filled in with coconuts and sugar.

DSC_0879m copythe ingredients are simple enough. Sugar, desiccated coconut. flour, egg and cardamom pods.

DSC_0881this recipe requires cardamom powder and its a good practice to make some from scratch rather than buying the dried up bottled stuff. All you really need is a mortar and pestle.

DSC_0882to make a somewhat fine powder.

DSC_0883into a bowl, dump in your flour

DSC_0884crack in the egg and get mixing.

DSC_0885somewhere here I realized I should have used a bigger bowl, but a bit of mess never hurt anyone. we need a thin batter and an egg alone won’t thin it.

DSC_0886add in water, a little at a time to make a thin consistency. I ended up adding about 100mls of water, that is about 6-7 tablespoons

DSC_0889this is the consistency we are looking for. It should be thin and pourable, with no visible lumps.

DSC_0894add in about 3/4ths of the cardamom powder. Mix well and keep aside.

DSC_0895now this step is entirely optional and not a part of the authentic recipe, but I like to do it. Take a good heaping tablepsoon of vanilla sugar.

DSC_0896and half the sugar of this recipe and put it in a pot over slow flame.

DSC_0899until it very lightly caramelizes and just starts turning golden.

DSC_0900at which point we add in the remaining cardamom powder.

DSC_0901and all the desiccated coconut

DSC_0902turn off the flame and stir it all in. Put this mixture in a grinder and grind it for a couple of seconds.

DSC_0905and you’ll get this. It’ll have faint whiffs of caramel, vanilla and cardamom.

DSC_0906mix in the remaining sugar and reserve for stuffing.

DSC_0907put your pan on a low medium flame and add a dollop of butter/ghee. I’ve added ghee as per the recipe.

DSC_0908tilt it well to coat evenly.

DSC_0909take a ladle full of your batter.

DSC_0910gently on to the pan

DSC_0911spread as thinly as possible.

DSC_0912it will start cooking the moment it touches the surface

DSC_0913flip to cook the other side.

DSC_0916filling these crepes is fairly simple.

DSC_0917put a good heaping mound in the middle

DSC_0918fold over from the top and from the sides, like so

DSC_0919and like so.

DSC_0920and finally fold over to make neat little packages.

DSC_0922arrange on platter of choice.

DSC_0924sprinkle on some castor sugar and sigh a little, because this might be your only chance at receiving any love letters, and devour them with milk, coffee, tea or just plain.

DSC_0929this is what the insides look like.

Ingredients

all purpose flour : 100g or 3/4 cup

cardamom powder: 2 teaspoons

sugar: 80g or 1/3 cup + 1 tablespoon vanilla sugar

desiccated coconut: 100g

water: 100mls about 1/2 cup

butter/ghee: 1 tablespoon

Preparation instructions:  make a thin batter from flour, egg and milk. Add in 3/4ths the cardamom powder and reserve.

In a saucepan, lightly caramelize the vanilla sugar and half of the sugar from the recipe. Just as it starts melting and turns light golden, turn off the flame and in remaining cardamom powder, and the desiccated coconut and mix. Grind this mixture and reserve.

In a non stick pan, melt the butter/ghee over a low medium flame and pour a ladle full of the prepared batter. Spread evenly to form a thin crepe and flip to cook the other side.

For filling, lay out the crepe and put a heaping mound in the middle. Fold over 1/4 of the top, then fold from both sides to pack and finally fold over from the top again to make a roll.

Sprinkle with castor sugar and serve warm.

DSC_0923enjoy!