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Ulli Surka or Pickled Onions

Posted on 16-06-2011 | By: Radha

Category : Gluten Free Recipes, Radha's Fit Recipes, Radha's Raw Food, Salad

Spicy, pungent, and tasty onions. Packs a punch of flavor and nutrition to any dish. Eating onions raw has several benefits, the best of all is to keep all unwanted guests away! Apple cider vinegar is good for the body. One of the things it does is to lower blood pressure. This simple side or salad combines the goodness of onions and the vinegar. Feel free to add as much vinegar as you can tolerate.

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My love for onions!

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A great side to add oomph to any dish, be it a burrito, roti, rice, snacks, creamy biriyani…..the list is endless.

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Chop Thai Red chilies making sure that you get rid of the white pith seeds.

Slice half an onion lengthwise, I prefer red onions.

Have your red Thai peppers or green chilies chopped and ready.

In a small bowl, combine, 2 Tbsp Apple Cider Vinegar, a pinch of Sea Salt, and a pinch of White pepper.

Add sliced onions and peppers to the bowl and mix well.

Let sit 15 minutes.

Serve immediately.

Will keep in fridge for only a day. Best when eaten fresh, does not taste very good when stored for longer periods.

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Make in small quantities and enjoy!

Rajasthani Sweet Basil n Spinach Rice

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Posted on 02-06-2011 | By: Radha

Category : Gluten Free Recipes, Kids Lunch Ideas:, Radha's Fit Recipes, Rice Dishes, Tiffins / Snacks, Vegan, Whole Grains

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I love greens a lot. Spinach has always been on top of the list. I love making my desi version of Spicy Thai Basil Fried Rice. When I came across this recipe from here, I just flipped! Thank you very much Priya Mitharwal for this lovely recipe! It’s a keeper forever! I’d never have tried this combination if I’d not stumbled upon your site. Two of my favorite greens together? I had to try it out and I’m so glad that I did. My family did have some worries as they did not want to eat anything that green. But hunger did take over and they emptied their plates out and the best part was they asked for seconds!!. I served this with Pakistani Mango pickle, Simple Boondhi Raitha, and Sharmila Here’s Lahsooni Kadhi! Thank you Sharmila Here, for this almost instant Kadhi!! The combination was too good. I highly recommend that you try this out. I did tweak the original recipes quite a bit. The result was just amazing. I am falling in love all over again,…….with greens

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Palak Tulsi Chawal (Sweet Basil and Spinach Rice) Ingredients:

Preparing Rice:

  • 1 Cup Basmati Rice
  • 1 Cup Thai Red Rice
  • 3.5 Cups filtered Water
  • 1 tsp Lemon juice
  • 1 tsp Salt
  • 1 tsp Oil
  • Large Cinnamon Stick, 1
  • Bay leaves, 2
  • Star Anise, 1, broken
  • Cloves, 3

Method:

Combine both the rices in a bowl and wash well.

Add in an Electric Rice Cooker or Pressure Cooker.

Add the rest of the ingredients, give a quick swirl, and cook till done.

Spread the cooked rice on a large tray and put under the fan until room temperature.

Rice is now ready.

If you do not want to use Red Rice, substitute with Barley or more White Rice.

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Preparing the Greens ‘Curry’:

  • 1.5 Cups Sweet Basil Leaves
  • 1/2 cup spinach

Immerse the leaves separately in a large bowl for 10 minutes.

Remove the floating leaves carefully and rinse in colander.

Discard the water from the bowl, add fresh tap water, add rinsed leaves and repeat process until there is no dirt floating anymore.

Combine the leaves, remove all stems and discard.

Tender parts of stems may be saved.

Use a food processor and chop all the leaves, take care not to make a paste.

  • 1 medium Red onion, sliced thinly, lengthwise
  • Garlic Pods, 5/6, crush in a mortar with a pestle
  • Ginger, minced, 1 inch
  • 1 Tbsp Oil

Combine these powders in 3 Tbsp water to make a paste:

  • Red Chilli Powder, 1 tsp
  • Turmeric Powder, 1 tsp
  • Dania or Coriander Powder, 1 tsp
  • Cumin Powder, 1 tsp
  • Salt, as required
  • 1 tsp Sugar

Tempering:

  • 2 Tbsp Oil/ ghee
  • 2 tsp Cumin seeds
  • 2 tsp Black Mustard Seeds

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Method:

Heat 1 Tbsp oil in a large Dutch oven, add onions and fry on high heat until transparent.

Add Ginger and garlic and fry until almost brown or golden.

Add the chopped leaves and reduce the flame to medium heat.

Cook until the leaves have fully wilted and oil starts flowing on the top.

Add the powdered spices and salt combined in water (spice paste).

Mix well and put the lid on.

Reduce the heat to low flame and let cook for 5 minutes.

Let sit for 15 minutes, remove lid, taste test for spices and salt to make adjustments.

Mix required amount of ‘curry’ in the rice and toss well.

Once the rice is ready, complete the tempering process, add to the finished rice, and toss well again.

Serve hot by itself or with Raita and Lahsooni Kadhi. Don’t forget some fresh green chilies and Mango pickle on the side.

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Simple Boondhi Raita:

  • 1 Cup Plain Yogurt
  • 1 tsp Salt
  • 1 tsp Sugar
  • Boondhi, 5 Tbsp

Method:

Add Salt and Sugar to Yogurt and whisk very well until fluffy.

Add to a serving bowl and top with boondhi.

Serve immediately.

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Lahsooni Kadhi

  • 1 Tbsp Besan Powder
  • Salt as Rquired
  • Yogurt, 2 Cups
  • Water, 2 Cups
  • Garlic, 4 pods, crushed
  • Red Chilie Powder
  • Hing, 5 pinches
  • Turmeric, 1 tsp
  • Oil 2 Tbsp

Method:

Heat Oil in a non stick pan. The flame should be very low.

Add Hing.

Meanwhile; to the Yogurt, add Besan, Turmeric, Salt (be careful about adding too much as Kadhi will thicken), and Red chili powder, beat well and make sure all the spices are mixed in right.

Add water to the yogurt and mix well.

Add this mixture to the pan and add the crushed garlic pods.

Let sit for about 20 minutes, stir once in a while.

Once the kadhi thickens, turn off and serve immediately.

Goes well with White Rice.

 

 

 

 

 

Spicy Pineapple enveloped Tofu Steak on Soba Noodles

3

Posted on 30-05-2011 | By: Radha

Category : Gluten Free Recipes, Kids Lunch Ideas:, Radha's Fit Recipes, Vegan, Whole Grains

Soba noodles made from 100% buckwheat is an ideal food that packs the body with nutrition. These noodles are becoming very popular and is a preferred health food. Tofu is a vegetarian food that has significant amount of protein. Tofu can take on the flavor of whatever spices you put in it. Pineapple is a tropical fruit that has a very refreshing flavor to it.

I combined all the healthful and nutritious ingredients to create this extremely tasty meal that appears on my dinner table at least once a week. My husband is mildly allergic to gluten food like wheat. Therefore you’ll find me creating all types of gluten free meals as possible. This is one such meal he absolutely enjoys. The flavors of pineapple chutney enveloping the grilled (in microwave) Tofu sitting on a bed of black sesame encrusted soba noodles is one of the most tasty and nutritious meals ever.

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Pineapple chutney Ingredients:

2 cups fresh pineapple, cubed

Red chilli flakes, 2 tsp

Salt, 3 pinches

Red onion, 1/4 from a large onion

or 2 medium sized shallots

Honey, 1 Tbsp

Method:

Combine all ingredients in food processor.

Taste test and adjust accordingly.

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Preparing Tofu:

Slice one large steak of Tofu to the size and shape that you like.

Let the tofu sit in a colander in the sink. The excess water in which the tofu was packed will get drained.

This process takes about 20 minutes. You can also place a flat plate on it to hasten the process.

Make sure that the plate is not too heavy to crush the delicate tofu.

Quote the entire steak in 1 Tbsp Soya sauce + 1 Tbsp refined oil.

Microwave it at 15 second intervals, flipping the tofu now and then to ensure even cooking on both sides.

The whole process takes about 5 minutes until the tofu is brown around the edges.

Tofu steak is now ready.

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Preparing Soba Noodles:

Soba noodles usually is pre measured.

I used 2 pre measured Soba noodle bunches.

Take a Microwave safe container, a large one.

Add 2 Bay leaves, 2 Cloves, 1 Tbsp Dark Soya Sauce, 1 Tbsp mock ‘fish’ sauce, 1 Tbsp peanut oil and 1 tsp sugar.

Add 2 cups water and 2 cups vegetable broth.

Microwave it on high for 2 minutes. Wait for one minute and repeat the process again until the mixture is boiling hot.

Carefully remove from the microwave and add soba noodles to it.

Put a heavy lid on the container and let sit in a corner for 10 minutes.

Drain the noodles while preserving the broth it just cooked in, it’s nutritious and can be used to make an excellent soup.

Rinse Soba noodles under cool water and drain in a colander.

Toss cooked noodles with a handful of fresh sweet basil leaves (Chopped finely) and 1 Tbsp of toasted black sesame seeds.

Plating the dish:

Spread a thin layer of Red Bell Pepper Chutney making a small red circle in the middle of the plate, 2 inches radius. (optional).

Wrap soba noodles around the fork and place neatly at the center of the plate. Repeat the process about 4 times.

Place Tofu steak on top of the noodles.

Spoon generous amounts of Pineapple chutney.

Garnish with red bell pepper and scallions chopped finely.

Grab your favorite drink and enjoy a guilt free, vegan, and highly nutritious meal 

A little Info:

One half-cup serving of firm tofu contains about 227 mg of calcium or about 22% of the RDA.

Soba noodles made from 100% buckwheat is a good source of calcium.

100 gm of Raw pineapple has 13 mg of calcium easily absorbed by the body.

Black Sesame Seeds are a good source of calcium.

Sending this to MEC-Calcium rich food event by Srivalli and Lakshmi.

Cool Collard Wraps with Red Bell Pepper Chutney

4

Posted on 30-05-2011 | By: Radha

Category : Gluten Free Recipes, Kids Lunch Ideas:, Pachadi / Chutneys / Relish, Radha's Fit Recipes, Radha's Raw Food, Salad, Tiffins / Snacks, Vegan

Collard Greens are rich in calcium and the wraps made with these greens are extremely good for the body. This is a great meal to have for summer and they are surprisingly filling. The tangy chutney makes this wrap extremely tasty.

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Ingredients for The Cool Collard Wrap:

  • Red bell Pepper Chutney, as required according to your taste
  • Cashew / Almond Nut butter, 1 Tbsp
  • Collard Green Leaves, large, 4
  • Hass Avocado, 1, scooped and chopped up
  • Mozzarella Cheese, 3 large balls, shredded by hand
  • Tomato, 2 large, seeded and chopped lengthwise
  • Water Cress leaves, handful, washed and chopped finely
  • Honey, 1 Tbsp
  • Lemon Juice, 1 Tbsp
  • Freshly cracked Pepper, as required (optional)
  • Sea Salt, as required (optional)
  • Red Onion, chopped lengthwise, 1/4 (optional)

Method:

Stuffing:

In a large bowl, combine avocado pieces, chopped tomatoes, mozzarella cheese shreds, chopped water cress leaves, and red onions.

Add honey, lemon juice, salt, and pepper.

Mix well to coat evenly.

Preparing the Wrap:

Wash Collard Greens well.

Cut the stalk off, turn the leaf over and with a sharp knife even out the thick stem in the back of the leaf.

Take filtered water in a large tray. Submerge the leaf in the tray and microwave for 4 minutes on 100% power.

Microwaves vary, so please adjust accordingly.

The leaf should look bright green upon cooking. Carefully drain the water and soak for a minute in ice cold water.

Drain ice water, and gently pat the leaf dry taking care not to tear the cooked Collard.

Skip the Microwaving to keep the dish raw.

Remember that Collard Greens are very chewy and cooking in the Microwave softens it up and makes it easy to eat.

Raw Food enthusiasts can heat the food in an oven for upto 110 degrees until the leaf softens.

 

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Carefully spread 1/4th  Tbsp of Almond Butter lengthwise along the leaf.

Now spoon desired amount of chutney next to the Almond Butter.

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Heap the Stuffing covering the almond butter an Chutney.

Fold the leaves from the corners toward the center.

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Start at the tip of the leaf and carefully roll until the wrap is formed.

This can be put in the fridge to cool it up even more.

Serve with more chutney and enjoy!

Red bell Pepper Chutney:

  • Red Bell pepper, large, 1/2
  • Walnuts, 6
  • Flax seed powder, 2 Tbsp
  • Honey, 2 Tbsp
  • Red Chilli Flakes, according to taste
  • Salt, as required
  • Mayonnaise, 5 Tbsp
  • Lemon Juice, 1 Tbsp

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Chop the red bell pepper and microwave it for 3 minutes on 100% power.

Once cooled, put the peppers in the food processor with the rest of the ingredients and grind until chutney is formed.

Taste test and adjust accordingly.

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These cool wraps make a very filling lunch / dinner / snack.

A great way to bring in summer, Enjoy!

 

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Sending this to MEC-Calcium rich food event by Srivalli and Lakshmi.

MEC_Calcium Rich

Sweet Lassi (Chilled Yogurt Drink)

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Posted on 27-05-2011 | By: Radha

Category : Radha's Fit Recipes, Radha's Raw Food, Smoothies / Juices / Beverage

Aaahhhhh! the thought of Lassi itself takes me way back in the past to my childhood days. The doodhwala (milkman) would bring an almost yellow color milk, yep, you read it right: yellow; it was buffallo milk with full fat. My Grandmother would boil the milk and remove the Malai (butter) and save it up in a little jar which she kept in a cool place. She would then blend equal amounts of buffallo milk (after it cooled completely), full fat, with home made sweet yogurt (Which ferments to yogurt in just 4 hours and no more and tastes sweet without any sugar added). She would put in a little sugar, a pinch of salt and blend the mixture into the world’s best lassi. Finally; she would top it with the malai she had saved earlier and one sip of this lassi was a round about ticket to heaven and back.

Today I find myself standing in front of my Vitamix using 3/4 th parts organic yogurt (home made or store bought, whichever is on hand) and the rest 1/4 parts with Whole milk. I add about 2 cups of ice to the blender and blend the whole mixture with pure cane sugar. Satisfying; not an exact recreation of my grandmother’s painstaking and meticulous creation but still fine on hot summer days. Vitamix frothes it up like crazy and once you get the hang of it, you’ve a tall chilled glass of buttery lassi.

As a new bride a few years back, I met an equally enthusiastic newly married woman who was wildly experimenting away in the kitchen. The two of us had tried Mint Lassi which was blech to me and Yum to her. She also created Elaichi Lassi which was Okay. The best of them was probably Rose Lassi and Pista Lassi. They were surprisingly tasty! We blended actual rose petals, sugar, and milk in the blender, strained the mixture and add it to the basic sweet lassi and blended again. It was really nice. When we tried the same with Rose Water, it was plain OK. For the Pista Lassi, we roasted the pistachio nuts (unsalted), powdered it, mixed some elaichi powder to it and topped our lassis with the mixture. It was really a unique tasting but totally worth it experiment. One of the more memorable lassis that passed the ‘dude test’ where the husbands drank the lassi without much fuss or suspicious glances toward the drink and then back at us alternately for 10 minutes straight was probably Date Lassi where we replaced seedless dates instead of sugar! My friend suggested a Jello Lassi! Thank goodness we did not try that! I’m sure she must have, but never bothered to tell me about her ‘dude test’ result or her own experience.

And that concludes all versions of Sweet Lassi experimented by me in my kitchen; I know as I can see you going ‘tch, tch, poor guy Radha’s husband: the guinea pig.’ Share your stories, recipes with pictures and we can create a Guest Blog for you. Do you have any more sweet Lassi recipes to share? Do so, I’m curious to see what I missed out. Lots of love, Radha!

Pineapple Slush

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Posted on 26-05-2011 | By: Radha

Category : Desserts, Radha's Fit Recipes, Radha's Raw Food, Smoothies / Juices / Beverage, Vava Voom Vitamix!, Vegan

Summer is one time of the year where fruits and vegetables get juiced like crazy in my home. The sweltering heat does not make me feel like sitting down for a big meal at all. I enjoy smaller meals and compensate with juices, smoothies, or slushes. Owning a vitamix has really made life easy for me. The only condition is that the fruit or vegetable has to be pretty ripe.

 

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The way to know if your pineapple is ready is by pulling one of the top leaves. If it comes out without too much fuss then the fruit is ripe and ready. I use the pineapple in this stage for making pineapple fried rice. I love to use the hollow pineapple shell as a lovely dish to present the exotic fried rice. But for a slush, I usually wait till the leaves come off without any effort at all. The smell of the fruit must be overwhelming.

 

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I have made pineapple slush with canned pineapples before. However; after the Vitamix arrived, I’ve absolutely stopped buying canned fruit. When I skin the fruit, the juice already starts flowing. I cut it up into bits, fill the Vitamix with enough ice and dunk the cubed fruit in it. I blend until it’s all slushed up. That’s it! All done! Slush is ready. What?! Now you are rolling your eyes?! D-UH gal, done!

 

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Now if you’re a little naughty, you can add some gin or Vodka to it.

If you’re a little preachy and feeling green, then add some Kala Namak (black salt) and a green chili.

If you want to satisfy your sweet tooth, just add oodles of sugar. Try brown sugar or molasses too for a little twist.

Then again when you are in no mood for all of the above, then add a little lemon juice and mint! You’re all set!

This often times also ends up as a fabulous dessert for me with all that sugar.

Wishing you a happy summer! Stay cooolll!

 

Quick Upma or Kharabath

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Posted on 21-04-2011 | By: Radha

Category : Radha's Fit Recipes, Tiffins / Snacks, Vegan, Whole Grains

Upma has always been that quick dish that was reserved for emergency moments when we needed something to eat really fast. It was also made for elaborate breakfasts by my ammamma. She would get up early in the morning, pick fresh vegetables from her kitchen garden that she so loved, and take her own sweet time to make this as flavorful as possible. It would be impossible for me to sleep as the fragrance emanated from the kitchen. Hunger pangs used to hit me and  I’d stumble to the bathroom with half opened eyes to brush my teeth and make it to the kitchen. I’d sit on the brightly painted wooden plank called palaka while my grand mother used to serve me this piping hot kharabath with oodles of vegetables and sides. The Quick Sambar or pachi pulusu, coconut chutney, and ginger chutney alongwith homemade mango pickles on the side would be awesome. Ammamma would generally serve mung sprout salad and badam milk. Sometimes there would be left over idlis fried in ghee, especially for me. After this pleasant feast, I’d be fully awake and then run off for my math tuition. I’d be back in an hour, shower, pray with ammamma and search in the kitchen for a little snack. She always hid a little snack like soan papdi for me in a small container. But I had to do a little searching to find it though. I’m delighted to share this fabulous recipe with you.

Ingredients:

2 Cups Coarse Fried Upma Rawa

3 Cups packed Frozen or fresh vegetables (potato, beans, carrots, spinach, clelery, peas, sweet potato, rhubab, etc : you have to decide what veggies you like to add in this dish by some experimentation, some veggies may simply ruin the flavor of the dish)

Toor Dal Powder or Curry Leaves Powder, 3 heaped Tbsp

Tomato, 2 small, coarsely chopped

Green Chilies, according to taste

Ginger, 1 inch piece, cubed

Dry Fry 10 black peppercorns and 1 tsp Cumin seeds, wrap in aluminium foil, and beat to a coarse powder with a stone or hammer.

Salt, as required

Turmeric, 2 tsp

Curry leaves, 15

Filtered water or home made vegetable broth, 5 cups + 1 cup

Tempering:

1 Tbsp Black Mustard Seeds

1 Tbsp Urad Dal

1 Tbsp Channa Dal

Sesame Oil / Ghee, 2 Tbsp

Method:

Even if the packet says that the Upma Rawa is already fried, I recommend that you refry it (dry) on low flame until it lightly changes color and immediately remove it to a cool plate. Set aside.

In a thick bottomed pan with a fitting lid, add oil or ghee and heat it on medium flame.

Add Tempering ingredients and wait for the mustard seeds to stop spluttering.

Add curry leaves, ginger, and finely chopped green chilies and fry. Make sure you have the lid ready to protect you from flying or spluttering food.

Add Vegetables and fry until half cooked. Keep stirring.

Add tomatoes and cook for 2 minutes.

Add salt., turmeric, curry leaves powder/ toor dal powder, cumin pepper powder and mix well.

Add the broth or water, 5 cups and bring to boil.

Add fried rawa and keep stirring until all water is absorbed.

Switch off heat, add one cup water and close the lid. Let sit undisturbed for 10 minutes.

Check for salt, garnish with cilantro leaves (optional). You can also garnish with cashews roasted in ghee. a Serve immediately.

Radha’s Warm Fruit Delight

Posted on 20-01-2011 | By: Radha

Category : Desserts, Foods during Fever, Radha's Fit Recipes, Radha's Raw Food, Vegan

I never thought much about baked fruits until I came to the USA. Back home, for young babies, I used to watch moms bake apples or pressure cook them, add a little honey and ghee and feed those cuties. I did that for my one year old, and he loved it. Here I tried the apple pie and simply loved it. After some experimenting, I came upon this recipe which is really nice. The fruits best for this dish are soft and fleshy ones. I like apples, mangoes, pears, peaches, plums, apricots, and banana. My husband is very allergic to cinnamon powder. So I skip it for him.

Take your favorite fruits,  cut them into lovely looking slices, about three to four cups, and bake them in the oven for 30 minutes until soft. Check your oven settings, about 350 degrees should soften it. Add a couple of bay leaves before you bake.

In a small bowl, mix:

3 Tbsp Raw Honey

Vanilla essence or Elaichi powder or Cinnamon powder, 1 tsp

2 Tbsp hot water to melt honey

Pinch of Sea Salt

A teaspoon of lemon juice or Orange juice.

First mix honey and hot water. To this add the rest of the ingredients. Mix well.

In a large bowl, add a little fruit, add a little of the mixture, mix well and repeat until all fruit is mixed well.

Chances are that your fruit may lose its shape.

Adjust sweetness accordingly

Alternately, you can soak fruits in the syrup, leave it in the fridge and eat it crisy. Or you can simply put the soaked fruit and bake it nice and warm.

This way, your fruit will not lose its shape.

To keep this dish raw, mix Agave Nectar with filtered water, and eat the dish crisp.

You can also heat this to a 104 degrees and eat it warm.

Even my picky hubby loves this for dessert on cold nights huddled cozily between the children, puppy, and his Gharwali (wife).

My Fave Smoothie:Dates N Cream

Posted on 20-01-2011 | By: Radha

Category : Desserts, Gluten Free Recipes, Radha's Fit Recipes, Radha's Raw Food, Smoothies / Juices / Beverage, Vegan

There’s no Cream in this Smoothie. The creamy texture comes from the nuts in it. I love this on some mornings as it’s nutritious, sweet, and so healthy. Several Raw Food cooks recommend that you soak the nuts to get rid of the phylate  coating it. Phylates do not let the body absorb minerals. Furthermore; soaking nuts activates several enzymes in it. Dates are nature’s answer to  sweetners. It is raw and very sweet. Dates should be ripe and plump. If you don’t have dates, substitutre with Sweet Raisins. It’s so sweet that I love to sometimes make it for dessert, especially on those nights when we stay up late after work or a really long, neverending movie. Dry dates can also be used. Just remember to soak it in hot water. My grandpa used to soak dates in milk for sometime and then eat it up and drink the milk. This was his regular bed time ritual that he beleived kept his metabolism in full gear. Dates have seeds within, so be sure to deseed after soaking, and check once more before you blend. The seeds may ruin the blender.

Ingredients:

1/4 cup soaked Raw Cashew Nuts

3 Brazil Nuts, soak alongwith Cashews

1 Ripe banana

4 or 5 plump dates, or

15 large dark colored Raisins

1 peeled apple, or keep the skin on

Optional: Strawberries, Nut Butters, Water, Coconut milk or Cow Milk if you don’t want it raw.

Method:

Soaked nuts will blend better.

Blend all ingredients of your choice from above in a blender for up to a minute.

Serve chilled in a tall glass.

I sometimes add a scoop of Vanilla ice cream when I need this to be a special treat.

I personally love eating this with a hot muffin in the morning to have a filling breakfast.

My hubby loves it as I pack it for him, handy to polish off in his car as he drives to work.

This is his favorite drink and his goodbye hug is a little more tighter as he rushes off to his office ;)

To keep it completely raw, I think this would be totally awesome with tender coconut meat topping.

Radha’s Fit: Avocado Mania

Posted on 07-01-2011 | By: Radha

Category : Radha's Fit Recipes, Sandwich

I love, love, love Avocados. And they are so good for your hair, eyes, and joints. The Omega 3 oils in them are very good for your brain too. Try this Avocado sandwich and you’ll agree with me that this is indeed a hearty meal. I must admit though, that I eat this with vegetable chips. The combination is very nice. And a tall chilling glass of Green with a hint of honey and mint. Lovely.

Ingredients:

Whole Grain Bread Slices, 2

Walnut Oil, 2 tsp

Grapeseed Oil, 1 tsp

Cucumber, thinly sliced circles

1 tomato, deseeded and thinly sliced

1 green zucchini, thinly sliced

1 carrot shavings

1 Avocado

Juice of one lemon

Citrus zest, 1/4 tsp

Salt, as required

Pepper, as required

Vegan Mayo, as desired

Green Chili, thinly sliced

Cilantro, 1 Tbsp finely chopped

Pine Nuts, 1 Tbsp

Method:

In a bowl, add Walnut oil, Citrus zest, juice of one lemon (or as required), Salt, and freshly cracked Black Pepper.

Mix well. To this, add Cucumber, Tomato, Zucchini, and Carrot Shavings. Mix well until completely coated.

Scoop out Avocado into a bowl.

Add green Chili and Cilantro and mix well.

Add any leftover lemon juice.

Add 1 Tbsp of Pine nuts

Toast the bread slices until browned. Add grapeseed Oil to make crispier toast on the pan.

Spread Vegan Mayo one side of each slice.

Spoon Avocado Mixture on top of the Mayo.

On one slice, heap the marinating veggies.

Seal the sandwich by piling the other bread on this one.

That is one big and hearty sandwich. Radha Rayasam. The Avocado is so creamy. I absolutely love it.

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