Healthy Recipes

Healthy Recipes

Weight loss tips to include in your Navratri diet plan

Weight loss tips to include in your Navratri diet plan

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You might look at your relatives and wonder why they’re depriving themselves of good food, but take a closer look at that Navratri thali. The dishes cover every nutritional category you can think of.

The thing is, a fast like Navratri is quite the perfect mix of scientific and religious rituals in that one diet that you’re supposed to follow for nine days. And the tradition has been around since the Pauranic times. The first mention of Navratri comes from the Markandeya Purana, where it’s described how the nine forms of the Goddess Durga are to be worshipped in this period of time.

To help you more, here’s an ultimate nine-day Navratri diet plan by Dietician Ekta Jain, Journey to health, which will help you detox and lose weight.

Day 1:

Breakfast- Apple soya shake with chia seeds

Mid Morning – Coconut water

Lunch- Sauteed paneer (30 grams) with apple

After lunch- Lassi/Green tea

Pre-dinner- Fruit

Dinner – Sauteed palak and aloo (1boil)

Day 2:

Breakfast – Banana shake with chia seed

Mid-morning – Coconut water

Lunch – Fruit raita

After lunch – Green tea

Prev dinner- Kheera salad

Dinner – You choice of roti with less oil

Day 3:

Breakfast – Paneer and papaya salad

Mid-morning – Coconut water

Lunch – Boiled aloo salad with veggies of your choice (1 aloo)

Post lunch– Kheera raita

Pre-dinner – Kheera salad

Dinner – Strawberry, and banana smoothie

Day 4:

Breakfast – Fruit shake with chia seed and 5 to 6 almond

Mid-morning – Green tea with water

Lunch – Samak rice with veg and salad

After lunch – Tea or green tea

Evening– Tea or green tea with baked chips

Dinner- Pumpkin or any fruit and bottle gourd soup with vegetable

Day 5:

Breakfast- Strawberry shake with chia seed and 3 to 4 almonds

Mid Morning – Lemon water with fruit

Lunch- Baked sabudana Tikki with veggies and curd

After lunch- Tea or green tea

Evening – Tea or green tea with baked namkeen or roasted makhana

Dinner- A bowl of veg with salad

Day 6:

Breakfast – Fruits with skimmed milk

Mid Morning – Coconut water with orange

Lunch – Kuttu atta chapati with veg and salad and raita

After lunch – Tea or green tea

Evening – Tea /green tea with roasted makhana or baked namkeen

Dinner – Milk with fruit

Day 7:

Breakfast – Fruit with milk

Mid-morning – Coconut water with fruit

Lunch – Samak khichdi with salad

After lunch – Tea or green tea

Evening – Green tea/tea with baked namkeen or roasted makhana

Dinner- Paneer tikka and veg.

Day 8:

Breakfast – Makhana porridge with almonds

Lunch – Sauteed palak paneer

After lunch – Tea or green tea

Evening – Mix fruit bowl

Dinner – 1 sweet potato chaat

Day 9:

Breakfast: Almond milk

Mid-morning – Orange juice fresh

Lunch – Pineapple and anar raita

Pre-dinner – Green tea with ginger

Dinner – Samak rice pulao

Day 10 (Breaking the fast):

Breakfast –Boiled Kala channa

Lunch – Roti with seasonal vegetable and raita

Evening – Green tea and makhana

Dinner – Paneer tikka

Navratri Diet Tips:

Avoid all fried foods like kuttu puri or aloo chips.

Sauteing, boiling and steaming are better methods for cooking.

Sweets and carbonated beverages should be replaced with low-fat milk smoothies, fruits, and fruit juices.

Increase water intake so as to keep yourself hydrated and to flush out toxins from your body.

Do not skip meals during fast.

Walk in the park during morning hours is recommended during fasting.

Barley Vegetable Soup

BARLEY VEGETABLE SOUP

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Barley Vegetable Soup Recipe:

Its appearance resembles wheat berries, although it is slightly lighter in color. Sprouted barley is naturally high in maltose, a sugar that serves as the basis for both malt syrup sweetener. When fermented, barley is used as an ingredient in beer and other alcoholic beverages.

Ingredients:
2 stalks celery
1/4 cup garlic,chopped
1/2 onions,diced
1 1/2 carrots diced
1/2 bunchtternut squash skin & seeds removed
1/2 cup broccoli,diced
1/2 cup cauliflower,diced
1/2 cup cabbage,diced
1/4 bunch leeks,white only,diced
Pt.Knudsen very veggie
1/2 head fennel,diced
1 yellow squash,diced
Zucchini diced
1/2 each red,yellow &green pepper seeds removed,diced
1/4 bunch thyme,picked & chopped
1 teaspoon dry oregano
2 teaspoon dry basil
3 teaspoon granulated garlic
1 teaspoon dry whole thyme
4 oz.Pearl barley
1 teaspoon black peppercorns,ground
1/2 gallons vegetable stock
1/2 teaspoon salt

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MUSHROOM AND EDAMAME SOUP

MUSHROOM AND EDAMAME SOUP

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Mushroom And Edamame Soup

Description: Edamame is the Japanese name for fresh soybeans. They’re often available in the frozen section of markets, including Trader Joe’s.

Ingredients:
1 cup uncooked edamame
1 onion, peeled and sliced
2 cups quartered domestic mushroom
2 cups sliced shiitake mushrooms
1 carrot,peeled and sliced
2 tablespoons chopped lemon gars (Use bulb’s soft interior only.Beat stalk with back of knife and peel till you reach interior.)
2 tablespoons minced garlic
1 tablespoon dry ginger powder
1 teaspoon wasabi powder
1 tablespoon chopped fresh ginger
2 quarts water
1 cup sliced snow peas
2 tablespoons chopped fresh cilantro leaves
2 scallions sliced

Preparation Method:

In a stockpot, add all ingredients except the snow peas, cilantro, and scallions.

Cook over medium heat until all ingredients are just soft, about 20 minutes.

Add snow peas, cilantro, and scallions.

Cook for 2 minutes more.

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LENTIL AND SPINACH STEW

LENTIL AND SPINACH STEW

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Lentil And Spinach Stew

Ingredients:
1 medium onion
5 cloves garlic
1 cup split red lentils
500 g can chopped tomatoes
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1/2 teaspoon ground fennel seeds
1 bay leaf
2 medium carrots
280 g fresh chopped spinach
1 tablespoon balsamic vinegar or red wine vinegar

Preparation Methods:

Chop the onion.Saute in a stock pot or other large pan with a little vegetable stock until soft but not browned. Meanwhile,chop the garlic and rinse the lentils.

When the onion is soft, add the garlic, lentils, tomatoes, Worcestershire sauce, thyme, fennel seeds, and bay leaf to the pan, along with 4 cups water.

Bring to a boil,then reduce heat,cover pan,and simmer for about 20 minutes, until the lentils have started to break up. stir occasionally.

Meanwhile, peel the carrots and chop into 1/4-inch cubes.

If using fresh spinach,wash,remove large stalks and chop roughly.

Add the carrots and spinach to the pan. stir until mixed, and if using frozen spinach,until the spinach has defrosted.

Cover and simmer an additional 15 minutes, or until lentils and vegetables are cooked.

Remove bay leaf and stir in vinegar

As delicious as these things are, it’s nice to sometimes add a truly healthy, unprocessed meal into your repertoire, and this lentil stew is just that. Aside from the olive oil and non-dairy yogurt (both of which are easy to sub, by the way), this dish contains whole ingredients like onions, carrots, celery, spinach, and, of course, lentils. And because the ingredients are so wholesome, only simple methods are required to prepare them.

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MINESTRONE SOUP

MINESTRONE SOUP

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Ingredients:
1 hot vegetable stock
400g tin chopped tomatoes
100g thin spaghetti,broken into short lengths
350g frozen mixed vegetables
4 tbsp pesto
Drizzle of olive oil
Coarsely grated vegetarian Parmesan-style cheese, to serve

Preparation Method:

1-Bring the stock to the boil with the tomatoes,then add the spaghetti and cook for 6 mins or until done. A few minutes before the pasta is ready, add the vegetables and bring back to the boil.

2-Simmer for 2 mins until everything is cooked. Serve in bowls drizzled with pesto and oil, sprinkled with Parmesan.

Breaking spaghetti :

The easiest way to break the spaghetti is to wrap it in a clean tea towel and, holding it with both hands, bash it against the side of a table to break it into small pieces.

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barley and broccoli soup

BROCCOLI AND BARLEY SOUP

Both barley and broccoli,the two key ingredients in this soup,have a low Glycemic Index rating. This helps keep the blood glucose and insulin levels stable,thereby preventing insulin resistance and obesity which may worsen PCOS symptoms. In addition, broccoli provides one of the best dairy-free sources of calcium.

Cooking Time:15 minutes
Servings:6,
Preparation Time:10-15 minutes

Ingredients:
1/4 cup onion,chopped
1 carrot,small peeled and diced
1 rib organic celery,finely chopped
1 tbsp extra virgin olive oil
4 cups small,organic broccoli florets,small
1/2 cup pearled barley, cooked
5 cups vegetable broth
2 tomatoes,blanched and chopped
4 cloves garlic,minced
1/4 tsp dried marjoram
1 tsp thyme
Salt and pepper

Preparation Method:

1-Ina stock pot,cook onion in olive oil over medium heat for 4-5 minutes until soft.

2-Add vegetable broth and bring to a boil. reduce to a simmer and add celery and carrots along with broccoli florets.cover and let simmer until carrots and broccoli florets are tender.

3-Add cooked barley, chopped tomatoes, garlic,marjoram,and thyme. Let simmer another minute or two.

4-Season with salt and pepper. Serve warm.

Low Carb Lasagna

Low Carb Lasagna

INGREDIENTS:
4 large bell peppers, halved lengthwise
3 tablespoons olive oil, divided
1 medium yellow onion, diced
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/2 pound ground chuck
1/2 pound ground pork
1 (28-ounce) can whole peeled tomatoes
2 tablespoons tomato paste
1/2 cup chicken stock

FILLING:
1 1/2 cups ricotta
1 teaspoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup grated Parmesan
1 cup shredded mozzarella, divided
1/2 cup basil, chiffonade, divided

STEPS:
Preheat the oven to 400 degrees, and brush a 9 by 13 casserole dish with 1 tablespoon of olive oil. Place prepared bell peppers in the dish, and set aside while you make the sauce.

Make the sauce- Heat remaining olive oil in a skillet on medium heat and saute onion until translucent, about 5 to 7 minutes. Add garlic and red pepper flakes. Once the garlic is fragrant, add ground chuck and pork. Cook until the meat has lost its pink color and begins to turn golden. Lower heat and add tomatoes and tomato paste and finish with chicken stock. Simmer until sauce thickens, approximately 15 to 20 minutes. The sauce can be stored for up to 7 days in the fridge.

Make the filling – In a medium bowl, combine ricotta, olive oil, salt, pepper, Parmesan, 1/2 cup mozzarella and most of the basil.

Assemble – Fill eLow Carb Lasagnaach pepper with 1/4 cup of the cheese mixture and top with meat sauce. Sprinkle each pepper with remaining mozzarella and bake for 25 to 30 minutes until cheese is melted and the mixture inside bubbles. If needed, broil for 5 to 6 minutes to ensure golden cheesy goodness. Top with remaining basil and serve. Peppers will keep up to 4 days covered in the fridge.

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Cabbage Juice Recipe To Beat The Bloat

Cabbage Juice Recipe that beats bloat, removes toxins and heals your gut.

Bloating is almost inevitable, especially during the holiday season or after a nice, family gathering. Being bloated is the feeling of having excess gas in the digestive system, which feels like you have a “food baby’ in the stomach. For some people, this unpleasant feeling is much more than an occasional discomfort.

What you need:

3 cups (675 g) chopped green cabbage

1 3/4 cups (435 ml) water

Preparation:

Wash, cut and blend together.Directly drinking is good so all fiber gets into body.But if you don’t like, strain it.

Causes of Bloating

Excess wind ( caused by foods like onions, beans, cabbage, sprouts, cauliflower, broccoli)

Constipation ( which can be prevented by eating a high-fibre diet and drinking plenty of water)

Swallowing air when eating fast or talking while eating

Food Intolerance, especially when the bowel doesn’t empty properly, the food causes gas to be trapped, or too much gas is produced)

Coeliac disease ( intestine cannot absorb gluten found in wheat, barley, and rye)

Irritable Bowel Syndrome

The good news is that there is an easy way to alleviate bloating, improve digestion, and set up a quick detoxification process.  We are talking about a cabbage juice recipe which works wonders for stomach bloating.

Stay Healthy and Happy

cucumber-soup

Cucumber Soup Recipe

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This is possibly the quickest of all soups we make at home, it one of the coolest, most soothing summer dishes.

Ingredients Of Cucumber Soup

4 cucumbers

1 liter thick yogurt, approximately

2-3 Tbsp fresh fennel, chopped

1 cup water or stock

1 Tbsp lemon juice

How to Make Cucumber Soup

1-Peel and chop the cucumbers, roughly, if you like, scrape off the seeds but I usually keep them in because I like the texture.
2-Blend everything in the blender, then season and cool. If you find the texture to be too thick, then add a little cold water to make the consistency as thin as you like. Done!
3-To posh it up, you can serve this with garlic bread or croutons. For croutons, take any old bread, brush on both sides with olive oil, then slice into cubes. Toast (or fry, for a truly decadent version) them until crisp, then scatter over the soup just before serving. The truly health-conscious may even omit entirely the olive oil step.
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Low Calorie Microwave Dhokla Recipe

Low Calorie Microwave Dhokla Recipe

The most popular Gujarati snack, Dhokla is not just a favorite in India but is much loved in different countries as well. The light yet filling snack is perfect for evening snacks and when unexpected guests arrive, just whip up the batter and this quick and healthy Low Calorie Microwave Dhokla will save the day,

Ingredients Of Low Calorie Microwave Dhokla

  • 1 Cup Besan
  • 1 tsp Suji
  • 1 tsp Ginger+Green chilli paste
  • 1 tsp Salt
  • 1/2 Nos Lemon juice
  • 1 tsp Turmeric powder
  • 2 Tbsp Curd
  • 1 Cup Water
  • 1 tsp Fruit salt
  • For Tadka:
  • 2 tsp Oil
  • 1 tsp Mustard seeds
  • 15-20 Curry leaves
  • 2 Nos Green chillies
  • 1 tsp Sesame seeds
  • 1 Cup Water, grated
  • To garnish Coconut
  • To garnish Coriander leaves

How to Make Low Calorie Microwave Dhokla

1. Take besan in a large deep bowl. Add sooji and ginger with green chilli paste to it.
2. Mix them thoroughly, add salt and lemon juice and mix again.
3. Add turmeric powder and curd to the mix and whisk thoroughly.
4. Pour some water in the bowl and whisk thoroughly to make a thick batter of the mix.
5. Put fruit salt in the batter and mix some more.
6. Transfer the batter to a microwave-friendly utensil and microwave it on high power for 6-8 minutes.
Prepare Tadka:
1. In a hot oil pan, put mustard seeds.
2. Saute a little and add curry leaves and green chillies. Saute well.
3. Add sesame seeds and some water. Mix them well.
4. Pour the tadka over cooked Microwave Dhokla.
5. Garnish with grated coconut and coriander leaves.
6. Cut the dish in desired sizes and serve fresh.

Key Ingredients: Besan, Suji, Ginger+Green chilli paste, Salt, Lemon juice, Turmeric powder, Curd, Water, Fruit salt, Oil, Mustard seeds, Curry leaves, Green chillies, Sesame seeds, Water, Coconut, Coriander leaves

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