Category Archives: Punjabi Food

Gluten-Free Naan for Your Vegan Meal Plan

by Guest Blogger Carolyn Knight of BlogContentGuild.com 



Gluten-Free Naan for Your Vegan Meal Plan
Finding naan that is both gluten-free and vegan friendly at an Indian restaurant is like finding a winning lottery ticket on your front porch: unlikely. So, if you are craving some delicious naan to go with your favorite Indian dish, you’re going to have to make your own. Fear not! There’s no need to stray from your vegan meal plan. All you need is a little resourcefulness and the right recipe. Here’s how you make delicious vegan, gluten-free naan:
Ingredients:
1 cup millet flour
1 cup multi-blend gluten-free flour mix
¼ teaspoon salt
2 teaspoons guar gum
1 teaspoon baking powder
¾ teaspoon baking soda
1 teaspoon sugar in the raw
½ cup of regular soymilk
½ cup soy yogurt
½ teaspoon olive oil
What to do with the ingredients:
1. Mix dry ingredients, and then create a well in the flour.
2. Mix wet ingredients and pour them into the well in the flour. Mix everything together until you have soft dough. 
3. Cover your dough with a wet cloth and leave it to sit for 2 and a half hours. 
4. Make eight balls of dough that are equal in size. Manipulate the balls of dough with your hands on a hard surface until they take the shape of flat rectangles. 
5. Put the dough rectangles in a large, extremely hot skillet. Let one side of the dough cook for around a minute. 
6. Flip the dough over on its other side. Wait until you see bubbles forming on the surface of the dough. Then, flip it over again and let it cook for another 30 seconds or so. 
7. Flip the dough over one more time and let it cook for around half a minute. Then take the naan out of the skillet, cool, and enjoy!  



Masur Pullav – Lentil Biryani

One of my friends makes this dish in a very special way with an authentic flair. I have adopted the simple version.  The recipe uses lentils which are full of valuable nutrition like protein, iron, and B Vitamins.  They also help with lowering your risk of heart disease, stabilizing blood sugar and lowering cholesterol.  Detailed Health Benefits follow the recipe.



Preparation Time: 1 hour
Serves: 6-8

Ingredients:

1    Cup Lentils
1 & 1/2 Cups Rice
2    Medium Tomatoes, cubed
1    Medium Onion
2    Cloves Garlic, minced
Small Ginger, grated
2    Tsp Coriander & Cumin Powder
 1/4 Tsp Turmeric
Salt to Taste
1    Tsp Chili Powder
Few Saffron Strands
2    TBsp Oil

Directions: 

  1. Wash lentils thoroughly. 
  2. Soak lentils for a couple of hours. 
  3. Soak rice for half an hour.
  4. In a frying pan, heat the oil and sauté onion, garlic and tomatoes. 
  5. Add in the rest of the ingredients.
  6. Add lentils and let them cook for 10 minutes. Do not over cook lentils. Set them aside.
  7. Prepare rice with a little salt.  Set rice aside.
  8. Now in a flat glass pan, layer lentils at the bottom and add layer of cooked rice on top.
  9. Repeat by adding another layer and then another.
  10. I usually top it with saffron. You can add butter, clear butter of ghee but this will add more calories, also. Bake for 20 minutes at about 200º. 

Tips:

  • To use Saffron in a proper way, I warm it up for 10 seconds in a glass container in the microwave so that the moisture is dried out. Make a powder with a pestle. You can also add a few drops of milk.

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Health Benefits of Lentils

Lentils are low in calories and high in nutrition. Eating them at least once a week is a great way to add the health benefits of these tasty legumes to your diet.

Heart Health
Studies have found that people who eat high fiber legumes like lentils have a much reduced risk of heart disease. The high levels of folate and magnesium in lentils also go a long way in protecting the heart.

Stabilize Blood Sugar
Due to their high fiber content, lentils help in regulating blood sugar by providing steady, slow-burning energy and balancing blood sugar levels.

High in Iron
Lentils are loaded with iron and are a great way to replenish the body’s iron stores, especially for people who don’t eat red meat like vegans and vegetarians.

B Vitamins
Lentils are a great source of B vitamins, most notably folate and niacin (B3). B vitamins are important for the healthy functioning of the nervous, digestive, and immune systems.

Lower Cholesterol
Lentils are a great cholesterol lowering food due to their high levels of fiber.

Protein Packed
Protein makes up 26% of the calories in lentils and they have the third highest level of protein than any other plant food. It’s no wonder that they’re a staple in many parts of the world.

Masala Chickpeas- Chole

Masala chickpeas

Preparation Time: 30 Minutes
Serves: 4
Recipe Type: Gluten Free, Vegan, Anti-Oxidants

Ingredients:

1    Can Chickpeas
1    Medium Onions, minced
1    Medium Tomatoes, chopped
Green Chili
Salt to taste
Ginger to taste
Garlic to taste
1    Tbsp Coriander & Cumin Powder
2    Tsp Oil
1/4 Tsp Chili Powder
1/2 Tsp Turmeric Powder
1    Tsp Anardana or Pomegranate Seed Powder optional

Directions:

  1. Heat the oil in a sauce pan.  
  2. Add onions, garlic and ginger and sauté them for a few minutes.
  3. Add tomatoes and the rest of the spices.
  4. Wash chick peas thoroughly and add to the spices.
  5. Let it simmer for few minutes.
  6. Garnish with cilantro, green chili and onion rinds.

Tips:

  • Chole goes very well with rice, bread and specially with Naan.
  • If I use a can of Chickpeas, I wash the Chickpeas thoroughly. Boil Chickpeas in a separate pan with water and one tea bag for 4-5 minutes.  This makes the Chickpeas very tasty.
  • If I have more time I soak dried Chickpeas and Channa Dal for 2-3 hours, add a tea bag and pressure cook the Chickpeas.
  • Black-eyed Beans can be used with the same ingredients in a similar manner.
  • This is famous in Samosa Chaat and Chutneys.
  • One of my favorite North Indian foods. I love it.

Approximately half a single serving size.

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Health Benefits of Chickpeas


From: EveryNutrient.com 

Garbanzo beans (chickpeas) provide an excellent source of molybdenum.  They are a very good source of folic acid, fiber, and manganese. They are also a good source of protein, as well as minerals such as iron, copper, zinc, and magnesium. As a good source of fiber, garbanzo beans can help lower cholesterol and improve blood sugar levels.  This makes them a great food especially for diabetics and insulin-resistant individuals. When served with high quality grains, garbanzo beans are an extremely-low-fat, complete protein food.  

Garbanzo beans contain molybdenum which is a trace mineral that is needed for the body’s mechanism to detoxify sulfites. Sulfites are a preservative commonly found in wine, luncheon meats, and fresh salad in most salad bars. Sulfite-sensitive individuals who are deficient in molybdenum may experience headaches, a racing heartbeat, or confusion.  

Caution:  Garbanzo beans can cause a severe allergic reaction in those who are sensitive to them.  They contain purines which can lead to excess accumulation of uric acid. Excess accumulation of uric acid may contribute to health problems, such as gout and kidney stones. Garbanzo beans also contain large amounts of oxalate. Individuals who have a history of oxalate-containing kidney stones should avoid over consuming them.  



Okra Sabji

Okra is a very healthy vegetable.  It is also known as “lady finger” or “gumbo.”  It is a highly nutritious pod vegetable that is grown in the tropical and warm regions of the world.  The plant bears many dark green pods 2-6 inches in length.  It is used a lot in Southern cooking here in the United States and in India it is also very popular, as in this recipe for Okra Sabji. 



Preparation Time: 30 minutes
Serves: 3

Ingredients:

1    Lb. Okra, washed, dried & cut
Salt to taste
1    Tsp Cumin Powder
1    Tsp Corriander Powder
1/2 Tsp Chili Powder
3    TBsp Olive Oil
1    Pinch Astofedia (optional)
    

Directions:

  1. In a skillet, heat the olive oil on low.
  2. Add the okra and stir fry for couple of minutes.
  3. Add the spices and sauté for 2-3 minutes, untill the color changes.
  4. When finished, pour into a bowl. Microwave for 2 minutes.
  5. If you wish, add dry mango powder or lemon juice for taste.
  6. It is great with rice and tortillas or naan.

Tips: Okra has to be washed and dried properly with a cloth.

Serving Size is for 1/5 of recipe.

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Health benefits of Okra

  • Very low in calories, provides just 30 cal per 100 g and contains no saturated fats or cholesterol; but is a rich source of dietary fiber, minerals, vitamins; recommended in cholesterol controlling and weight reduction programs.
  • The rich fiber and mucilaginous content in Okra pods helps smooth peristalsis of digested food particles and relieve constipation condition.
  • The pods contain healthy amounts of vitamin A, and flavonoid anti-oxidants such as beta carotenes, xanthin and lutein. It is one of the green vegetable with highest levels of these anti-oxidants. These compounds are known to have antioxidant properties and are essential for vision. Vitamin A is also required for maintaining healthy mucus membranes and skin. Consumption of natural vegetables and fruits rich in flavonoids helps to protect from lung and oral cavity cancers.
  • Fresh pods are good source of folates; provide about 22% of RDA per 100 g. Consumption of foods rich in folates, especially during pre-conception period helps decrease the incidence of neural tube defects in the offspring.
  • The pods are also an excellent source of anti-oxidant vitamin, vitamin-C; provides about 36% of daily recommended levels. Consumption of foods rich in vitamin-C helps body develop immunity against infectious agents, reduce episodes of cold and cough and protects body from harmful free radicals.
  • The veggies are rich in B-complex group of vitamins like niacin, vitamin B-6 (pyridoxine), thiamin and pantothenic acid. The pods also contain good amounts of vitamin K. Vitamin K is a co-factor for blood clotting enzymes and is required for strengthening of bones.
  • The pods are also good source of many important minerals such as iron, calcium, manganese and magnesium.

Fried Okra

Okra is one of the most common vegetables cooked every day. The key factor of good okra subji is that the okra has to be fresh, tender and small in size.  The necessary softness has been compared to Ladyfingers. There are numerous ways okra can be cooked easily. In my opinion, stir fried is the best way to cook it because it is easy, quick and loaded with key nutrients.

Cooking Difficulty Level: Very Easy

Preparation Time: 15 minutes
Cooking Time: 10-12 minutes

Recipe Type: Vegan
Serves: 4

Ingredients:

1 Lb. Fresh Okra, washed & dried for 15 minutes
& cut lengthwise
2 TBsp Curry Powder (add more to your taste)
Salt to taste
1 Medium Red Onion, cut lengthwise
2 TBsp Tomato Paste
1 Tsp Garlic Paste
1 Tsp Ginger Paste
1 Tsp Green Chili Paste (optional)
2 TBsp Olive Oil or Canola Oil

Directions:

  1. In a skillet or wok on medium heat, add oil and cut onions.
  2. Add green chili, ginger and garlic paste and fry them until soft.
  3. Add okra and stir well.
  4. Add curry powder and salt and any additional spices that you like. (You don’t have to, but I did!)
  5. Notice okra will change the color as it is cooked.
  6. Add tomato paste and stir well.
  7. Cook for another 3-4 Minutes.
  8. Serve and enjoy with roti, rice and Dal’s and it is easier to eat with ready made tortillas.

Tips:

  • To enjoy you can roast tortillas or ready made roti on an open flame on top of your stove top.
  • For an electric burner, a small grill is required.
  • It is a good idea to experiment with curry powder. All of them are not equal. I like the one which comes with all of the spices and mace. So I add little bit of curry powder and the spices which I trust more. But fresh spices are more easily available in the US and they are better in quality, also.

Good luck with this next adventure in cooking!

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This Week’s Healthy Tip

The Health Benefits of Okra

  • Very low in calories, provides just 30 cal per 100 g and contains no saturated fats or cholesterol; but is a rich source of dietary fiber, minerals, vitamins; recommended in cholesterol controlling and weight reduction programs.
  • The rich fiber and mucilaginous content in Okra pods helps smooth peristalsis of digested food particles and relieve constipation condition.
  • The pods contain healthy amounts of vitamin A, and flavonoid anti-oxidants such as beta carotenes, xanthin and lutein. It is one of the green vegetable with highest levels of these anti-oxidants. These compounds are known to have antioxidant properties and are essential for vision. Vitamin A is also required for maintaining healthy mucus membranes and skin. Consumption of natural vegetables and fruits rich in flavonoids helps to protect from lung and oral cavity cancers.
  • Fresh pods are good source of folates; provide about 22% of RDA per 100 g. Consumption of foods rich in folates, especially during pre-conception period helps decrease the incidence of neural tube defects in the offspring.
  • The pods are also an excellent source of anti-oxidant vitamin, vitamin-C; provides about 36% of daily recommended levels. Consumption of foods rich in vitamin-C helps body develop immunity against infectious agents, reduce episodes of cold and cough and protects body from harmful free radicals.
  • The veggies are rich in B-complex group of vitamins like niacin, vitamin B-6 (pyridoxine), thiamin and pantothenic acid. The pods also contain good amounts of vitamin K.  Vitamin K is a co-factor for blood clotting enzymes and is required for strengthening of bones.
  • The pods are also good source of many important minerals such as iron, calcium, manganese and magnesium.

Almond Lassi

Almond Lassi from ifood.tv

This is one of the favorite drinks of Punjab, Northern India.  It is healthy and refreshing for the summer.  The yogurt provides prebiotics to aid in digestion.

Cooking Difficulty Level:  Easy
Preparation Time: 10 minutes
Serves: 2

Ingredients:

2    Cups Fresh Plain Yogurt
2    Tsp Kevra Water or Rose Water
2    Cups Water
2    Tbsp Sugar
2    Tbsp Crushed Almonds
Ice as desired

How to Prepare: 

  1. Mix all the ingredients very well using a hand mixer.
  2. Add ice in a glass and pour to serve.
  3. You can add strands of saffron if you like.  Heat for about 5 seconds.
Nutrition Facts for Entire Recipe (2 Servings)
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This Week’s Healthy Tip


The Health Benefits of Yogurt 

1. Yogurt is easier to digest than milk. The live active cultures create lactase, the enzyme lactose-intolerant people lack, and another enzyme contained in some yogurts (beta-galactosidase) also helps improve lactose absorption in lactase-deficient persons. Bacterial enzymes created by the culturing process, partially digest the milk protein casein, making it easier to absorb and less allergenic. 
2. Yogurt contributes to colon health. Yogurt contains lactobacteria, intestines-friendly bacterial cultures that foster a healthy colon, and even lower the risk of colon cancer. Lactobacteria, especially acidophilus, promotes the growth of healthy bacteria in the colon and reduces the conversion of bile into carcinogenic bile acids.
Secondly, yogurt is a rich source of calcium – a mineral that contributes to colon health and decreases the risk of colon cancer. Calcium discourages excess growth of the cells lining the colon, which can place a person at high risk for colon cancer. Calcium also binds cancer-producing bile acids and keeps them from irritating the colon wall. 
3. Yogurt improves the bioavailability of other nutrients. Culturing of yogurt increases the absorption of calcium and B-vitamins. The lactic acid in the yogurt aids in the digestion of the milk calcium, making it easier to absorb.
4. Yogurt can boost immunity. Researchers who studied 68 people who ate two cups of live-culture yogurt daily for three months found that these persons produced higher levels of immunity boosting interferon. The bacterial cultures in yogurt have also been shown to stimulate infection-fighting white cells in the bloodstream.
5. Yogurt aids healing after intestinal infections. Some viral and allergic gastrointestinal disorders injure the lining of the intestines, especially the cells that produce lactase. This results in temporary lactose malabsorption problems. It’s good to eat yogurt while taking antibiotics. The yogurt will minimize the effects of the antibiotic on the friendly bacteria in the intestines.
6. Yogurt can decrease yeast infections. Research has shown that eating eight ounces of yogurt that contains live and active cultures daily reduces the amount of yeast colonies and decreases the incidence of yeast infections.
7. Yogurt is a rich source of calcium. An 8-ounce serving of most yogurts provides 450 mg. of calcium, one-half of a child’s RDA and 30 to 40 percent of the adult RDA for calcium. Because the live-active cultures in yogurt increase the absorption of calcium, an 8-ounce serving of yogurt gets more calcium into the body than the same volume of milk can.
8. Yogurt is an excellent source of protein. Plain yogurt contains around ten to fourteen grams of protein per eight ounces, which amounts to twenty percent of the daily protein requirement for most persons. In fact, eight ounces of yogurt that contains live and active cultures, contains 20 percent more protein than the same volume of milk (10 grams versus 8 grams). Besides being a rich source of proteins, the culturing of the milk proteins during fermentation makes these proteins easier to digest. For this reason, the proteins in yogurt are often called “predigested.”
9. Yogurt can lower cholesterol. There are a few studies that have shown that yogurt can reduce the blood cholesterol. This may be because the live cultures in yogurt can assimilate the cholesterol or because yogurt binds bile acids, (which has also been shown to lower cholesterol), or both.
10. Yogurt is a “grow food.” Two nutritional properties of yogurt may help children with intestinal absorption problems grow: the easier digestibility of the proteins and the fact that the lactic acid in yogurt increases the absorption of minerals. And even most picky-eaters will eat yogurt in dips and smoothies and as a topping.

Date and Tamarind Chutney

Date and Tamarind Chutney
Date and Tamarind Sauce is a sweet and sour combination of tastes. Dates are a great source of energy. All health food sources highly recommend that you include dates in your diet. Medjool dates are the best. They are excellent source of fiber and vitamin C. Though these sauces and chutney are easily available in Indian stores, I highly recommend that you make your own. The freshness and nutrients are the key factor to give a nice flavorful taste to the sauce.  Once made, it can be stored in your freezer for a few weeks. I make a big batch and then store it in several small containers so I can take one out at a time. I use chutneys with vegetable pancakes, muthia, samosa and bhajia to name a few. It is a great accompaniment to any appetizers and a must for Bhel.

Cooking Level: Very Easy
Preparation Time: 10 Minutes
Blend Time: 10 Minutes

Ingredients:

1    Packet Pitted Dates
1    Teaspoon Tamarind Paste or 1/4 Teaspoon Citric Acid
2    Teaspoon Sugar
1    Teaspoon Salt
1    Teaspoon Cumin Seeds
1    Teaspoon Coriander Seeds
1/4 Teaspoon Turmeric
1/4 Teaspoon Red Chili Pepper
Pinch Astofedia

Directions:

  1. Soak the dates and tamarind paste for an hour.
  2. Mix all the ingredients and blend well in a blender.

This is a sweet and sour sauce that goes well with samosas and savories, Bhel and all kind of chats.

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This Week’s Healthy Tip

The Health Benefits of Dates

From dashinghealth.com 

1. Dates do not have cholesterol in them and they contain very less fat in them. Moreover, they are extremely rich in minerals as well as vitamins.
2. Dates are extremely rich source of dietary fiber, Vitamin B1, Vitamin B2, Vitamin B3 and Vitamin B5. They also contain Vitamin C and Vitamin A. 
3. Dates help in improving the digestive system as it is loaded with insoluble as well as fibers. Dates also have amino acids in them which is also good for the digestive system.
4. Dates are excellent source of energy as they have natural food based sugar like glucose, fructose and sucrose. For added benefits add milk and dates for an even more nutritious food. Dates are also very low in calories hence they are also beneficial for those trying to lose weight.
5. If you are facing constipation then soak dates all night long and have it in the morning after along with water for easy bowel movements.
6. It is also said to increase libido. Soak a fistful of dates in goat’s milk the night before. The next morning mash the dates in the milk and (add honey to it for taste) drink the same. 
7. Dates are also rich in potassium and they have very less sodium in it. This is extremely beneficial for the nervous system. Studies have indicated that having potassium rich foods can reduce the risk of strokes to a great extend. Dates are also helpful in reducing the LDL cholesterol.
8. Dates are very good for alcoholic inebriation.
9. The amount of iron is dates are very high and it is helpful in curing anemia. Those having iron deficiency can eat dates everyday for better health. Dates also have fluorine that reduces tooth decay.
10. Dates are helpful in treating abdominal cancer. The best part about having dates is that it is a completely natural food and nutritional supplement with no side effects. Dates are also known to improve the eye sight and it helps treating night blindness also.

Cilantro Chutney

Cilantro Chutney

Cilantro is also known as coriander leaves. It is commonly used in our daily cooking has many health benefits. Dry coriander seeds are used in everyday cooking, but coriander leaves are known to lower blood sugar by stimulating the secretion of insulin.  For this reason it is called an anti-diabetic plant. This herb is also great for the skin.  For all of these health benefits, I add fresh dhania to my all recipes as a garnish. Though it is readily available in Indian stores, I highly recommend to make your own batch and eat it fresh or freeze it in a small container and use as needed.  This is great as sandwich spread or as a condiment with any meal.

Preparation Time: 10 Minutes
Cooking Time: 10 Minutes

Ingredients:

1 Bunch Fresh Cilantro
1 Green Chili
1 Piece Fresh Ginger
1 Teaspoon Lemon Juice
1 Teaspoon Cashews, Almonds or Peanuts
1 Teaspoon Cumin Seeds
Dash Turmeric
Salt to taste
Handful Thin Sev or Ganthia (optional)

Directions:

  1. Mix all of the ingredients in a blender. 
  2. Blend it well to make a paste.
  3. You can add water if needed. 

Chutney stays fresh for two days in the refrigerator.

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This Week’s Healthy Tip


The Health Benefits of Cilantro  

Cilantro is also known as coriander leaves. It is commonly used in our daily cooking has many health benefits. Dry coriander seeds are used in everyday cooking, but coriander leaves are known to lower blood sugar by stimulating the secretion of insulin. For this reason it is called an anti-diabetic plant. This herb is also great for the skin. 

Kadai Spinach

Spinach has the goodness of fresh vegetables and is one of my favorites. Baby spinach leaves are easy to cook to make a quick and simple dish that is ready in minutes. A variety of spinach dishes can be served with Indian breads and rice dishes.

The easiest way to make this dish is using a kadai.  Kadai is the Indian name for a flat open iron skillet. Kadai is used very frequently in Indian cooking just as the Chinese use their wok. It is commonly believed that the iron in the skillet enhances the nutritional value of spinach.

Cooking Difficulty Level: Easy
Cooking Preparation Time: 10 Minutes
Serves: 2-4

Ingredients:

1    Package Baby Spinach, washed, chopped & drained
1    Medium Onion, cut & chopped
Salt to taste
2    TBsp Olive Oil
2    TBsp Tomato Paste
1/4 Tsp Chili Powder
1/4 Tsp Turmeric
2    Tsp Coriander & Cumin Powder
Pinch Baking Powder




How to Prepare:

  1. In a wok or a pan add oil on medium heat.  Add crushed garlic and onions and fry them until they are soft and tender.
  2. Add spinach and spices, baking powder and salt. Sauté spinach for 3-4 minutes. Spinach will be tender and change color as it releases water.
  3. Add tomato paste and mix well for 2-3 minutes.
Tips: 
  • Heavy cream can be added for a very rich taste. 
  • For another variation, peas can be added. 
  • If it is too watery, 1-2 tsp of plain flour can be added to soak up the extra water.

Milkshake with Cashews & Figs

Dried & Fresh Figs

This is a healthy and nutritious milkshake for growing kids and adults, too! It can also be a healthy breakfast item in winter.  

Figs are easily available in all ethnic stores. When they are fresh, they are soft in nature and not easily transportable, so the dried version may be more practical to use. 
Figs are one of the highest plant sources of calcium and fiber.  Dried figs are richest in fiber, copper, manganese, magnesium, potassium, calcium, and vitamin K, relative to human needs. Figs have a laxative effect and contain many antioxidants. They are also a good source of flavonoids.  

The edible fig is one of the first plants cultivated by humans in history. I am most impressed by the fact that “Buddha achieved enlightenment under the bodhi tree, a large and old sacred fig tree (Ficus religiosa).” I believe strongly in Buddhism.

Preparation Time: 10 Minutes
Serves: 2

Ingredients:

Few Figs, washed (soaked if dried)
1/2  Cup Cashews
2    Cups Milk or soy milk of your choice
2    TBsp Sugar or Sugar Substitute
4-5 Drops Rose Essence
1    Scoop Vanilla Ice Cream

                                     Crushed Ice as desired

How to Prepare:

  1. For fresh figs, wash them, cut the edges and blend them.
  2. For dried figs, chop them into pieces and soak them atleast 4-5 hours until they are soft to blend. Sometimes if they are not soft, you can boil them for a couple of minutes or microwave for a couple of minutes either with milk or water (your choice).
  3. In a blender, blend figs and cashews very thoroughly so it liquifies.
  4. To serve cold, add sugar and a little ice with milk.
  5. If desired, add one scoop of vanilla ice cream and serve.

To serve hot for dried figs only:

2    Cups Low Fat Milk
4-8 Dried Figs, chopped small
2    TBsp Molasses or Agave Nectar
OR
Sugar to your taste
  1. Combine all ingredients in a bowl and microwave for 3-4 minutes until figs are tender.
  2. Mix well and serve hot.
Tips: 
  • If dried figs are used, wash with warm water and soak in milk for at least 3 hours before blending.
  • Cashews can be soaked in the same way in warm milk for easy blending and creamy texture.
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Nutrition Facts reflect Entire Recipe.