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Honey

Desserts/ Entertaining/ Quick n Healthy/ Spring - Summer Special

Blueberry Delight

Holidays are here and so is the season of sweets and extra-calories. When my friends came over last night, I wanted to serve them a quick healthy dessert. I understand Healthy & Desserts can not fit into one sentence but this was an exception.

First of all it was a petite dessert made with ‘camouflaged’ greek yogurt mixed with homemade Blueberry compote and apple chunks. When it comes to dessert presentation is what matters the most, rightt?

blueberry_delight So, here is  how I did it.

Blueberry Delight

Blueberry Delight

There can be a healthy dessert!

Ingredients:

Instructions:

  1. Whisk the Greek yogurt with Blueberry compote, add honey as per your taste.
  2. Add apple chunks ad mix well.
  3. Serve into small dessert glasses. Add a small dollop of cream at the bottom if you like.
  4. Garnish with your favorite berries.

Happy Holidays!

Desserts/ Superfoods

Rose Chia Pudding

Grown in Mexico, Chia was a staple diet of the Aztecs and Mayans. The seeds nutrients provided sustained energy during lng hunts and had numerous medicinal benefits. Revered by the people, Chia was often used in religious ceremonies which led to its ban by the Spanish during their conquest of the region.

In the list of rediscovered forgotten foods, the Chia seeds have topped the “Super-foods” category. The oval shaped, nutty flavored seeds are packed with  ALA(alpha-linolenic acid) an Omega-3 essential fatty acids (150%) and fibre (16%)

Chia seeds are extremely easy to consume, you can add these to oatmeal, yogurt, salads or soups. They gain a unique texture when soaked in water or milk. Their soluble fiber forms a gel that thickens milk or other liquids. Try this pudding recipe and you will start loving chia seeds!

Rose Chia Pudding

Rose Chia Pudding

No pudding recipe can be healthier than this.

Ingredients:

Instructions:

  1. Add chia seeds and milk in a big bowl and mix them well.
  2. Keep the seeds soaked in milk overnight in a refrigerator  Also keep these covered with a lid.
  3. Next morning, when ready to serve, add other ingredients. Top the mixture with coconut and keshar masala.

Note -

  • I used Everest Keshar masala that contains almonds, pistachios, keshar (saffron) and cardamom.
  • The Rose syrup I used had sugar. You can adjust the amount of honey / sugar according to your tast
Breakfast/ Continental/ Snacks

Homemade Granola Bars

I had a bunch of plain oatmeal packets stacked in my pantry and I used to wonder there has to be a better way of having original/old fashioned oatmeal. I saw this recipe by Ina Garten on Food network and I was so happy to discover my new favorite snack – “Granola Bars”, healthy and delicious :) Here is a slight modified version of the original recipe –

 

Ingredients -
5-6 packets of old-fashioned instant oatmeal
1 cup sliced walnuts (or almonds if you like)
1 cup shredded coconut
4 tablespoons unsalted butter
2/3 cup honey
1/4 cup sugar (or brown sugar)
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon salt
1/2 cup chopped dates
1/2 cup chopped dried apricots
1/2 cup dried blueberries (or cranberries if you like)

Preheat the oven to 350 degrees F. You can use any flat surfaced baking dish and line it with a parchment paper. No need to butter it additionally.

Mix the oatmeal, walnuts, and coconut together on the baking dish and bake for 10 to 12 minutesuntil lightly browned. Stir it occasionally.

Place the butter, honey, sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture in a large mixing bowl. Add the dates, apricots, and cranberries and stir well.

Reduce the oven temperature to 300 degrees F.
Pour the mixture into the prepared pan. lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 1 to 2 hours before cutting into squares.

The yummy healthy granola bars are ready to eat!

Sending this to Breakfast Club – More than Tea & Toast hosted by Ruth’s Deliciously Dairy Free

And to “Healthy Diet – Breakfast” by Priya’s Versatile Recipes hosted at Roshni’s Kitchen.

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