Agreed, health-related behaviors can prove crucial in improving one’s health and diminishing risks of being diagnosed with deadly diseases. But healthy food habits – which are obviously not as complex as you might think – can help you keep your weight in check. On World Health Day, we bring you recipes to prepare incredibly healthy foods that are surprisingly delicious.
CUCUMBER AND POMEGRANATE SALAD
Recipe by Plaza Premium Lounge
Ingredients
Cucumber: 2 (½” diced)
Pomegranate: 1 medium (peeled, seeded)
Chick peas: 250 gm
Garlic: 1 tsp
Fresh basil leaves: a handful
Spring Onion greens: 4 tbsp
Fresh Mint Leaves: 2 tbsp
Lemon Juice: 2 tbsp
Olive oil: 2 tbsp
Walnuts toasted: 3 tbsp
Feta Cheese: 40 gm
Black Pepper: ½ tsp
Salt: to Taste
Method
In a small bowl, mix together the olive oil, lemon juice, garlic, salt and pepper.
In a separate bowl, mix together cucumber, pomegranate & chickpeas and add half of spring greens, basil and mint.
Add dressing and toss well.
Shift to a serving plate, top with feta cheese, walnuts and remaining herbs.
SLIMMER’S CHOICE CORNITOS SALAD
Recipe by Cornitos
Ingredients
A bag of Cornitos Sizzlin Jalapeno flavour Nachos Crisps
Sliced Red, Yellow and Green Bellpeppers: 1 cup
Sliced fresh Cucumber: 1 cup
Finely chopped Tomatoes: ½ cup
Chopped Lettuce: ½ cup
Cornitos Green Herb Salsa: 1 jar
Method
Arrange Cornitos Sizzlin Jalapeno Nachos Crisps on a platter
Top with all ingredients.
Serve it with Cornitos Green Herb Salsa.
CORIANDER LIME PAN CHARRED TOFU
Recipe by Westin Mumbai Garden City
Ingredients
Firm tofu: 100g
Lime juice: 60 ml
Olive oil: 15 ml
Chopped fresh coriander: 15 g
Garlic, minced: 2 cloves
Spring Onion: 2g
Ginger minced: 1g
Soy Sauce: 10ml
Broccoli Cut Into Small Cubes: 50g
Mushroom Cut Into Small Cubes: 50g
Pakchoy: 2 leaves
Salt And Black Pepper: To Taste
Method
Place the block of tofu onto a pan.
Whisk together the lime juice, olive oil, cilantro, garlic, soy sauce, spring onion, ginger, salt, and black pepper in a bowl. Brush the tofu with the marinade. Cover the plate with plastic wrap, and marinate tofu in the refrigerator for 2 hours or overnight.
Preheat a pan for medium heat, and lightly oil the pan. Pan Sauté the tofu until almost blackened in spots, brushing occasionally with the marinade, about 10 to 15 minutes.
Blanch the Pakchoy in hot boiling water for 1 minute and season with salt and pepper, place it on the plate.
Sauté broccoli and mushroom with salt and pepper and serve it on the plate with tofu.
GRILLED PEACH AND PAPAYA SALAD WITH AMARANTH GRANOLA
Recipe from Smoke House Deli
For dressing
Papaya: 100gms
White Balsamic Vinegar: 30ml
Sugar: 10gm
Olive Oil
Method
Make a puree of the papaya
Add White Balsamic Vinegar to the puree
Adjust the acidity by adding the sugar
Blitz in a blender at slow speed along with olive oil till an emulsion is formed
Set aside in a refrigerator
For the Amaranth Granola
Puffed Amaranth: 100gms
Honey: 60ml
Paprika: 5 gms
Garlic powder: 5 gms
Flax seeds: 10 gms
Sesame Seeds – 10gms
Puffed Rice flakes -30 gms
Method
Combine all the ingredients and bake in an oven at 140 for 15 mins
Once cooked take out and cool
If required dehydrate in a dehydrator
To assemble the salad
Arugula: 60 gms
Romaine: 60 gms
Sorrel: 60 gms
Papaya: 150 gms diced
Peach: 1 cut into wedges
Cherry Tomato: a few
Olives: a few
Sunflower seeds toasted: 10 gms
Method
In a bowl add the leaves and add a tbsp. of the dressing. Mix well and put on the base of the serving dish.
Combine the rest of the ingredients with 2 tbsp of dressing and place on top of the leaves.
Break the granola in to little pieces and put on top of the salad.
WATERMELON OUTBURST
Recipe by The Metropolitan Hotel
Ingredients
Watermelon: 1
Tomato: 100 gm
Fresh Mint: 5 gm
Roasted Cumin Powder: 2 gm
Black Salt: 2 gm
Ginger: 5 gm
Red Chilly Fresh: 1
Black pepper crushed: a pinch
Cream
Method
Take out watermelon juice
Clean and dice tomato in a bowl.
Add ginger, fresh red chilly and mint.
Blend and fine strain.
Add to watermelon juice.
Now add roasted cumin powder, and black salt.
Pour in chilled shot glass.
Top with freshly whipped cream froth and crushed black pepper
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