It's now an established fact that raw living foods are the best source of nutrition for humans. Making a salad need not always mean exotic ingredients. Try this simple salad with a simple dressing thatwill enliven your taste buds. It can be made oil-free just by skipping the oil. Do add a handful of sunflower seeds or pumpkin seeds instead.
Snakegourd: It has a curative property in reducing body temperature which could facilitate the cure in fevers. It detoxifies the body and could be recommended as part of raw diets while undergoing naturopathic treatments. Helps in cure of digestive ailments, diabetes (due to high fibre content), constipation, respiratory disorders, hair care etc. Snake gourd is called in different names in different parts of India.Please refer to the link below: https://en.wikipedia.org/wiki/Trichosanthes_cucumerina Curry leaves: Are good in treatment of diabetes, helps in improving eyesight and hair growth. Also helps in healing of burns, skin eruptions etc Mint leaves: Soothes the stomach upset removes bad breath, combats common flu and cold, reduces stress, prevents nausea and vomiting, increases mental awareness. Coriander leaves: Coriander or cilantro is a rich source of dietary fibre, rich in elements like manganese, iron and magnesium. it is helpful to lower bad choles
Feasts in Karnataka would be incomplete without salads of soaked lentils called Kosambari. This cucumber and chana dal salad is inspired by the traditional kosambari which usually has a tempering which I have skipped to keep this oil-free and 100% raw. It's a filling salad that truly satisfies your hunger.
This recipe brings together two nutritious ingredients - broccoli and chickpeas as a raw salad. While broccoli is a storehouse of essential vitamins and minerals, chickpeas are a great source of protein and fibre! Here, we have used raw broccoli, you could choose to steam them retaining slight crunch!
Usually, we find it difficult to take a salad to work because it's messy and leaks. It also does not look appetizing and loses its flavour by the time it's ready to eat. Carrying your salad in a glass jar with a tight-fitting lid makes it leak-proof, looks pretty and the flavour is intact too. Using a glass jar also avoids the use of plastic, it can be stored easily in the fridge at your work until its time to eat and it can be kept upright in your bag to prevent leaks and occupies less space too. If you like to add salt, carry it separately as salt makes the salad go limp. You can buy many types of such jars called mason jars online. Ways to eat 1) When its time to eat, take a large bowl, empty out the contents and mix it all up and enjoy. 2) If you want to eat it from the jar, don't forget to pack a long spoon or fork to stir up everything well. So many ways to eat healthy!
Here is a sama millet recipe in salad style. Teamed with the goodness of cooked beans and crunchy raw vegetables. It can be served as a burrito bowl with a cheesy sauce or a mix-it-yourself salad bowl for a party. Gluten free, dairy free, oil free and healthful.
Watermelon is one fruit which is ubiquitous during the summer months. Melon category of fruits is nature's offering to keep us cool & hydrated. Make sure to have lots of melons these summers. Try adding a little flavouring to your watermelons for variation!
The health benefits of eating green veggies are known to most of us. When we think of green vegetables, Broccoli is one obvious choice. Packed with essential vitamins and minerals, Broccoli is also rich in fibre. It aids our digestive system and is known to be good for bone health. Do keep your kitchen stocked with Broccoli when in season and add to your family's dietary intake on a regular basis. Here's one easy Broccoli salad recipe!
I'm always on the lookout to add variety to the veggies I eat in raw form. Here's the latest addition - chaulai / green amaranth. Do you know it has more calcium than cow's milk? Every 100 gms of cow's milk has 125 mg of calcium, the corresponding number for chaulai is 159 mg! Kundroo has a slightly sour taste and can easily be eaten in asalad. You can experiment with different salad dressings to suit your taste palette. I mostly end up using lemon, honey, salt and pepper as it gets ready in a jiffy.
Beetroot, this humble vegetable is full of fibre and other nutrients. You can make the best of it by eating them raw! You may want to try this simple, quick variation of the regular beetroot salad. In this recipe, beetroots are slightly steamed to ensure they don't lose out on their natural colour and nutrition. And the use of homemade cashew mayo adds creaminess! The ravishing pink colour and the creaminess of this salad is inviting enough, no coaxing required for your children to finish off their salad! P.S - a quick tip to do away with the beetroot skin easily - steam them slightly and the skin simply slips off!
We've always heard about body detox with juices but do you know you can detoxify your body with some healthy salads too! Here's one such recipe of a wonderful salad with a delicious dressing that is enticing enough to make a healthy eating. Let's go!
Melons or kharbujas are found in abundance during the summer months. This water-rich food is nature's gift to keep us hydrated. Kharbujas are sweet and tasty by themselves so you can have them as it is. But for a variation, you could try having them like this!
Yes, pumpkin and raw!Salads are great way to add live foods to your plate. A simple, commonly available ingredient like raw pumpkin is put together with boiled potatoes and raw mangoes in an all-time-favourite creamy dressing! Relish the yellow pumpkin - raw! You will be surprised that even young kids enjoy the sweet tangy flavour of this salad
This Thai style cucumber and raw mango salad, is a no-cooking involved recipe and practically takes no time to be put together! The tangy raw mangoes along with fresh cucumbers and onions make for a crunchy, flavourful dish, with the nutrition of raw vegetables!
The same old tamatar- pyaz for salad! Yes, with a dash of sweet n sour honey-lemon dressing! Try this recipe to add flavour to your regular tomato salad. Enjoy as a light salad or as a topping with other dishes! Make sure you garnish it with different herbs each time. Add some Thai/ Indian Basil, and it lends an Italian flavour. Add some coriander, and it lends some Indianness to the salad. Add mint, and it's a new flavour again.
Here's a great recipe that is 'transition friendly', as we like to call it. For the ease with which it helps you introduce and get use to having vegetables raw, combined with the much favourite taste of the tamarind chutney!A colorful and healthy summer chickpea and raw vegetable salad with bold zesty Asian flavors, garnished with peanut or makhana!
Whether you are looking for an after school snack, or a healthy appetizer for a party, this recipe for Tomato Cups can double as both! As this recipe uses cashew paste to add creaminess and flavour to the tomato cups, it's a great replacement to snacks usually loaded with cheese or other packaged ingredients like mayo! A must try for the next party you host!
This is one of our favourite ways to keep the raw foods high. Goodness of veggies mixed with wholesomeness of black chickpeas. The lemon and salt flavour lends a simple flavour. If you have the green and imli chutney ready in fridge just add that. This is one salad which no one can ‘not-like'. Try it & press the ‘like' button if you agree.