Divine Foods Living

A Journey Exploring the Divinity of Food…

Archive for the tag “Recipe”

Cranberry Lemonade

IMG_0831

In an effort to create a juice that can be had first thing in the morning and that does the job of improving metabolism, I came up with this lemonade recipe. It went surprisingly good with additions of the cranberries and orange juice. This cranberry lemonade provides all the necessary components that helps in cleansing and eliminating toxins from the body to aid metabolism and increase the performance.

Cranberry, orange and lemon are high in fiber, essential vitamins and minerals and important antioxidants. Black salt has numerous health benefits, it is considered as a cooling spice and digestive aid in Ayurveda. Such combination of fruit juices aide in elimination of toxins from liver and keep the organ in good health. The honey helped bring the tartness down a bit to make it sweeter, too. Quick to make, this lovely drink, with its appealing fresh fruit flavor, is not too sweet or too tart and feels refreshing and nourishing.

The fresh zing of the lemon that hits in the nose is so refreshing. I sometimes serve this beverage at gatherings, it is a wonderful alternative to cold juices that have all those “-ose” like sucrose, fructose add-ins.

Cranberries are not found ingeniously in India, but available as dried or frozen berries and as ‘cranberry drinks/juices/crushes’ in most grocery stores. But since there are no hard-and-fast rules for labeling these products, it can be difficult to know which to choose.

So, when life offers you lemon, ask for cranberry and make this cranberry lemonade. You’ll be ready for a fresh start in no time.

Recipe :- For two servings.

Ingredients:-

Cranberry, dried – 3 tbsp
Honey – 2 tbsp (or as per taste)
Lemon juice, fresh – 2 tbsp
Orange juice, fresh – 1/4 cup
Black salt – 1/4 tsp
Cinnamon – 1/8 tsp (optional)
Water – 1.5 cups

Method:-

1. Soak dried cranberries in 4 tbsp water for 3-4 hrs. Grind them very finely.
2. Stir lemon juice, orange juice, cranberry, honey and black salt together with a spoon.
3. Strain the lemonade if you like, sprinkle cinnamon on top, stir and serve.

Notes:-

1. Skip the soaking step if you’re using frozen or fresh cranberries and adjust the amount of honey accordingly.

Advertisements

On a cold and frosty morning… Wholesome Minestrone Soup

Minestrone Soup

With all his laughing and giggling, Vid put his hands up while this rhyme is recited. It’s delightful watching him tapping on the rhythm of rhymes.

With the days getting shorter and winter looming here, a warm and nourishing bowl of soup is a great way to drive away the winter chills. Minestrone soup is jam-packed full of veggies goodness and with all those fibers and proteins from the beans it comprises a quite filling and nourishing dish.

Vegetables

Traditionally, Minestrone soup is a thick bean-based soup and is made with varieties of vegetables with the addition of pasta or rice. I decided to use up red double beans for the soup as it was sitting on my shelf for long threatening me to turn rancid. Earthy beans, the generous addition of  fresh herbs imparts a hearty and satisfying depth of flavor to the soup.

Red Beans

It’s a breeze to make as all the stock is added in one go and you don’t need to hovering around the stove. The colors of vegetables made the soup looking attractive and scrumptious. Vid loved the soup but kept the baby corn aside. It felt nice to see him trying to figure out the colors and taste of different vegetables.

You can stock up on produces which are in the season and make most of their nutrition by varying the choices all through the year.

Ingredients:-

Dried beans -1/3 cup, 80 gm
Thyme – 2 sprigs
Olive oil – 2 tbsp
Garlic – 3-4 cloves
Shallots/pearl onions –  8-10 nos.
Green beans, chopped – 1/3 cup or 50 gm
Carrots, chopped – 1/3 cup or 50 gm
Turnips, chopped – 1/4 cup or 40 gm
Cabbage, shredded – 1/3 cup or 60 gm
Babycorn, chopped – 1/3 cup or 50 gm
Celery, chopped – 1/4 cup or 15 gm
Tomatoes, crushed – 1 med.
Oregano, dried – 1/4 tsp
Basil fresh, chopped – 2 tbsp
Black pepper, freshly ground – To taste
Salt (I used sea salt) – To taste
Pasta – 1/4 cup (if desired)

Method :-

1. Soak dried beans in enough water and little vinegar(see notes 2) for 6-8 hrs. or overnight.
2. Drain and discard water from the beans. Now cook beans with 1 cup water, thyme and little salt in a pressure pan till 3 whistles. Let the pan cool.
3. Heat olive oil in a pan, add garlic and shallots. Cook till golden brown.
4. Add in green beans, babycorn, carrots, turnips, cabbage and celery. Stir for a few mins. and add 3 cups water. Let it come to boil. In the meantime, take out beans, thyme and water from the pressure pan and purée.
5. After the soup comes to boil, add in the beans purée and mix well. At this point, add water according to the consistency you like. Cook for 10-15 mins. on low-medium flame stirring occasionally or till the vegetables are tender.
6. Add tomatoes, basil, oregano, salt and black pepper powder and let the soup simmer further for 5 mins. on low.
7. Mix pasta in the soup and let it simmer till the pasta is cooked.
8. Switch off the flame, garnish with basil and serve with warm toasted wholewheat bread as an accompaniment.

Notes :-

1. Any dried beans like kidney beans, white beans, lima, etc. can be preferred.
2. While soaking beans, I use vinegar with the water as it reduces the phytic acid content of beans thereby making it more digestible, nutrient-dense and easier for assimilation. In place of vinegar, you can also use yoghurt, whey or lime juice.
3. For the added sourness, you can add vinegar. Adjust the seasonings for the balanced sweet, sour and spicy flavor.
4. I don’t reserve veg. stock/broth nor use veg. cube as I prefer them fresh. But if desired and you have it on-hand , you can use them in place of water.
5. For another version, blend the soup swiftly after the step 6, then add pasta and place the pan back on the stove till pasta is cooked.

Sending some over to Vanesther’s Event the round ups can be found here and Healthy Vegan Fridays

Post Navigation