18 Apr


almond smoothie

Smoothies offer incredible versatility. You can use whatever fruits and vegetables are in season. Get antioxidants, protein, vitamins, and much more from a single glass-full of these nutritious recipes. Its almost impossible that you can go wrong in making smoothie. Throw any combination of milk, fruit, nuts, and other goodies into a blender and presto, you’ve got a healthy drinkable snack. The beauty of these five-minute recipes is that there’s free reign with ingredient amounts. And if the fridge or pantry isn’t fully stocked with each, it’s easy to pull together a winning combination by popping just a few things in the blender.

applealmond smoothie

With only a handful of ingredients needed, it’s deceptively simple to make and big on protein, calcium, fiber, and vitamins — the perfect way to start a morning. Now coming back to the recipe , this smoothie itself has the perfect amount of sweetness, and the tiny addition of cinnamon gives it a spicy kick. It’s almost like having apple pie in a glass — except this meal will keep you full until lunch!

makes two long glasses as breakfast


  • 10 almonds
  • 2 red apples
  • 1 banana
  • 3/4 cup nonfat Greek yogurt
  • 1/2 cup nonfat milk
  • 1/4 teaspoon cinnamon

apple-almond smoothie


If possible soak the almonds for half an hour in hot water. Take a food processor or mixer, add the raw or soaked almonds, chopped apples without skin if they are waxed. chopped banana, yogurt, milk and cinnamon powder. Blend on medium-high for 30 seconds (or until desired consistency). Pour into glasses and serve or chill and serve in summers. Enjoy.

apple almond smoothie


The natural colour of beets adds a cheerful pink hue to this tabouli that makes the salad stand out on your plate. 

beet tablleh

A slight variation from the normal tabbouleh, It’s an earthy, bright and dazzlingly fuchsia take on the familiar salad, as palate-pleasing as it is eye-catching.

Beet and Bulgur Salad

6 servings

Time About 1 hour 15 minutes

  • 1/2 kg beets
  • 1/3 cup  extra-virgin olive oil
  • 1/4 teaspoon  salt
  • Black pepper, as needed
  • 1 cup medium bulgur wheat
  • 1tbls vinegar
  • 1/2 teaspoons Dijon mustard
  • 3 tablespoons chopped dill
  • 1 cup chopped parsley
  • 1/2 cup chopped mint

The first task was to cook the beetroot – boiled for about 40 mins in a large pan. After draining, the beetroot was cooled, peeled and cut into very small pieces.

Place bulgur in a large bowl. In a medium pot, combine 2 cups water with beets. Bring to a boil and simmer for 2 minutes.  season with 1/4 teaspoon salt. Pour over bulgur. Cover bowl tightly and let sit until liquid is absorbed, about 1 hour.
In a small bowl, whisk together vinegar, mustard and a large pinch each of salt and pepper. Whisk in remaining 1/3 cup olive oil .add more salt and pepper if needed. Pour dressing over beets . Add half the beet vinaigrette to bulgur and toss well. If bulgur seems dry, add a little more dressing, to taste. Toss in parsley and  chopped mint. Garnish with some olives.  Serve at once or refrigerate for up to 2 days.


Thank you for visiting my space. I love to hear from you. Your comments are really appreciated… .


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