A SMOOTHIE & A TABBOULEH

18 Apr

APPLE ALMOND SMOOTHIE

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

INGREDIENTS;-

  • 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

METHOD:-

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

BEETROOT TABBOULEH

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

beet-tabbuleh
Ingredients
  • 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
IMG_20140410_07032
Method

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.

beet-

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

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