Vegan Fruit And Veggie Smoothie

Happy Maha Shivratri!
May this Shivratri bring blessings to you and your family. May the almighty Lord Shiva bless you with all the happiness!!

Vegan fruit and veggie smoothie.
Beet carrot cucumber smoothie with orange and mint. Smoothie is naturally sweet so you don’t need any sweetener. Perfect for fasting days.
Smoothie is not only delicious and nutritious but every ingredients of this smoothie will also help to nourishes your skin.

Monday again and this week’s 183 #Foodiemonday bloghop theme is #GlowingskinRecipes suggested by Amrita Iyer who blog at Food samaritan.
Do visit her space for many amazing recipes.

I have used cucumber, carrot, orange juice, beetroot, almond, walnut and lemon in this smoothie. And every ingredients helps you to make your skin glow.

Cucumber – Cucumbers are light on the stomach, and perfect for quenching thirst and staying hydrated.
In fact, cucumber’s high water content is excellent for the skin as it keeps it hydrated and well-nourished. It is also rich in silica, which enhances your natural complexion and adds a glow to it.
Cucumber contains potassium, magnesium, biotin, and vitamins A, B1, and C, and therefore helps to improve your skin condition.

Carrot – We have been told time and again that carrots are great for the eyes. What you do not know is that they are great for the skin too.
Carrots contain vitamin A, which fights acne, wrinkles, pigmentation, and uneven skin tone. The juice is rich in fiber, which eases bowel movement and excretion, thereby clearing out your stomach. This enhances your skin.
Carrots also contain vitamin C and potassium, which improve skin elasticity and help in the regeneration of new cells.

Orange – Along with boosting your mood, it also elevates your skin’s health.
Oranges are rich sources of citric acid that aid collagen and elastin formation in the skin. Hence, they dry acne, enhance your complexion, improve your skin texture, and make your skin firm. Oranges also hydrate the skin and treat sunburns.
They contain antioxidants that fight free radicals and prevent wrinkle formation and skin sagging, thereby controlling premature skin aging.

Beetroot – Fresh beetroot juice has anti-inflammatory properties and is a rich source of iron and potassium, which help purify the blood. The vegetable juice also contains vitamins A, C, K, copper, magnesium, folic acid, and zinc.
Dilute beetroot with another ingredient and drink the juice every day to fight skin problems such as blemishes, acne marks, and inflammations.

Almond – The regular consumption and the proper external application of soaked almonds can do wonders for your skin.
Vitamin E and other antioxidants present in these nuts can eliminate the harmful free radicals from your body. As a result, the aging process gets delayed and you remain younger-looking for a longer period.

Walnut – Walnuts are good for the skin as they are packed with B-vitamins. Vitamin B is an excellent stress and mood manager. Lower stress levels result in a better skin. Increased stress levels can result in the earlier onset of wrinkles, thus inducing faster aging. The presence of the B-vitamins, together with Vitamin E, a natural antioxidant, helps in fighting the free radicals induced due to stress. This further delays the aging process.

Lemon – Lemon is full of natural antioxidants. It can effectively combat damaging free radicals and remove them completely from your body. Being a good source of vitamin C, the fruit also repairs the damaged skin cells as well as helps you get rid of fine lines, blemishes, wrinkles, deep furrows etc. Hence, lemon water is considered as a great anti-aging solution.
Source – STYLECRAZE

You can add 1 – 2 tablespoon Aloe Vera gel and 1 inch piece fresh turmeric root in the smoothie to make it more effective for glowing skin. Add fresh turmeric if you like the flavour. I don’t like the flavour of fresh turmeric so I didn’t use it.

Recipe

Orange juice – 1 cup

Carrot – 1

Boiled or baked beetroot – 1

Cucumber – 1

Mint leaves – 3 tablespoon

Almond – 10, soaked and peeled

Walnut – 1 tablespoon, chopped

Lemon juice – 1 tablespoon or as require

Method

1. Peel and chop the beetroot and carrot.

2. Soak the almonds in hot water and peel when cool.

3. Peel and chop the cucumber. Taste before using. Cucumber should not be bitter.

4. Blend chopped carrot, cucumber, beetroot, mint leaves, almond and walnut.

5. Add orange and lemon juice in the blender. Blend again till the mixture becomes smooth and frothy.

6. Taste and add more lemon juice if require. I have added 2 teaspoon more.

7. Pour the smoothie in a glass. Garnish with mint leaves and lemon wedges.

8. Serve immediately or keep it in refrigerator to serve chilled.

Notes

1. You can add pink or black salt and black pepper powder if you like.
2. Ice cubes can be added in the smoothie while blending.
3. You can add 1 – 2 tablespoon Aloe Vera gel in this smoothie.
4. If you like the flavour of fresh turmeric root add 1 inch piece chopped turmeric root while blending the smoothie.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Dairy Free Beetroot Smoothie With Apple Orange And Carrot

Dairy free beetroot smoothie with apple, orange and carrot.
A perfect low calorie drink with breakfast. Delicious, healthy and filling. I have used carrot, apple and orange juice in it. You can use any fruit of your choice.

You don’t need to add any sweetener in this smoothie. But you can add black salt and black pepper powder if you want. I love this smoothie both ways.

Beetroots have numerous health benefits.
Beetroot is rich in vitamins, minerals and nutrients and it without doubt is a ‘super-food’. It helps to treat anemia, indigestion, constipation, piles, kidney disorders, dandruff, gall bladder disorders, cancer and heart disease. It also helps to improve blood circulation, helps to deal with respiratory problems and even prevents cataracts.
Source

You can get some more beetroot recipes in this blog.

Beetroot dal or lentil curry

Beetroot shot

Dairy free sugar free beetroot smoothie

Beetroot rice and raita

Black rice oats and beetroot pancake

Beetroot appe

Beetroot cutlets

Now coming to the recipe. Just blend everything and and your healthy and yummy smoothie is ready in a minute.

I have used orange juice but you can use grape or any other fruit juice. Add fruit juice according to your taste. Almond milk can be used instead of coconut milk.

Recipe

Beetroot – 1 boiled

Carrot – 1

Apple – 1, peeled and cored

Orange juice – 1 cup

Coconut milk – 1/2 cup

Lemon juice – 1/2 teaspoon

Cinnamon powder – 1/4 teaspoon

Finely chopped walnut to garnish

Method

1. Peel and chop the boiled beetroot.

2. Grate or finely chop the apple for easy blending.

3. Mix all the ingredients and blend until smooth and frothy. See notes for more options.

4. Pour the mixture into your favourite glass and enjoy the delicious and healthy smoothie.

Notes

1. You don’t need to add any sweetener. Smoothie is enough sweet due to the sweetness of beetroot, apple, orange and coconut milk.

2. You can add black salt and black pepper powder if you like to enhance the taste.

3. You can also add ice cubes if require.

4. Almond milk can be used instead of coconut milk.

5. You can use grape juice or any fruit juice of your choice instead of orange juice.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
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Beetroot Dal Or Lentil Curry

Beetroot dal or lentil curry.
A delicious protein rich dal with all the goodness of beetroot.
Its a superbly delicious dal. Perfect accompany with steamed rice or Indian flat bread.
I did not use onion garlic in it but you can use if you want.

Arhar/toor dal or split pigeon peas is a most favourite dal of my son. So I always try to make it in some different ways.
I have shared three more dal recipes here.
Whole Masoor dal or red lentils

Dal palak or pigeon peas with spinach

Egg dal tadka

To get beetroot recipes click on the name below.

Beetroot shot

Dairy free sugar free beetroot smoothie

Beetroot rice

Black rice oats and beetroot pancakes

Beetroot appe

Beetroot cutlets

Pigeon peas or arhar dal or toor dal is very delicious and easy to make lentil. And not only it taste great but it is also good for our health.
There is a wide range of impressive health benefits associated with pigeon peas, including their ability to stimulate growth, manage blood pressure, prevent anemia, and boost heart health. It also aids in weight loss, improves digestion, strengthens the immune system, increases energy, and eliminates inflammation.
Source

Added beetroot in it. Which is low in fat. Full of vitamins, potassium, iron, nitrate and packed with powerful antioxidants. Its known as super food.
And it contains potassium, magnesium, iron, vitamins A, B6 and C, folic acid, carbohydrates, protein, antioxidants and soluble fibre. Not only that beetroot nutrition can also make your skin glow.

Inspired by the recipe from a blog post of my fellow blogger and friend Amrita Iyer. She made this dal with beetroot greens. Loved her recipe
Beetroot greens dal fry. Thanks Amrita for the idea of adding beetroot in toor dal.

We love the taste of beetroot so made this dal with beetroot but you can also use beetroot green as Amrita’s recipe.

Recipe

Toor/arhar dal or split pigeon peas – 1/2 cup

Beetroot – 1 medium

Tomato – 2 large

Green chilli – 1 – 2

Ginger – 1 inch piece,
grated

Cilantro or coriander leaves – handful, chopped

Dry red chilli – 1

Bay leaf – 1

Asafetida or hing – 1/4 teaspoon +1/4 teaspoon

Cumin seeds – 1 teaspoon +1/2 teaspoon

Cumin powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Turmeric powder – 1/2 teaspoon

Red chilli powder – 1/2 teaspoon

Ghee or clarified butter or oil – 1 tablespoon

Ghee – 1 – 2 teaspoon

Water – 2 cup

Method

1. Wash the dal or lentil and soak for 15 – 30 minutes.

2. Grate or finely chop the beetroot. Chop green chilli, cilantro and tomatoes.

3. Heat 1 tablespoon ghee or oil in a pressure cooker.

4. Add 1 teaspoon cumin seeds and let the seeds splutter.

5. Now add 1/4 teaspoon Asafetida or hing, bay leaf and dry red chilli.
See notes if you are using onion garlic.

6. Add beetroot, tomatoes, ginger and green chilli.

7. Add salt, cumin powder, turmeric powder and garam masala powder. Saute till dried up and tomato becomes mushy.

9. Add the lentil or dal. Mix well.

10. Add water and chopped cilantro or coriander leaves.

11. Close the lid. Cook for 3 – 4 whistle or until the dal becomes soft.

12. Let the pressure settle down on it’s own.

13. Take out the dal in a serving bowl.

14. Heat 1 – 2 teaspoon ghee or clarified butter in a small pan. Add 1/2 teaspoon cumin seeds. When cumin seeds starts to splutter, remove the pan from heat.

15. Add 1/4 teaspoon Asafetida or hing and dry red chilli. Stir well.

16. Pour this tempering over the dal.
Garnish with chopped cilantro or coriander leaves.

17. Serve hot with steamed rice, roti or Indian flat bread, paratha or any bread.

Notes

1. You can use any dal or lentil if you don’t have split pigeon peas or toor dal.

2. You can use onion garlic if you want. Add finely chopped 1 onion and minced garlic with bay leaf and fry till onion becomes light brown. Then add tomatoes and beetroot.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

Please visit my facebook page and hit the like button to get the latest update

Facebook page

Follow on
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Black Rice, Oats And Beetroot Chilla Or Pancake 

Black rice, oats and beetroot chilla or pancake.

Very delicious and perfect for winter morning breakfast. And yes healthy too :mrgreen:

You can get some more beetroot recipes in my blog. But this time tried with black rice. I have some black rice flour which I have made for black rice double chocolate cake. So I want to use it but very happy with the taste, it was amazing. Now I have to make some more black rice flour 😁

If you don’t have black rice you can use any white or brown rice too.

Black rice is an excellent source of fiber, amino acid, minerals, vitamins and antioxidants. And its more nutritious than brown rice.

Oats are loaded with Dietary fiber, more than any other grain. Oats have a range of healthy cholesterol lowering properties, helps control weight, reduces blood pressure, stabilize blood sugar, good for skin, enhances immune system, lower the risk of colon cancer.
And we all know oats as world’s healthiest food. Better way to gain the strength and energy.

Beetroot is low in fat.  Full of vitamins, potassium, iron, nitrate and packed with powerful antioxidants. Its known as super food.

Coming to the recipe. Its very easy to make. Only mix all the ingredients. Cover and leave it for some time and make just like a pancake with little oil.

Recipe 


Black rice flour – 1 cup

Oats powder – 1 cup

Beetroot  – 1 peeled and grated

Coriander leaves – handful chopped

Green chilli – 1 – 2 finely chopped

Ginger – 1″ piece grated

Onion – 1 finely chopped, optional

Lemon – 1/2

Cumin powder – 1 teaspoon

Chat masala powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon, optional

Salt to taste

Oil for shallow frying

Method 

Soak the rice flour with little water for an hour and grind into a smooth paste.

In a large bowl mix ground oats, grated ginger and beet, soaked and ground black rice flour, salt, spices, chopped onion, juice of 1/2 lemon, green chilli and coriander leaves. I didn’t use onion.

I have mentioned the process of making black rice flour here.

Add water to make a lump free semi thick flowing batter. Mix well. Cover and leave aside for 30 minutes.

Now stir the batter well. Add more water if require.

Heat a nonstick pan and grease it with little oil.

Pour a ladleful of batter in the middle. Spread it evenly to make a circular shape.

Drizzle little oil and let it cook till it leaves the sides.

Flip and cook the other side too.

Serve hot with any chutney or sauce.

Mix Veg Stuffed Paratha/Pan Fried Flat Bread

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Mix veg stuffed paratha/pan fried flat bread with oats and whole wheat flour.
This post is going to be a part of #Foodiemonday #Bloghop. This week we decided the theme Indian bread.

My contribution is mix veg paratha or pan fried flat bread.
A very healthy and yummy paratha.

If you don’t like beetroot,  spinach carrot or oats no problem. Try it, I am sure you will love it.
And you will be happy when children will demand again and again.

I have made 8 paratha from the dough. You can make it double to make more.

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I made cutlets with remaining stuffing. Its too yummy. Shared the pictures of both paratha and cutlets above . I will share the detail recipe in next post.

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Recipe

For dough

Whole wheat flour or atta  – 1 cup

Oats  – 1 cup

Salt to taste

Oil  – 1 and 1/2 teaspoon

Water as require

For stuffing

Spinach  – 1 heaped cup chopped

Potatoes  – 2 medium boiled and mashed

Cauliflower  – 1 cup chopped or grated

Green peas  – 1/2 cup

beetroot  – 2 small

Carrot  – 2 small

Ginger paste  – 1 teaspoon

Salt to taste

Coriander leaves  – 2 tablespoon chopped

Green chilli  – 2-3 finely chopped

Cumin seeds  – 1 teaspoon

Cumin powder  – 1 teaspoon

Garam masala powder  – 1/4 teaspoon

Chaat masala powder  – 1 teaspoon optional

Oil  – 2 tablespoon

Oil or ghee/clarified butter to shallow fry the paratha

Method

Grind the oats. Mix with whole wheat flour and little salt. Knead the dough with water. Make soft dough like roti or paratha.

Add 1 teaspoon oil and knead again. Smear with little oil. Cover and keep aside.

I have chopped the vegetables finely and ground them to make it quickly. You can grate them too.

Boil and mash the green peas. I have microwave them for 4 minutes and mashed.

Heat 2 tablespoon oil in a nonstick pan. Add cumin seeds and let it splutter. Add finely chopped green chilli and ginger paste.

Stir and add spinach, cauliflower, peas, beetroot and carrot.
Stir well. Add salt and all the spices.

Saute till the mixture dried up completely. Add mashed potatoes and chopped coriander leaves. Mix well.

Saute for 2-3  minutes more. Switch off the flame.
Taste and adjust the seasoning. Yummy isn’t it?
Let the mixture cool.

Divide the dough in equal quantity and give them shape of round balls.

Take one ball, flatten it with your palm, make a bowl like shape. Fill with vegetable mixture and close it carefully. Make it round again.

Roll it with a rolling pin with the help of dry flour.
Heat a griddle or tava. Place the paratha on it.
When the bubbles starts to rise on the surface flip it.

Spread little oil or ghee/clarified butter. Lightly press with a spatula.
Shallow fry the paratha by repeating the process till golden brown spots appear on both sides.

Crispy yummy mix veg paratha/pan fried flat bread is ready to serve.
Now what to do with remaining stuffing. Make delicious cutlets with it. I will post the cutlet recipe soon.

Enjoy healthy and yummy mix veg paratha with tea or coffee.