Diwali 2018: Nutritionist-Approved Recipes
The festival of Diwali is incomplete without lights, sweets, and good food.
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Want to savor delicious treats this Diwali, but worried about those extra calories? Fret not! Try these nutritionist-approved recipes this Diwali and relish healthy and tasty treats- guilt-free.
- Bliss Balls
- Roasted Almonds – 50gms
- Medjool Dates – 35gms
- Home-Made Peanut Butter (natural) – 32gms
- Cocoa Powder (unsweetened) – 1tbsp
- Raw Sugar (powdered) – 10-15gms
- Honey – 1tbsp
- Quinoa Puffs – 20gms
- Callebaut Callets – 15gms
- Almond milk (optional) – 1tbsp
- Place almonds into a food processor and process on high speed, until you’ve created a fine almond meal.
- Add in the medjool dates. Then, add those into the food processor along with cocoa powder, peanut butter, honey, and sea salt. Process on high speed until everything is mixed well.
- Now add 15-20gms of dark chocolate and mix again.
- Once everything is mixed well, put the mixture into a container and add quinoa puffs, then mix well.
- Scoop a heaping tablespoon of dough into your hands and roll into a ball and place it onto a cupcake liner.
- Bliss balls are ready to be served.
*1 serve = 1 ball
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- Puffed Quinoa (roasted) - 1 cup
- Green Peas (boiled) - 1 tbsp
- Onion (sliced) - ½ medium
- Tomato (finely chopped) - ½ medium
- Coriander Leaves (chopped) - to garnish
- Tamarind Chutney /mint coriander - 1 tsp
- Lemon Juice- 1 tsp
- Cumin Seeds- 1 tsp
- Salt- Use Minimum, To Taste
- Oil- 1tsp
- Heat oil in a pan and add cumin seeds.
- Add onions and sauté till translucent.
- Now add green peas, salt and toss. (Do not overcook.)
- Remove from flame and add fresh tomato and quinoa puffs and toss well.
- Also add coriander leaves and squeeze lemon juice. Mix well.
- Once the mixture cools down, mix with tamarind chutney/mint coriander chutney, garnish with coriander leaves and bhel.
- Serve fresh.
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- Medium Size Zucchini- 4
- Feta Cheese (shredded)- 1 cup
- Capsicum (finely chopped)- 1 cup
- Onion (finely chopped)- 1 cup
- Basil Leaves (loosely chopped)- 2 tbsp
- Coriander Leaves (loosely chopped)- 1 tbsp
- Mixed Herbs- 1 tbsp
- Salt And Pepper- to taste
- Preheat the oven to 400 degree C.
- Wash zucchini and slice off the ends, cut zucchini into halves (length-wise) and scrape out pulp using a spoon, chop the pulp (do not throw) and transfer to a bowl.
- Place zucchini shells on a baking tray and spray 1 tsp olive oil and add the filling (combine capsicum, onion, herbs, coriander) to the pulp, mix well and spread on zucchini.
- Bake each zucchini very well for 10-15 minutes, till the cheese melts.
- Garnish with basil leaves and serve hot.
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- Puffed rice- 2 tbsp
- Puffed Oats - 2tbsp
- Puffed Jowar - 2tbsp
- Bengal Gram-2 tbsp
- Oil- ½ tsp
- Mustard Seeds-1tsp
- Turmeric Powder-1/2tsp
- Chaat Masala – ½ tsp
- Curry leaves-2-3
- Salt- to taste
- Roast puffed rice, puffed jowar, puffed oats and chana dal in a pan.
- Heat oil and add mustard seeds, curry leaves, turmeric powder, chaat masala, salt and asafoetida.
- Now, add the cereal mixture. Sauté till done.
- It’s ready to be served.