Apple coconut Candy!

Coconut apple candy!

1 cup dark chocolate chips ( has iron, copper, manganese, flavonoids, anti oxidants, helps with decreasing LDL cholesterol)

1/4 cup coconut oil or any Oil ( coconut oil is healthier than regular oil) 

2-3 apples. ( add more oil if the melted chocolate is clumpy and dry)

Apples have antioxidants, soluble fiber, vitamins, and polyphenols help with spike in blood sugar)

1 Cup of shredded desiccated coconut ( Laurie acid helps with increasing HDL, fiber, vitamins, selenium helps with regulating thyroid functions and immune system)

2 cup water for boiling.

Use a fruit scooper and scoop out apples into small rounds as shown. 

Take toothpicks and pierce then through the center off each scooped apples.

In a pan heat water, take a bowl and place it over the boiling water. Bowl should fit the pan and not immerse in water. Water shouldn't touch the bottom of the chocolate pan or get into chocolate. The steam from water should touch the chocolate pan and cause the chocolate to melt.  Add chocolate chips, oil on the top bowl placed over boiling water and let it melt it over low heat. Takes about 5 minutes. Turn gas off as you don't want to burn or dry out the chocolate dip. Place 1 cup shredded coconut in a plate. Dip apples into chocolate and right away roll the dipped apples gently over shredded coconut. Place them on a wax paper to cool at room temperature. Then Refrigerate for 20-30minutes. Ready to eat. You can roll the apple candies over mixed chopped nuts as a variation. 

Almond Date berry chia Smoothie

Almond Date berry chia smoothie!

1/2 cup blue berry ( vitamin c and k, fiber, copper, manganese and antioxidant)

4 strawberries ( folic acid, vitamin potassium, fiber, antioxidant,

4 almonds ( minerals, poly nutrient, electrolyte, multi vitamins, protein )

4 pistachio ( antioxidant, minerals, ploy nutrients, multi vitamins, protein)

4 pitted date ( fiber rich, multi nutrient multi vitamin)  

3 cup soya milk or almond milk or coconut milk ( any choice of milk)

Agave syrup or any sweetener optional ( I did not use sweetener as the sweetness from dates and soya milk was enough for me)

Toss all the ingredients in a blender and blend it in to smoothie consistency. I like it little crunchy so did not blend it too much.

Tomato Chutney with habanero chillies

Tomato chutney with habanero chilies.

4 tbs Ghee

3 tsp Mustard (Rye) seeds 

2 tsp cumin ( jeera) seeds

2 tbs urad dal

4 large red ripe on vine Tomatoes ( finely chopped)

1 tsp red chili powder

1 spicy red hot chili ( I used red habanero)

Salt

method: 

In a pan add ghee, rye and Jeera. Once mustard seeds pops add urad dal and sauté till golden brown. Add chopped red habanero chili and all tomatoes, red chili powder and salt. Cook it till oil separates.  Tomatoes will be refused to chutney consistency. You can press tomatoes down with potato masher or spatula. Store in a jar and refrigerate. 

Spread butter and then tomato chutney on a thick slice Texas style toast bread with bread edges removed. Serve as a snack.

Watermelon Coconut Mango Ginger smoothie!

Watermelon coconut Mango ginger smoothie!

2 cube Ginger ( anti inflammatory,  and immune booster)

1 cup ripe Mango ( has pre biotic properties, dietary fiber, vitamins, minerals,flavonoids, antioxidant, copper)

1 cup frozen strawberries ( antioxidant, phytonutrients, fiber and vitamins)

6 cup cut deseeded watermelon ( lycopene, antioxidant, flavonoids and Vitamins)

3 cup coconut water ( electrolytes, potassium, vitamins)

Blend it in a blender and serve chilled. Add more coconut water or plain water if you want a thinner consistency.

Rasberry Lemonade!

Raspberry lemonade!

8-10 raspberries ( fresh or frozen)

1 lemon ( add a slice with lemon wedge)

8-10 ice cubes

3-4 tsp Hershey's strawberry syrup ( or sugar substitute)

3/4 cup water

Run all the above ingredients in a blender and serve with salt rimmed glass! 

Tofu Lettuce Wrap!

Lettuce Wrap

Serves 4

3 cup chopped spring onion ( only take white part about top 4 inches,not the greens) 

1 slab tofu cut into small cubes

1 cup chopped mushroom

1 1/2 cup chopped water chestnut

7-8 clove chopped garlic

1 cube chopped ginger

Sauce

1 tbs garlic Chili paste

1 tbs rice vinegar

1 tbs soya sauce

1 tbs mustard sauce

1 tbs wasabi sauce.

2 tbs sriracha hot sauce

1 Tbs corn starch

1/2 tsp sugar

3 tbs water

Salt and pepper

( mix all the above ingredients in a bowl and set aside)

6-7 tbsp oil

Heat oil, sauté ginger, garlic and spring onion for couple minutes. Add mushrooms, water chestnut and tofu and sauté for 20 minutes. Tofu will  turn a little brown and start sticking to pan. Add the sauce mix. Sauté couple minutes. Serve in whole leaf of lettuce. 

For crisp lettuce place the lettuce in a large bowl filled with ice cubes and cold water and refrigerate for half hour. 

You can fry white rice noodles and serve on a bed of rice noodles. 

Spaghetti Squash Veggie Pasta!

Spaghetti squash pasta with stir fry veggie and pasta sauce! 

Ingredients:

1 yellow squash 

4 tbsp Oil of choice

Choice of ready pasta sauce

Choice of veggie

Choice of Italian seasoning and herbs.

Salt and pepper per taste.

Parmesan cheese.

Heat oven to 400F, and place the whole squash in a baking tray and bake it for 15 minutes. Remove from oven, let it cool for 20 minutes. Cut into half lengthwise. Remove and discard the seeds. Brush 1 tsp olive oil all over the squash and place it in the oven facing down and bake at 400F for another 45-50 minutes. Let the squash cool down. Take a fork and scrape squash into threads.

Take choice of sliced vegetables (onion, zucchini, capsicum, garlic). 

In a skillet add 2-3 tbsp oil, sauté veggies, sprinkle Italian seasonings and choice of herbs like basil, oregano and salt.

Place the spaghetti squash in a bowl, add any pasta sauce ( heated in microwave for a minute) spread sautéed veggies over it and also Parmesan cheese over it.