The newest addition to my kitchen – the vegetable spiraliser is fast becoming one of my favourite gadgets. It is easy to use; the veggies look lovely and interesting when spiralised too. I have spiralised veggies including cucumbers, zucchinis, carrots, potatoes, and sweet potatoes. The results have been nothing but enjoyable.
I have been trying out a few things with this gadget, and with each use, I grow fonder of it. Did I mention that I love it?
This cucumber salad is super simple and is a great side for main meals. It has everyday ingredients and is easy to put together. As a bonus, it looks better when served compared to a simply sliced or diced vegetable.
This salad is everything summer, tasty and healthy.
I am looking forward to sharing more spiraliser recipes with you all as I discover fun things to make with this. No spiraliser? No problem! You could use a mandoline slicer or just about a knife to work these recipes out as well.
Cucumbers – 2 (peeled or unpeeled take your pick)
Onion – ½, finely chopped
Chilli flakes (optional) – ½ tspn. Adjust according to your preference
Lemon juice – 1 tblspn.
Salt and pepper – To taste
Spiralise the cucumbers. I used the thin noodle blade.
Place them in a strainer to let the excess water drain out.
If you are serving it immediately, you can skip the previous step and proceed to the next step.
In a serving bowl, combine the onions, spiralised cucumbers, chilli flakes and lemon juice. Mix them all well.
Finally, season with salt and pepper, and serve.
- Add/omit spices depending on your preference.
- I have kept the salad basic. you could add veggies or dressing depending on your preference.
This one of the crunchiest and quickest stir-fries I have made ever. The crunchy bean sprouts is the star of this dish, and complements beautifully with other stir-fry ingredients.
Bean sprout has found a happy spot in Asian cuisine, and is used in various dishes like soups, salads, stir fries and as a garnish. This inexpensive yet nutritious sprout variety is made from soaking or rather sprouting moong/mung beans for a few days. I however, bought mine from an Asian grocery store.
These inconspicuous sprouts come with loads of goodness. This is a treat for weight-watchers as it is low in fat and calories. It also is a rich source of fibre. Besides that, it also is a rich source of B vitamins and vitamin C. Bean sprouts also come with a fair amount of zinc, iron, magnesium and other minerals making it ideal for young and old.
This recipe comes from a lovely lady in Singapore called Angel Tan. She also owns a fun blog very aptly titled Angel Laughs & Cooks. Her recipes are not just simple but come with a lot of love, and not to forget they are droolworthy. Her posts are funny, light and very easy on the eyes and heart. :) Do check out her blog: http://angellaughscooks.blogspot.sg/
Bean sprouts: 1 cup packed
Sping onions/ shallots/ green onions – 2
Red chillies – 2
Garlic – 4 cloves
Soy sauce – ½ tblpsn.
White or black pepper powder – ¼ tspn.
Oil – 2 tspns.
Salt – To taste
Clean bean sprouts thoroughly. Allow it to dry in a colander or on a clean kitchen towel.
While the bean sprouts are drying, peel and chop the garlic finely.
Trim the ends of the spring onions, cut the white and green parts at an angle. Reserve some of the green bits to garnish the final dish.
Chop the red chillies at an angle.
Keep the chopped ingredients aside.
Heat oil in a wok or skillet. To it, add the garlic. Stir fry the garlic a bit but make sure you don’t burn it.
Toss in the spring onion white bits and some of the green bits. Stir fry briefly to retain the crunch.
Add the red chillies. Give it a toss, and stir fry them for about 30 seconds.
Finally, add the bean sprouts. Combine the vegetables to mix well.
Drizzle some soy sauce. Add the pepper powder and salt.
Give it all a quick stir. Keep stir-frying all the ingredients for another 30 seconds to coat the veggies in the condiments.
Taste once to see if the dish requires additional seasoning. If not, remove the wok/skillet from the stove.
Sprinkle some of the green bit of the spring onion on top.
Serve immediately with your meals.
- This stir fry tastes great with eggs, on toasts, as a side for main meals, with rice and even with some noodles.
- Add/omit ingredients based on your preference.
- Angel also suggests that frying the bean sprouts in a little oil before stir-frying the other ingredients, gives it a very tasty finish.
- I used sunflower oil, you could use other oils of your choice to stir fry.
When two nutritious ingredients go into making a drink, can it be anything short of healthy? This is one such awesome drink that takes iced tea to a new level.
Chia seeds has gained popularity in the recent past, and rightfully so. These tiny seeds of goodness come with a host of nutrients, which are beneficial to the body. It is rich in fibre, Omega-3, calcium, protein, minerals and antioxidants. It is a great protein source for vegans and vegetarians.
The green tea is another nutritional powerhouse. It is rich in vitamins and antioxidants. Although rich in caffeine, it is comparatively lower than other caffeine sources. Several researches suggest that it aids in lowering cholesterol.
This drink is not just energising, it is also a great way to hydrate your body in the tastiest way possible.
This recipe inspiration comes from this lovely blog called In Sonnet’s Kitchen. Check out her blog for some healthy, tasty and wholesome foods. http://www.insonnetskitchen.com/
Green tea bags (any variety or just about any tea works) – 2
Chia seeds – 1 tblspn.
Lemon slices – 2
Mint leaves – 2 to 4
Water – 2 to 3 cups
Place tea bags in a clean glass or Mason jar. Pour hot water into the container.
Allow the tea to steep for about 6 minutes or based on the instructions provided for the tea.
Discard the tea bags.
Now, add the chia seeds. Stir once.
Add the lemon slices and mint leaves.
Allow the drink to cool, and refrigerate it.
You can refrigerate the drink from anywhere between 2 hours to overnight. The longer you allow the drink to infuse, the more intense the flavour.
Optionally, you could sweeten your drink with honey, stevia or sugar.
This light and flavourful soup is comfort in a bowl. Rustic flavours and mild spices render the shorba its goodness.
Everytime I cook dal fry, I make a little extra so I can serve shorba for dinner the next day. Aside from being a great way to use up leftover dal, it is a quick-fix for soup cravings.
It is a beautiful marriage of protein-packed lentils and simple flavours, making it an ideal accompaniment for your meals.
Dal fry - 1 or 2 cups - Recipe here
Water – 5 cups
Chopped coriander leaves – 2 tblspns
Lemon juice – 1 tblspn.
Salt – To taste
Add dal and water in a large pot. Once the liquid comes to a boil, remove the pot from the stove.
Strain the soupy liquid (shorba) from the dal into another pot. Reserve the strained dal.
Add the lemon juice to the shorba. Give it mix.
Pour the strained shorba into serving bowls.
Scoop out some dal and add it to the serving bowl.
Season with coriander leaves. If required, add the salt.
Optionally, you could skip the straining and serve the shorba thick.
- You could use other seasoning ingredients of your choice.
- The dal has already been tempered. You could temper it again depending on your preference.
- To make the shorba more flavourful, you could add adash of butter or ghee.
Despise greens? Kale chips is a guaranteed way to make you fall in love with greens.
Ever since kale gained its ‘superfood’ status, kale chips has enjoyed the well-deserved popularity. I enjoy kale in this form the most. Move over, potato chips, this crispy, a crunchy snack is here to stay.
It amazes me how something not deep-fried tastes so good! It is super crunchy and so incredibly tasty. I made a big batch of this chips to keep me going while I watch one of my favourite TV shows – My Kitchen Rules.
Before I get to the recipe, here is why kale is considered a powerhouse food. It is one of the most nutritionally dense greens. It is loaded with anti-oxidants, vitamins and minerals. It is in fact it is one of those vegetables that has healthy amounts of Vitamin A, C and K. No, it does not just stop there; kale has the goodness of calcium to keep your bone health in tact. It is a low glycemic food making it perfect for diabetics. Want more? It is a great Omega-3 source for vegetarians.
Several researches suggest that this superfood has cancer fighting and anti-inflammatory properties.
Note: Kale shares its family tree with the likes of cabbage, broccoli and Brussels sprouts. When cooked, you may notice that it has a similar smell to that of the vegetables listed.
Kale – 1 bunch
Salt – To taste
Olive oil/ olive oil spray - Enough to coat the kale leaves
Paprika/chilli powder – 1 tspn.
Garlic powder – ½ tspn.
Pizza seasoning – To taste
Remove the kale leaves from its thick stems. Tear them up into small pieces.
Wash them thoroughly to ensure it is clean.
On a clean, dry towel, spread the washed kale to dry it out.
For a quicker alternative, you could run it through the salad spinner to remove the excess water.
Pre-heat oven at 180*c.
Once dry, add the kale into a large mixing bowl. Along with it add the salt, garlic powder and olive oil.
Combine all the ingredients to mix well. Ensure the kale leaves are coated well in the seasoning and oil.
Line a baking tray with baking paper.
Spread the seasoned kale leaves on the baking tray.
Place the tray in the pre heated oven for 12-15 minutes.
Once done, remove the baking tray from the oven, and allow the chips to cool.
Before serving, add the remaining ingredients listed under ‘Seasoning’ to the kale chips.
Serve with dips of your choice or enjoy it as it is.
- The oven temperature and times vary. Adjust it accordingly as you may end up with undercooked or burnt chips.
- I used chilli-flavoured olive oil. Use flavoured, plain or any other oil depending on your preference.
- I used the seasoning that I enjoy my chips with. Use any of your favourite seasonings to make your chips flavourful.
- Sprinkle some parmesan cheese or power, or any other cheese of your liking to make the chips more interesting.