Unusual Coleslaw

 Ingredients

carrots 2 big, grate it not fine

cabbage half chopped into thin roughly 1 1/2"-2 " long

red onion 1 chopped 

Mix all the above ingredients well.

For dressing

Mayonnaise 3-4 tbsp

turmeric pdr 1 tsp

jeera 1/2 tap

garlic paste 1/2-1 tsp

Mustard paste 1/2 tsp

water 1 tbsp

mix all well

pour half first over the veges, mix well. Then add rest of the dressing mix well.

Goes with grilled veges / non-veg, may be for a spread for tortilla/ roti  top with lightly roasted paneer, with capsicum, tomato, onion, broccoli/ potato. Choice of veges are yours.

 

 

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Tasty Stew That Helps Dr. Jonathan Rasouli Maintain His Memory taste ste

 

Ingredients:  

1 cup dried red lentils (a source of fiber and plant-based protein) 

1 small onion, chopped (a source of B vitamins, vitamin C, and minerals) 

2 cloves garlic, minced 

2 cups chopped spinach (a source of folic acid and vitamin K) 

1 tbsp extra virgin olive oil (a source of omega-9 and polyphenols) 

1 tsp turmeric (a powerful antioxidant) 

1 tsp coriander (optional) 

 3 cups vegetable broth 

 Salt, black pepper, and cumin to taste

Preparation: 

1. Heat the oil in a medium-large pot, add the onion, and sauté until translucent. 

2. Add the garlic and spices—sauté for a minute until the pot releases a fragrant aroma. 

3. Add the lentils and broth or water with vegetable stock powder, bring to a boil, and simmer for 20 minutes. 

4. Add the spinach and cook for an additional 5–7 minutes. 

5. Serve hot—as a light dish or a full meal alongside quinoa or brown rice.

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Gingered Carrot and Parsnip Puree

 

INGREDIENTS

1 pound carrot; peeled and thinly sliced

1 pound parsnips ; peeled and thinly sliced

3 slices Fresh ginger; peeled

2 tbsp Light brown sugar

2 tbsp rice

salt

2 tbsp butter

chopped chives; for garnish

 

 

INSTRUCTIONS

In a large saucepan, combine the carrots, parsnips, ginger, brown sugar, rice and 1/4 tsp salt. Add enough water to cover by 2 inches and bring to a boil. Lower the heat, cover and simmer until the vegetables are tender, about 30 minutes

Drain the vegetables, reserving 1 cup of the cooking liquid. In a blender, in batches if necessary, puree the vegetables with 1/2 cup cooking liquid. Add the butter and 1 tsp salt; add more cooking liquid for a thinner puree. Transfer to a serving dish and top with the chives.

 

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Carrot, Ginger and Fruit Juice

 This recipe comes in a variety of forms you can try. It’s essentially carrot, ginger and [insert fruit of your choice] juice. The most popular ones are Carrot, Ginger and Lime juice and Carrot. Ginger and Apple juice, because of the extra zest.

Put 2 and 1/2 pounds of carrots, fully peeled and with the tops trimmed in the blender. You can keep the tops for later when you’re in the mood for pesto (Check out Recipe No.4 of this list)! Add a piece of ginger that’s about four inches in size. 

If you’re in the mood for a bit of a tangy flavor, add a quarter cup of lime juice. However, if you prefer your drinks on the sweeter side, dice an apple (minus the core) and toss it in the blender with the carrots and ginger. Squeeze just half a lime in, for that extra punch, and get the motor running. 

Also, add half a cup of water to get the consistency right. And there it is! You’ve got yourself two glasses of a fresh and healthy drink. Take a swig of these great concoctions to cool off on those hot summer days.

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Carrot Top Pesto and Roasted Carrots

For this recipe, you’ve got to prepare the pesto in advance. 

Here’s how to prepare the carrot-top pesto puree. To start with add 3 tablespoons of either macadamia nuts or pine nuts (as per your preference) and one clove of garlic into a blender and begin mixing. It should form a thick rough paste. 

Then you add half a cup of fresh basil leaves, the two cups of reserved carrot tops and finally a quarter cup of finely grated Parmesan. Throw in half a cup of extra virgin olive oil at the end to finish off your pesto. 

After this, you’re going to need to roast about 3 pounds of whole carrots. You can cut off the carrot tops and reserve about 2 cups full of them for the pesto and save the rest for later. Let no portion of the vegetable go to waste! 

Roast the carrots at about 400°, for about 25-35 minutes and keep turning the carrots over until they are a crispy golden brown. Let them sit and cool (for at least 15 minutes) while you get out the pesto, which has to be made at least a day ahead. 

Then serve your home-made pesto with the crispy roasted carrots.

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Carrot Pancakes Served With Salted Yogurt

This is a great gluten-free dish to try if you’re looking for something different to make in the kitchen. 

We start by mixing four thoroughly beaten eggs with 1 pound of peeled and grated carrots, a quarter cup of chickpea flour and a third of a cup of chopped cilantro, in a big bowl. Add a pinch of kosher salt and some pepper to season your rough mixture. 

Take a large cast-iron skillet (preferably, if you have one) and add 2 tablespoons of olive oil and heat the skillet over medium flame. 

Put two well-sized scoops of your carrot mixture individually on the skillet and flatten them to about half the existing thickness, or whatever thickness is your preference. From that point on the process is the same as making a normal pancake. 

Keep rotating the skillet to ensure all sides of your pancakes are heated evenly until they are a nice golden brown. Then you can remove your pancakes from the skillet and drain them of any excess oil using paper towels. 

While your pancakes are browning up, you can prepare the yogurt. Just add a cup of chopped spicy greens like watercress, one tablespoon of fresh lemon juice and a little bit of salt and pepper to one cup of plain whole yogurt, and stir.

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Spicy carrot hummus

 This dish is fun and easy and perfect for when you’re having friends over or planning a dinner party. Its a tangy twist on the classic Mediterranean dip and can be seasoned to your preferred level of spiciness. 

To start with, we need to roast our carrots. So first pre-heat the oven at about 425°. Place 2 medium-sized carrots, about 4 ounces only, on a sheet of tinfoil by drizzling two tablespoons of water on the carrots, and tightly wrapping tinfoil around them. Place into the pre-heated oven for about 40 minutes. 

Once the carrots have cooled, toss them into the blender along with a can of drained chickpeas (usually about 15 and a half ounces), a third of a cup of tahini, a quarter cup of lime juice, one finely grated clove of garlic, one tablespoon of the spicy sauce of your choice (like Sriracha or Harissa), a quarter teaspoon of cumin and a little salt as per your preference. 

Blend the mixture for about one minute, then add two tablespoons of olive oil and continue blending for another minute or so until the mixture is smooth and creamy.  

Give it a taste and add more spice or salt if required. 

Don’t worry, I’ve thought of everything. For those of you with a spicy and sweet tooth, here’s a great recipe to try.

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