Salads

  • 100gms Cooked Quinoa
  • 30 gms Black Beans Boiled
  • 1/2 medium sized Red Onion, Chopped
  • 1/2 Red Pepper, Chopped
  • 200gms Cooked Chicken, Diced
  • 1/4 cup Fresh Parsley, Save some for garnishing the dish just before serving
  • Lemon juice for the dressing
  • 1 tsp olive oil

Method:

Place the quinoa in a large bowl and add the black beans, red onions, red pepper, chicken and parsley.

Pour the lemon juice, olive oil over the quinoa salad and stir to combine very well. Add salt and pepper to taste.

Garnish with more parsley before serving if you desire.

  • In a bowl add 1 ½ teacups of green channa ( soaked overnight and boiled ).
  • Add 1 teacup diced tomatoes + 3/4th cup of diced paneer + ½ teacup of onions.
  • Add chopped capsicum + chopped mushrooms + chopped tomatoes + diced carrots + (Any Allowed Veggie of your choice).
  • In another small bowl add tbsp of lemon juice + ½ tsp of chaat masala + ¼ tspn of black salt. Add normal salt and pepper to taste.
  • Mix the above dressing well and add it to the bigger bowl channa ingredients and mix well and gently using a spatula.
  • Garnish with coriander leaves.
  • NOTE: When fresh hare chae is in the season, use the chane after BLANCHING for a few minutes in salted water.

  • Soak and Boil 2 tea cups of rajma .
  • In a large bowl add cooked rajma + cooked fresh sweet corn +1 finely chopped onion
  • Take ½ tspn olive oil + ¼ tsp vinegar + ¼ tsp mustard powder. Add salt and pepper ( mix )
  • Add the above dressing to the salad and add chopped parsley or coriander and olives
  • Chill it for sometime in the fridge and serve it.

NOTE: You could prepare extra salad dressing and store it in the glass bottle for 3-4 days and use it whenever you make a salad. This is a sour and tangy dressing so if you like it prepare more.

  • Take 21/2 teacups of broken lettuce + 2 tomatoes cut into quarters.
  • Add 1 cup of boiled green peas + 1 cup of boiled french beans cut into cubes.
  • Add ½ teacup of sliced capsicum +½ teacup of sliced red radish.
  • In a small bowl add 1 tbsp lemon juice + 2 tbsp vinegar + 1 clove garlic crushed + ½ tspn honey + olive oil Approx 11/2 tbsp . Mix well.
  • Add this dressing on the top of the salad and garnish with olives .
  • Put it in a refrigerator. Serve cold surrounded by lettuce leaves.
  • NOTE: You could garnish with cottage cheese if you are on a high Protein and No carb On a normal plan please do not add cheese .

  • Soak ½ teacup dalia in cold water for 2 hours . Drain well and pat well .
  • Mix the onions + mint + parsley and tomatoes with the broken wheat.
  • Add lemon Juice + olive oil + salt + pepper and toss.
  • Put it in the refrigerator and serve chill.
  • Put 2 teacups of grated carrot in ice -cold water for 10 minutes . Drain thoroughly.
  • Put 1 head of lettuce in ice-cold water for 10 minutes . Drain Thoroughly .
  • Break off the individual lettuce leaves into bite size pieces and prepare a bed of leaves in a serving bowl .
  • Spread the grated carrot in the middle.
  • Sprinkle ½ teacup chopped dates and toasted almonds ( few) over the carrots .
  • Add Honey and lemon and pepper together mix well . serve this dressing in a separate bowl .
  • Serve the salad cold.

Ingridients

  • Raw Peanut with shells - 2Cups
  • Salt To Taste
  • Red Chilli Powder - ½ Tsp
  • Roasted Cumin Powder - 1 Tsp
  • Onion - 1 Chopped
  • Tomato - 1 Chopped
  • Green Chillies - 1 Chopped
  • Fresh Coriander Leaves.
  • Lemon Juice - 2 Tsps
  • Methods

  • Pressure Cook / Steam Peanuts . If you Pressure Cook add Salt And turmeric for about 3-4 whistles . Drain and shell them
  • Take the Peanuts in a bowl . Add Salt , Onion , Tomato, Green Chillies, Red Chilli Powder, Roasted Cumin Powder, coriander leaves and lemon juice . Mix Well.
  • Serve Hot Or Cold.

Ingredients

  • 1/2 cup millet, rinsed
  • 1 1/4 cup boiling water
  • 1/2 cup French lentils, picked over and rinsed
  • 2 cups water
  • 1/4th Cup Oats
  • Olive oil to taste
  • 1 large heirloom tomato, medium diced
  • 1 lemon, zest and juice
  • 2 teaspoons Trader Joe's 21 Seasoning Salute or flat-leaved parsley, chopped
  • 2 green onions, chopped
  • Salt and freshly ground pepper to taste
  • Method

  • In a small saucepan, over medium heat, dry roast the rinsed millet until the color darkens and the millet becomes fragrant. Pour 1 1/4 cup boiling water over roasted millet, and cover. Cook for 30-40 minutes or until water is absorbed, and millet is thoroughly cooked. Cool to room temperature.
  • Meanwhile, cook French lentils in 2 cups of water for 30-40 minutes over medium heat, or until lentils are thoroughly cooked. Add any necessary water, and drain any extra water once lentils are cooked. Cool to room temperature.
  • In a large bowl, toss millet and lentils in ¼ Tsp olive oil. Add tomatoes, lemon zest and juice, seasoning, and green onions. Salt and pepper to taste.

Ingredients:

  • 1 medium head Broccoli
  • 1 small zucchini
  • 1 small purple cabbage
  • 3 to 4 lettuce leaves
  • 1 clove fresh garlic
  • 1 tablespoon flax seeds
  • 1 tablespoon sunflower seeds
  • 1 tablespoon lemon juice
  • Salt and fresh black pepper to taste
  • Methods:

  • Wash all the raw ingredients well and keep in a colander to drain.
  • Spin the salad leaves to remove the excess moisture and place them in a salad bowl.
  • Break the broccoli florets into 2 inch sized pieces, place them in the pan of hot water (do not boil them just place them in a pan of just boiled water).
  • Do not peel the zucchini. Cut it lengthwise, then into 2 inch sized pieces and place in the same pan as the broccoli.
  • Cut the purple cabbage into 2 inch sized pieces.
  • In a hot pan, lightly roast the flax seeds (unroasted are also great).