Fruits Recipes | Page 6 of 14

Pear Mint Ginger Juice

Pears complement greens beautifully in juices. Their sweet, aromatic flesh adds volume and rich flavor to juice, masking less-pleasant ingredients (thinking kale?) in the mix. Pears are a good source of vitamins C and K, along with essential minerals.

This pear mint ginger juice dresses the goodness of raw ginger and mint in a pear base. Ginger and mint have digestive/medicinal properties; combined with pears, this juice works wonderfully as a palate cleanser.

This recipe is part of our full Juicing Recipes: 7-Day Plan

Dalia (broken wheat) porridge is a favored breakfast food in many Indian homes. The grain is made by milling raw wheat grains; it’s especially nutritious as it is unrefined. Dalia is a great source of vitamins, minerals, dietary fibre – all that at an affordable price.

There’s got to be a catch, you think? You are right.

Spinach and coconut milk are partners made in heaven – the creaminess of coconut plays off the mild bitterness of spinach beautifully. With a bowl of plain rice on the side, spinach in spiced coconut milk makes for an immensely satisfying meal.

Autumn begins, which means goodbye mangoes. Fruit vendors in India no longer stock those mounds of sweet-smelling heaven. Chia mango pudding is filed for use during the next mango season. Meanwhile I switch loyalties to this lovely dried cranberry banana chia pudding.

A snack or side dish made of chana dal (Bengal gram) that capitalizes on this dal’s nutty taste. Sookhi chana dal (sometimes spelled sukhi chana dal / sookhi channa dal) needs very few ingredients and is easy to put together even if you’re not experienced in the kitchen. Those who rely on instant noodles or packaged bhujiya for snack-time with the excuse "I don’t know how to cook" – prepare to shed that line!

A no-cook, no-bake healthy treat, chia mango pudding can be prepared the night before and had for breakfast. A true blessing on rushed mornings or when you have zero cooking equipment on hand.

Chia seeds are tiny powerhouses of nutrition – they are packed with protein, fibre, Omega-3 fatty acids and other micronutrients. They are expensive in India, but a small amount goes a longish way. And, when you don’t have the means to cook meals, reaching out for chia seeds is probably wiser than the equally expensive alternative of packaged cereals.

Indian vegetable dishes are most often tinged yellow, the color of turmeric. Recipes high on tomatoes and red chilies may be red, those that rely on leafy vegetables, green. White is rare – one reason that makes this cabbage coconut stir fry exceptional.

Pear Mint Ginger Juice

Fruit and Nut Dalia: Wheat Porridge Redux

Spinach in Spiced Coconut Milk

Dried Cranberry Banana Chia Pudding

Sookhi Chana Dal: Snack-Time Bengal Gram

Chia Mango Pudding – No Cook, No Bake Breakfast!

Cabbage Coconut Stir Fry