INGREDIENTS 200 grams paneer crumbled2 zucchini. (using a peeler or slicer cut in to 16 thin long slices and then finely dice the rest of the zucchini)1 cabbage leaf finely chopped1 celery stick finely chopped1/2 onion finely chopped1/4 teaspoon paprika1 tin diced tomatoesSalt to tastePepper to taste DIRECTIONS In a pot cook 1/4 cup of the finely diced zucchini, cabbage, celery, onion, paprika, tomatoes, salt and pepper.Cook this until almost all of the juice has cooked away and veggies are soft.Line two small oven safe dishes with the zucchini strips slightly overlapping each piece (you want there to be a piece over...
INGREDIENTS 80 grams boiled chickpea1 cup cabbage shreddedSpring onion1 teaspoon garlic1 tablespoon sour creamRed chilli powder to tasteCoriander powder to tasteSalt to taste DIRECTIONS Heat a nonstick pan.Add cabbage, spring onions and garlic.Cook for 5 minutes.Add salt, coriander powder and red chilli powder mix well.Allow to cook for approximately 5 minutes.Add sour cream stir well and serve hot. Serves 1 By Sanskruti Kulkarni
INGREDIENTS 3 large lettuce leaves50 grams paneer40 grams sprouted moong (ankurit)1 teaspoon garlic chopped1/2 teaspoon ginger chopped1/2 cup spring onions chopped1/8 cup tomato chopped1/8 cup cabbage finely chopped1/8 cup cucumber finely chopped1/4 teaspoon lemon juice1/2 teaspoon tamariPaprika to tasteSalt to taste DIRECTIONS Heat a nonstick pan on medium heat.Add garlic, ginger, and cabbage and saute until soft.Add sprouts, paneer, lemon juice, tamari, paprika and salt.Saute for approximately 2 minutes, until combined.Set aside to cool.Once cool add tomato and cucumber and mix well.Lay out lettuce leaves on a flat surface.Fill with mixture and roll up. Serves 1 By Pritika Bansal
INGREDIENTS 2 eggs1/2 cup cabbage1/2 onion thinly slicedGarlic to taste1 teaspoon tamari1 tablespoon sugar free tomato sauceRed chilli powder to tasteWhite pepper to tasteSalt to taste DIRECTIONS Heat a nonstick the pan.Dry fry garlic, onion and cabbage for 2 minutes until just starting to soften.Add water, if needed.Add tamari, sugar free tomato sauce, white pepper and salt.Cook for 2 minutes.Remove from heat and set aside.Whisk the eggs, salt and red chilli powder together.Pour egg mixture into a nonstick pan.Cook on medium heat.Once almost cooked on both sides spread the filling and onion on top of omelette.Roll the omelette and cut into small...
INGREDIENTS 1 large tomato100 grams cottage cheese½ Spring Onion finely choppedHandful of baby spinach½ teaspoon dillSalt and pepperGarlic powder to tasteOnion powder to taste DIRECTIONS Place cottage cheese in a bowl and mix all herbs in well.Place this aside for flavours to mix.Cut your tomato into thick slices.After this is done start to make you tower.Starting with the bottom slice place onto your plate.Add some cottage cheese mix on this slice.Add some baby spinach on top of cottage cheese.Keep staking this in the layers until finished.Garnish with spring onion and baby spinach. Serves 1 By Sharon Fong
INGREDIENTS 20 grams dried tamarind200 ml water1/2 teaspoon salt2 teaspoons stevia1/4 teaspoon garlic powder1/4 teaspoon cayenne pepper1/4 teaspoon cumin DIRECTIONS Soak tamarind in boiling water for 10 minutes.Mash it into a pulp and strain, pressing the tamarind into the strainer to remove all the pulp.Add stevia to the pulp and mix well.Add the remaining ingredients.Mix and taste. Add more stevia, salt or pepper as needed.Chutney can be refrigerated for 2-3 months. By Zarina Jas
INGREDIENTS 100 grams paneer10 -12 cherry tomatoes1 onion (finely chopped)1 tsp ginger garlic paste1 tsp curry powderSalt DIRECTIONS Heat a non stick pan.Sauté finely cut onions until pink.Add ginger garlic paste and sauté for a few minutes.Toss in cottage cheese and cherry tomatoes mix well.Drizzle curry powder and salt.Serve hot. Serves 1
INGREDIENTS 2 tomatoes1 bunch coriander1/4 onion1 clove garlicSalt and pepper to tasteChilli to taste DIRECTIONS Put everything in a food processor and blitz until everything is finely chopped.Can be used as a condiment for with meats.To use it as a dressy, make it a little more runny by add water or even vinegar.
INGREDIENTS 1 cup of passatta sauce1/4 cup of chilli flakes1/4 cup stevia2 tablespoons crushed ginger. DIRECTIONS Boil together in a pot for 5 minutes. Adjust spices and stevia to your taste.So you can make it hotter or sweeter based on your taste.Once cooled bottle and store in the fridge. By Jaya John
INGREDIENTS 1⁄3 cup apple cider vinegar1⁄2 cup water, to taste (will depend on how “strong” you like the flavour)1⁄2 teaspoon sea salt, to taste1⁄2 teaspoon black pepper, to taste3⁄4 teaspoon garlic, to taste1⁄2 teaspoon stevia, to taste1 teaspoon dried oregano, to taste1⁄2 teaspoon cumin, to taste1⁄2 teaspoon chilli flakes, to taste (optional) DIRECTIONS Add all items to a shaker; shake vigorously.Pour on desired item and serve.ENJOY!