Healthy Hunger Recipes

Clean Eating Challenge. AHIMSA MANDALA.

The 21 Days Challenge: Healthy Hunger Recipes

YogIdyll’s guide to get on track your eating habits with Yogic Diet.

    • PROTEIN-PACKED BUDDHA BOWL: Marinade Tofu in vegetable oil, sesame oil, thyme, paprika and salt, for 30 minutes. Roast, grill or boil sweet potato. Season with salt. Boil chickpeas. Fry chickpeas and tofu. Add boiled quinoa, green vegetables, sweet potatoes, chickpeas, tofu, carrots and avocados in a bowl. Add lime juice. Season and add salt, pepper, coriander and curry leaves. Mix all ingredients well.

    • GREEN BUDDHA BOWL: Baby broccoli (lightly steamed), spring onions (slit lengthwise), kale (wilted), basil, grapes, sliced apple, mint, pepitas, green peas (cooked). Whir parsley, tahini, lemon and salt to taste to make the dressing. Mix all ingredients well.

    • BEETROOT SALAD: Grated beetroot, soaked groundnuts, finely chopped capsicum, grated ginger and coconut, lime juice. Season and add salt, pepper, coriander and curry leaves. Mix all ingredients well.

    • CARROT SALAD: Grated carrot, sprouted green grams, finely chopped capsicum, grated ginger and coconut, lime juice. Season and add salt, pepper, coriander and curry leaves. Mix all ingredients well.

    • CUCUMBER SALAD: Finely chopped cucumber, capsicum, grated ginger and coconut, lime juice. Season and add salt, pepper, coriander and curry leaves. Mix all ingredients well.

    • SNAKE GOURD SALAD: Peel the skin and chop the snake gourd, capsicum, grated ginger and coconut, chopped tomato, lime juice. Season and add salt, pepper, coriander and curry leaves. Mix all ingredients well.
    • SWEET BEATEN RICE: Thin beaten rice, grated coconut, concentrated jaggery syrup, cardamom. Mix all ingredients well.

  • PUNGENT HOT BEATEN RICE: Wash the thick beaten rice and drain it thoroughly, leave it for 45 minutes. Mix beaten rice, tamarind syrup, grated coconut, coriander and curry leaves.

  • CURD ASH GOURD:  Grated Ash Gourd, ginger, curd, season and add salt, pepper, coriander and curry leaves.

  • VEGETABLE JUICE: Save the juice from the grated above all vegetables. Mix together, add lime juice and sugar to taste. Serve immediately. (Do not keep juice standing.)

  • GROUNDNUT PORRIDGE: Soak groundnuts from 5-6 hours. The put the groundnuts, banana, sugar, cardamom and water in a blender and grind for 2 minutes. Add milk to taste and serve.

  • CORIANDER COFFEE: Powder equal quantities of pepper, jeera (cumin seeds) and dhania (coriander seeds) with a little bit of dry ginger. Add 1 teaspoonful to 200 ml of boiling water and heat for 2 minutes. Filter it and add jaggery (gud) or sugar and lemon juice to taste.

  • SPICED VEGAN LENTIL SOUP: Warm the olive oil in a pot over medium heat. Add the chopped onion and carrot and cook for about 5 minutes, stirring often. Add the garlic, cumin, curry powder and thyme. Cook for about 30 seconds, stirring constantly. Add the drained diced tomatoes and cook for a few more minutes, stirring often. Add lentils, broth and the water. Add 1 teaspoon salt, a pinch of red pepper flakes and black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and simmer the heat. Cook for 30 minutes, or until the lentils are tender but still hold their shape. Transfer 2 cups of the soup to a blender, and purée the soup until smooth. Pour the puréed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.) Add the chopped greens and cook for 5 more minutes. Remove the pot from the heat and stir in the juice of half of a lemon. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. Serve immediately.

It’s easy to be healthy. 🙂

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