FUN COOKING: salad

With the start of the winter we all want to have something easy delicious and healthy and warm too. So this recipe is packed with all to meet your needs. Kidney beans are a very good source of cholesterol-lowering fiber, as are most other beans. In addition to lowering cholesterol, kidney beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia.Kidney beans' contribution to heart health lies not just in their fiber, but in the significant amounts of folate and magnesium these beans supply.If you're wondering how to replace red meat in your menus, become a fan of kidney beans. These hearty beans are a good source of protein, and when combined with a whole grain such as whole wheat pasta or brown rice provide protein comparable to that of meat or dairy foods without the high calories or saturated fat found in these foods.So what are you waiting for a delicious healthy recipe is on your way....relish and stay healthy.

Spicy Warm Kidney Beans Salad

Ingredients

1 cup kidney beans boiled
1 onion sliced
1 tsp ginger chopped
1 green bell pepper sliced
1 tomato sliced
1/2 cup green peas
3 tbsp tomato garlic sauce
1 tsp olive oil
1/2 tsp dry basil/ or fresh leaves
1 green chilly chopped (optional)
to taste salt and pepper
1 tsp lime juice
shaved cheese slices
1tsp chopped parsley for garnish
3 drops balsamic vinegar

Cooking Directions

Heat oil in pan. Then add chopped garlic fry till little golden. Add sliced onion. Fry till translucent. Then add boiled kidney beans, boiled green peas, sliced green bell pepper, salt and pepper. Stir for 2 to 3 minutes. Then add tomato garlic sauce. Mix well. Add sliced tomato and green chilly if using. Mix well. Put off the flame. Add lime juice. Now garnish with shaved cheese slices...more the merrier ...;) , chopped parsley and drops of balsamic vinegar. Serve and relish warm spicy kidney bean salad.

Be Happy And Stay Healthy.

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May all the joys of this glorious season Be yours. Happy Easter!
Easter means lots of calorie going in and if you want your Easter to be healthy yet delicious then try this fruity nutty egg salad. I have used red spinach in this recipe you can use regular spinach if red is not available to you.But you can look for it in the farmers market as spring is the best time for this. Red spinach has sweet green flavor and delicate texture.It is very low in calories,good source of vitamin C, vitamin A,plus iron and other essential minerals.Red spinach paired well with egg, bacon,spring vegetable nuts and fresh cheese.In this recipe I use all that go well with red spinach and use the flavor of garlic which mingle very well with red spinach. Simple yet appetizing salad. A great celebration dish if well presented can make your Easter dinning a shinning and happy experience.

Fruity Nutty Egg Salad

Ingredients

2 egg hard boiled
10 to 12 almond
10 to 12 green/ black grapes
10 to 12 baby red spinach/ green spinach
1 orange pulp cut into small peices
handful parsley and mint chopped
10 small bite size beet root blanched
1 tbsp orange juice
1 tsp lemon juice
1/8 tsp garlic powder
1 cubes cheese shaved
1/8 tsp sweet chilly sauce (optional)
1 1/2 tsp olive oil
1 tsp salt and pepper

Cooking Directions

Roast the almond and keep aside. Now take a bowl mix olive oil with orange juice, lemon juice, garlic powder, sweet chilly sauce (if using), salt and pepper. In a bowl take the blanched beet root and almond and grapes.Take a spoon full of vinaigrette and marinate the beetroot, almond and grapes. Now make a bed of baby spinach.Place the beet root and grapes and almond. Above it place the halved egg and now pour the vinaigrette over it and sprinkle chopped parsley and mint leaves and shaved cheese and orange pulp with very soft hand. A healthy, delicious and appetizing fruity nutty egg salad is ready to serve for your Easter party.

Be Happy And Stay Healthy.

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I told you in my earlier post that in this month of love we will mainly share the recipes which are heart healthy. So today I am sharing a delicious salad recipe with you all. A gorgeous red color salad can well match your Valentine day dinner spread, a guilt free delicious dish for you and your beloved. Beetroots are loaded with many health benefit.Beetroot naturally detoxifies and act as a blood purifier. Rich in various nutrients it boost the immune system to work efficiently and also help the body to fight against diseases and infection. Beetroot is also rich in iron and that is why it boost red blood with required iron and facilitates the supply of oxygen towards the cells making our body healthy and young.While egg white used in this dish is a top source of protein but low in calories and walnuts are rich source of energy and contain health benefiting nutrients, minerals, antioxidants and vitamins that are essential for optimum health. So stay young stay in shape and enjoy this awesome salad.

Beetroot and Walnut Salad

Ingredients

2 beet root cut into bite size chunks
1/2 cup walnut
2 tbsp chopped parsley
2 hard boiled egg whites sliced and chopped
2 tbsp olive oil
2 tbsp lemon juice
1tbsp balsamic vinegar
1 tsp brown sugar
1tsp salt and pepper

Cooking Directions

Rinse the beetroot well. Place it in a pressure cooker or a pot , cover with water. Boil until it is tender. Drain the water and skin off while the beet is still warm. Now pat dry the beet with a kitchen paper or towel. Cut them into bite size chunks.Take a bowl mix balsamic vinegar, olive oil, brown sugar, lemon juice, brown sugar, salt and pepper. Mix well. Now mix vinaigrette with the beet chunks. Cover tightly, and refrigerate at least an hour or two before serving. Toast the walnut and keep in a air tight container. While serving add the sliced hard boiled egg white pieces. Mix well. Adjust seasoning. Sprinkle chopped parsley and toasted walnut. A delicious healthy, crunchy, nutty salad is ready to serve.

Be Happy And Stay Healthy.

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Festive time starts two weeks back in my part and this will go on for the coming full months and then start the cake and cookie time for Christmas and New Year. Festive months mean lot of sweets and all other foods that will do no good but add on few calories. Fortunately this year I am total stress free as NuNatural send me a box full of the company’s stevia liquids and powders. I was not very familiar with stevia as I use honey as organic substitute of white sugar. But then I came to know that stevia also known as sugar leaf or sweet leaf is a herb, a natural sweetener from South America and it has been used for 1,400 years. The best part of stevia is its 100% natural and has zero calories. While other sweeteners have slight impact on blood sugar and insulin stevia does not. So it’s great for people with insulin sensitivity. As soon as I get the box I start using the NuNatural white stevia powder in my cup of tea and fruit juices. NuNatural rocks, it taste great with no unpleasant after taste and you couldn’t tell that it is stevia instead of sugar. Orange and Lemon are my favorite flavors and I love to play with them so when I get the NuNatural alcohol free pure liquid orange and lemon bottle, I can’t stop to try my hand to make a delicious salad with pumpkin, appropriate for the Halloween season. This is a very simple but awesome flavorful salad and all this deliciousness and flavor are gift from NuNatural. I am very thankful to them for sending this gift box which has one more magical product PreSweet Tagtose. It will turn all those sinful delights into delicious blessings to remember by my friends who stay miles away from desserts for high calorie intake. For now I am sharing the pumpkin salad recipe with NuNatural orange lemon vinaigrette I hope you all will like it.

Pumpkin Salad with NuNatural's Orange Lemon Vinaigrette

Ingredients

1/2 pumpkin cut into bite size triangles
1 bunch baby spinach leaves
1 dropper NuNatural Lemon Nustevia or to taste
1 dropper NuNatural Orange Nustevia or to taste
11/2 tbsp lemon juice
1/2 tsp or to taste black salt
1/8 tsp or to taste white pepper powder
2tbsp olive oil
1 red onion finely sliced
handful lightly toasted cashew and almond sliced

Cooking Directions

Put the pumkin on a flat baking tray, drizzle with some oil and season with salt and pepper bake in a 180c oven for 15 minutes or when it is just tender but not brown. Set aside to cool to room temparature.
Now take a bowl add olive oil, NuNatural orange and lemon stevia ( shake well before using to get the most brilliant flavor), lemon juice, black salt and white pepper powder. Mix well.
Scatter baby spinach leaves on a platter, scatter the pumpkin and onions and nuts. Drizzle NuNatural's orange lemon vinaigrette over it and toss a bit. Serve.

Happy Halloween to all my friends!

Be Happy And Stay Healthy.

Disclosure: The good people at NuNaturals let me sample these products free of charge.

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Egg salad with lime vinaigrette is one of my favorite when I am looking for some healthy snacks and I am in hurry or on the go. This dish is quiet a good feeler and boost up your energy as eggs are quality source of protein. Eggs are good for the brain function as they contain choline. Choline is a nutrient that regulates the brain, nervous system and cardiovascular health. It is mainly good for the pregnant women, helps in fetal brain development and prevents birth defects. Eggs are good for eyes as they contain lutein and zeaxanthin. These nutrients are found in eggs more than other food sources. Consuming eggs lowers the risk of cataracts. Eggs are also good source of Vitamin D and other vital vitamins, minerals and antioxidant. This gives you healthy nails and hair. Eggs are also low in saturated fat and can be considered a lean protein and this is a vital component to weight management, when accompanied by fresh vegetable. I think this egg salad with honey lime vinaigrette a very healthy and delicious choice for the one who are trying hard to stay in shape.

Egg salad with honey lime vinaigrette

Ingredients

3 eggs boiled and cut into big chunks
1 cucumber cut into chunks
1 tomatoes cut into chunks
1 onion cut into big flakes
2 tbsp olive oil
1tbsp Lime juice
1/4 tsp honey
1/4 tsp dijon mustard
a pinch toasted cumin powder
salt and pepper to taste
1 tbsp toasted sesame seed
1tbsp chopped cliantro

Cooking Directions

In a bowl take lime juice, Dijon mustard, honey, toasted cumin, salt, pepper.
Mix well.
Now slowly whisk the mixture and go on adding the oil. Whisk well so that all are mixed well.
Take a bowl and in it take cucumber chunks, tomato chunks , onion flakes ( you can add boiled carrots, beet root and broccoli if you want) then add desired amount of vinaigrette in it. Mix well. Now add egg chunks pour little vinaigrette above it and mix with soft hands.
In a serving plate arrange the salad garnish with toasted sesame and chopped cilantro. Serve immediately.

Be Happy And Stay Healthy.

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FUN COOKING

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