healthy - vegetarian recipes

healthy vegetarian recipes

Climate Change Is Making Food Less Healthy - and Putting Millions of People at Risk of Nutrient Deficiencies

October 19 2021 Vegetarian Times 

Climate Change Is Making Food Less Healthy - and Putting Millions of People at Risk of Nutrient Deficiencies Excess CO2 reduces the production of protein and other nutrients in crops like corn, wheat, soy beans, and rice. As CO2 levels rise, scientists and economists are racing to help our global agriculture system adapt. The post Climate Change Is Making Food Less Healthy - and Putting Millions of People at Risk of Nutrient Deficiencies appeared first on Vegetarian Times.

granola bar recipe | homemade granola snack bars | no bake healthy oat bars

October 14 2021 hebbar's kitchen 

granola bar recipe | homemade granola snack bars | no bake healthy oat barsgranola bar recipe | homemade granola snack bars | no bake healthy oat bars with step by step photo and video recipe. energy bars or mixed dry fruit-based snack bars are one of the recent healthy meal adaptations from oats and dry fruits. it is not only quick and easy to prepare but also produce a lot of energy and protein in a small amount of bar. one such easy and simple healthy bars recipe prepared with oats are the chewy granola snack bar known for its taste. The post granola bar recipe | homemade granola snack bars | no bake healthy oat bars appeared first on Hebbar's Kitchen.

Wild Rice and Butternut Blessings

October 5 2021 My New Roots 

Wild Rice and Butternut Blessings Hello friend. Its been a while. I sincerely hope that these words find you getting by as best you can in this strange world we find ourselves in. Staying centered and grounded these days is no small feat, and Im grateful to find myself here again, with the energy and space to share.  This post is actually two years in the making. The experience Im about to tell you about deserves thought, healing, and humility, and though I made a delicious recipe, I needed ample time to learn from, and honour the situation. Almost like with rich decadent food, your body and mind needs time to digest emotion and experience, and over the past 20 months of intense turmoil, discovering and uncovering, and worldly change, there is no better occasion or cultural climate than this moment to share one of my lifes most potent experiences. I hope youll join me on the entirety of this journey and take the time to read and digest it for yourself too. I welcome conscious comments and will receive your words gracefully and with humility in regards to my personal history and ask kindly that the inevitable missteps, mistakes, and /­­ or insensitivities in my story shared below are highlighted with respect and with the intention of learning, inspiring community and healing, and are supportive of a better and more just future.   The People Ill begin by introducing the people of the story that span many generations, many places of origin, and many cultures: The Anishinaabeg – an Indigenous community made up of the Ojibwa, Odawa, Potawatami, Chippewa, Mississauga, Algonquin, and Delaware peoples who stewarded the Great Lakes Basin before and through the late 1600s. A man named James Whetung of the Black Duck clan, Anishinaabe who has called this land home for his lifetime and the many generations before him. My European ancestors who arrived in this same area (Upper Canada then, and what is now known as Southern Ontario) in the early-to-mid 1800s. A young man named Mossom Boyd, my great-, great-, great-grandfather, who landed in 1833. He purchased 100 acres of land and cleared it himself in the hopes of building a prosperous life. After farming for a few years, he wasnt making the income hed hoped for, and sought work at a local sawmill, eventually taking it over, on the site which is now Bobcaygeon, Ontario.   As Boyd continued to work the land, benefitting from the abundant natural resources, he experienced great success with his lumbering enterprise. He later went on to cut forests in great swathes across Ontario, then moved out west to Vancouver Island with his son, Martin Mossom Boyd, who eventually took over the business. Needless to say, the familys enterprise had an indelible impact on the Canadian landscape and the Indigenous peoples. Me, a white, privileged woman who benefits from this history in seen and unseen ways with a mission to inspire health to the people of this world through conscious choices. Heres one of my many stories...  My Family I spent my summers in the Kawartha Lakes, just 12 kilometers upstream from the reserve where James lived and lives. My grandparents lived on the canal at the mouth of Pigeon lake, on the Trent-Severn Waterway. My grandfather owned a substantial portion of the land there (how we understand owned in our modern world), and a 1085-acre island just off the shoreline.  I was a very lucky kid to have so much wild land to explore, play with, and learn from. To say I feel connected to nature, to the earth and water, to the elements there, would be an understatement. That forest and lake are inside of me, just as much as I am inside of it – I knew every rock, nook, cranny, and crevice. I knew the plants, the poison ivy, the lichen, the cedar; the shallow soil, dry and bare rocks, the limestone; I can evoke the alchemical aroma of it all in an instant. My hideaways along the shoreline in giant rock fractures were coated in moss and gnarled cedar roots, and there I would live in worlds of my imagination, connected to natures creations and its magnetic energy. The sensation of being there, on every level, is burned into my being. It is cellular memory.    Mossom Boyd 1814-1883 /­­ My father and I canoeing on Pigeon Lake /­­ Fishing on Pigeon Lake, 1990 There is a museum in town, named after my great-great-great grandfather Mossom, honouring his vision and entrepreneurial genius (as our culture recognizes). This history was one to celebrate, an empire that spanned the country, a legacy to be proud of. We would visit the museum almost every summer when I was growing up, so that I could better understand where I came from. These truths coexisted within me — nature and empire. As I began to see the complexities of this place that is deeply a part of me, I sought out a way to understand the same land, water, air, forest through the eyes, hands, and hearts of the people with a completely different history to the shared nature and to the empire of my lineage.  The Whetungs James family has been living with the land known as the Michi Saagig Anishinaabeg territory for approximately 4,000 years, dated by wild rice fossils found by geologists. This being the same land, that Mossom Boyd purchased 3,780 years later.  When I drove up to Curve Lake First Nations to experience a wild rice (known as manoomin) harvest two years ago, I met James Whetung and his family. The man whose name I had heard before, but was admittedly afraid to come face to face with, as I had some idea of how my lineage had impacted his. At least I thought I knew. When the group of us had all arrived and settled, James introduced himself, and told his story – the side that I had never heard before. They cut all the trees, floated them down river using the highways of my people. They needed clearer waterways, so they dredged the lakes and removed the rice beds that had provided our food. The First Nations peoples were forcefully moved to reserves, and confined there, needing written permission to leave, and only in order to work for local farmers at slave wages. You had to be Christian to live on the reserve, and Natives were not allowed to practice their own spirituality or pass it on to subsequent generations. The people were starving. Listening to James, and hearing first-hand what his ancestors had gone through because of my ancestors, was heartbreaking, and it filled me with bitter shame and confusion. What was once a celebrated history of my family, became tainted and disgraceful. When he was finished, I raised my hand to speak, compelled to admit that I came from the family he was talking about. The lineage and industry that changed the landscape of his ancestors’ home. That I was deeply remorseful. He responded graciously by inviting me to canoe out with him to harvest manoomin. He said that those on the reserves eventually were able to take the remaining rice seeds and plant them. By 1920, the yields were up but only until the 1950s when destructive colonial farming practices began using chemicals (many of which still are in use today), which created chemical run-off causing imbalances in the lakes, soil, air, and water, further affecting the aquatic grasses; the nutritious, traditional food source.   Wild Rice on Pigeon Lake Canadian cottage culture took off in the area around this time as well, motor boat traffic increased destroying the rice beds, and leaked oil and gas into the water. Septic beds were added for sewage treatment, but none were regulated and leaching into lakes was a regular occurrence. In the years between 1950 and 1980, the Trent Severn Waterway underwent a weed eradication program using agent orange (a highly toxic herbicide) to make swimming more enjoyable for the cottagers. Shortly after, James started planting seeds to feed his family and community despite the many cultural and environmental concerns out of his control. Wild rice as a traditional food source is highly nutritious and is known to help prevent diabetes — a huge problem within Indigenous peoples due to a forced disconnection from their traditional practices and nourishment sources. James started sowing seeds on Pigeon lake, where his grandfather had seeded and harvested for many generations. He was healing his people, and as demand increased, he started to invent technologies to make his work easier and faster. The increased production meant that he could not only feed his community, but start selling his wild rice at local farmers markets.  Unfortunately, not everyone is as enthusiastic about the wild rice increase in Pigeon and surrounding lakes. Since 2007, a group of cottagers have been fighting against Whetungs seeding of wild rice, claiming that the shoreline is their property and that the rice beds impede recreational boating. Theyve gone so far as to form a protest group, called Save Pigeon Lake, which asks James to harvest without the use of a motorboat (he did this to increase efficiency) and to stop seeding the rice.  Canada and Curve Lake First Nation are both signatories to the United Nations Declaration on the Rights of Indigenous Peoples. This Declaration states that Indigenous peoples have the right to maintain and develop their political, economic and social systems or institutions, to be secure in the enjoyment of their own means of subsistence and development, and to engage freely in all their traditional and other economic activities (Article 20). And further, that Indigenous peoples have the right to maintain, control, protect and develop their cultural heritage, traditional knowledge, and traditional cultural expressions, as well as the manifestations of the sciences, technologies and cultures, including human and genetic resources, seeds, medicines, knowledge of the properties of fauna and flora... (Article 31). The rice beds run along the TSW in the tri-lakes area, which includes Buckhorn, Chemong and Pigeon lakes. Despite the concerns of waterfront property owners, Whetung says the land falls under Treaty 20 and is therefore not under the jurisdiction of the TSW, which is operated by Parks Canada.  About James Im going to keep doing what I am doing. Why would I stop? Our people have starved for thousands of years. This is food; this is a livelihood, says Whetung. And personally, as an advocate for healthy food access for all, for a thriving world, and supported communities, I whole-heartedly agree. For more about James and his community’s work, please visit the Black Duck Wild Rice website. I am deeply grateful for James time, energy, heart, perseverance, and spirit. This is a forever healing journey and one I intend to continue with the peoples intrinsically linked to my own familys history here in Canada. Wild Rice Harvesting and Preparation Let’s talk about this beautiful offering, manoomin, or wild rice. Having always been drawn to this remarkable plant, I knew that when I moved back to Ontario, Canada, I had to learn more about it firsthand, and perhaps even how to harvest and process it. That is what led me to James and Black Duck Wild Rice. Every year around the September full moon, the manoomin harvest takes place, and he and his community welcome those who want to join and learn. Harvesting James taught us the traditional way, in canoes, all by hand. With two people per boat, one navigates and steers, while the other uses two long, thin sticks (bawa’iganaakoog); one to bend the rice into the canoe and the other to beat the grasses until the rice seeds fall into the hull of the canoe. Once you get the hang of it, it’s rhythmic and meditative, but still a physical and time-consuming ritual that requires community. As with most traditional food cultivation practices its a closed loop cycle, for whatever rice that doesnt fall into the canoe to be processed falls into the water, planting next years crop at the same time! Curing Once on shore, the canoes are emptied by hand onto large sheets which are transferred to a cool dark place so the rice can cure. Two or three times a day for a week or so, the rice is turned and aerated, left to dry.  Toasting /­­ Parching The rice was traditionally toasted in a cast-iron cauldron over an open fire. James showed me how to use an old canoe paddle to turn the rice constantly so as not to scorch it — its texture and scent slowly transformed. This takes about an hour of constant stirring with a keen eye on the fire so it remains at the perfect temperature for toasting. If you stop for even a second, the rice will burn. James could tell from the smell, and how the rice felt between his fingers when it was ready the mark of a true artisan, energetically connected to his craft. Nowadays, James uses a machine that he designed and built himself, that stirs the rice automatically over open flames and gets the rice toasty faster and with less manual labour. Toasting the rice increases the flavour, and helps preserve it. If properly toasted and dry, wild rice can last in storage for five years or more (a necessity to help balance the yearly ebbs and flows of the harvest).  Dancing /­­ Jigging This was my favourite part of the process because it involved several people working together, and having the pleasure and honour of wearing beautiful, specially-designed moccasins just for this process. The toasted rice is put into another large cauldron (or sometimes a hole in the ground lined with leather cloth or a tarp) while three people sit around it, with our feet in the center. Once we had our soft shoes laced all the way up, we vigorously twisted and swooshed our feet around on the rice to loosen some of the chaff from the rice kernels — this was extremely hard work! We rotated through the group as people got tired, and eventually we were ready for the last step. Winnowing The danced rice is then turned out onto a large fabric sheet, with everyone holding the edge with both hands. Count to three and up the rice goes into the air, the breeze blowing the chaff away. This needs to be repeated countless times to separate the rice from the chaff completely. This is unbelievably time-consuming work and experiencing it first hand made me appreciate every grain so much more! At the end of a grounding day of traditional work, you are gifted a few cups of cleaned wild rice. The appreciation I felt to see the yield of the countless hours by many people, not to mention the effort and contribution of this Earth truly became overwhelming. The experience solidified how food has the unparalleled ability to bring people together — requiring many enthusiastic, hard-working hands (and feet!) to get the job done, start to finish. At the end of the journey, everyone is rewarded with delicious food, straight from the Earth, her waters, her people. It is so simple, and so powerful. Wildly Nutritious Wild rice is not related to true rice nor is a grain at all in fact, but the seed of aquatic grass that grows along the shores of freshwater lakes in Canada and the Northern US. Its a little more expensive than other varieties, as it is often harvested by hand.  Wild rice is also, of course, wildly nutritious and is no surprise that Indigenous peoples made a point to cultivate this true super food. Containing high levels of protein, fiber, iron, and calcium, wild rice is also gluten-free. It is extremely high in folic acid, an essential B-complex vitamin lacking in many peoples diets. Just half a cup of cooked wild rice yields 21.3 mcg of folic acid – necessary for cardiovascular support, red blood cell production, brain and nervous system health, and of particular importance during pregnancy – where brown rice by comparison offers only 3.9 mcg. The niacin content of wild rice is also notably high with l.06 mg for every 1/­­2 cup cooked rice. Potassium packs an 83 mg punch, and zinc, which is usually available in trace amounts, registers 1.1 mg. Wild rice is a wonderful alternative to any grain that you would use in either hot or cold dishes. My favourite is to enjoy it in veggie bowls, soups and stews, as well as hearty salads. Its rich, nutty flavour pairs well with other earthy-sweet foods like beets, sweet potato, pumpkins and squash, making it the perfect ingredient to add to your fall recipes, already full of abundance and gratitude. It lasts for about a week after cooking, so making a large batch at the beginning of the week will give you the honour to grace your meals with a serious boost of nutrition and spirit with every grain! Wild Rice & Butternut Blessings This recipe was born from the desire to combine the elements that James and I had a hand in growing: wild rice from his lake, and butternut squash from my garden, coming together for one beautiful meal. Stacking the squash rounds makes for a grand, dramatic, and eye-catching presentation where the simple ingredients are made into something very special. This would be the most stunning main dish for a harvest celebration meal, or even into the winter holidays. It has the perfect balance of flavours, textures, and nutrition, so youll feel satisfied on every level. Try to find a butternut squash with a long and hefty neck. Since we are after nice big rounds, the longer your neck, the more rounds youll have! And try to source your wild rice from a local reserve or farmers market, if possible. There are several components to this recipe, but Ive written it in a way that you can juggle all the elements with seamless management of your time.    Print Wild Rice and Butternut Blessings with Mushrooms, Toasted Walnut Garlic Sauce, and Sumac Author Sarah Britton Ingredients4 lb. /­­ 2kg butternut squash about 1 large, try to find one with a long neck! 1 cup /­­ 175g wild rice soaked for at least 12 hours 9 oz. /­­ 250g mixed wild mushrooms or any mushroom of your choice 3 cloves garlic minced a couple sprigs fresh thyme and rosemary 1/­­2 cup /­­ 13g chopped flat-leaf parsley 1 batch Toasted Walnut Sauce recipe follows 1 Tbsp. sumac divided freshly cracked black pepper handful of walnuts for garnish if desired Toasted Walnut Garlic Sauce1 cup /­­ 125g raw walnuts 1 garlic clove 2 Tbsp. cold-pressed olive oil 4 tsp. apple cider vinegar 2 tsp. pure maple syrup 2 generous pinches of fine sea salt plus more as needed InstructionsStart by cooking the wild rice: drain and rinse the soaked rice well, place in a pot. Add 3 cups /­­ 750ml of fresh water, a couple pinches of sea salt, then bring to a boil, and reduce to simmer. Cook until rice is chewy-tender - about 45 minutes. While the rice is cooking, preheat the oven to 350°F /­­ 180°C. Spread the walnuts in a single layer on a rimmed baking sheet. Toast for 7 to 10 minutes, watching them carefully so they do not burn, until they are golden and fragrant. Remove from the oven and let cool slightly. Turn the oven heat up to 400°F /­­ 200°C. Give the butternut squash a good scrub, making sure to remove any dust or dirt. Leaving the skin on, slice the squash neck into rounds about 1 /­­ 2.5cm thick. Place on a baking sheet, sprinkle with a little salt, and roast in the oven for 20-30 minutes, flipping once halfway through cooking, until the squash is fork tender. Remove from the oven and drizzle with olive oil and a little more salt, if desired.  While the squash is roasting, make the Toasted Walnut Sauce. Place the toasted walnuts, garlic, olive oil, apple cider vinegar, and maple syrup in a blender. Blend on high, adding up to 1 cup /­­ 250ml of water to thin the dressing as needed--you are looking for the consistency of melted ice cream. Season with salt. Store in an airtight glass container in the fridge for up to 5 days. Lastly, prepare the mushrooms. Clean and cut the mushrooms as desired (I used king oyster mushrooms, sliced in half lengthwise and scored diagonally). Add a knob of your favourite cooking fat to a large skillet, and once melted add the mushrooms and a couple pinches of salt. Cook the mushrooms without crowding them, and do not move them about in the pan too much. Youre looking for a nice sear and that comes after the mushrooms have been in constant, direct contact with high heat. Once golden on one side, flip, and continue cooking until golden on the other. In a large bowl, combine the wild rice and parsley. Drizzle a touch of the sauce and about 1/­­2 Tbsp. of the sumac, a few grinds of black pepper, and fold to incorporate. To assemble, drizzle or puddle some sauce on the bottom of your serving plate. Add a round of butternut squash, followed by the wild rice mixture, a couple mushrooms, then repeat the layers of squash, rice, mushrooms. Drizzle remaining sauce over top, sprinkle with additional sumac and black pepper, and a handful of walnuts. Say thank you and enjoy each bite, each grain. NotesServes 4 Makes approximately 1 cup /­­ 270ml of Sauce In Closing I would love to hear your thoughts about how we can better respect and heal our pasts culturally, together. I wanted to open up the conversation here, not try to offer some kind of solution. This is a complicated, complex, deeply layered issue that has deep roots, well beyond us here today. I feel really lucky to have had the opportunity to be in a canoe with James himself, to witness how to harvest with intention and gratitude. It felt deeply meaningful to be there with him, the place our two family lines have crossed in many ways for many years, finally converging in a peaceful, cooperative, and hopefully reciprocal way. This extends far beyond James and I, and takes many more hands and hearts. The first step of many, I am forever grateful to James for sharing the story of his family and community as it has been silenced for too long. Thank you for taking the time to read this today. Id also like to add for those who havent seen Canadian news over the past few months, that there has been uncovering of more extreme darkness in this country in relation to the Indigneous people of this land. The residential school system removed children from their Indigenous culture, communities, families, and ways of being. These Anglo-Saxon, Christian boarding schools are sites of mass unmarked graves where thousands of children’s bodies were found, taken from their families. There are many agencies working towards healing, remediation, and reconciliation in response to these unfathomable atrocities in our history. One of them is the Downie Wenjack Foundation, which aims to to aid our collective reconciliation journey through a combination of awareness, education, and action. This link will take you to their page about Reconcili-ACTION, and a list of ways to catalyze important conversations and meaningful change, recognizing that change starts with every one of us and each person can make an impact. The post Wild Rice and Butternut Blessings appeared first on My New Roots.

Pumpkin Energy Balls – Pumpkin Snack Bites

October 1 2021 Vegan Richa 

Pumpkin Energy Balls – Pumpkin Snack BitesPumpkin Energy Balls are a fun vegan snack perfect for the cozy season. These snack bites are naturally sweetened, gluten-free, soy-free and the perfect healthy treat both kids and adults will love. Its getting to be that cozy time of year where candy, desserts and all the comfort food start showing up. I can pass on most store-bought candy, but a piece of my pumpkin pie or vegan pumpkin bread are things I look forward to all year and cannot say no to. This is the time of year I also start stocking the fridge and freezer with healthy fall-tastic snacks and mini treats that taste like the fall desserts I so love. These Pumpkin Pie Energy Balls or Snack Bites are the perfect replacement for when I’m craving a slice of pie but really just one bite – not the whole slice. These vegan pumpkin energy balls are packed with cozy pumpkin spice, pumpkin puree, and healthy nuts and seeds. So as you can imagine theyre also great as a pre or post-workout snack. These should be stored in the fridge until you are ready to eat them. Keep them no longer than 3 hours at room temperature. You could, however, coat these in melted, tempered dark chocolate to make them less sticky to handle.   More Vegan Snacks - Blueberry Muffin Energy Bites - When you want a blueberry muffin without baking. - Carrot Cake Bites - They taste like Carrot Cake! - Peanut Butter Chocolate Balls with Rice Krispies- Cannot get any better than pb and choc - Seedy Chocolate Snack Bars - no dates! - Golden Sesame Balls - Because turmeric - Mojito Energy Balls - so fresh and zesty! Continue reading: Pumpkin Energy Balls – Pumpkin Snack BitesThe post Pumpkin Energy Balls – Pumpkin Snack Bites appeared first on Vegan Richa.

green papaya roti recipe | papita ka roti | healthy roti for heart & cancer

September 27 2021 hebbar's kitchen 

green papaya roti recipe | papita ka roti | healthy roti for heart & cancergreen papaya roti recipe | papita ka roti | healthy roti for heart & cancer with step by step photo and video recipe. rice flour roti or akki rotti recipes are very common in south indian breakfast category. commonly, it is prepared with rice flour and adding flavoured herbs, vegetable grate to make it tastier. but the same rotti can also be extended by adding raw papaya grate to make it a healthy and nutrient roti recipe. The post green papaya roti recipe | papita ka roti | healthy roti for heart & cancer appeared first on Hebbar's Kitchen.

Vegan Pumpkin Breakfast Cookies Gluten-free

September 16 2021 Vegan Richa 

Vegan Pumpkin Breakfast Cookies Gluten-freeFor a fall-tastic breakfast treat that is easy to make, look no further than these vegan pumpkin breakfast cookies! Gluten-free, refined sugar-free, refined oil-free and packed with nutritious add-ins like pumpkin puree, chia seeds, chopped nuts, and rolled oats. If youre looking for an easy, one-bowl cookie recipe that the whole family will get excited about, these pumpkin breakfast cookies are it! Trust me, they are going to bring your on-the-go breakfast game to the next level. These perfectly crispy yet chewy oatmeal cookies are made with gluten-free oats, almond flour sunflower seeds and a handful of especially healthy add-ins like chia seeds! But you can customize the recipe to your familys preferences and use any seeds you have. My pumpkin breakfast cookies are chock full of nutritious oats, unsweetened pumpkin puree, nuts, dried fruit, and seeds, and they are naturally sweetened with maple syrup. No Flouf, no Oil! With all those add-ins, these oatmeal cookies are definitely wholesome enough to eat for breakfast! I like packing these pumpkin breakfast cookies as a lunchbox snack for the kids and make them for my own on-the-go breakfast. Leftovers keep for days so make lots and stash them away for snacks. More pumpkin recipes - 1 Bowl Pumpkin bread  - Pumpkin Carrot Bread  - Gluten-free Pumpkin Bread  - Pumpkin Cinnamon rolls - 1 Bowl Pumpkin Cream Cheese Muffins - Pumpkin Baked Oatmeal ! Gf Continue reading: Vegan Pumpkin Breakfast Cookies Gluten-freeThe post Vegan Pumpkin Breakfast Cookies Gluten-free appeared first on Vegan Richa.

bottle gourd dosa recipe | instant lauki dosa recipe | sorekai dose

September 14 2021 hebbar's kitchen 

bottle gourd dosa recipe | instant lauki dosa recipe | sorekai dosebottle gourd dosa recipe | instant lauki dosa recipe | sorekai dose with step by step photo and video recipe. dosa recipes or particularly instant dose recipes are always handy recipes to have in your pantry. these are not only easy and quick to prepare, but also a tasty and healthy alternative compared to the lengthy traditional one. one such easy and simple instant dosa recipe is lauki dosa or bottle gourd dosa recipe known for its healthy and flavour aspects. The post bottle gourd dosa recipe | instant lauki dosa recipe | sorekai dose appeared first on Hebbar's Kitchen.

poornam boorelu recipe | how to make poornalu recipe | purnam burelu

September 3 2021 hebbar's kitchen 

poornam boorelu recipe | how to make poornalu recipe | purnam burelupoornam boorelu recipe | how to make poornalu recipe | purnam burelu with step by step photo and video recipe. south indian recipes are known for their healthy rice urad dal based breakfast recipes. these are generally steam cooked and served with a spicy lentil soup or with coconut-based condiments or chutney. yet there are some sweet recipes too derived by the same rice and urad dal combination and poornam boorelu recipe from andhra cuisine is one such recipe. The post poornam boorelu recipe | how to make poornalu recipe | purnam burelu appeared first on Hebbar's Kitchen.

Get These Six Common Items Out of Your Kitchen Right Now

September 1 2021 Vegetarian Times 

Get These Six Common Items Out of Your Kitchen Right Now These kitchen utensils and supplies are unhelpful, unhealthy, and even dangerous The post Get These Six Common Items Out of Your Kitchen Right Now appeared first on Vegetarian Times.

35+ Vegetarian School Lunch Ideas

August 25 2021 Oh My Veggies 

It can be easy to get stuck in a rut of pre-packaged, store-bought vegetarian snacks and sandwiches for school lunches. But with just a little planning, you can fill your kids lunchboxes with healthy and delicious meals. This list of 35+ vegetarian school lunch ideas is a great place to start! This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: 35+ Vegetarian School Lunch Ideas.

NBA Star Chris Paul Makes a Play for Accessible, Inclusive Plant-Based Eating

August 21 2021 Vegetarian Times 

NBA Star Chris Paul Makes a Play for Accessible, Inclusive Plant-Based Eating The Beyond Meat and Koia investor is piloting a project to encourage healthy eating habits with plant-based snack machines on HBCU campuses The post NBA Star Chris Paul Makes a Play for Accessible, Inclusive Plant-Based Eating appeared first on Vegetarian Times.

how to make idli without idli stand & cooker | banana leaf cups kadubu

August 16 2021 hebbar's kitchen 

how to make idli without idli stand & cooker | banana leaf cups kadubuhow to make idli without idli stand & cooker | idli in banana leaf cups | banana leaf kadubu moode with step by step photo and video. south indian breakfast recipes are known for the healthy and versatile options it has to offer. generally, the main ingredient combination is rice and urad dal but yet there are myriad options out of it. one such easy and simple idli recipe without idli stand recipe is to make idli in banana leaf cups. The post how to make idli without idli stand & cooker | banana leaf cups kadubu appeared first on Hebbar's Kitchen.

Seamus Mullen on the ‘Health, Happiness, Spirituality, and Values’ of Food

August 5 2021 Vegetarian Times 

Seamus Mullen on the ‘Health, Happiness, Spirituality, and Values’ of Food The chef, restauranteur, and cyclist talks about the vegetable-centered diet that makes him feel healthy - and how to master the art of the grill The post Seamus Mullen on the ‘Health, Happiness, Spirituality, and Values’ of Food appeared first on Vegetarian Times.

Vietnamese Curried Tofu Noodle Bowl Recipe

July 29 2021 Vegan Richa 

Vietnamese Curried Tofu Noodle Bowl RecipeTuck into a Vietnamese Curried Tofu Noodle Bowl – so fresh and delicious. Rice noodles and quick-pickled vegetables topped with pan-fried sweet and salty curried tofu, drizzled with a spicy maple lime dressing. These Vietnamese inspired Curried Tofu Noodle Bowls are perfect for when you want a fresh and light healthy meal. Which for me is every day during summer! These colorful vegan bowls are a cross between a Vietnamese Noodle Salad and a curry tofu bowl as they feature cooked cold vermicelli rice noodles, pan-fried curried tofu, lettuce, and veggies, and a refreshing spicy maple lime dressing. Even though there are several elements to making a tofu noodle bowl, there is very little work involved. We just want to remember to press the tofu! Marinating it is not necessary as we simply pan-fry the pressed tofu wedges along with a sweet and salty curry sauce. The pickled veggies can be made in advance and stored in the fridge. The pickling process is super easy. In fact, they are done in an hour or two and last weeks when stored in the fridge. Make lots because they are the perfect side dish to burgers and an amazing addition to all your favorite bowls. MORE DELICIOUS TOFU RECIPES FROM THE BLOG: MORE BAKED TOFU - Crispy Breaded Tofu - Chili Garlic Baked tofu - Spiced Baked tofu for Butter Tofu - Orange Tofu - Cajun Tofu - Peanut Butter Tofu  PAN FRIED TOFU - Curried Tofu for Banh Mi - Sticky Sesame tofu - Palak Tofu Paneer - Tofu Lalabdar - Tofu with Creamy Tomato ginger sauce Continue reading: Vietnamese Curried Tofu Noodle Bowl RecipeThe post Vietnamese Curried Tofu Noodle Bowl Recipe appeared first on Vegan Richa.

Research Finds Parents Are Feeding Kids Fast Food More Often Amid the Pandemic

September 27 2021 Vegetarian Times 

Research Finds Parents Are Feeding Kids Fast Food More Often Amid the Pandemic Healthy and plant-based options at fast food chains remain limited The post Research Finds Parents Are Feeding Kids Fast Food More Often Amid the Pandemic appeared first on Vegetarian Times.

Easy Vegan Almond Flour Pie Crust (Low-Carb, Gluten-free, Grain-free)

September 21 2021 Vegan Richa 

Easy Vegan Almond Flour Pie Crust (Low-Carb, Gluten-free, Grain-free)This easy Vegan Almond Flour Pie Crust is naturally gluten-free, grain-free, refined sugar-free and dairy-free, and made with just a few simple ingredients. No chilling needed! The perfect crust for practically any pie! There’s something intimidating about making your own pie crust – especially when it comes to rolling out a pie crust. For some reason, we all tend to prefer graham cracker crusts, where you simply crush store-bought crackers together with vegan butter and press the mixture into a pan. If you feel the same way, I am here to tell you that with the right recipe, everyone can make their own vegan pie crust from scratch! Give this easy pie crust a chance and you will be pleasantly surprised. This almond flour pie crust is so easy to make. Its only made with a handful of simple ingredients that you probably already have stocked in your gluten-free pantry. But there’s more to this vegan pie crust! Apart from being simple, this is also a gluten-free and grain-free pie crust recipe. Due to the absence of gluten, you dont need to worry about overworking the dough and ending up with a tough crust. As we are using oil in this vegan pie crust, you dont need to worry about chilling and cutting in butter. Also, theres no need to chill the dough so not only is this an easy pie crust but also a quick one! I have used variations of this almond flour pie crust in several of my favorite recipes, like this Vegan Chocolate Pumpkin Pie.  It is so versatile and you can season it with your favorite herbs and spices. Continue reading: Easy Vegan Almond Flour Pie Crust (Low-Carb, Gluten-free, Grain-free)The post Easy Vegan Almond Flour Pie Crust (Low-Carb, Gluten-free, Grain-free) appeared first on Vegan Richa.

Doing the Dirty Work: Why Regenerative Agriculture Might Be the Future of Farming

September 15 2021 Vegetarian Times 

Healthy soil sequesters carbon and aids the long-term viability of farmland The post Doing the Dirty Work: Why Regenerative Agriculture Might Be the Future of Farming appeared first on Vegetarian Times.

suji ki khandvi recipe | masaledar lehsuni suji rolls | rava roll breakfast

September 4 2021 hebbar's kitchen 

suji ki khandvi recipe | masaledar lehsuni suji rolls | rava roll breakfastsuji ki khandvi recipe | masaledar lehsuni suji rolls | rava roll breakfast recipe with step by step photo and video recipe. rava or semolina takes a significant role in indian cuisine. it is generally used for simple morning breakfast recipes but also used for simple and healthy dessert recipes too. this recipe is yet another healthy breakfast recipe where rava based dough is used to prepare pinwheel rolls with additional garlic chutney topping. The post suji ki khandvi recipe | masaledar lehsuni suji rolls | rava roll breakfast appeared first on Hebbar's Kitchen.

ginger garlic soup recipe | ginger and garlic veg soup – kitchen scrap broth

September 1 2021 hebbar's kitchen 

ginger garlic soup recipe | ginger and garlic veg soup – kitchen scrap brothginger garlic soup recipe | ginger and garlic veg soup with kitchen scrap broth with detailed photo and video recipe. soup recipes are one of the easy and simple starters or appetiser recipes. these are generally served just before the main meal to improve appetite and also digestive juices are activated. but these days, soup recipes are also given as remedy or immunity boosters and the ginger-garlic soup recipe is one such simple and healthy soup recipe. The post ginger garlic soup recipe | ginger and garlic veg soup – kitchen scrap broth appeared first on Hebbar's Kitchen.

chutney sandwich recipe 2 ways | chutney cheese sandwich & chutney club sandwich

August 30 2021 hebbar's kitchen 

chutney sandwich recipe 2 ways | chutney cheese sandwich & chutney club sandwichchutney sandwich recipe 2 ways | chutney cheese sandwich & chutney club sandwich with step by step photo and video recipe. sandwich recipes are not native to indian cuisine but have become one of the popular recipes. particularly in the breakfast and street food categories, it has exploded with a wide range of recipe options. one such easy and simple sandwich variation is the chutney sandwich recipe which is a simple, tasty and healthy meal option. The post chutney sandwich recipe 2 ways | chutney cheese sandwich & chutney club sandwich appeared first on Hebbar's Kitchen.

50+ Kid-Friendly Vegetarian Recipes

August 25 2021 Oh My Veggies 

Kids can be some of the harshest critics out there when it come to food. Ive had my fair share of challenges trying to get my kids to eat healthy--and be happy about it! From breakfast to dinner, we have you covered with this list of 50+ kid-friendly vegetarian recipes. This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: 50+ Kid-Friendly Vegetarian Recipes.

stuffed dosa recipe | instant stuffed mini bun dosa | stuffed dosa pancake

August 17 2021 hebbar's kitchen 

stuffed dosa recipe | instant stuffed mini bun dosa | stuffed dosa pancakestuffed dosa recipe | instant stuffed mini bun dosa | stuffed dosa pancake with step by step photo and video recipe. breakfast recipes are one of the important meals compared to the other meals. we spend a lot of time thinking and preparing to make something interesting and healthy so that we arent bored with the same set of breakfast recipes. one such innovative and fusion breakfast recipe from south india is an instant stuffed dosa pancake recipe. The post stuffed dosa recipe | instant stuffed mini bun dosa | stuffed dosa pancake appeared first on Hebbar's Kitchen.

aate ka nasta recipe | gehu ke aate ka chatpata nasta | wheat flour snack

August 9 2021 hebbar's kitchen 

aate ka nasta recipe | gehu ke aate ka chatpata nasta | wheat flour snackaate ka nasta recipe | gehu ke aate ka chatpata nasta | simple wheat flour snack with step by step photo and video recipe. snacks or nasta recipes are one of the sought after recipes and a must for most of us. but most of these snack recipes are deep-fried or may contain more calories and eventually termed as unhealthy or not suitable for all age groups. yet there are certain healthy snack recipes and aate ka nasta is one such easy and simple snack prepared with simple onion and herb stuffing. The post aate ka nasta recipe | gehu ke aate ka chatpata nasta | wheat flour snack appeared first on Hebbar's Kitchen.

coconut dosa recipe | thengai dosa | kayi dosa with hotel style chutney

August 4 2021 hebbar's kitchen 

coconut dosa recipe | thengai dosa | kayi dosa with hotel style chutneycoconut dosa recipe | thengai dosa | kayi dosa with hotel style chutney with step by step photo and video recipe. dosa recipes have become one of the popular morning breakfast choices for most of us. it is perhaps one of the favourite options due to its simplicity, healthy and filling characteristics. yet is has been subjected to many variations with the combination of ingredients used and coconut dosa is one such simple and healthy alternative. The post coconut dosa recipe | thengai dosa | kayi dosa with hotel style chutney appeared first on Hebbar's Kitchen.

corn pancake recipe | sweet corn nutri roastie | sweetcorn pancake

July 26 2021 hebbar's kitchen 

corn pancake recipe | sweet corn nutri roastie | sweetcorn pancakecorn pancake recipe | sweet corn nutri pancake or roastie | sweetcorn pancakes with step by step photo and video recipe. pancake recipes are one of the healthy and easy breakfast meals for most of us. it is basically a far cousin to the south indian variation of dosa or uttapam but generally made with a combination of flours with different types of vegetables in it. one such easy and simple pancake recipe is sweet corn nutri pancake or roastie known for its simplicity, taste and health aspects it brings to your dining table. The post corn pancake recipe | sweet corn nutri roastie | sweetcorn pancake appeared first on Hebbar's Kitchen.


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