What a glorious long weekend it’s been – four days of festive vibes, raging nights, and uninhibited indulgences. Guilty as charged, we devoured 1,071 laddus, 873 shots, 478 bowls of biryani, and 197 gintos. No, we do not regret it. Yes, we’re going on a cleanse this week.
If you’re anything like us, you went just as overboard and are now steering your diet towards the road explored ever-so-often post Diwali, a.k.a detox. The #DSSCTestKitchen bustled all Monday to make this not-so-mean feat as easy as whisking whipped cream, or should we say peeling an orange? Bringing you three recipes that are as healthy as they are delish, #DSSCRecommends you put on your chef whites and bring out ‘em fruits and greens. Let the binging (oops, we mean detox) begin.
Broccoli Blockbuster
Image: theawesomegreen.com
Prep Time: 20 minutes
Caters To: 2 gobblers
Challenge Level: Beginner
From The Pantry:
- ½ teaspoon coconut oil
- 1 onion, finely diced
- 2 garlic cloves, finely diced
- 1 carrot, finely chopped
- 1 parsnip, finely chopped
- 2 celery stalks, finely diced
- 2 cups broccoli florets
- 2 cups vegetable broth
- 1 cup spinach
- ½ teaspoon sea salt
- ½ lemon juice
- 1 tablespoon chia seeds
- 1 tablespoon greek yoghurt
- Toasted nuts to taste
Cook Away:
- In a heavy pan heat coconut oil on a medium flame. Add onion and garlic and sauté for 20 seconds.
- Add carrot, parsnip, celery, and broccoli and cook over low heat for five minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a boil. Cover with a lid and allow it to simmer for 5-7 minutes, until the vegetables are cooked through.
- Add spinach and transfer into a blender. Add salt, chia seeds, and lemon and blend until smooth.
- Garnish with greek yoghurt and toasted nuts.
Coconut & Berry Crackerjack Bowl
Image:thelittlegreenspoon.com
Prep Time: 10 minutes
Caters To: 2 gobblers
Challenge Level: Beginner
From The Pantry:
- ½ cup tender coconut, shaved
- 1 cup strawberries, plus extra for garnish
- 30 grams gooseberries, quartered
- 50 grams blueberries, plus extra for garnish
- 5 – 6 fresh mint leaves
- 240ml coconut water
- ½ cup toasted granola
Mix Away:
- In a blender add tender coconut, strawberries, gooseberries, blueberries, and mint and blend.
- Add coconut water and blend for another minute, until it reaches the desired consistency.
- Pour in a bowl and garnish with toasted granola and fresh berries.
Beetroot & Ginger Gala
Image: vidyaliving.com
Prep Time: 10 minutes
Caters To: 2 gobblers
Challenge Level: Beginner
From The Pantry:
- 2 large beetroots, peeled
- 3 apples, peeled
- 2 inch slice of ginger, peeled
- Handful of fresh parsley leaves
- 1 lemon, juiced
- A pinch of rock salt
- 1 – 2 fresh mint leaves
Mix Away:
- In a juicer, add beetroots, apples, ginger, and parsley.
- Mix together with lemon juice and rock salt.
- Garnish with fresh mint.
Go ahead, stir that soup, blend that smoothie, and juice that beetroot. Let’s balance out ‘em desserts before wedding season gains momentum.
Featured Image Courtesy: psychologies.co.uk
