Pumpkin Tomato Soup | Autumn Soup Bowl | Veggies Soup

A bowl of warming soup is the best comfort food on a cold day. Pumpkin, and tomato combine to make a healthy and colorful soup, which I especially enjoy during the fall. What I love about this soup is that it’s a breeze to throw together and has a velvety texture without the need for heavy cream.

Pumpkin Tomato Soup

Pumpkin is loaded with vitamin A, which is thought to be great for eye health, the antioxidant beta carotene, which may help to prevent cancer, and potassium, to help with muscle recovery after a workout. Paired with tomatoes, which are a great source of vitamin C, iron, and lycopene, which might reduce your risk for heart disease, this soup is a healthy addition to any meal.

Autumn Soup Bowl

As an added bonus, you can always use any leftovers as a dip or pasta sauce. This is exactly the type of recipe I’m going for this fall. I just love feeling cozy and warm, and this creamy pumpkin tomato soup fits that vibe. What I also love about the recipe is that it’s perfect for that late summer to early fall transition, and utilizes a summer staple like tomatoes in a way that’s still cozy for chilly fall nights. 

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Ingredients:
Pumpkin – 300 gms (deseeded, peeled and cubed)
Roughly chopped tomato – 1
Water – 2 cups
Sliced white onion – 1
Sliced garlic – 2
Olive oil – 1 tbsp
One bay leaf
One green chilli chopped
Few black pepper
Himalayan pink salt to taste
Greek yogurt or cream & roasted pumpkin seeds for garnishing

Method :

  1. Heat olive oil in a pressure cooker and add sliced onions. Cook till translucent.
  2. Then add sliced garlic, bay leaf and black pepper. Saute for 4 minutes.
  3. Add pumpkin and saute for 4 minutes. Then add chopped tomato, green chilli and salt to taste.
  4. Mix well and saute for 3 minutes on medium high heat.
  5. Add 2 cups of water and pressure cook for 1 whistle.
  6. Allow to cool down the pressure cooker completely. Sieve through water from veggies.
  7. Take the pressure cooked vegetables into a blender and blend to smooth paste.
  8. Transfer puree soup and sieved boil water in a same pressure cooker allow to boil till thickens (approx 8 minutes).
  9. Pour the prepared pumpkin soup into bowl and garnish with roasted pumpkin seeds with a tbsp of cream. alternatively use greek yogurt if you are diet conscious.
Veggies Soup

Pumpkin Carrot Noodle Soup | Steamed Method | कद्दू गाजर नूडल सूप

Well, it is fall/autumn and time for pumpkins to reach their peak in flavor, nutrition, and I love pumpkin – a vibrant carrot pumpkin soup topped with noodles. Bursting with flavor, this comforting, vegetarian soup comes alive with hearty pumpkin, sweet carrots. The pumpkin and carrot combo creates such an incredible flavor.

Pumpkin Carrot Noodle Soup

For the spices in this soup, I used a combination of Himalayan pink salt, black pepper with little butter. These little spices brighten up the sweet and delicate flavors of the carrot and pumpkin and add a lot of health benefits. This pumpkin and carrot soup is made using a handful of ingredients and is ready in no time.

Yummy Noodles Soup

Although this soup is naturally thick and creamy thanks to the pumpkin and carrots, you can also add a dash of plant-based cream or milk to make the soup extra creamy. Also, make sure to add your favorite toppings like flaked chili pepper, fresh parsley, or pumpkin seeds.

Steamed Method

I used the steaming method for making this soup. Steaming softens vegetables while maintaining most of their nutrients, especially water-soluble compounds that are damaged by heat. Whether you use an electric steamer, a bamboo steamer, or a microwaveable plastic bag or dish, steam vegetables will retain more texture, flavor, and nutritional value when you prepare them with this indirect form of heat and moisture.

Delicious Veggies Soup

Once soft and tender, puree either in a blender jar or use an immersion blender. Adjust consistency, season with salt and more black pepper, and simmer until all the flavors have amalgamated. Super a simple and tasty recipe.

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Ingredients:
Pumpkin – 300 gms (deseeded, peeled and cubed)
Roughly chopped carrots – 2
Water – 2 cups
Noodles – 1 cup
Butter – 1 tbsp
Fresh black pepper – 1/2 tsp
Himalayan pink salt to taste
Fresh coriander leaves or dried coriander leaves garnishing

Method :

  1. Boil 2 cups water in a large pot or a deep pan and bring it to boil over medium flame. When it comes to rolling boil, add dried noodles.
  2. Boil until noodles are soft, it will take around 4-5 minutes. Stir occasionally in between.
  3. Turn off the flame and transfer it to colander to drain excess water. Pour 1-2 cups cold water over boiled noodles and drain again to remove excess stickiness ( stop cooking process as well)
  4. Chop pumpkin and carrots into the most uniform pieces. The thicker the veggie, the longer it will take to cook. Fill a pot with approximately half an inch of water.
  5. Cover the lid and let it boil the water on high flame for 5 minutes. Place metal colander with veggies in a pot and cover the pot with a lid. 
  6. Let it steam for good 20 minutes on medium- low heat.
  7. After 20 minutes open the lid and check veggies for doneness by inserting a knife into the thickest part of the vegetable. They should also appear vibrant and colorful.
  8. Allow to cool down the steamed veggies completely. Then blend to smooth puree (add 1 cup of water)
  9. Heat butter in a pan and add vegetables puree with 1 cup of water.
  10. Allow to boil till thickens (approx 8 minutes). Then add pepper, salt boiled noodles and cook for 2 minutes.
  11. Pour the prepared soup into bowl and garnish with fresh coriander leaves or dried coriander leaves.
Autumn Special Soup

Summer Salad Plate | Green Salad Summer Plate with Lime Dressing | Healthy Breakfast Salad

A salad for breakfast ??? Yes, breakfast salads are a great way to start your day with nutrient-dense foods. They may also boost your mood and productivity, improve your digestion, and even help you lose weight as well.

Summer Salad Plate

Breakfast salads are a super-easy way to load up on fresh vegetables and fruits. You can toss them together quickly and they’re light, fresh while still being filling. As long as you have a good source of protein and some healthy fats on there, the salad will keep you full until your next meal without weighing you down.

Green Salad Summer Plate with Lime Dressing

Antioxidants give fruits and vegetables their different colors so a handy way to make sure you’re getting a good range of antioxidants and different health benefits is to choose those you like from each of the five different color groups – Red, Purple & Blue, Orange & Yellow, White & Brown, and Green. They all have their benefits but today I am sharing a recipe with Green veggies and fruits – Salad Summer Plate with Orange Dressing.

Dressing Ingredients

Green vegetables and fruits are great foods with a wide variety of nutrients, especially nutrient dense dark green fruits and veggies. Green fruits and veggies contain calcium, dietary fiber, antioxidants and a variety of vitamins. This Summer Salad Plate has all my favorite fruits – Avocado, Kiwi, Pear, Green Apple, Cucumber. Toss this salad with homemade fresh lime juice dressing.

Green Veggies & Fruits

Summer Salad Plate | Green Salad Summer Plate with Orange Dressing

Tangy Green Salad Bowl is healthy evening salad recipe. It tastes amazing with the tangy dressing made with the fresh lime juice, crushed pistachios and sesame seeds.

Healthy Breakfast Salad

Ingredients:
Cucumber noodles – 1 big
Kiwi – 2
Green Apple – 1
Avocado – 2 (pit removed, peeled, and chopped lengthwise)
Pear – 1
Sliced Green Grapes – 1/2 cup

For dressing :
Juice of one lime
Crushed pistachios & sesame seeds – 3 tbsp each

Spices for dressing :
Black pepper powder – 1/4 tsp
Red chili powder – 1/2 tsp
Black salt – 1/8 tsp
Dry coriander leaves powder – 1/4
Himalayan pink salt to taste

Green Salad Plate

Method :

  1. For the dressing – Pour lime juice and crushed pistachios & sesame seeds with spices in an airtight container and shake well, or whisk ingredients in a bowl.
  2. Place all veggies and fruits in a large bowl. Drizzle lime dressing over the salad. Serve immediately.
Cucumber noodles

French Beans Bell Pepper Salad with Quinoa Puffs | Healthy Vegetable Salad Recipe

From side dish to the star attraction, no menu is complete without a salad. This fresh, crunchy french beans with colorful bell pepper saute in butter and garlic. Super healthy quinoa puffs add a little pop to your plate with the crunchy texture and nutty, earthy flavor. This tasty and delicious salad pairs well with any dish.

French Beans Bell Pepper Salad with Quinoa Puffs

Fresh green beans are one vegetable that always seems to be available fresh in our stores, is very versatile and easy to prepare. Packed full of green goodness, French beans offer up a multitude of nutritional benefits. French beans are a fantastic source of vital nutrients, particularly vitamins C and A. They also include minerals, including iron, calcium, and magnesium. They’re also low in calories and contain no saturated fat.

Healthy Salad Recipe

Red, Orange, and Yellow Bell Peppers have very similar health benefits to one another. Even though they are different colors, they all have similar amounts of vitamin A and vitamin C in them. Red Bell Peppers also contain lycopene, an antioxidant, or carotenoid that helps fight free radicals in your body. Yellow and Orange Bell Peppers are also rich in carotenoids.

Red, Orange, and Yellow Bell Peppers Salad

French Beans Bell Pepper Salad with Quinoa Puffs

Quinoa is one of few plant foods that provides a complete protein source with all nine essential amino acids. This makes puffed quinoa an excellent post-workout snack when served alongside fruit or as a topping for Greek yogurt or just add milk and enjoy (no cooking needed). Puffed quinoa also makes a crunchy addition to yogurt, oatmeal, and granola bars. It’s packed with high-quality protein, fiber and iron so it not only tastes great but is also great for you.

Quinoa Puffs

Ingredients:
Fresh french beans – 250 gms (slice beans into 1 to 2 inch pieces)
Bell pepper, seeded, cored and cut into thin strips – 3 (Red, Yellow & Orange)
Quinoa puffs – 3/4 cup
Butter cubes – 2
Garlic powder – 1/2 tsp
Roasted cumin powder – 1/2 tsp
Red chili flakes – 1/2 tsp
Chaat masala – 1/4 tsp
Juice of half lemon
Salt to taste

Salad Recipe

Method :

  1. Bring 4 cups water to a boil. Add beans, cook, uncovered, 2-3 minutes ( until crisp-tender). Remove beans and immediately drop into ice water. Drain and keep them aside.
  2. Heat a pan add butter cubes. Allow butter to melt add tri color bell pepper. Cook for 4 – 5 minutes.
  3. Then add blanched beans, garlic powder, roasted cumin powder, red chili flakes, chaat masala and mix them well. Cook for 2- 3 minutes.
  4. Drizzle lemon juice over the salad and add quinoa puffs. Mix them well and serve immediately.
Healthy Vegetable Salad

Happy 74th Independence Day | TriColor Salad | Carrot Noodles With Orange Juice Dressing, Crispy Sesame Tofu with Greek Yogurt Dressing and Baked Broccoli With Spicy Cucumber

15th August is celebrated as a national holiday in India to remember this date and to pay homage to those who fought for India’s freedom in the past. Great leaders and freedom fighters like Mohandas Karamchand GandhiRani of Jhansi – Rani Lakshmi BaiSubhash Chandra BoseSukhdevBhagat SinghRajguruChandra Shekhar Azad are few of the many to whom India owes its freedom. And it’s never too late to remember all these heroes, who had sacrificed their lives for India.

Happy Independence Day

The President of India delivers the ‘”Address to the Nation” on the eve of Independence Day. India’s Prime Minister unfurls India’s flag and delivers a speech at the Red Fort in Old Delhi. Flag hoisting ceremonies and cultural programs are held in the state capitals and often involve many schools and organizations. In the cities around the country, the National flag is hoisted by politicians in their respective constituencies. In various private organizations, the flag hoisting is carried out by a senior official of that organization.

Red Fort

Growing up in India, we woke up early morning to attend the flag hoisting ceremonies and parades at our school every year. Some years our school participated in a huge parade where all schools came together to celebrate and sing patriotic songs. India’s flag and its tricolors were all around us.

Happy 74th Independence Day

When the whole Nation is filled with the celebration mood, why not give a patriotic flavor to the food. Celebrate this day with the spirit of nationalism in hearts, digging into the delightful food. So today I surprised my family with Tricolor salad – Carrot Noodles With Orange Juice Dressing, Crispy Sesame Tofu with Greek Yogurt Dressing, and Baked Broccoli with Spicy Cucumber

TriColor Salad

Carrot Noodles With Orange Juice Dressing

Rather than thin slices or half-moons, the spiralizer transforms carrots into curly noodles. For making carrot noodles I used a julienne peeler. Carrots are rich in beta-carotene, a compound your body changes into vitamin A, which helps keep your eyes healthy. And beta-carotene helps protect your eyes from the sun and lowers your chances of cataracts and other eye problems.  

For making carrot noodles I used a julienne peeler

Homemade salad dressings are my favorite. They are so much better than the store-bought versions and healthier. You get to control what goes into them and skip out on all the preservatives. Oranges (My Favorite Fruit) make a great base for any salad dressings because they are naturally sweet, a little acidic.

Fresh Orange Juice

Crispy Sesame Tofu with Greek Yogurt Dressing

Tofu is a good source of protein and contains all nine essential amino acids. It is also a valuable plant source of iron and calcium and the minerals manganese. In addition to this, it also contains magnesium, copper, zinc, and vitamin B1. Most recipes (roasting, frying, stir-frying, or deep-frying) require the tofu to be drained well and patted dry before cooking. Why does Tofu need to Be Pressed? Because moist tofu doesn’t absorb marinades or spices and splatters in the pan. Pressing improves the texture of tofu as well.

Crispy Sesame Tofu

How to press Tofu? First, wrap a block of tofu in a kitchen paper towels (Fold a kitchen paper towels into quarters to increase the absorbency). Then again wrap tofu with a clean kitchen towel. Place wrapped tofu on a chopping board. The essence of pressing tofu is to apply steady weight to squeeze out the moisture from the block. I put a chakla (flat circular rolling board) or you can put a big pot filled with water.

Pressing Tofu

Baked Broccoli With Spicy Cucumber

Broccoli is a good source of fiber, protein, iron, potassiumcalcium, selenium, and magnesium as well as vitamins A, C, E, K, and a good array of B vitamins including folic acid. Broccoli is my favorite vegetable, and this roasted broccoli is my favorite way to enjoy it. It results in the best-tasting broccoli with a perfect texture that is crispy, tender, perfectly seasoned with garlic, and Indian spices. 

Baked Broccoli

TriColor Salad | Carrot Noodles With Orange Juice Dressing , Crispy Sesame Tofu with Greek Yogurt Dressing | Baked Broccoli with Spicy Cucumber

This salad may require a little extra effort but it’s so worth it. Spiralized carrot ‘noodles’ replace traditional pasta and soaked in spicy orange dressing. The ‘noodles’ along with other healthy veggies – Crispy baked sesame tofu and baked broccoli with garlic.

TriColor Salad

Carrot Noodles With Orange Juice Dressing

Ingredients:

Carrot noodles – 4
A pinch of salt

Spicy orange dressing :
Fresh orange juice – 1/2 cup (from 2 oranges)
Juice of half lemon
Extra virgin olive oil – 1 tsp

Spices for dressing :
Roasted cumin powder – 1/4 tsp
Black pepper powder – 1/4 tsp
Red chili flakes – 1/2 tsp
Roasted fennel powder – 1/8 tsp
Black salt – 1/8 tsp
Dry coriander leaves powder – 1/4
Salt to taste

Carrot Noodles With Orange Juice Dressing

Method :

  1. For the spicy orange dressing – Place fresh orange and extra virgin olive oil, lemon juice with spices in an airtight container and shake well, or whisk ingredients in a bowl.
  2. In a large microwave safe bowl add carrots noodles with a pinch of salt and sprinkle some water. Microwave high for 5 minutes.
  3. After 5 minutes let it cool completely.
  4. Once carrots noodles cool down completely mix with spicy orange dressing.
Yummy Salad

Crispy Sesame Tofu with Greek Yogurt Dressing

Ingredients:

Pressed Tofu (Cubed) – 200 gms
Sesame seeds – 1/4 cup
Olive oil – 3 tbsp

Marination Ingredients :
Roasted cumin powder – 1/4 tsp
Black pepper powder – 1/4 tsp
Red chili powder – 1/2 tsp
Grated garlic – 3 tbsp
Black salt – 1/8 tsp
Olive oil – 3 tbsp
Juice of one lemon
Salt to taste

Serve with Greek Yogurt Dressing : Greek yogurt ( 1 cup)combined with lemon juice (2 tbsp), garlic powder (1/4 tsp), and salt to taste. Mix it well and serve.

Crispy Sesame Tofu with Greek Yogurt Dressing

Method:

  1. In a small bowl combine the olive oil and all marination ingredients. Pour this mixture over tofu cubes. Let it sit for about 20 minutes.
  2. Take marinated tofu cubes and coat them with sesame seeds.
  3. Bake for 10 to 15 minutes, at 200 C. Tossing the tofu halfway, until the tofu is deeply golden on the edges.
  4. Toss baked tofu with greek yogurt dressing and serve.
Creamy Yogurt Salad

Baked Broccoli With Spicy Cucumber

Ingredients:

Broccoli cut into florets of even size – 2 big size
Cucumber cut into lengthwise – 2 medium size

Marination Ingredients for broccoli
Black pepper powder – 1/4 tsp
Red chili powder – 1/2 tsp
Grated garlic – 3 tbsp
Olive oil – 3 tbsp
Juice of one lemon
Salt to taste

Spices for Cucumber Salad
Roasted cumin powder – 1/4 tsp
Black pepper powder – 1/4 tsp
Red chili powder – 1/2 tsp
Black salt – 1/8 tsp
Juice of one lemon
Salt to taste

Baked Broccoli With Spicy Cucumber

Method:

  1. Preheat oven to 200 C.
  2. In a large bowl toss the broccoli florets with marination (ingredients mentioned above) until lightly coated.
  3. Arrange the broccoli florets in a single layer on a baking sheet.
  4. Roast at 200 C for 20 minutes until cooked through (check by poking with a fork, should be fork tender) and lightly browned.
  5. In a big bowl add cucumber with spices (ingredients mentioned above) and mix them well.
  6. Serve baked broccoli with spicy cucumber salad.
Green Salad

Chickpea Avocado Salad with Kiwi Dressing | Protein Rich Salad | Healthy Salad Recipe

Salad recipes are my favorite way to showcase vibrant, in-season produce – fruits and veggies that are so good on their own that you don’t need to do much to make them into a delicious meal. This Chickpea Salad is loaded with crisp cucumbers, juicy snack tomatoes, creamy avocado, and crunchy red onions. The fresh kiwi dressing adds the citrus flavor.

Chickpea salad is one of our favorite summer meals because it’s light but filling. This healthy salad with Avocado, Snack Tomato, Cucumber is vegan and gluten-free and adds on its low in fat and high in protein. 

Protein Rich Salad

What are chickpeas? Chickpeas are peach-colored round legumes or seed pods and part of the pea family. Chickpeas are a rich source of vitamins, minerals, and fiber, chickpeas may offer a variety of health benefits, such as improving digestion, aiding weight management, and reducing the risk of several diseases. They are high in protein and make an excellent replacement for meat in vegetarian and vegan diets.

With Greek Yogurt

They have a satisfying nutty flavor. You can use canned drained chickpeas or soaked it overnight. Boil in the pressure cooker and then used it. Serve this delicious salad with Greek yogurt as it has more protein and less sugar and sodium than the same amount of regular yogurt.

Salad Served with Greek Yogurt

The Avocados do have a good amount of natural, heart-healthy fat, of course, and they add all the creaminess you’ll want, so there’s no need to butter or mayo your wraps and buns. The diced cucumber and red onions add amazing texture in this salad.

Avocados

Chickpea Avocado Salad with Kiwi Dressing | Protein Rich Salad | Healthy Salad Recipe

This a wholesome salad that is packed with proteins, vitamins, and minerals. This salad is so simple to make and can put together in minutes. The addition of fresh kiwi dressing brings out the fresh flavors. You can enjoy this amazing salad with taco, wraps, or even with buns as well.

Ingredients:
Salad Ingredients :
Boil Chickpea (Soak the dried chickpeas overnight with 3 cups of water. Drain the water, rinse the chickpeas and boil in a pressure cooker until done ) – 2 Cups
Snack Tomato (Halved) – 1 cup
Avocado (pitted and chopped) – 3
English Cucumber – 1 cup (chopped)
Red onion – 1 cup (chopped)
Juice of one lemon
Serve With :
Greek Yogurt – 2 cups
Kiwi Dressing – 1 cup

Healthy Summer Salad

Method :

  1. In a large bowl, combine the salad ingredients, then drizzle kiwi dressing on top. Toss to combine.
  2. Can be served immediately, but best to cover and refrigerate for at least 1 hour and toss again before serving.
Super Easy Kiwi Dressing

Spicy Salad Recipe | Cucumber Noodles Avocado Tomato Salad with Tangy Orange Dressing | Vegetable Fruit Salad

A big plate of fresh salad is always a good idea, especially if it includes my favorite avocados and cucumbers. This spicy salad is a perfect way to start the weekend. This easy and tasty salad comes together in no time and is full of flavor thanks to fresh orange juice spicy dressing.

Cucumber Noodles Avocado Tomato Salad with Tangy Orange Dressing

This colorful salad is filled with juicy snack tomatoes and creamy avocados, flavored with fresh orange juice and lime. It’s a great salad recipe that is a mix of fresh ingredients paired with delicious toppings to give it a whole new texture.

Vegetable Fruit Salad

Homemade salad dressings are my favorite. They are so much better than the store-bought versions and healthier. You get to control what goes into them and skip out on all the preservatives. Oranges (My Favorite Fruit) make a great base for any salad dressings because they are naturally sweet, a little acidic.


Dressing made with fresh orange juice adds a tangy and sweet flavor to any salad or wrap. I love salads especially when they are tossed in fresh, healthy homemade salad dressings. Give it a quick mix with some spices and it’s done.

Spicy & Tangy Orange Dressing

These days it’s easy to get creative with so many options. Rather than thin slices or half-moons, the spiralizer transforms cucumbers into curly noodles. For making cucumber noodles I used a julienne peeler. Cucumbers also support healthy digestion since their skins contain insoluble fiber which helps food move more smoothly through your digestive tract. A lack of fiber in the diet is a huge contributor to constipation. So basically, eating cucumber noodle salad is not only delicious but really good for you.

Refreshing Fruit & Vegetable Salad

Cucumber Noodles Avocado Tomato Salad with Tangy Orange Dressing | Spicy Veggies & Fruits Salad Recipe

This salad couldn’t be any simpler to put together and the vibrant colors make a beautiful addition to any table. I love this salad because it easy to make and it’s favorite in my house. It is a great side dish for any summer meal.

Colorful Snack Salad

Ingredients:
Avocado – 2 (pit removed, peeled, and chopped)
Cucumber noodles – 1 medium size
Snack tomatoes – 10 (halved)
Oranges – 2 (cut into wedges)

Spicy orange dressing :
Fresh orange juice – 1 cup (from 3 oranges)
Extra virgin olive oil – 1 tsp

Spices for dressing :
Roasted cumin powder – 1/4 tsp
Black pepper powder – 1/4 tsp
Red chili flakes – 1/2 tsp
Roasted fennel powder – 1/8 tsp
Black salt – 1/8 tsp
Dry coriander leaves powder – 1/4
Salt to taste

Fresh Orange Juice

Method :

  1. For the spicy orange dressing – Place fresh orange and extra virgin olive oil with spices in an airtight container and shake well, or whisk ingredients in a bowl.
  2. Place the snack tomatoes, cucumber noodles, avocado, and oranges wedges in a large bowl. Drizzle spicy orange dressing over the salad. Serve immediately.
My Favorite – Avocado

Herb Roasted Rainbow Carrots | Roasted In Oven | Rainbow Roasted Carrots

When I saw these rainbow carrots I knew I will be using these in my next recipe. This recipe is so easy and with few ingredients – olive oil, garlic powder, red chili powder, salt, pepper, dried coriander powder, and roasted sesame seeds.

Herb Roasted Rainbow Carrots

Carrots are eaten in a variety of ways. They are eaten raw as a snack and in salads. It is common for them to be chopped, boiled, fried, stir-fried or steamed, and cooked in soups and stews. Orange may be their best-known color, but carrots also come in white, yellow, red, magenta, and purple.

Rainbow Carrots

The taste difference between different colored carrots like orange, purple, red, white, and yellow isn’t extreme. It’s often slight and it’s subtle, mainly showing up when eating carrots raw. You can also understand the taste difference in different colored carrots by cooking them up or roasting them.

Roasted In Oven

Herb Roasted Rainbow Carrots | Roasted In Oven | Rainbow Roasted Carrots

Reyansh never really been a fan of carrots, except when he is munching on baby carrots or Carrot Orange Smoothie. But after trying these roasted carrots, he wants to have carrots every day. Happy Mommy  🙂 🙂

Rainbow Roasted Carrots

These carrots are roasted in the oven until tender and slightly crunchy in the middle. then toss with roasted sesame seeds. Yummy :), These roasted rainbow carrots are sweet, savory, and super delicious.

Healthy Salad

Ingredients:

Whole carrots, peeled, washed, and dried – 8

 Olive oil – 3 tbsp

Red chilli powder – 1/2 tsp

Dried coriander leaves powder – 1 tsp

Garlic powder – 1 tbsp

Roasted sesame seeds – 1/4 cup

Juice of half lemon

 Himalayan pink salt and pepper to taste

Yummy Side Dish Recipe

Method:

  1. Preheat oven to 200 C.
  2. On a baking sheet, toss carrots with olive oil, salt, pepper, garlic powder and red chilli powder. Arrange in a single layer and roast for 40 minutes. Stirring once, until fork tender and browned on outsides.
  3. Before serving toss roasted carrots with sesame seeds, dried coriander powder and lemon juice.
  4. Serve these roasted carrots as side dish or enjoy as salad with greek yogurt.
Served with Greek Yogurt

Crunchy French Beans Salad | French Beans Tomato Salad With Roasted Coconut, Sweet Dried Red Cranberries and Lemon Dressing

This simple side dish that is easily made with steamed fresh green beans with juicy snack tomatoes (Snoeptomaatjes are known as snack tomatoes in Holland ), red onions and tossed with tangy lemon dressing. Dried cranberries and roasted coconut gives this salad a sweet, nutty flavor.

Crunchy French Beans Salad

Blanching, or lightly cooking the beans, is a great way to ensure they stay bright green and crisp. French beans are a fantastic source of vital nutrients, particularly vitamins C and A. They also include many minerals, including iron, calcium, and magnesium. They’re also low in calories and contain no saturated fat. Plus, if that wasn’t enough, they’re rich in dietary fiber – ideal for good gut health.

French Beans Tomato Salad

Snoeptomaatjes are known as snack tomatoes in Holland. Snack tomatoes are baby plum tomatoes in all sorts of different colors that are sold in a convenient snack package in the supermarket in Holland. They have a sweet taste and a lot of juice. No wonder they are considered the ultimate candy tomatoes and it’s my all-time favorite snack.

Salad With Roasted Coconut, Sweet Dried Red Cranberries and Lemon Dressing

Crunchy French Beans Salad | French Beans Tomato Salad With Roasted Coconut and Lemon Dressing

Green Bean Salad is bursting with fresh lemon dressing. Fresh crunchy green beans are served with snack tomatoes, red onions, and lemon dressing and garnished with dried red cranberries. Roasted coconut powder gives the perfect slightly nutty flavor.

Green Bean Salad

Ingredients:
Fresh french beans – 250 gms (slice beans into 1 to 2 inch pieces)
Red onion – 1 (sliced)
Snack tomatoes – 10 (halved)
Dried red cranberries – 1/2 cup
Roasted coconut powder – 1/4 cup

Spicy orange dressing :
Fresh lemon juice – 1/4 cup
Extra virgin olive oil – 1 tsp

Spices for dressing :
Roasted cumin powder – 1/4 tsp
Black pepper powder – 1/4 tsp
Red chili flakes – 1/2 tsp
Black salt – 1/8 tsp
Dry coriander leaves powder – 1/4
Salt to taste

Method:

  1. For lemon dressing – Place lemon juice and extra virgin olive oil with spices in an airtight container and shake well, or whisk ingredients in a bowl.
  2. Bring 4 cups water to a boil. Add beans, cook, uncovered, 2-3 minutes ( until crisp-tender). Remove beans and immediately drop into ice water. Drain and pat dry.
  3. Allow blanched beans to cool down before mixing.
  4. In a big bowl add blanched beans, snack tomatoes, sliced onions with roasted coconut powder and mix them well.
  5. Drizzle lemon dressing over the salad. Serve immediately.
Healthy Salad Recipe