Sattvik Summer Salad

-






September the last month of summer and bountiful harvest from the kitchen garden is the inspiration for this salad. I have always shyed away from growing veggies and finally this year decided to give it a try. Started with a small container garden with lettuce, cabbage, tomatoes, cucumber, brinjal, okra, green chillies and herbs. And in Marie kondos words this has "sparked joy" at every step right from sowing the seeds all the way to harvest....If you have not tried vegetable garden do give it a try 😍.

I try and add one salad everyday to one meal.  I try and keep it as simple as I can....eat the rainbow with a diverse array of veggies. Salads are healthy and so easy to make just be mindful of the dressing ..again keep it simple. Salads are a nutritional powerhouse that supplies lots of vitamins and minerals and fibre. Keeps you feeling full for longer, good for heart health and also the secret behind that glow in your face.

INGREDIENTS

2 cups lettuce cut in quarters

1/2 cup coriander leaves + few leaves of dill and mint all finely chopped

1/2 cup baby tomatoes

1 medium green pepper / capsicum cut in quarters

2 mini cucumbers sliced 

1 pear cut in cubes

1/2 lime juice

1 tblspn olive oil

dash of salt and pepper

1/2 tsp nutritional yeast (optional)


STEPS

Assemble all ingredients



Combine all the ingredients in a big bowl and mix mix mix



Enjoy

Watch detailed recipe on our YouTube channel mysattvikplate





Comments

Post a Comment

Popular posts from this blog

Super Soft Fluffy Idli batter recipe with Vitamix

-
Image
Being away from India I have struggled to get the perfect idli batter recipe for years. The first time I tried to make the batter was a hilarious episode that I can never forget. It was a cold month of Feb and I was craving for super soft idlis.  Called Amma and got the recipe from her 4:1 Parboiled rice and Urad. I got Uncle Bens parboiled rice and Urad dal ....and made the batter...waited waited waited for it to ferment for 3 days !!!! it did not ferment but still went ahead and made the idlis...and the idlis turned out to be like soap 😂. Years and Years of experiments later some hits and many misses ....finally this super easy idli batter recipe is always a winner. Ok so lets start with the rice I use the Laxmi Organic Idli rice and organic white whole urad. Another trick I learnt this year when I visited my Aunt in Kerala was not to soak the Urad overnight. Urad needs to be soaked only for couple of hours. Some tips to be followed are washing of the rice. I wash it at least 5-...
Read more

Karela & Sprouted Mung Sabzi - Zero Oil !

-
Image
  As per Ayurveda a balanced meal should have all the six tastes - Shad Rasa.  Ayurveda correlates the food we eat into six tastes / rasas. Madhura - Sweet, Amla - Sour,  Lavana - Salty, Tikta - Bitter, Katy - Pungent, Kashaya - Astringent.  The taste buds on our tongue are organized in six groups, corresponding to the six tastes recognized by Ayurveda. Different group of taste buds on the tongue perceive taste and sends a signal to the brain, from there, messages go out which not only directly influence digestion but also affect the doshas and all the boys cells, tissues, organs and systems.  This recipe of Karela (bitter gourd) and sprouted mung has all the six tastes and is Ayurveda approved. It has zero oil, steamed and is a perfect way to add karela to our diet.  INGREDIENTS  : 5 - 6 Karela washed, cored and sliced. 1 cup sprouted mung salt and jaggery powder to taste Masala to be dry roasted 1 tsp fennel seeds 1/4 cup shredded coconut 1 green chi...
Read more

Sprouted Masoor and Pumpkin Daal

-
Image
  This Sprouted Masoor and pumpkin daal is like a warm hug to your soul in a bowl..makes you feel well grounded and nourished !  As per Ayurveda cooked Pumpkin is very balancing for all doshas especially the fiery Pitta and dry Vata. It is a rich source of potassium and vitamin A. It is very good for inflammation, kidney stones, skin disorders, infections, blood pressure, detox and the list goes on. It helps protect heart and circulation due to magnesium.  It is a storehouse of many anti-oxidant vitamins such as vitamin A, vitamin C and Vitamin E.  This recipe of Sprouted Masoor and Pumpkin is made with simple good for you ingredients and one of my  to go recipe to use pumpkin.  INGREDIENTS  : 2 cups chopped pumpkin 1 cup cooked sprouted masoor dal (u can use any dal of your choice) 1 tsp turmeric powder 1/2 cup coconut 1 tblspn Jeera 1 tsp black pepper handful of curry leaves 1 tblspn each roasted urad and mustard seeds salt to taste STEPS : Bring tw...
Read more