Beety Radishy Greens
Here is an extremely simple and nutritious recipe to make the most out of the beets and radishes! While these veggies are very nutritious, their green are no less! Chop the tops of these vegetables and wash the greens several times in cold water. Drain them and use them right away or within 2 days while they are still fresh and crisp.
Beet greens are excellent sources of vitamins K & A and both calcium and magnesium. They also are a decent source of iron.
Radish greens are very rich in vitamin C and B6. They are also rich in anticancer compounds called sulforaphanes.
Moreover these greens are low calorie, cholesterol free and fiber rich foods which also helps in weight loss.
Bunch of radish greens (about 2 cups)
Bunch of beet greens (about 2 cups)
3 cloves of garlic
1 tbsp of olive oil
1-2 tbsp water
1/8 tsp red chilli flakes
Salt to taste
Heat the pan on medium heat with the olive oil. Saute the garlic until slightly browned. Add the greens and saute for a minute. Add the water, salt and chili flakes. Cover the pan and let it cook for 5-6 minutes on low heat. Your greens are ready!
Serve hot. Tastes great as such or as a side dish.
Ingredients & Method
1 cup rolled oats
2 cups water
1/8 cup chopped almonds
1 tablespoon brown sugar
1-2 tablespoons milk (optional)
1 tablespoon raisins
1/8 teaspoon cinnamon powder
pinch of crushed cardamom
drizzle of honey
Bring water and almonds to a gentle boil. Add rolled oats, brown sugar, milk and cook on medium heat for 3-4 minutes. Remove from heat. Sprinkle raisins, cinnamon and cardamom and serve with a drizzle of honey.
I serve this for breakfast a couple of times a week. You can always tweak the recipe by adding other toppings such as fresh berries, walnuts or anything you fancy.
Rolled oats porridge may sound old fashioned but it is a wholesome and healthy meal. It’s loaded with B vitamins, iron and manganese. It also provides soluble fiber which helps reduce cholesterol. And best of all, it is sodium and cholesterol free.
2-3 medium sized apples, chopped
1/3 cup water
3 black peppercorns
2 cloves crushed
1/2 tbsp chopped ginger
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1 tbsp brown sugar
1 tbsp golden raisins
Add chopped apples, peppercorns, cloves, ginger and water to a saucepan and cook on medium high heat for 5 min. Add cinnamon, nutmeg and brown sugar and cook on low for 25 min or until apple mixture begins to soften.
Serves 3-4. Sprinkle a little more cinnamon if you like before serving.
Enjoy this savory, wholesome recipe – a warm accompaniment to those cool mornings in fall and winter. In ayurveda, cooked apples are tridoshic, meaning they balance all the 3 doshas – vata, pitta and kapha.