a) The hot sauces are given for those who like their food a little hotter, so try a little and find the right quantity to suit your palette.
b) Salad dressings are sometimes packaged separately so that the ingredients in the salad don’t wilt. Therefore, please ask whoever is serving not to pour the entire contents over the salad. It’s best to try and add dressing as you need to strike a balance to bring out the best out of the produce, rather than overpowering their beautiful natural flavors. Continue reading Menu for March 4th to March 9th
Hope you all had a great week last week and a good weekend. Let me have feedback on what you think of my menu last week and this week too. Please send me emails of what you enjoyed and what you didn’t care for. It will help me plan menus to suit your taste.
I have instructions for each of the items in the menu at the end of this page as to how to best enjoy them.
It is not good to reheat food in a microwave oven, your food will be void of any nutrients or life force in it. Food you eat should be fresh, organic, wholesome, tasty and beautiful to get nutrients that your body needs to function at it’s best to help us have lots of energy, vitality, a sharp brain, youthful looks, immunity against illnesses. Please refrigerate the food if you are not consuming it for lunch. Leave the salads out in the room temperature for half hour before consuming so it is not too cold. Since no oil is added most of the time and a very little salt to the meals, they can’t stay fresh for a longtime.. Soups are best gently warmed up on the stove or even better leave the bottle in a bath of hot water for 10 to 15 minutes. Soup will get nicely warm and enjoyable. Most foods taste best at room temperatures. That goes especially true for fruits.
I feel blessed to have some awesome organic produce on had to create some wonderful meals. Hope you will enjoy and appreciate them as much as I do!
Basil from my father’s garden came to harvest this weekend. Can’t wait to use it! Planning on creating a dish that imitates pasta with pesto Genovese and green beans.
I got also some great organic winter vegetables from Bangalore like cabbage, carrots and beets. I have on hand green bell peppers that I haven’t used ever here in Hyderabad is I never got them organic, bright orange pumpkin, Napa cabbage, freshly dug new potatoes with the peels coming off while washing, Totapuri semi sweet mango etc. You can actually taste the quality and pure flavors from these vegetables. I am so excited to create this weeks menu. Hope you will not only enjoy the tastes from these meals but also benefit from all the nutrients that are present in them in form of vitamins, minerals, anti-oxidants and the positive vibrations natural foods carry. This will help you stay energersized through out the day and have good immunity to fight off the viruses that are ever present around us. I love doing what I am doing, so are my helpers in the kitchen. We all put much love into food we prepare. Live vibrantly with vibrant living foods!:-) I personally get inspired when I see nature’s abundance in form of fresh fruits, vegetables etc. I think of various ways possible to use them for creating exciting meals that are delicious and awesome for you. I am excited to share with you some of them in form of my organic lunches, juices and smoothies.
Monday 4th FebStuffed and baked green bell pepper with masoor dal, red rice, bokchoy in a tangy tomato sauce. Served on the side with a crispy salad and a simple dressing made of olive oil and apple cider vinegar. Inspired by the Hungarian stuffed peppers made by my land lady from former Yugoslavia 20yrs ago! It is tasty served warm or at room temperature.
Tuesday 5th FebBlack eyed peas salad with crispy lettuce, tomatoes, green onions, cucumbers, cilantro, pomegranate and fresh coconut gratings. This salad will come with a spicy and tangy green sauce made of coriander, mango ginger, lime and chili.
Wednesday 6th FebPesto Genovese on steamed string beans, young potatoes and cauliflower. Served with a side of tomatoes and chickpeas salad. This is a version of one of the most famous Italian dishes, pasta al pesto. Here I am using starchy potatoes in place of pasta! Potatoes are nutritious while pasta is made of flour which only adds unnecessary calories and more.
Thursday 7th FebThai inspired salad made with napa cabbage, green papaya, carrots, semi-ripe mango, red and yellow bell peppers and sprouts of mung and sunflower in a creamy, sweet and spicy almond dressing. It is so satisfying both for its intense flavors and from the richness of the almonds. Served with Asian flavored raw food seed and nut crackers.
Friday 8th FebBorsht, aUkaranian traditional soup made of cabbage, beets, and potatoes served with a side of chickpeas and vegan sour cream. Color of the soup is beautiful pink! Don’t be turned off by the color. It is a very delicately flavored soup which you will enjoy for sure. Gently mix in the vegan sour cream, enjoy chickpeas on the side or mix in with the soup. It is good also at room temperature and also chilled. One of the few dishes that are inspired by my mom in laws cooking!