As we all agree, bridal beauty is just not about makeup. Of course every Indian bride desires that perfect and elegant makeup look, but unless a bride does not radiate from within, the absolute bridal glow can not be achieved. We have a myriad of information available for smoothies and what not, but when it comes to tailoring your cuisines and beverages for your wedding, we only have limited categories.
Hence, for our Indian brides, who are looking for a vegan menu for their Mehendi function and also want to enhance the decor with food art, we reached out to Nutritionist Shefali from FitGroove Holistic Nutrition Centre, to provide us healthy and delectable bite-size food recipes.
OATS AND ALMOND BALLS
a) Take 1/2 Cup of rolled oats and roast them
b) Add 1/2 cup of Almonds , Pistachios and Rolled Oats in a blender and blend it
c) Blend it and add Add Nut butter and Make small balls
d) Serve it or Keep them in airtight container in refrigerator
QUINOA AND SOYA CHUNKS CUTLETS
a) Take 1 cup each of Boiled and mashed ( Quinoa and Soya chunks ) in a bowl.
b) Add 1/ 2 cup of grated Carrot , 1 tsp of Ginger – Chilli paste and rock salt.
c) Add 2 tbspn Besan and roll them in cutlets.
d) Keep them in microwave for 5-7 Minutes / Roast them in Non stick Kadhai with 1 tbsp of Ghee / Oil
SPICED CARROT CAKE RAW ENERGY BITES
a) Take 1 cup of rolled oats and roast them until they turn slightly brown in color.
b) Blend 2 Carrots , 5 Dates , Roasted Oats , 1/4 Cup of Sunflower seeds , 3 tsp Almond butter , 1 tsp Honey , 2 tsp Flax seeds and make its fine paste .
c) Add 1/2 tsp Vanilla powder and 2 tbsp Coconut oil to this blended mixture in a bowl.
d) Make balls out of this mixture.
e) Roll them in a mixture of Sesame seeds , Coconut flakes and Cinnamon powder.
f) Once set keep them in air tight container in refrigerator.
POTATO AND QUINOA BALLS
a) Take 1 cup of Quinoa and cook it in Pressure cooker with 2 cups of water . After switching off the flame remove the lid after 5 minutes
b) Take 1 cup each of Boiled and Mashed ( Potato and Quinoa )in a bowl .
c) Add 1/2 cup of grated Red Bell peppers , Coriander leaves and Salt to it .
d) Mix the above mixture of bell peppers , quinoa and potato in a bowl and form small balls out of it.
e) Roast 1/2 cup of semolina until it turns light brown in color.
f) Roll the balls in roasted semolina
g) Keep them in microwave for 2 minutes.
h) Serve them hot
TOFU POPSICLES WITH SPINACH AND CASHEWS
a) Cut the Tofu in 1 inch pieces.
b) Roast it in a Non stick pan with 1 tbsp of oil.
c) Take 1/2 Cup of cashews and cut them in small pieces.
d) Roast the cashews in a pan .
e) Take Boiled spinach .
f) Take non stick Kadhai and add 1 tsp of Oil in it , add jeera and boiled spinach in it along with rock salt and saute it for 5 minutes.
g) Take out the mixture of spinach in a bowl and add roasted cashews in it .
h) Take 1 tsp of this mixture and place it on tofu pieces and roast them in microwave for 1-2 minutes.
BANANA AND WALNUT BALLS
a) Take 1/2 cup of walnuts and cut them in small pieces.
b) Take 1 banana and walnuts in a bowl , Add 1/2 tsp each of ( Cinnamon and Nutmeg ) powder in it.
c) Make balls out of this mixture.
d) Roll these balls in 1/3 cup of Chopped almonds.
QUINOA PIZZA BALLS
a) Take 1 cup of Quinoa and cook it in Pressure cooker with 2 cups of water . After switching off the flame remove the lid after 5 minutes.
b) Mix red pepper flakes ( 1/4 tsp ) , Oregano ( 3 tsp ) , Garlic powder ( 1/2 tsp ) , Egg ( 1) , Salt ( According to taste ) and Pizza sauce ( 3 tbsp ) along with Boiled quinoa in a bowl.
c) Grease the Muffin tray , Put 1 tbsp of this mixture in a greased Muffin tray.
d) Bake for 12-15 minutes.
e) Remove from Oven and Top it with 2 tbsp of cheese.
f) Broil them for 30 sec [ Watch them as they burn easily ].
g) Allow it to cool for 15 minutes. on a wire rack and then remove it from pan.
SWEET POTATO TOAST WITH AVOCADO AND MIX SEEDS AND SPROUTS
a) Slice 4 long slices of Sweet potatoes into 1/2 inch thick Planks , about 5 inch by 2 inches.
b) Cut 3 Planks of each sweet potato.
c) Combine Sweet potatoes , Olive oil and pinch of sea salt in a medium bowl and toss gently to coat.
d) Spread them on a baking sheet and Roast them flipping between until lightly browned for 15 minutes.
e) Take 1/2 Avocado thinly sliced and spread it on Sweet potato and sprinkle pinch of sea salt.
f) Take 1 spoon each of Mix ( Pumpkin , Sunflower , Flax and Sesame ) seeds and 1/2 cup of Dal sprouts in a bowl and mix it .
g) Top Sweet potatoes with 1 tsp of this seeds & dal sprouts mixture , Sprinkle Paneer and Back pepper powder on it .
h) Drizzle little bit of Olive oil and Keep it in oven for 1-2 minutes.
i) Sprinkle lime juice on it and serve them .
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