Blueberry Beet Oatmeal Pancakes

Serving: 6-8 pancakesIMG_8685
1 ripe banana
3/4 of a small beet, chopped
1/2 cup of blueberries
1/2 cup of unsweetened almond milk
1 cup of old fashioned oats
2 tbsp chia seeds
5 tbsp water
2 tsp of cinnamon
2 tsp of vanilla extract

1. Place chia seeds in water and set aside.
2. In a high-powered blender, blend oats into a fine powder then empty blender.
3. Blend banana, chopped beet, almond milk, chia/water mixture, cinnamon, and vanilla extract in blender. Next blend in oats. Then blend in blueberries.
4. Scoop batter onto an oiled pan over on medium-high heat. Flip after 2-3 minutes. Pancakes are ready when lightly browned on each side.
5. Top with fresh blueberries and maple syrup.


Aloo Faliyan (Green Beans & Potato) Sabji

Ingredients:FullSizeRender (1)
2 lbs of green beans
3 medium red potatoes
1 tbsp cumin seeds
2-3 tbsp of olive oil
2 medium red onions diced

Masala mix
1/2 inch square of fresh ginger
8 cloves of garlic
2 medium serrano peppers

Dry spices
3 tsp salt
3 tsp turmeric powder
1 tsp curry chicken powder
1/8 tsp red chilli powder

1. Cut the tips of the greens beans and then wash them. Dice the green beans.
2. Wash, peel, and chop potatoes in large pieces.
3. Sautée cumin seeds and onion in oil in a large pot on medium heat until onions are golden brown.
4. Grind masala mix in food processor and stir into pot. Add dry spices and stir to mix.
5. Stir in green beans and potatoes. Decrease heat to very low and cover but stir occasionally, allowing the vegetables to steam until soft (~20 minutes).

Mint Chutney

3 cups of fresh mint leaves
1/2 of a medium tomato
thin 1/4 inch square of ginger
1/4 cup red onion
1 tbsp of lemon juice
1 tsp salt

1. Puree all the ingredients in a food processor.
2. Enjoy it as a dip for your roti along with plain yogurt and your favorite daal/sabji.

Moongi (Mung Bean) Daal

7 quarts of water
5 cups of dry mung beanIMG_8660

Masala mix:
2 small serrano peppers
half inch cube of peeled ginger
6 cloves of garlic
1/3 cup of red onion

Dry spices:
2 and 3/4 tsp of salt
3 tsp of turmeric powder
1 tsp of curry chicken masala

1. Bring water to a boil in a large pot. Add washed mung beans and lower heat to medium-high.
2. Add dry spices to pot.
3. Pulse masala mix in food processor until fine then add to pot and stir.
4. Let the mixture boil at medium-high for approximately 1.5 hours until mung beans are soft (spoon out a sample and the beans should easily smash).
5. Enjoy with brown rice, quinoa or roti.