There may not be a heart as pure and loving as our mom's. Our mum is our 'Superhero'; she is a great multi-tasker, and runs around all day and works tirelessly, taking care of all our needs single handedly. Mother's Day is the perfect opportunity to show how much we love, care, and appreciate her. You can express our gratitude by taking over the daily chores at home and grant her the much-needed rest from the everyday routine.
Also, given the lockdown, we sure can bring the celebration home. Make her some delicious and nutritious food that will certainly put a smile on that face. After all, small and thoughtful gestures go a long way.
Sheryl Salis shares these quick and healthy recipes that you can make in no time.
Moong with Bulgur Pilaf
Ingredients
½ cup green moong 1/2 cup
½ cup Bulgar (Daliya)
3 cups water
Salt to taste
3 tsp cold pressed virgin coconut oil
1 Onion, chopped
2 tsp garlic
1 tsp jeera seeds
½ tsp cinnamon, ground
Nutmeg, ground a pinch
½ tsp black pepper
All spice powder a pinch
3 Onions, thinly sliced
½ cup coriander leaves, finely chopped
Preparation
Combine moong and bulgar with water and bring to a boil
Add salt, lower the heat cover and simmer until lentils are almost done but still firm (approx. 20 min)
In a large pan, add 1 tsp cold pressed virgin coconut oil and chopped onions. Cook for 5 min
Add garlic, jeera , cinnamon powder, salt, pepper, nutmeg and all spice Stir for 1 min
Stir in lentils, bulgur Mix well
Remove from heat
In a Frying pan, take 2 tsp cold pressed virgin coconut oil add sliced onion
Cook and stir until caramelized to a very rich brown colour for 15 min
Transfer lentils and bulgur mixture to a serving bowl and top with caramelized onions
Mango Pudding
Ingredients
½ cup semolina
1 tbsp cold pressed virgin coconut oil
2 cups water
1 tbsp NMR tested honey
For sauce
1 cup mango
½ tsp chia seeds
For topping
½ cup mango cubes
½ tsp desiccated coconut
1 tbsp yogurt
Preparation
Roast semolina on a slow flame for 3 to 4 minutes stirring continuously
Once semolina is roasted and turns golden brown, add cold pressed virgin coconut oil and cook for another minute or two
Gradually pour water and mix well. When it starts to bubble, add NMR tested honey
Let it cook with constant stirring until the desired consistency is achieved. Remove from heat and let it cool
For mango sauce, simply blend mango cubes with chia seeds
Serve semolina pudding topped with mango sauce and garnish with mango pieces, desiccated coconut and yoghurt
Vegan Alfredo Pasta
For Alfredo sauce:
Ingredients
Vegetable broth
Cashew nuts
Onion
Cold pressed virgin coconut oil
Garlic cloves
Nutritional yeast
Nutmeg
Salt
For pasta
Ingredients
Pasta (boiled)
Mushroom (sauteed)
Preparation
For Alfredo sauce
Heat Cold Pressed Virgin Coconut oil in a non- stick pan
Add onion and garlic and sauté it until tender and golden. Cool for few minutes and put it in the blender along with cashews, veggie broth, nutritional yeast, salt and nutmeg. Blend until creamy and smooth
For pasta
In a large pan, add the boiled pasta along with the alfredo sauce, toss and gently
Garnish it with chilli flakes and parsley and serve hot!
