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Celebrating the New

By Editor's Desk, March 15, 2020, Categories: Recipe

The New Year has set in and after all the merry and cheer, it is now time for us all to have our healthy eating resolutions in place. Food connoisseur Seema Puri Bhatia shares exciting new recipes that are as nutritious as they are tasty!

Spiced Tahini & Turmeric Quinoa Bowl

Ingredients

3 medium sized beetroots peeled and sliced

A good drizzle of olive oil

Pink salt and black pepper to taste

1/2 cup cooked quinoa

1 cup shredded purple cabbage

1 red small onion sliced

1/2 red capsicum thinly sliced

3 tablespoons tahini

1/2 teaspoon ground turmeric

1 crushed red pepper

1 tablespoon lemon juice

1 tablespoon orange juice

For the garnish

Strands of cilantro

Roasted pine nuts

Preparation

Preheat your oven to 350- 375 degrees. Place your beetroot slices on a baking sheet and drizzle well with olive oil. Sprinkle over some pink salt and black pepper and bake until they are tender and soft (about 25 minutes). Blend the tahini, turmeric, lemon juice, orange juice and chili flakes together till well mixed. Place the purple cabbage shreds, quinoa, red onion and red capsicum in a medium sized bowl.

Top up with the roasted beetroot wedges, pour over the dressing and you may like to season further with pink salt and pepper.

Garnish with cilantro strings and roasted pine nuts.

Crunchy Cardamom Nut Bites in Dark Chocolate

Ingredients

16 oz dark chocolate chips or

1-2 tablespoon jaggery powder or more for more sweetness

1/4 teaspoon cardamom powder

1/4 cup of pistachio slivers

1/4 cup almonds slivers

1/3 cup mixed dry fruits and berries such as goji, raisins and chopped up dry apricot

A sprinkling of sea salt

Preparation

Cover up your baking sheet with parchment paper. In a double boiler melt the chocolate and jaggery on a low flame until all is smooth, velvety and lump free. Spread this chocolate mix evenly on the parchment paper it should be 1/4 inch thick. Sprinkle over the slivered nuts, dried fruits, berries and sea salt and allow this to cool fully.

Once cooked at room temperature this bark will harden and you can just break it up into desired sized pieces and serve or store in a cool space in an airtight container for up to a week.

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