Salads With Shakarkandi To Tofu Upma 5 Weekend Detox Recipes

One round of the festive season is over, and another one is coming up. Here are five healthy recipes that will help you detox and recover from the festive binge eating
Tofu and quinoa in a dish can pack a double whammy healthwise
Tofu and quinoa in a dish can pack a double whammy healthwise

Shakarkandi Watermelon & Roasted Walnut Salad

Watermelon 80 gram
Shakarkandi 30 gram
Assorted exotic vegetables (like bell pepper, sweet corn, etc) 30 gram
Olive oil 10 ml
Balsamic vinegar 10 ml
Salt - to taste
Pepper - to taste
Roasted walnut 15 gram

Cut watermelon into rings. Boil shakarkandi and blanch exotic vegetables. Make a dressing of balsamic vinegar, parsley, pepper, salt, sugar, and honey. Mix shakarkandi, exotic vegetables and walnuts, Add the vinaigrette dressing. Arrange the mixed salad on top of the watermelon ring and garnish with aqua caviar, microgreens, edible flowers, beetroot powder and glazed balsamic vinegar. Serve fresh.

Quinoa Tofu Upma 

Quinoa - 90 gram
Tofu - 30 gram
Onion - 10 gram
Tomato -10 gram
Olive oil - 10 ml
Carrot - 10 gram
Beans - 10 gram
Salt - 5 gram
Pepper - 3 gram
Curry leaves - 2 gram

Boil the quinoa and vegetables.&nbspAdd olive oil in a frying pan, add mustard seed, curry leaves, onion, tomato, veggies, salt, turmeric, sugar and tofu.&nbspMix well and cook for 2 minutes.&nbspGarnish with curry atta, dried red chilli and sauteed chopped tofu.&nbspServe hot.

(Recipes from House of Pepe)

Wok Tossed Asian Greens with Tofu 

Chinese cabbage- 100gms
Bok choy - 40 gms
Broccoli - 25 gms
Snow peas- 10 gm
Green zucchini -25 gms
Light soya - 5 ml
Aromat powder - 2 gms
Oil - 5 ml
Garlic chopped - 5 gms
Salt & pepper - To taste
Cooking wine - 5 ml
Tofu - As per preference

Heat oil in a large frying pan of wok over high heat, add garlic and ginger and cook for 5-10 seconds on until fragrant. Add the tofu and stir fry for 2-3 minutes. Now add the broccoli, bok choy and carrot and cook for two minutes tossing regularly. Add stock water and cook for few minutes. Add the seasoning to taste and serve.
Five Treasure Vegetables
Babycorn - 50 gms
Button mushroom - 50 gms
Water chestnut - 20 gms
Bok choy - 40 gms
Bamboo shoot - 40 gms
Light soya - 5 ml
Aromat powder - 2 gms
Oil - 5ml
Garlic chopped - 5 gms
Broth powder - 2gms
Salt & pepper - to taste
Garlic sliced - 2 gms
Cooking wine - 5 ml

Heat the oil in a wok on frying pan and saute the ginger,garlic and green chillies,add the onion and stir fry 1-2 minutes, then add the five vegetables stir fry over high heat for 2-3 minutes.Lower the heat to moderate and pour  in the sauce and sprinkle with salt and cook over medium heat for 2 minutes. Serve immediately.
Wok-Tossed Noodles 
Boiled noodles - 200 gm
Indian cabbage - 30 gms
Chinese cabbage - 30 gms
Carrot - 20 gms
Red, yellow, green capsicum - 30 gms
Onion - 50 gms
Oyster Sauce - 10 ml
Light soya - 10 ml
Salt & pepper - To taste 

Heat oil in a wok, add ginger, garlic and chilli (chopped). Fry the onion on a medium high heat for 2-3 min. Add the remaining vegetables and cook for 2-3 minutes. Now add the noodles followed by sauces, mix well and cook for 2-3 minutes and toss them well. Serve hot.
(Recipes from Trapeze)

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