1/3
Shakshuka
Baked eggs
Ingredients
4 capsicums
10 tomatoes, chopped
4 cloves garlic, crushed
1/4 tsp chilli flakes
2 tsp cumin powder
20 ml olive oil
a pinch of salt
pepper, to taste
Method
Roast the capsicums in the oven until the skins are charred.
Then wrap them in aluminium foil and leave them to cool at room temperature.
Scrape off the burnt skin, remove the core and seeds, and cut into strips.
Heat olive oil in a pan and add all the ingredients.
Cook on low flame until softened. Season to taste with salt and pepper.
Pour about 100 g of the shakshuka in a small skillet.
Using a large spoon, make a well in the centre and break two eggs directly into it.
Cover, reduce heat to low, and cook until the egg whites are set and yolks are still runny (around 10 minutes.
Sprinkle with cilantro or parsley, along with any optional toppings.
Baked eggs
Ingredients
4 capsicums
10 tomatoes, chopped
4 cloves garlic, crushed
1/4 tsp chilli flakes
2 tsp cumin powder
20 ml olive oil
a pinch of salt
pepper, to taste
Method
Roast the capsicums in the oven until the skins are charred.
Then wrap them in aluminium foil and leave them to cool at room temperature.
Scrape off the burnt skin, remove the core and seeds, and cut into strips.
Heat olive oil in a pan and add all the ingredients.
Cook on low flame until softened. Season to taste with salt and pepper.
Pour about 100 g of the shakshuka in a small skillet.
Using a large spoon, make a well in the centre and break two eggs directly into it.
Cover, reduce heat to low, and cook until the egg whites are set and yolks are still runny (around 10 minutes.
Sprinkle with cilantro or parsley, along with any optional toppings.
2/3
Vegan berry and chia seed pudding
Ingredients
50 g chia seeds
200 ml coconut or almond milk
berry coulis (cook 100 g berries in a pan for a few minutes and then blend)
toasted almonds
Method
In a bowl or mason jar, mix together chia seeds and milk.
Cover and refrigerate for at least 5 hours, or overnight.
Spoon the pudding into serving bowls.
Top with berry coulis and toasted almonds before serving.
Recipes and photographs courtesy: Kitchen Garden by Suzette, Mumbai
Ingredients
50 g chia seeds
200 ml coconut or almond milk
berry coulis (cook 100 g berries in a pan for a few minutes and then blend)
toasted almonds
Method
In a bowl or mason jar, mix together chia seeds and milk.
Cover and refrigerate for at least 5 hours, or overnight.
Spoon the pudding into serving bowls.
Top with berry coulis and toasted almonds before serving.
Recipes and photographs courtesy: Kitchen Garden by Suzette, Mumbai
3/3
Feel good smoothie
Ingredients
1 organic banana
100 g Greek yoghurt or hung curd
60 g raspberries and blueberries
1 tsp organic chia seeds, roasted
Method
Blend all the ingredients until smooth.
Serve chilled.
Ingredients
1 organic banana
100 g Greek yoghurt or hung curd
60 g raspberries and blueberries
1 tsp organic chia seeds, roasted
Method
Blend all the ingredients until smooth.
Serve chilled.
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