Saturday, April 30, 2016

Spinach Avocado Chutney / Dip

Spinach Avocado Chutney / Dip
Our Indian food always has a lot of accompaniments - chutney, raita, papad, salad, pickle. Chutneys are smoothly grounded paste of different vegetables, fruits, nuts and spices. Green coriander mint chutney and coconut chutney are my favorites. We like to have chutneys almost with every thing - paranthas, pakodi, idli, dosa, samosa. 

So, I use different combinations to make chutneys healthier and tastier. Spinach Avocado Chutney is healthy and tasty, as well as it can be used as a dip like hummus. It is a great combination of good fat (Avocado and Cashews), Vitamin C (Lemon), Iron and Calcium (Spinach).

1 bag of spinach leaves 10 oz
1 medium Avocado
1 cup cashews
1/2 lemon
2 medium size green chillies
Salt as per taste
Water 1/2 cup + as needed

  1. Soak the cashews in 1.5 cups water for at least 1 hour. When cashews are softened, put them in a blender and make a smooth paste with help of little water.
  2. Add avocado, green chillies and little water, blend it till it is a creamy mixture.
  3. Add spinach in 3-4 batches depending on the jar size and keep adding little water to blend it smoothly. When all spinach is done, check the smoothness, if you want more smooth, add little bit more water (1/2 tbsp) and blend it.
  4. Add lemon juice and salt as per taste, blend it. Adjust lemon and salt according to your taste. 
  5. Store it in the refrigerator. It will be good for 2 weeks.

Sunday, April 17, 2016

Chocolate Chia Pancakes

I have already posted different kinds of pancakes recipes - Pink Pancakes, Banana Pancake, Cooked Daal Pancake and Hidden Greens. But Chocolate Chia pancakes are the best. My kids liked the chocolate flavor in the pancakes.


2 cups Brown Rice Flour
2 Eggs
1-1/4 cups Coconut Milk
2 tbsp. Agave Syrup
2 tbsp. Cocoa Powder
1 tsp Chia Seeds
1/8 cup Slivered Almonds
Coconut oil to cook
  1. Beat the eggs in the medium size bowl.
  2. Mix thoroughly brown rice flour, agave syrup, coconut milk and prepare smooth pancake batter. Stir in chia seeds, cocoa powder , slivered almonds and mix them.
  3. Add salt, pepper and all the veggies.
  4. Preheat the oven for 350 degrees. Fill lightly greased muffin cups ¾ full with the omelet batter. Bake at 350 degrees for 20 minutes. Serve them hot.