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Consuming curd is essential during summers but often we get bored of eating that plain curd. So today I am going to share with you five different curd recipes that are high on taste and nutrition. I’m sure you’ll love them all.
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Ingredients Required :
1. Mixed Vegetable Curd
Curd
Cucumber
Carrot
Tomato
Green chilli
Salt & chaat masala
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Thanks,
Nisha Topwal
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“Music from Epidemic Sound (http://www.epidemicsound.com)”
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Hey everyone!! I can’t believe how fast these summer days are flying by! We’re trying to soak in every last second of sunshine! Hope you enjoy the vlog! Leave any video requests below and have an amazing week! 🙂 -Cara
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Rie makes her favorite Japanese recipes to make during the summer!
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I’ve teamed up with Bolthouse Farms Organic Dressings to bring you 4 easy summer salad recipes; Cobb Salad, Crunchy Broccoli Salad, Arugula + Nectarine Salad, and a Creamy Pasta Caesar Salad.
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CRUNCHY BROCCOLI SALAD WITH BLUE CHEESE DRESSING
2 cups broccoli florets
1 tablespoon sliced almonds
1 tbsp. sunflower seeds
1 tablespoon dried cranberries
2 tablespoons finely diced red onion
1/4 cup blue cheese dressing
Combine broccoli, almonds, sunflower seeds, cranberries and red onion in a medium bowl. Drizzle blue cheese dressing over the top and gently stir until all the ingredients are coated in the dressing. Serve and enjoy!
CREAMY PASTA CAESAR SALAD
1 cup cooked brown rice pasta
1 cup chopped romaine
10 baby tomatoes, sliced in half
2 tbsp parmesan cheese
2 tablespoons caesar
Cook pasta according to directions, drain and cool.
Combine pasta, romaine, tomatoes and parmesan cheese in a medium bowl. Drizzle dressing over the top and gently toss. Serve and enjoy!
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RECIPES –
Berry Vanilla Overnight Oats
1 cup oats
1/2 cup dried fruit (blueberries, mulberries, dates)
1 cup soy milk
1 tsp vanilla powder
1 cup fresh fruit
Add your oats, dried fruit, vanilla and cover with soy milk in a mason jar and cover with the lid. Let sit overnight or at least 12 hours. When ready to eat, add fresh fruit and enjoy.
Falafel Collard Wraps
1/2 cup sun-dried tomatoes (soaked in water 1 hour)
1/2 cup dates (if dry, soak in water 1 hour)
1 cup cauliflower
1/2 cup carrots
2 cups broccoli
1/4 onion diced
1 tsp garlic powder
1 tbsp curry powder
1 tsp red pepper flakes (optional)
1 tsp tamari
Dressing
1 tbsp tahini
1 tsp lemon juice
1 tsp garlic powder
1/2 tsp coconut aminos
1-2 tbsp water
To make the falafel salad, combine all your ingredients in a food processor until well mixed.
For the dressing combine all the dressing ingredients together and whisk until smooth.
To assemble de-stem your collard wraps, add in your falafel mix, vegetables and wrap tightly like a burrito. Dip in dressing.
if you want to make these into falafels and bake them add 2 tbsp ground flax to the falafel salad mixture, roll into balls and bake in oven on 350 for 20 minutes or until they firm up.
No Bake Brownies
1/4 cup macadamia nuts (can sub cashews/almonds/walnuts)
2 cups pitted dates (if your dates are dry soak them in water for at least 1 hour)
1/4 tsp salt (optional)
1 tsp vanilla powder
1 cup cocoa powder
Combine all ingredients in a food processor until well mixed. They should be a firm consistency like a brownie. Press into a pan or roll into balls and let sit in the fridge at least 1 hour before you cut and serve them.
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Learn how to make an easy and simple egg salad for a delicious summer lunch.
http://thesweetestjourney.com
Ingredients:
8 Eggs
1 Cup Celery, Minced
1/3 Cup Onion, Minced
1/4 Cup Mayonnaise (2oz./60ml)
1.5 Teaspoons Dijon Mustard (1/4oz. / 7ml)
1/4 Teaspoon Garlic Powder
Ground Black Pepper, To Taste
Salt, To Taste
Directions:
Place eggs in a pot with enough water to cover them completely. Bring to a boil and cook until eggs are cooked through, about 10 minutes. Remove eggs and let cool. Peel and cut eggs into small dice.
In a large bowl, combine the eggs, celery and onion. Add the mayonnaise and mustard, and mix well. Season with the garlic powder, add salt and pepper to taste. Gently toss until combined.
| Makes about 5 servings.
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