Detox Drink
Add 1.5 spoons of lemon juice to water soaked overnight & Drink it in the morning or Add 2 spoons of lemon juice Boil it with water and take it first thing in the morning.
BREAKFAST
Oats Smoothie:
In a blender, add ½ cup almond milk, 2 dates, 2 tbsp rolled oats, 1 tbsp chia seeds and 1 banana. Blend to form a smoothie and serve.
LUNCH
Coconut rice:
Ingredients: Foxtail millet- 1 cup, coconut grated – 1 cup, ghee – 2 tsp, coriander leaves – 2 tsp and salt – as required.
Foxtail millet is soaked for 2 hr and cooked fully. Add ghee and cumin, green leaves, ginger, leaves, red chilli, curry leaves and saute them in a pan. Add cooked foxtail and grated coconut and cook for two min. Add salt as per taste and serve hot.
SNACKS
Sorghum ambali:
Ingredients: Sorghum flour – 1/2 cup, rice starch soup and salt as required.
Mix sorghum flour with luke warm water carefully to avoid formation of lumps. Add rice starch soup & salt to the above mixture and cook for15-20 mins. Cool the drink, or else ferment for overnight in earthen pot and can be consumed next day.
DINNER
Kodo millet coriander rice:
Ingredients: Kodo millet – 1 cup, water – 2 cups, onion-1, carrot – 1 cup, tomato – 2, curry leaves- 1 spring bay leaf – 1; Coriander chutney: Coriander leaves – 1 cup, mint leaves – 1/4 cup, green chilli-1, cloves – 1, garlic – 1, ginger – 1/2 inch and salt to taste and oil – 2 tsp
Cook kodo millet rice in a pressure cooker with water, salt to taste and bay leaf at medium flame for1 whistle. Prepare coriander chutney with minimum water. Chop all the vegetables. In a hot pan, take 1 tsp of oil. Add whole spices to it and fry for a minute. Add chopped onion and fry till translucent. Add chopped carrots and stir well, add mint chutney. Cook the chutney till the raw taste of coriander disappears. Add salt to taste. Add the cooked kodo millet and mix evenly. Remove from flame.