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
Quinoa porridge:
Ingredients: 3/4 cup quinoa flakes, 2 tablespoon vanilla extract, 1/2 teaspoon ginger powder, 2 cup almond milk, 3/4 teaspoon powdered cinnamon, 1/4 teaspoon powdered nutmeg
Place a pan over medium flame and add almond milk to it. Let it come to a boil and then add in the quinoa flakes in it. Keep stirring it to avoid lumps. Add cinnamon powder, vanilla extract, nutmeg powder, ginger along and mix it well.
Let the mixture become thick in consistency and keep stirring it. Once done, let it cool down and transfer in a small bowl. (you can also add dates, dry grapes or nuts).
LUNCH
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Drumstick curry:
Ingredients: 7 scraped drumsticks, 1/2 teaspoon mustard seeds, 1 pinch asafoetida, 1 chopped green chilli, 3 finely chopped tomato, 1/4 teaspoon powdered turmeric, 1 teaspoon cumin powder, 1 tablespoon curry leaves, 1 1/2 tablespoon powdered jaggery, 1 1/2 tablespoon refined oil, 1/2 teaspoon cumin seeds, 8 cloves garlic, 2 medium onion, 1 teaspoon red chilli powder, 3 teaspoon coriander powder, 1/4 teaspoon garam masala powder, salt to taste.
Boil the drumsticks until they get softer. Heat oil in a pan over medium flame. Add mustard seeds and allow them to splutter. Then add cumin seeds and a pinch of asafetida. After few seconds, add chopped green chilies and garlic and saute for 1-2 minutes. Now add onions and saute them for 3 mins. Add chopped tomatoes and cook for another 2-3 minutes until they become mushy and separate from the oil. Once the onion-tomato mixture is cooked, add turmeric powder, red chilli powder, coriander powder, cumin powder and garam masala and stir-fry for a while. Now add cooked drumsticks and mix well. Add about 1/2 cup of water and cook for 3-4 minutes on medium flame. Add salt and jaggery and cook for 3 minutes more. Garnish the side dish with curry leaves. Serve it.
SNACKS
Millet Laddu:
Ingredients: Finger millet flour- 1 cup, sugar- 1/2 cup powdered, ghee – 3 tsp, milk – 1/4 cup, cardamom powder-1 tsp, coconut gratings and dry fruits – as required chopped finely.
Finger millet flour until roasted aroma appears. Roast dry fruits in ghee, heat milk and melt the jaggery. Add all roasted ingredients together and mix well. Shape into round lemon sized balls manually and serve.
DINNER
Rajma Curry:
Wash the rajma and allow it to soak in water overnight. Wash it again and pressure cook with 2 cups of water, 1/2 tsp salt and turmeric. Once the rajma is soft and squishy, remove it from the heat and keep it aside.
Heat a pan, add oil, when it gets heated add green cardamom, black cardamom, cinnamon, clove, peppercorn. Once they become fragrant, add onions and cook till they are golden brown. Now add the tomatoes and cook on high for 4-5 minutes. Add ginger- garlic-chilli paste, cumin powder, coriander powder and black pepper powder. Cook till the spices become fragrant and oil starts leaving the sides of the pan. Now add the rajma and one cup of water. Mix well and cook covered for 10 minutes.
Serve it with cooed rice along with lemon and onion.