Carrot Cake

 

Ingredients:

• 1 Cup All purpose flour / Maida
• 1 Cup Wheat flour
• 1 tsp Baking powder
• 1 tsp Baking soda
• 1 tsp Cinnamon Powder
• 1/4 tsp Nutmeg Powder
• 1 cup Yogurt
• 1/2 cup brown sugar
• 1 cup Sugar
• 1 tsp Vanilla
• 2 cups Carrots finely shredded
• Almond 1/2 cup, chopped (reserve few for garnishing)
• 1 stick (4oz), unsalted butter room temp
• Pinch of salt
• Flax seed Powder – 2 Tbsp mixed with 6 Tbsp warm water (allow it to sit for 10 mins)

 Method:

• Preheat Oven to 350 degrees F or 180 C.
• In a mixing bowl, add All-purpose Flour, wheat flour Baking Soda, Baking Powder, Cinnamon Powder and Nutmeg Powder. Mix well.
• In another large mixing bowl, add Yogurt, Brown Sugar, Sugar, salt and Vanilla. Mix until sugar dissolves.
• Add  Flax seed Mixture and mix. Add Flour and whisk until a smooth batter is formed.
• Add Carrots, almond and Butter. Mix well.
• Lightly butter the bottoms  cake pans and dust with flour. Pour the batter into the pan & smooth the top.
• Bake for 30 minutes at 350F/180C.
• Remove from Oven and allow the cakes to cool in the pan for 5 minutes

 

 

Brown Rice and Lentil Burger

Ingredients:



• 3 1/2 cups water
• 1/2 cup brown lentils, rinsed and drained
• 1 cup brown rice
• 2 garlic cloves, chopped
• 1 medium red onion, chopped
• 2 red bell peppers, seeded and diced
• 1 tsp salt
• 1 tsp chili powder
• 1 tsp cumin powder
• Wheat flour
• 8 whole-grain buns
• Hummus

Method:

• In a medium saucepan, bring 1 1/2 cups of water to a boil. Add the lentils, reduce the heat, and cook until beans are softened, about 15 minutes. Drain and set aside.
• Meanwhile, in another medium saucepan, bring 2 cups of water to a boil, add the rice, reduce the heat, cover, and simmer until the rice is just tender. Drain and set aside.
• In a sauté pan, sauté the garlic, onion, and peppers until lightly browned.
• In a large bowl, combine the lentils, rice, and vegetables. Add the salt and chili powder, cumin powder and mix well. Add a bit of flour to hold the mixture together, if needed.
• Form into burger-sized patties.Fry the patties in to the pan or on griddile, gently flipping once, until deep golden brown and hot throughout.
• toast the buns while the burgers rest for a moment. Spread the hummus on each bun half and assemble the burgers by layering the patty. Serve immediately with sliced avacado and with any salsa.

 

 

 

Bean Sprout Salad

Ingredients:

 

• 1 tbsp Olive oil
• 1 pound fresh bean sprouts
• 1 medium red bell pepper, seeded and thinly sliced into strips
• 2 heads fresh broccoli
• 1 tbsp white vinegar
• 1 tbsp Soy sauce
• 1 tbsp lemon juice
• 1 tbsp garlic finely chopped
• 1 tsp sugar
• 2 tbsp cilantro finely chopped
• 1/2 tsp dry red chilli flakes
• Salt to taste

 

Method: 

• Cut the broccoli into bite-size pieces. Heat oil in large skillet over medium high heat.
• Add the bean sprouts and cook quickly for 30 seconds.
• Add the peppers, broccoli and  stir fry 2 min. Remove vegetables to a strainer to drain.
• In a large bowl, mix together vinegar,soy sauce, lemon juice, chopped garlic,chopped cilantro, sugar, chilli flakes and salt .
• Add vegetables and toss to coat. Refrigerate for before serving.