Tag Archives: fresh

7 Shades of Green Salad

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What do you do when you have loads of greens in your fridge? You make a gorgeous and delish salad which is full of plant based proteins, vitamins and fiber!

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Do you ever find yourself looking at your fridge and wondering what all you can do with the produce at your disposal. Well in this recipe I wanted to use all the greens that I had because I have been eating chocolates that my dad brought from Paris since the past week, and I needed nature’s detox to work through me.

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The sprouted lentil in this takes the salad to another level as it gives the salad a protein boost and also that fresh crunch. There are up to 100 times more enzymes in sprouts than uncooked fruits and vegetables.  Enzymes are special types of proteins that act as catalysts for all your body’s functions. Extracting more vitamins, minerals, amino acids, and essential fatty acids from the foods you eat ensures that your body has the nutritional building blocks of life to ensure every process works more effectively.

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Eating organic green vegetables is a sure fire way to avoid any doctor for the rest of your life. Prescription medication is a huge business and would suffer greatly if everyone started eating soul food. The food that we eat is the medicine that can heal and transform us. Food is not just calories, it is information. It talks to your DNA and tells it what to do. The most powerful tool to change your health, the environment and the entire world is your fork, so choose wisely.

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Complete with this luscious and creamy salad dressing without the addition of an cream or oil, you will go crazy over this, I guarantee it!

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7 Shades of Green Salad

Prep time Cook time Total time
15 mins 0  mins 15 mins

A delish salad with 7 different types of greens which is a great detox.

Category: Salad, Snacks, High Fiber, High Protein
Serves: 4
Author: The Vegan Psyche

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Ingredients for Salad

      • 3 Cucumbers
      • 2 Green Bell Peppers
      • 2 Skinny English Cucumbers (Kakdi)
      • 1 Cup Green Grapes
      • 1 Cup Sprouts

Ingredients for Dressing

    • Bunch of Fresh Coriander
    • Bunch of Fresh Mint
    • Juice of 1 Lemon
    • 1 tbsp Tahini
    • 2-3 tbsp Soy Milk
    • 1 tbsp Mayple Syrup
    • 1 tsp Cumin
    • 1 tsp Pepper
    • Himalayan Pink Salt, to taste

Instructions

  1. Cut up all the greens and put into a bowl.
  2. Add the ingredients for the dressing in a blender and mix until a thick paste is formed.
  3. Mix all of them together
  4. Enjoy the awesomeness!

 

Chickpea and Pomegranate Salad with a Lemony Basil Dressing

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A simple chickpea salad with little jewels of pomegranate and a hint of fresh coriander and mint leaves. It has a crunchy bite to it and the bold flavors of the herbs and the spices amalgamate to have a celebration in your mouth.

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I’ve always loved legumes as they are an essential part of Indian cooking but chickpeas have been my favorite protein source since I went vegan. They are delicious, versatile and simple to work with. They contain 17 gms of protein and 14 gms of fiber for every 100 gms and I think that’s pretty impressive.

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I’m going to clear up the confusion, that I’m NOT a high carb low fat vegan. I love my proteins and fats a lot to go on a HCLF plan, but don’t get me wrong I love my carbs too. I believe that a person should have a balanced diet which should not be depleted in any macro. I don’t have that much of a sweet tooth to drink a smoothie containing 10 bananas and 20 dates in one sitting (I’m more of a savory person). I eat mostly vegetables, fruits and complex carbohydrates accompanied with proteins in the form of beans and legumes. With the very essential fats in the form of avocados, nuts, coconut oil and olive oil every once in a while. I believe that no one should force themselves to eat in a certain way just because other people are eating that way. Eat what feels right to you, listen to your body.

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I think another issue needs to be addressed since I’ve been thinking a lot about it lately and have also struggled with extensively through my teens (and do sometimes struggle with it now). It’s about truly loving your body for the magnificent work of art that it is. Growing up in today’s society with set beauty standards is difficult, I know, but I want you to love your body the way that it is, right now in this moment. Do not wait for loving it when you’re 10 pounds lighter or when you fit into that dress, love it now! And when you do that you send out love in the entirety of the cosmos and attract more love to yourself and also lose the pounds easily. The majority of the weight that you have on your body has been constructed around you through your mind, give it love and let it go!

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Anyway, eating healthy is a life long journey and it’s important to make it an everyday practice. Try to eat lots of greens and fruits for the majority of your diet and I promise you will never feel fat again. I’ve been there and I know that it’s not a very good feeling.

Love you guys! Stay healthy :*

 

Chickpea and Pomegranate Salad with a Lemony Basil Dressing

Prep time Cook time Total time
10 mins 0  mins 10 mins

A simple chickpea salad with little jewels of pomegranate and a hint of fresh coriander and mint leaves topped with a lemony basil dressing.

Category: Salad, Snacks, High Fiber, High Protein
Serves: 4
Author: The Vegan Psyche

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Ingredients

    • 1 Can Chickpeas/2 Cups cooked Chickpeas
    • 1 Cup Pomegranate Jewels
    • 1 Big Bowl of mixed greens, I use Lettuce (Green Leaf, Red Leaf and Mesclun)
    • Bunch of fresh Coriandr
    • Bunch of fresh Mint
    • 14-16 Olives
    • 2 tbsp Olive Oil (optional)
    • Juice of 1 Lemon
    • 1 tsp Pepper
    • 1 tsp basil
    • Himalayan Pink Salt, to taste

Instructions

  1. Break up the leaves.
  2. Wash the chickpeas, add them with pomegranate, olives, coriander and mint to the greens.
  3. Mix up the last 5 ingredients from the list to make the dressing (the oil is optional).
  4. Mix everything together, enjoy the awesomeness!

 

Broccoli in Lemon Fennel Sauce

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A simple sauté of broccoli, red capsicum and spring onions in sesame oil flavored with fennel, ginger, chili, lemon and honey. Delicious, spicy, tangy and sweet with fennel taking it one notch higher.
Broccoli has always been my favorite veggie! When most kids were gagging looking at broccoli, I was admiring it’s tree like appearance.
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It should actually be given the award for being the best vegetable ever. It has lots of protein and tons of nutrients. By receiving proteins from broccoli you get more fiber and vitamins, with no fat and less calories.
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Fennel has this aromatic anise flavor which I absolutely love, and it has lots of health benefits as well! Its seeds has anti-oxidants which help in fighting free radicals in the body. Production of red blood cells is enhanced as fennel contains copper, which is required by the body for it’s production. It is a great detox when you drink it as tea.
 This is a simple yet delicious recipe with brightly colored veggies!
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Broccoli and Spring Onions with Lemon Fennel Sauce

Prep time Cook time Total time
10 mins 5 mins 15 mins


Sautéed Broccoli, red capsicum and Spring Onions with a delicious lemon fennel sauce that is sweet and tangy!

Category: Low Carb, Plant Based, Snacks, sauté, Vegan
Serves: 4

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Ingredients

  • 2 heads Broccoli
  • 3 Spring Onions
  • 1 Red Capsicum
  • 1 inch Ginger
  • 2 Green Chilies
  • 2 tbsp Sesame Oil
  • 1 tbsp Lemon
  • 1 tbsp Fennel seeds
  • 1 tbsp Honey
  • Bunch Fennel Leaves
  • Himalayan Pink Salt, to taste
  • Pepper, to taste

 

Instructions

  1. Mix the lemon, honey and fennel seeds, keep aside for 5 minutes
  2. Chop up the veggies,  ginger and chilies.
  3. Heat the oil in a pan on high flame, let it heat, then low down to medium. Put the ginger, garlic and whites of the spring onions and stir for 1 minute.
  4. Add the broccoli and chilies and cook for another 2-3 minutes, stirring continuously till the broccoli becomes bright green.
  5. Add the capsicum, onion greens and fennel leaves, stir around for half a minute. Season with salt and pepper.
  6. Add the already prepared sauce to the veggies and stir around until liquid is absorbed, around 1 minute .
  7. Transfer to bowl, garnish with fennel leaves and serve hot.