It’s World Heart Day on September 29, which is observed to create awareness about the importance to have a healthy heart. Heart diseases and stroke are the world’s leading causes of death. Your heart health often depends on the food you eat, and therefore a healthy diet can help reduce the risk of various heart conditions.
So, this World Heart Day, celebrate health and vitality by adding good healthy ingredients to your daily diet regime.
Try out these heart-healthy recipes curated exclusively by celebrity chefs Sabyasachi Gorai, Sujeet Singh and Shailendra Bhandari to give that extra love your heart deserves.
Breakfast Quinoa with Walnut Cream and Blueberries
Ingredients
Walnut Cream
1 cup California Walnuts
1 cup Water
1 teaspoon Lemon juice freshly squeezed
1 teaspoon Maple syrup
½ teaspoon Sea Salt
Quinoa
1 cup Quinoa
2 cup Water
1/4 teaspoon Sea salt
2 tablespoon Orange juice, freshly squeezed
1 tablespoon Maple syrup
1 teaspoon Cinnamon, ground
1/2 teaspoon Ginger, ground
1/8 teaspoon Nutmeg, ground or freshly grated
1/2-2 cup Blueberries fresh
3/4 cup California walnuts, toasted, coarsely chopped
Preparations
- Preheat oven to 180°C. To prepare the walnut cream, put the walnuts in a bowl, add water to cover and let stand overnight. The next day, drain the walnuts well and spread on a baking pan. Toast in oven for 8 to 10 minutes, and then cool completely.
- Put the walnuts, 1 cup water, the lemon juice, maple syrup and salt in a blender. Blend on high until creamy and smooth, about 1 to 2 minutes. Transfer the cream to a bowl or jar. (A food processer may also be used to make walnut cream, though it will not be quite as smooth.)
- To prepare the quinoa, rinse it in a strainer and drain it well. In a medium size, saucepan bring the quinoa, water and salt to a boil over high heat. Turn the heat to low, then cover and simmer until the water is absorbed, about 15 minutes. Remove from heat to cool for a few minutes then fluff up with a fork.
- When you are ready to serve, stir the 1/2 cup of prepared walnut cream, the orange juice, maple syrup, cinnamon, ginger and nutmeg into the cooked quinoa. Serve the quinoa in bowls, and top each serving with a dollop of the remaining walnut cream, a small handful of blueberries and a sprinkling of toasted walnuts.
- Serve the quinoa warm, cold or at room temperature. When fresh blueberries are not in season, substitute frozen or dried berries, dried cranberries or cherries. Note that the walnut cream needs to be started the day before you use it.
(The recipe is shared by chef Sabyasachi Gorai)
Asparagus, Artichoke and Baby Greens
Ingredients
Lolloroso- 10 gm
Rocket Lettuce- 10 gm
Baby spinach- 10 gm
Parmesan flakes- 5 gm
Kalamata olives- 10 gm
Compressed californian grapes- 10 gm
Asparagus- 20 gm
Artichoke- 20 gm
Balsamic vinegar- 10 ml
Honey- 10 ml
Mustard- 10 gm
Cherry tomato- 5 gm
Thyme- 5 gm
Lemon- 2
Pepper- 5 gm
Preparations
(This recipe is shared by Chef Sujeet Singh) Watermelon OutburstIngredients Quantity
Watermelon 01 No small Tomato 100 gm Fresh Mint 5 gm Roasted Cumin Powder 2 gm Black Salt 2 gm Ginger 5 gm Red Chilly Fresh 1 No Black pepper crushed a pinch Cream
Method.
(This recipe is shared by Chef Shailendra Bhandari) Sweet and Spicy WalnutsIngredients Preparations (The recipe is shared by chef Sabyasachi Gorai) Sweet and Spicy Brussels SproutsIngredients Preparations (This recipe is shared by Chef Shailendra Bhandari) Kiwifruit and Shrimp SaladIngredients: Directions: Green Kiwifruit and Apple SmoothieIngredients:
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