Ingredients2 large pears2-3 almonds½ cup almond milk¼ teaspoon cinnamon powder¼ teaspoon angostura bittersa few cubes of ice MethodWash the fruit wellPut all the ingredients into a blender and blend wellPour the mix into a tall chilled glass Served cold as soon as possible From The Diabetic CookbookByChef Michael Swamy
Cloudy Pear & Almond Milk Smoothie Read More »
Almond Hot Chocolate Who wouldn’t love a good hot chocolate especially on a cold wintry day? Dark chocolate is good for diabetics, especially when made with almond milk, and a wonderful comfort beverage but in most cases, comes heavily sweetened. Here, I’ve used Dutch cocoa for a deeper flavour. Ingredients: 2 tablespoons Dutch cocoa 2
Almond Hot Chocolate Read More »
Almond Milk Use almond milk in place of cow’s milk in any recipe. Try using this even if you’re not allergic to dairy. It’s delicious! Add different also flavours and enjoy! Ingredients: Makes roughly 2 cups 1 cup
Ingredients: Soya chunks/soya curls or cubed firm tofu- about 2 cups (note: you can also use the vegan ‘chikn’ recipe that will follow!) 4 cups cooked basmati rice ½ packet of Biryani masala powder (preferably Hyderabadi style) ½ cup plant-based milk (oat is best, but almond or soya (unsweetened!) is ok, or even water) 2
Hyderabadi Biryani Read More »
Transcript: Hello! Hi, I’m Ajoy Prabhu and I am Dr. Jenny Prabhu and today we’ll be talking to you about intermittent fasting and a whole food plant-based diet lifestyle. Like we said we’ll be talking to you about intermittent fasting and whole food plant-based diet and by way of introduction like I said I’m Dr.
Q & A on Intermittent Fasting vs Whole Food Plant Based Read More »
Ingredients: – 1/2lb chik’n pieces – 2 medium onion, sliced thin – 2t garlic paste – 2t ginger paste – 1/2 t red chili powder – 1t turmeric – 1″ cinnamon stick – 3 cloves – 2 cardamom pods – 1 star anise – 1C coconut milk For tempering – 2t coconut oil – 2
Kerala Chicken Curry Read More »
We had some leftover cauliflower in the fridge and I decided to make a quick soufflé out of it. Soufflés always seem more daunting to make than they are if you follow certain key tips. Ingredients: -1/2 stick of vegan butter – 4.5T all purpose flower -1.5C almond milk – 2 flax eggs (1T ground flaxseeds
Cauliflower soufflé Read More »
One day we barely had any veggies in the refrigerator (imagine that?!). I could only find two stalks of leeks and some potatoes in the pantry. Since Jenny was sick, I decided to go for a hearty soup for her but instead of making it heavy with cream, I made it with skim almond milk
Potato leek soup with chanterelle mushrooms Read More »
This dish is our favorite sweet breakfast item. One of our friend travels from her city to ours as long as we promise her this breakfast! 🙂 Ingredients: – 3/4C brown sugar – 3C mixed berries (you can easily use frozen berries) – 2T rum (optional) – 1T butter, unsalted – Loaf of Challah (or in a
French Toast with Fresh berry preserves Read More »
For the ‘meat’balls: Ingredients 1/4 cup plain bread crumbs 1/4 cup chopped fresh flat-leaf (italian) parsley 2 eggs, beaten 1 tablespoon milk 1 tablespoon ketchup 3/4 cup grated Romano cheese 3/4 teaspoon kosher or sea-salt 3/4 teaspoon freshly ground black pepper 1 pound ground chik’n or veggie meat substitute —> I use the Lightlife
Handcut pasta with meatballs and quinoa salad Read More »
