Step 1. Register Step 2. Payment Use the following QR Code to pay: (Ashish Kumar Jha) Join Dr. Jennifer Prabhu (CEO) & Ajoy Prabhu (CTO), of Circee Health – disease reversal and prevention program – as they discuss the role food plays in preventing and in many cases, even curing diseases. SERIES: Food as Medicine […]
Food as Medicine Series Talk – Greenr Cafe Read More »
There are tried and true methods involving particular recipes, flavours, and textures that will likely hasten the return of the senses. Let’s look at some recipes that may help. Restore your taste or smell after COVID-19 We are over a year into the pandemic; and while we are still discovering certain after-effects of it, certain
Recipes that can help you bring back your smell and taste during Covid Read More »
We’ve already given many examples of ways to cook healthier at home, and have even discouraged eating out. But, let’s be realistic- you can’t stay in your perfect plant based home forever. Some days, you’ll want to go to a restaurant to meet friends. Other days, you’ll want to meet family at a catered function.
Be Social and Be Healthy? (Or, how to party while staying whole food plant-based!) Read More »
Ingredients: – 1 medium shallot, diced – 2T vegan butter (less if you are using beefless) – 200g ground beefless (in US, we used to use Morning star vegetable crumbles and in India, we have created our own crumbles – stay tuned for the recipe!) – 3t thyme, chopped fine – 2C white wine (we
“Beefless” Stroganoff Read More »
This article is not about the pasta or the vegan “stake” on top of the pasta, but about the burgundy wine sauce. Ingredients: – 3T butter – 1T shallots, chopped fine – 1T vegan demi glace – 1C Burgundy wine [rml_read_more] – 1/2 C fresh broadleaf parsley, chopped Method: Melt vegan butter on low heat
Burgundy wine sauce Read More »
If the name ‘Baigan anamika’ (nameless eggplant) suggests that it is self-concocted, you’re right. The inspiration I got for this dish was the oppressive heat this summer! It was very hot the other day and I had eggplants in the fridge and I wanted something ‘fresh/light’ for everyone. So I thinly sliced them, put a bunch of
Baigan Anamika (aka Nameless eggplant) Read More »
This post is more about the sauce than the final product. Uses only 4 ingredients and the final result is wonderful when used with stuffed pasta (like ravioli and tortellini) as well as potato-based pasta such as gnocchi. Ingredients: – 4T softened vegan butter – 2T cold vegan butter – 2T sage, chopped –
Browned-butter sage sauce Read More »
Many have asked me about making pasta at home and most think I have some fancy equipment to make it at home. They are truly surprised when they see what I use. So, tools of the trade: a fork a rolling pin a pizza cutter (or a razor blade!) and a coat hanger. Ingredients: –
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 »
