#Moringa snack bar recipe

[your-wellness-journey]

Healthy Moringa Snack Bars: A Step-by-Step Guide

It's like a quest to find something that's both healthy and convenient to snack on. Many store-bought snacks are high in added sugars, preservatives, and artificial ingredients that compromise your wellness goals. That's where Moringa comes in! Dubbed the "Miracle Tree," Moringa is loaded with a rich assortment of nutrients, including vitamins, minerals, and antioxidants, making it a great addition to any snack. We make healthy living easy at Pura Vida, and that is what our Moringa products, including our Moringa Powder, Moringa Capsules, Moringa Oil, and Moringa Drops, do: allow you to use this nutrient-dense plant.

The fun does not end in just creating a healthy Moringa snack bar, as you also have the power of deciding what to include in the product and its level of sweetness to suit your tastes. Whether you need a quick energy boost before a workout or a wholesome treat to get you through the afternoon, these Moringa snack bars are packed with goodness. Follow this step-by-step guide to make your own batch of delicious, nutritious Moringa snack bars, and experience the many health benefits of Moringa in a way that's as easy as it is tasty.

What Makes Moringa the Perfect Superfood?

Moringa is often referred to as a "superfood" due to its fabulous nutrient profile. It is basically a powerhouse of vitamins, minerals, and antioxidants that can greatly improve your overall health. Pura Vida's Moringa Powder is made from organic Moringa leaves that are carefully harvested and dried to preserve their rich nutritional content. This superfood is an excellent source of vitamins A, C, and E, which play an important role in the support of a good immune system and healthy skin.

Moringa not only contains many essential nutrients, but it is also rich in calcium, iron, and magnesium, which assist in maintaining bone health and increasing energy. The amount of antioxidants found in Moringa helps counteract free radicals and reduce oxidative stress, resulting in chronic inflammation and other potential health problems. Moringa can add to your diet and support the body's natural detoxification process, improve digestion, and even enhance mental clarity and focus. These benefits make Moringa a perfect ingredient for your snack bars, providing an extra health boost with every bite.

Ingredients You Will Need for Moringa Snack Bars

The best thing about making your own snack bars is that you can use whatever ingredients you prefer or need according to your diet. Here's a list of the basic ingredients you will require to make your healthy Moringa snack bars:

Pura Vida Moringa Powder: Our Moringa Powder is a nutrient-dense superfood that adds a subtle earthy flavor and packs a punch of essential vitamins and minerals.

Oats: Your bars are composed of rolled oats, which bring along fiber and whole grains to satisfy your hunger for a longer time.

Nut Butter: You have options like peanut butter, almond butter, or cashew butter with healthy fats that will give a rich, creamy texture.

Chia Seeds or Flaxseeds: They are both fantastic sources of fiber and omega-3 fatty acids, making them a very good addition of nutrients that supports digestive health and the heart.

Honey or Maple Syrup: These sweeten the flavor of the bars with sugars that give a natural energy boost.

Dried Fruits: Add dried cranberries, raisins, or apricots to provide a natural sweetness and chewy texture.

Nuts: Almonds, walnuts, or cashews will add crunch and provide extra protein to fuel the body throughout the day.

Pura Vida Moringa Oil: This add-in can be used to enhance the texture and leave a silky, nutrient-rich finish.

These ingredients are flexible, so feel free to experiment and add your favorite mix-ins!

Equipment Checklist: Preparing Your Kitchen

Before you start making your Moringa snack bars, you need to gather all the equipment and prepare your kitchen. Having everything organized beforehand will ensure that the process runs smoothly, and you can create your bars with ease. Here's a checklist of the equipment you'll need:

Baking Dishes: For this recipe you will need a minimum of two mixing bowls to separate the wet and dry ingredients. This organizes things much better and works quickly.

Baking Tray or Pan: You need a medium baking tray or pan to press it into an even layer. Using no-bake bars, that tray or pan acts as your mold.

Parchment Paper: Line your pan with parchment paper to prevent the bars from sticking and make it easier to remove them once they’re set.

Food Processor or Blender: If you’re using whole nuts or seeds that need to be chopped or ground, a food processor or blender will be helpful.

Spatula: A spatula is ideal for stirring and spreading the mixture evenly into the pan.

Refrigerator or Oven: Depending on your decision to bake or refrigerate your bars, ensure you have the space to cool or set them.

With these tools at hand, you are now ready to start making your healthy Moringa snack bars!

Step 1: Choosing the Right Base for Your Snack Bars

The basic structure or texture of your snack bar is what the oats are going to provide because rolled oats work well in creating a hard texture for your final product. Not to mention, oats are rich in soluble fiber, which plays a role in balancing digestion and stabilizing one's blood sugar, and they make up very chewy bars, making them satisfying and filling.

To accommodate gluten-free needs, you can simply use certified gluten-free oats. You may also want to try using alternative grains, like quinoa flakes or rice crisps, for variety in texture and flavor. The nut butters, such as almond or cashew butter, add a creamy consistency to help hold everything together while contributing healthy fats and protein. These fats keep you fuller for longer. So, if you have to run around for a few hours, these energy bars will serve you perfectly.

This is also a step toward making a good base that's not only nutritional but also works well with you. You can also vary the proportions according to the amount of the base you wish to use for the bars.

Step 2: Moringa Powder the Right Way

Moringa is one of the strongest superfoods around, and adding Pura Vida Moringa Powder to your snack bars is an amazing way to supercharge the nutrition in them. To mix in your Moringa so it's spread evenly, start by using 2 tablespoons of Pura Vida Moringa Powder for every batch of bars. Adjust to taste with how strong you want the Moringa flavor to be, but 2 tablespoons is a great place to start.

Mix the powder with your dry ingredients before adding the wet ingredients to ensure the Moringa is well distributed throughout the mixture. This will prevent clumping and ensure a smooth consistency. The flavor of Moringa is slightly earthy, so if you find it overpowering, you can balance it out with a little extra honey, dried fruits, or spices like cinnamon or vanilla. For an even easier option, try using Pura Vida Moringa Drops instead of the powder. Add 10-12 drops to your wet ingredients for a more concentrated flavor and a smooth blend.

Step 3: Adding Nutrient-Packed Mix-Ins

One of the best things about making Moringa snack bars is that there are endless possibilities for customization. You can add a variety of nutrient-packed mix-ins to enhance both the flavor and health benefits of your bars. Chia seeds are a great choice for adding omega-3 fatty acids, fiber, and antioxidants, which support heart health and digestive function.

Flaxseeds are another great addition, providing extra fiber and lignans, which are known to help balance hormones and improve overall well-being. Dried fruits like raisins, cranberries, or apricots add a natural sweetness to the bars and provide extra antioxidants, which can boost your immune system. Nuts, such as almonds, walnuts, or cashews, give your bars a satisfying crunch and contribute healthy fats and protein to keep you energized throughout the day.

Feel free to be creative with your mix-ins and experiment with the combinations that suit your taste buds and dietary needs. Adding these ingredients makes the bars tastier and nutritionally richer.

Step 4: Binding It All Together

This will bind the ingredients together for a perfect Moringa snack bar. A binder will help bind all the ingredients together and create a great texture. Natural sweeteners are commonly used binders in homemade snack bars. Examples of these are honey, maple syrup, or agave nectar. Natural sugars from honey, maple syrup, or agave nectar help bind the oats, nut butter, and Moringa powder together and add a hint of sweetness.

Other alternatives for binding are nut butters such as peanut butter, almond butter, or cashew butter. They add healthy fats and creamy texture to hold everything together without adding refined sugars. If you're using Pura Vida Moringa Oil, you can add a tablespoon or two to enhance the texture of your bars. This nutrient-rich oil makes the mixture silky smooth and, therefore, ensures an even consistency of the bars. The shape is easy to press in with the mold.

The key here is the proportion of the wet and dry ingredients. If the binder is in excess, the bars will be too sticky, whereas too little of it will cause the bars to break. The proportion needs to be experimented on so that you find the right balance.

Step 5: Moulding and Baking (or Refrigerating)

Now it's time to shape your Moringa snack bars into form. For no-bake bars, you want to line a baking pan or tray with parchment paper, and then you will be able to press the mixture down into that pan. The back of a spoon or even using your hands works best for getting that mixture really down firmly in order to help it stick together well. Place the pan in the refrigerator for about 2 hours or until the bars have set.

For those who prefer baked bars, preheat your oven to 350°F (175°C). Spread the mixture evenly into the prepared pan, and bake for 10-12 minutes, or until the edges turn golden brown. Baking will give your bars a crispier texture, while refrigeration will keep them chewy and soft. Either way, once the bars are set, remove them from the fridge or oven, and let them cool completely before cutting into bars or squares.

Storage Tips for Freshness

Now that you have your Moringa snack bars ready, you will want to store them correctly to prevent stale products as well as flavors. For consumption within one week from now, you can keep them at room temperature in an airtight container. Keep them cool and dry though so that they don't become too soft or sticky.

If you would like to maintain freshness in your bars for longer, store them in the fridge. They'll remain fresh for two weeks in the fridge. You can freeze your snack bars for up to three months. When storing them, layer parchment paper between each bar so that they won't stick together. When you are ready to eat them, thaw them in the fridge or at room temperature.

Creative Variations to Try

While the basic Moringa snack bars recipe is fantastic on its own, it's also fun to experiment with different flavor combinations. Here are a few creative variations to try:

Chocolate Moringa Bars: Add cocoa powder or dark chocolate chips for a rich, indulgent twist. The chocolate pairs perfectly with the earthiness of Moringa, creating a deliciously balanced flavor.

Tropical Moringa Bars: Mix in dried coconut flakes, pineapple, and mango for a tropical-inspired snack. This variation is refreshing and perfect for summer.

Protein-Packed Bars: Add a scoop of your favorite protein powder to boost the nutritional content. This is a great option for post-workout recovery bars.

Experiment with different spices, dried fruits, and other add-ins to create your own signature snack bar recipe!

Conclusion: Relishing the Health Effects of Your Handmade Snack Bars

Hooray! You have just produced a healthy, nutrient-dense Moringa snack bar good for any moment in the day. Thanks to Pura Vida's Moringa Powder, Moringa Drops, and Moringa Oil, you can feel secure that your bars are both delectable and full of health-boosting properties.

Enjoy all the numerous benefits of Moringa by indulging in these homemade snack bars, and feed your body with fresh, wholesome natural ingredients. From fueling before a workout, having an afternoon snack, or finding a healthy treat to quench your sweet tooth, this bar is great as it can be easily eaten and is nutrient-dense.Now it's your turn to try these Moringa snack bars and share your creations with friends and family. Enjoy the nourishing benefits of Moringa and let your taste buds thank you! Also try our Moringa Body Butter for a smooth nourished and hydrated skin.

[twobrothersfood]

Top 5 Ways to Use Antioxidant Moringa Powder for Optimal Health 

Moringa powder has gained popularity as a superfood for good reasons. Packed with antioxidants, vitamins, and minerals, it’s an easy way to boost your Wellness and maintain a healthy lifestyle. Whether you're new to Moringa or a seasoned fan, incorporating this nutrient-dense powder into your diet can bring significant health benefits. Here are the top five ways to use antioxidant-rich Moringa powder to optimize your health. 

What is Moringa Powder? 

Moringa powder comes from the leaves of the Moringa oleifera tree, often called the "miracle tree" due to its exceptional nutrient profile. Originating from South Asia, Moringa has been used for centuries in traditional medicine. Today, it’s recognized for its high levels of antioxidants, vitamins A, C, and E, calcium, and protein. 

These antioxidants are crucial in fighting free radicals, which can damage cells and lead to chronic diseases. By incorporating Moringa powder into your diet, you’re giving your body the tools it needs to maintain optimal Wellness. 

Why Antioxidants Are Essential for Health 

Antioxidants play a vital role in protecting your body from oxidative stress, which can lead to inflammation and a range of health issues. Moringa powder is a potent source of these antioxidants, making it an excellent addition to your daily routine. Whether you’re looking to enhance your immune system, improve skin health, or simply boost your overall Wellness, Moringa powder is a natural and effective solution. 

Top 5 Ways to Use Moringa Powder for Optimal Health 

Moringa powder is incredibly versatile, making it easy to incorporate into your daily diet. Below are the top five ways to use Moringa powder to ensure you’re reaping all its health benefits. 

1. Boost Your Morning Smoothies 

One of the easiest ways to start your day with a health boost is by adding Moringa powder to your morning smoothie. Moringa's earthy, green flavor pairs well with a variety of fruits and vegetables. Try blending a teaspoon of Moringa powder with spinach, banana, pineapple, and almond milk for a delicious and energizing breakfast. 

Smoothies are a convenient way to pack multiple nutrients into one meal, and adding Moringa powder only enhances the antioxidant content, supporting your daily Wellness from the get-go. 

2. Power Up Your Breakfast Bowls 

If you’re a fan of breakfast bowls like oatmeal, yogurt, or acai, Moringa powder can easily be sprinkled on top for an extra nutrient boost. Its mild flavor blends well with other ingredients, making it a seamless addition to your favorite morning dishes. 

For a rich and creamy twist, consider pairing Moringa powder with a dollop of Ghee. Ghee, a clarified butter rich in healthy fats, complements the antioxidant properties of Moringa, creating a powerful start to your day that’s both nourishing and satisfying. 

3. Make Energizing Snacks 

Snacking can be both healthy and delicious when you add Moringa powder to your recipes. Create energy balls or bars by mixing Moringa powder with oats, nuts, dates, and a bit of honey. These snacks are perfect for a midday pick-me-up, providing sustained energy and keeping you full until your next meal. 

By incorporating Moringa into your snacks, you’re not just curbing hunger but also supporting your Wellness throughout the day with antioxidant-rich ingredients. 

4. Create a Nutrient-Dense Tea 

Brewing Moringa powder into a tea is another fantastic way to enjoy its health benefits. Simply mix a teaspoon of Moringa powder into hot water, and add a splash of lemon juice or honey for flavor. For a richer taste and added benefits, you can stir in a small amount of Ghee. This not only enhances the flavor but also provides healthy fats that help your body absorb the nutrients more effectively. 

Moringa tea is a soothing, antioxidant-rich beverage that can help boost your immunity and relax your mind, making it a perfect addition to your daily routine. 

5. Enhance Your Savory Dishes 

Moringa powder isn’t just for sweet recipes; it can also be used to enrich your savory dishes. Add it to soups, stews, or sauces for an extra dose of nutrients. You can even mix it into your salad dressings or sprinkle it over roasted vegetables. 

For an even more nourishing meal, try combining Moringa with Ghee in your cooking. The Ghee adds a rich, buttery flavor while providing healthy fats that complement the nutritional profile of Moringa. This combination not only enhances the taste but also maximizes the health benefits of your dishes. 

How to Choose Quality Moringa Powder 

To fully enjoy the benefits of Moringa powder, it’s important to choose a high-quality product. Look for Moringa that is organic, non-GMO, and free from additives. The color should be a vibrant green, indicating freshness and potency. 

When sourcing your Moringa powder, trust reputable brands that prioritize quality and sustainability. Two Brothers Food offers a range of Wellness products, including premium Moringa powder and Ghee, ensuring you receive the best nature has to offer. 

Conclusion 

Incorporating antioxidant-rich Moringa powder into your diet is a simple and effective way to boost your health and Wellness. Whether you’re adding it to smoothies, breakfast bowls, snacks, teas, or savory dishes, Moringa powder provides a versatile and powerful nutritional boost. 

Ready to start your journey to better health? Shop all these products, including Moringa powder and Ghee, from Two Brothers Food and experience the benefits of top-quality Wellness products. 

[kanugonu]

Peanut Spirulina Chikki Nutri Rich Protein Bar

Spirulina is an amazing superfood that is rich in antioxidants, nutri rich protein and has a host of benefits. It's delicious, too! Our recipe combines chikki with peanuts, jaggery, and spirulina to create a guilt-free snack that you can feel good about.

[michellelinkous]

Quick, Simple No-Bake Vegan Recipes!

Delicate spices make flavorful food — but did you know they are also super healthy for you? Herbs and spices come from various parts of a plant, flowers, leaves, seeds, and more — and each one has unique health benefits. An easy way to add a burst of health to your daily routine is to add one of our Raw Herbal Extracts™ to a no-bake recipe. Heat changes some of the components of herbs and spices, so while you can cook with them, you lose some of the health benefits. On the other hand, when you add a dropper or two into a delicious, simple-to-make recipe, you get the best of both worlds: Great taste, plus an easy way to add vitamins, antioxidants, and health to your day.

4 Simple No-Bake Recipes

The following recipes are not only great for anyone with a sweet tooth, but they are plant-based, as well!

Golden Milk Overnight Oats

This recipe is out of this world! The prep time is practically nonexistent, and it’s incredibly delicious. It uses our Turmeric Raw Herbal Extract and a touch of ginger for a slightly sweet, unique breakfast idea. Use the milky version of coconut milk for this recipe, not the canned variety.

Equipment

A large glass container

Spoon

Ingredients

⅔ cup rolled oats

1 teaspoon chia seeds

¾ cup unsweetened coconut milk

2 droppers Turmeric Raw Herbal Extract

⅛ teaspoon cinnamon

⅛ teaspoon ground ginger

3 drops Stevia liquid

1 teaspoon crystallized ginger pieces

Directions

Add all ingredients to a large glass container and stir together well.

Store in refrigerator overnight.

If desired, top with chopped nuts or toasted coconut flakes before serving.

Nutty Oatmeal Bars

These homemade granola bars are simple to make. Plus, you know they have no artificial preservatives or high-fructose corn syrup. That means they are healthy snacks for you and your family! It also makes a healthy no-bake dessert recipe.

Equipment

Small saucepan

Food processor

Knife

Cutting board

Spatula

8x8 baking dish

Parchment paper

Ingredients

1 cup Medjool dates (pitted, chopped, firmly packed)

¼ cup maple syrup

¼ cup salted almond butter

2 droppers Tulsi Raw Herbal Extract

1 cup roasted unsalted almonds (loosely chopped)

1 ½ cups rolled oats, separated into two portions

¼ cup raisins or other dried fruit

A sprinkle of organic chocolate chips, cacao nibs, or other additions (optional)

Directions

Add dates to a food processor. If you use whole dates, make sure to remove the inner pit before processing. Process until it resembles dough; it may ball up.

Add dates to a mixing bowl.

Add half the oats in the food processor and process gently. The finer consistency will help the bars stick together.

Add the processed oats, the unprocessed oats, and the almonds to the mixing bowl where the dates are. Set aside.

Heat salted almond butter and maple syrup over low heat so that it becomes more liquified. Add Tulsi extract.

Pour almond butter mixture over the other ingredients and mix well, breaking up the dates so that they spread throughout the dough.

Place a sheet of parchment paper at the bottom of an 8x8 baking dish. You can also use a loaf pan, but the bars may be thicker.

Press down on the bars using something like the bottom of a glass to help them stick together.

Cover with parchment paper and let firm up in the refrigerator for at least 30 minutes. At room temperature, they will not stick together as well.

Note: Make sure to use salted almond butter for a great salty-sweet taste for these bars. If you want a delicious chocolate-peanut butter vibe (or almond butter, technically), add cacao nibs or organic chocolate chips.

Morning Mango Chia Pudding

This awesome recipe works great for either a super healthy breakfast or a light dessert — without the guilt!

Equipment

Blender

Medium mixing bowl

Spatula

A large glass container

Ingredients

10 oz bag frozen mango chunks, thawed

½ cup chia seeds

13.5 oz can of reduced-fat coconut milk

1 tablespoon maple syrup

1 dropper Moringa Raw Herbal Extract

Directions

Reserve a few of the defrosted mango chunks for a topping. Add the rest of the bag to a blender.

Transfer the mango puree into a medium mixing bowl, using a spatula to make sure you get everything.

Open the can of coconut milk (note this is not the “milk” but the canned variety). You can use full-fat coconut milk, but the coconut oil in it will solidify, creating hard chunks of oil in the recipe compared with the reduced-fat variety.

Add coconut milk, chia, and maple syrup to the bowl and stir gently.

Put into a large glass container and top with a few chunks of mango.

Refrigerate for at least 15 minutes. Enjoy!

Sleepytime Banana Ice Cream

Finding a good dairy-free ice cream substitute can be a challenge. Many people love one-ingredient banana "ice cream" — sometimes called "nice cream" in the vegan world. Essentially, you take frozen bananas, puree them in a food processor, and you have an instant, healthy frozen treat! You can add ingredients to add flavor. I recommend that you generally like bananas to try this recipe. We’ve created a blend with Valerian Raw Herbal Extract™ plus delicate, sweet spices like cinnamon, vanilla, and cacao. It’s packed full of flavor, and can even help you drift off to la-la land.

Equipment

Blender or food processor

Knife

Cookie sheet

Ingredients

3 frozen, ripened bananas

¼ cup unsweetened almond milk

1 dropper Valerian Raw Herbal Extract

1 teaspoon vanilla extract

1 teaspoon cinnamon

3 tablespoons cacao powder (you can substitute organic cocoa powder)

Directions

Slice bananas and place parchment paper on a cookie sheet. Freeze for one to two hours. Freezing them individually keeps them from sticking together.

Once the banana chunks are frozen, add them to a blender or food processor. If you are having trouble blending the bananas, add up to ¼ cup of almond milk.

Add in the vanilla, cinnamon, cacao, and Valerian.

Blend until creamy.

Serve immediately or store in the freezer.

The post Quick, Simple No-Bake Vegan Recipes! appeared first on Dr. Group's Healthy Living Articles.

Quick, Simple No-Bake Vegan Recipes! published first on https://smartdrinkingweb.tumblr.com/

[gordonwilliamsweb]

Quick, Simple No-Bake Vegan Recipes!

Delicate spices make flavorful food — but did you know they are also super healthy for you? Herbs and spices come from various parts of a plant, flowers, leaves, seeds, and more — and each one has unique health benefits. An easy way to add a burst of health to your daily routine is to add one of our Raw Herbal Extracts™ to a no-bake recipe. Heat changes some of the components of herbs and spices, so while you can cook with them, you lose some of the health benefits. On the other hand, when you add a dropper or two into a delicious, simple-to-make recipe, you get the best of both worlds: Great taste, plus an easy way to add vitamins, antioxidants, and health to your day.

4 Simple No-Bake Recipes

The following recipes are not only great for anyone with a sweet tooth, but they are plant-based, as well!

Golden Milk Overnight Oats

This recipe is out of this world! The prep time is practically nonexistent, and it’s incredibly delicious. It uses our Turmeric Raw Herbal Extract and a touch of ginger for a slightly sweet, unique breakfast idea. Use the milky version of coconut milk for this recipe, not the canned variety.

Equipment

A large glass container

Spoon

Ingredients

⅔ cup rolled oats

1 teaspoon chia seeds

¾ cup unsweetened coconut milk

2 droppers Turmeric Raw Herbal Extract

⅛ teaspoon cinnamon

⅛ teaspoon ground ginger

3 drops Stevia liquid

1 teaspoon crystallized ginger pieces

Directions

Add all ingredients to a large glass container and stir together well.

Store in refrigerator overnight.

If desired, top with chopped nuts or toasted coconut flakes before serving.

Nutty Oatmeal Bars

These homemade granola bars are simple to make. Plus, you know they have no artificial preservatives or high-fructose corn syrup. That means they are healthy snacks for you and your family! It also makes a healthy no-bake dessert recipe.

Equipment

Small saucepan

Food processor

Knife

Cutting board

Spatula

8x8 baking dish

Parchment paper

Ingredients

1 cup Medjool dates (pitted, chopped, firmly packed)

¼ cup maple syrup

¼ cup salted almond butter

2 droppers Tulsi Raw Herbal Extract

1 cup roasted unsalted almonds (loosely chopped)

1 ½ cups rolled oats, separated into two portions

¼ cup raisins or other dried fruit

A sprinkle of organic chocolate chips, cacao nibs, or other additions (optional)

Directions

Add dates to a food processor. If you use whole dates, make sure to remove the inner pit before processing. Process until it resembles dough; it may ball up.

Add dates to a mixing bowl.

Add half the oats in the food processor and process gently. The finer consistency will help the bars stick together.

Add the processed oats, the unprocessed oats, and the almonds to the mixing bowl where the dates are. Set aside.

Heat salted almond butter and maple syrup over low heat so that it becomes more liquified. Add Tulsi extract.

Pour almond butter mixture over the other ingredients and mix well, breaking up the dates so that they spread throughout the dough.

Place a sheet of parchment paper at the bottom of an 8x8 baking dish. You can also use a loaf pan, but the bars may be thicker.

Press down on the bars using something like the bottom of a glass to help them stick together.

Cover with parchment paper and let firm up in the refrigerator for at least 30 minutes. At room temperature, they will not stick together as well.

Note: Make sure to use salted almond butter for a great salty-sweet taste for these bars. If you want a delicious chocolate-peanut butter vibe (or almond butter, technically), add cacao nibs or organic chocolate chips.

Morning Mango Chia Pudding

This awesome recipe works great for either a super healthy breakfast or a light dessert — without the guilt!

Equipment

Blender

Medium mixing bowl

Spatula

A large glass container

Ingredients

10 oz bag frozen mango chunks, thawed

½ cup chia seeds

13.5 oz can of reduced-fat coconut milk

1 tablespoon maple syrup

1 dropper Moringa Raw Herbal Extract

Directions

Reserve a few of the defrosted mango chunks for a topping. Add the rest of the bag to a blender.

Transfer the mango puree into a medium mixing bowl, using a spatula to make sure you get everything.

Open the can of coconut milk (note this is not the “milk” but the canned variety). You can use full-fat coconut milk, but the coconut oil in it will solidify, creating hard chunks of oil in the recipe compared with the reduced-fat variety.

Add coconut milk, chia, and maple syrup to the bowl and stir gently.

Put into a large glass container and top with a few chunks of mango.

Refrigerate for at least 15 minutes. Enjoy!

Sleepytime Banana Ice Cream

Finding a good dairy-free ice cream substitute can be a challenge. Many people love one-ingredient banana "ice cream" — sometimes called "nice cream" in the vegan world. Essentially, you take frozen bananas, puree them in a food processor, and you have an instant, healthy frozen treat! You can add ingredients to add flavor. I recommend that you generally like bananas to try this recipe. We’ve created a blend with Valerian Raw Herbal Extract™ plus delicate, sweet spices like cinnamon, vanilla, and cacao. It’s packed full of flavor, and can even help you drift off to la-la land.

Equipment

Blender or food processor

Knife

Cookie sheet

Ingredients

3 frozen, ripened bananas

¼ cup unsweetened almond milk

1 dropper Valerian Raw Herbal Extract

1 teaspoon vanilla extract

1 teaspoon cinnamon

3 tablespoons cacao powder (you can substitute organic cocoa powder)

Directions

Slice bananas and place parchment paper on a cookie sheet. Freeze for one to two hours. Freezing them individually keeps them from sticking together.

Once the banana chunks are frozen, add them to a blender or food processor. If you are having trouble blending the bananas, add up to ¼ cup of almond milk.

Add in the vanilla, cinnamon, cacao, and Valerian.

Blend until creamy.

Serve immediately or store in the freezer.

The post Quick, Simple No-Bake Vegan Recipes! appeared first on Dr. Group's Healthy Living Articles.

Quick, Simple No-Bake Vegan Recipes! published first on https://nootropicspowdersupplier.tumblr.com/

[shamehill56-blog]

Literally Every Single Food Trend Predicted to Take Over 2019

Dust off those crystal balls. It’s that time of year again, when literally every corner of the food industry — from Nicole Kidman’s personal chef to fruit and nut bar manufacturers to pretty much every food and beverage PR company in the universe — place their bets on which dishes will reign supreme in 2019.

The prognosticators use vastly different methods to develop their list of in-items. Some, like Pinterest and Uber Eats, for example, employ the data they collect from users to make predictions about what pinners and delivery-lovers are gravitating towards at the end of 2018. Other lists cite anecdotal evidence. Some just use pure gut instinct and a cheat sheet that’s generally from the same playbook as the National Restaurant Association (it’s easy to spot the copycats based on its gratuitous use of the word “ethnic” year after year) or perhaps grocery chain Whole Foods, whose annual list of 2019 trends is a favorite for pickup by national magazines.

While some of these predictions may be a shot in the dark, the hordes do seem to agree on a few trends for next year. CBD drinks and other beverages infused with beneficial herbs will likely continue to make there way onto grocery store shelves and into cafes. Vegan food — or as buzzword-wielding publicists refer to it, “plant-based” — will become even more mainstream, along with its cousins “faux meat snacks,” heme protein (the ingredient that gives the Impossible Burgers its bleeding quality), and lab grown meat. Forecasters also seem to be going all in on “gut healthy” fermented foods. And oat milk is also growing even more popular, despite the fact that it’s so elusively rare no one can even get their hands on enough to taste it.

Other trend spotters have gone a step farther by alerting followers to what’s so last season. Uber Eats observes that its users have a declining interest in brussels sprouts, aloe vera, dragonfruit, acai, avocado, sushiritos, millennial pink food, and cold brew. However, the delivery app’s predictions that “Unicorn” foods and seaweed are out contrast sharply with other outlets that say these items are still very much in their prime. Insider adds pickle flavored foods, glitter, Tide Pod-inspired treats, broccoli coffee, pizza stunts, bowl food, activated charcoal, Flamin’ Hot Cheetos, gold leaf, and avocado toast to the list of outgoing trends. Not all diviners agree on that last one, but if it’s true, maybe millennials will finally be able to save for a down payment on a house.

Will everyone be sipping Aperol frosé next year while feasting on “choco,” or is this stuff all junk engineered to advertise a brand on a slow news day? Either way, Eater has compiled it all into one megalisticle. Below, find a compendium of every prediction about food, restaurants, and dining culture for 2019.

Mushrooms (Pinterest) (New York Times)

Infusions such as ginger water and CBD (Pinterest) (Self) (Greatist) (Supermarket News) (Convenience Store Decisions) (Kind Snacks) (Delish) (af&co) (Kimpton Hotels & Restaurants) (Fresh Direct)

Oat milk and pea milk (Pinterest) (Uber Eats) (Self) (Greatist) (Supermarket News) (Nation’s Restaurant News) (Delish) (Square) (Fresh Direct)

Bread especially sourdough (Pinterest) (Facebook)

“Peganism” — a cross between paleo and vegan (Pinterest) (Whole Foods) (New York Times)

Grazing tables (Pinterest)

Foil pack dinner recipes (Pinterest) (New York Times)

Chayote, but apparently someone is trying to make “chocho” happen (Pinterest)

Oxtail (Pinterest)

Jam, jelly, and marmelade (Pinterest)

Clean eating (Uber Eats) (National Restaurant Association)

“Gut-healthy” foods aka fermented foods such as kombucha and kimchi (Uber Eats) (Benchmark) (Kimpton Hotels & Restaurants) (The Door) (Shaun King, Momofuku Las Vegas) (Kroger) (Joshua Korn, Cultivation Kitchen)

Plant-based foods aka vegan food (Uber Eats X2) (Benchmark) (National Restaurant Association) (Delish) (Kimpton Hotels & Restaurants) (Kroger) (Joshua Korn, Cultivation Kitchen) (New York Times)

Smoothie bowls (Uber Eats)

Seitan (Uber Eats)

Rolled ice cream (Uber Eats)

Manaeesh (Uber Eats)

Heme (Uber Eats) (Benchmark)

Keto (Uber Eats)

Bulgur (Uber Eats)

Pumpkin (Uber Eats)

Farro (Uber Eats)

Turmeric (Uber Eats) (Square)

Tofu (Uber Eats)

Chia (Uber Eats)

Chulpe corn (Uber Eats)

Honey (Uber Eats)

Quinoa (Uber Eats)

Agave (Uber Eats)

Bee pollen (Uber Eats) (Greatist)

Pacific Rim flavors (Whole Foods) (New York Times)

Shelf-stable probiotics and fiber (Whole Foods) (Greatist) (Convenience Store Decisions) (Kind Snacks) (Kind Snacks)

Fats (Whole Foods) (Delish)

Hemp (Whole Foods)

Faux meat snacks (Whole Foods) (Greatist) (Kind Snacks)

Eco-conscious packaging (Whole Foods) (Delish) (af&co)

Frozen desserts with ingredients like avocado, hummus, tahini, and coconut water (Whole Foods) (Delish)

Seafood snacks (Whole Foods)

Fancy snacks (Whole Foods)

Transparent, feel good brands (Whole Foods) (Kind Snacks) (Benchmark) (New York Times)

Moringa (Self) (af&co)

Middle Eastern spices (Self) (Delish) (New York Times)

African spices (Self) (Kind Snacks) (Kimpton Hotels & Restaurants) (New York Times)

Orange wine (Self) (Delish)

Drinking collagen (Greatist)

Coffee beer (Greatist)

Insect/cricket protein (Greatist) (Benchmark)

Cheese snacks (Greatist)

Shaved ice (Greatist)

Chlorophyll lattes (Greatist)

Adaptogens (Greatist)

Celtuce is the new kale, apparently (Supermarket News) (New York Times)

“Healthy” desserts (Supermarket News) (Nation’s Restaurant News)

Hot-brewed coffee/hot nitro coffee (Supermarket News) (Nation’s Restaurant News) (af&co)

Lager (Supermarket News) (Nation’s Restaurant News)

Lab-grown meat (Supermarket News) (Convenience Store Decisions) (af&co) (Fox Restaurant Concepts) (New York Times)

Diet food (Supermarket News) (Cacique Inc.)

Regional food (Supermarket News) (Convenience Store Decisions) (Kroger) (Joshua Korn, Cultivation Kitchen) (Fast Casual)

Fresh shelf-stable products (Supermarket News) (Fresh Direct)

Small snacks (Convenience Store Decisions)

Blockchain tracking of food sources (Convenience Store Decisions)

Food pop-ups (Convenience Store Decisions)

Vegetable alternatives to grains such as cauliflower pizza crust (Convenience Store Decisions) (National Restaurant Association) (Kimpton Hotels & Restaurants)

Sour flavors (Convenience Store Decisions)

Seed butter (Kind Snacks)

Ugly food (Kind Snacks) (Delish) (The Door)

Naturally occurring sugar over added sugar (Kind Snacks) (Delish) (Kroger) (Joshua Korn, Cultivation Kitchen)

Coconut water (Kind Snacks)

Whole/minimally processed foods (Kind Snacks)

Beets (Nation’s Restaurant News)

Sea vegetables (Nation’s Restaurant News) (Delish) (The Door) (New York Times)

To-go ordering areas incorporated into design (Nation’s Restaurant News)

Better employee benefits (Nation’s Restaurant News)

More kid-friendly menus and restaurant design (Nation’s Restaurant News)

Tea bars (Benchmark)

Hyper local or farm-to-table 2.0 (Benchmark) (National Restaurant Association) (af&co) (Kimpton Hotels & Restaurants) (Fresh Direct)

Return to dining out (Benchmark)

Dietitians (Benchmark)

Ghost restaurants aka app-only restaurants (G2 Crowd)

Mobile payment (G2 Crowd)

Ordering kiosks (G2 Crowd)

Chef-driven fast-casual concepts (National Restaurant Association)

Food waste reduction (National Restaurant Association) (New York Times)

Sustainability (National Restaurant Association) (Kimpton Hotels & Restaurants)

Simple/classic recipes (National Restaurant Association) (The Door) (Shaun King, Momofuku Las Vegas) (Fast Casual)

Farm/estate-branded items (National Restaurant Association)

Non-traditional cuts of meat and offal (National Restaurant Association) (Kimpton Hotels & Restaurants)

Housemade condiments (National Restaurant Association)

Street food-inspired dishes (National Restaurant Association)

“Ethnic-inspired” breakfast items (National Restaurant Association) (af&co)

Sustainable seafood (National Restaurant Association)

Healthful kids’ meals (National Restaurant Association)

Uncommon herbs (National Restaurant Association)

“Authentic-ethnic” cuisine (National Restaurant Association)

“Ethnic” spices (National Restaurant Association) (Fox Restaurant Concepts)

Delivery (Delish)

Milkshake IPAs (Delish)

Cabbage (Delish)

Celebrity restaurant investment (Delish)

Drinks that are sleep aids (Delish)

“Healthy” breakfast food (Delish)

Mezcal (Delish)

Vegetable-forward food (Delish)

Multicultural comfort foods (Facebook) (Fast Casual)

“Healthy” soul food (Facebook)

Georgian cuisine (af&co) (New York Times)

Pittsburgh restaurants (af&co)

Artisanal doughnuts (af&co)

Chickpeas (af&co)

Clarified cocktails (af&co)

Carbs (af&co)

“Flex casual” restaurants (af&co)

Food entertainment (af&co)

Weird or bespoke plates and glassware (af&co)

Restaurants with Spotify playlists (af&co) (New York Times)

Japanese herbs and spices (Kimpton Hotels & Restaurants)

Floral flavors (Kimpton Hotels & Restaurants)

Aperol spritzes (Square)

Unicorn-themed items (Square)

Tahini (Square) (Kimpton Hotels & Restaurants)

Avocado toast and other toast (Square) (Shaun King, Momofuku Las Vegas)

Matcha (Square)

Banh mi (Square)

Non-alcoholic cocktails and shots (Kimpton Hotels & Restaurants) (The Door) (New York Times)

Mushroom drinks (Kimpton Hotels & Restaurants)

Savory cocktails (Kimpton Hotels & Restaurants)

Spiced and floral cocktails (Kimpton Hotels & Restaurants)

Flavored alcoholic seltzer (Kimpton Hotels & Restaurants)

Aperol frosé (Kimpton Hotels & Restaurants)

Spiced beers (Kimpton Hotels & Restaurants)

Dry-hopped sour beers (Kimpton Hotels & Restaurants)

Kolsch (Kimpton Hotels & Restaurants)

Restaurants offering all day dining (The Door)

Cheap wine on menus (The Door)

Unplugging while you eat (The Door)

Melting pot cuisine (The Door)

Restaurants keeping notes on guests (The Door)

Building dishes with flexibility for allergens (The Door)

Plant proteins (The Door)

Hybrid or “flavored” chocolates (The Door)

Tableside dining (The Door)

Boutique menus (The Door)

Menus marking dishes on with footnotes on nutritional value (The Door)

Succulents (The Door)

Bycatch fish (The Door)

Consolidation of home delivery services (The Door)

Restaurant swag will make a comeback (The Door)

Large format dining (Shaun King, Momofuku Las Vegas)

“Unusual seafood” such as squid, cuttlefish, geoduck, and roe (Shaun King, Momofuku Las Vegas)

Sweet and savory desserts (Shaun King, Momofuku Las Vegas)

Sherry (Shaun King, Momofuku Las Vegas)

Rum cocktails (Shaun King, Momofuku Las Vegas)

Natural beers, wines, and sakes (Shaun King, Momofuku Las Vegas)

Dry-aged poultry and pork (Shaun King, Momofuku Las Vegas)

Higher-end quick service restaurants (Shaun King, Momofuku Las Vegas)

Cold-pressed juice (Shaun King, Momofuku Las Vegas)

Serverless restaurants (Shaun King, Momofuku Las Vegas)

High-quality canned fish (Fresh Direct)

Edible flowers and buds such as loroco (Mary Sue Milliken and Susan Feniger)

Premium spice packets (Fresh Direct)

Transitionally farmed foods aka farms that are in the process of acquiring organic certifications or use organic practices but aren’t certified (Fresh Direct)

Cauliflower (Fresh Direct)

Healthy kids’ snacks (Fresh Direct)

Increasing restaurant mergers and acquisitions (Fox Restaurant Concepts)

Calming of the fast-casual craze (Fox Restaurant Concepts)

Single-item concepts (Fox Restaurant Concepts)

Fonio (Joshua Korn, Cultivation Kitchen)

Single-origin Mexican ingredients (Cacique Inc.)

Open fire grilling (Cacique Inc.)

Baja California, Los Angeles, and Chicago Mexican food scenes (Cacique Inc.)

Aguachile and ceviche (Cacique Inc.)

Flash brewing nitrogen coffee (Verve Coffee)

Brands publicly eliminating artificial ingredients (Fast Casual)

Functional health (Fast Casual)

Mexican craft beers and spirits (Mary Sue Milliken and Susan Feniger)

Plant water (Fast Casual)

Coffee (Fast Casual)

Tea (Fast Casual)

Breakfast salad (Mary Sue Milliken and Susan Feniger)

Sour, funky flavors (New York Times)

Cheese tea (New York Times)

Salad-making robots (New York Times)

THC food (New York Times)

• All Year in Eater Coverage [E]

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Source: https://www.eater.com/2018/12/26/18139840/food-and-restaurant-trends-2019-prediction

[its-lifestyle]

In the F&B world, restaurants come and go with the regularity of the ebb and flow of the tide. In many instances, the dust has barely settled on the opening of a new restaurant before diners are treated to the alarming sight of shuttered doors or worse yet – a new eatery in its stead.

This makes Aliyaa Island Bar and Restaurant something of an albatross, that rare, seemingly endangered eatery that has made it past the 10-year mark. In fact, in direct contrast to conventional wisdom, the popular Sri Lankan restaurant is now celebrating its 12-year anniversary and remains as vaunted as ever.

The restaurant recently updated its menu selection, crafting a range of new Sri Lankan dishes to appease the appetites of a growing number of Malaysians who have travelled to Sri Lanka and now want more from local Sri Lankan fare.

Aliyaa’s new menu now includes an extended selection of Ceylonese fare as well as meal sizes that range from small to big (there was previously only one size option) to cater to two-person meals as well as larger parties.

The menu has also been divided into different sections to give people the option of selecting different varieties of starters, curries, varuvals, and vegetable dishes to reflect a true Sri Lankan meal.

The restaurant has a sleek, charming interior.

“A full Sri Lankan experience involves having a staple like a gravy, a main course, something dry, and something green – so that makes up a few different textures that will give you the full satisfaction of a complete experience,” says Sangeeth Sivagnanam, the group general manager of the Cinnamon Group, which runs Aliyaa.

Start your meal at Aliyaa by trying out some of the new offerings on the menu, all of which have been curated by Sri Lankan native and executive chef Suppaiya Sivaraja, better known as Siva.

To begin with, indulge in a snack like the Point Pedro Vadai (RM6 for six pieces) designed in response to the Malaysian “on-the-way” culture. “Our average reservation is for six to eight people so whenever guests arrive, they always wait for their friends or family. So we thought of some traditional snacks for people to order while waiting,” says Sangeeth.

The vadai is apparently popular in the eponymous Point Pedro in Jaffna where it is thicker because it is flattened by hand. Here, Siva has flattened the mixture in a pan, resulting in thin, light discs with a texture vaguely reminiscent of pappadum. Flavourwise, the lentil-packed orbs are very robust, although gritty lentil bits will linger longer than you might like on your teeth before finally disappearing down your esophagus.

Next up, indulge in an all-hands-on-deck meal in the form of the Nandu Poriyal (RM24) which is made up of sea crabs marinated overnight in a spice mix that includes curry powder and pepper and then deep-fried so that you can devour it from shell-to-flesh.

The whole idea is to grab it with your hands and take a large bite (don’t worry, no teeth are in danger of fracturing here). The shell yields easily in the mouth, paving the way for crunchy shards that can easily be masticated and swallowed whole. It’s an unusual meal – certainly – but also an easy one to enjoy once you really get into it.

The ribeye porial offers a flavour-packed bowl of goodness.

From the meat options on offer, definitely look at indulging in the Ribeye Porial (market price). Here, premium US beef is cooked with a laundry list of spices in what seems like an act of sacrilege – a prime cut of beef cooked so thoroughly that none of its pink skin is even visible anymore.

But should you make this (erroneous) presumption, you would be missing out on tender, limbre slices of beef coated in a spice mixture that has really done a good job of infiltrating every muscle and fibre of the meat, so you get delicious flavour-saturated morsels.

There is little that can detract from the pure joy of eating the mutton bone varuval.

The Mutton Bone Varuval (RM64 for a big portion) meanwhile, was once a staff meal that has now become a big draw on the updated menu. The dish features a lively collaboration involving tender mutton pieces and bone marrow. Each has a part to play and plays it well – the mutton pieces allow for unencumbered eating while the bone marrow gives diners the additional pleasure of sucking up every last bit of the fat stored in the marrow’s cavities.

Chef Siva’s Special Tiger Prawns (RM28 for 100gm) is a dish that Siva devised on his own. Here, prawns as large as your hand are tossed in a mixture of onions, chillies and tomatoes. It’s a simple meal that celebrates the natural attributes of the prawns and has quickly become a house favourite.

Diners with less iron-clad stomachs will appreciate the milder flavours of the brinjal paal curry.

In keeping with changing times and a growing demand for more vegetable options in restaurants, Aliyaa’s vegetarian selections have expanded with its new menu. So you could opt for a Brinjal Paal Curry (RM16 for a big portion) which sees brinjal boiled and mashed up, and then cooked in coconut milk. It’s a mild, yummy affair that’s well-suited to people looking for something less fiery to include in their meal.

The new menu also includes Puttu Kothu (RM28 for a big vegetarian option). In Sri Lanka, this ensemble was initially devised as a way to make use of leftover puttu (a staple in Sri Lanka made out of ground rice and coconut).

Don’t let the humble looks of the puttu kothu fool you – this is comfort food at its best.

In this iteration, the puttu is fried up with potatoes, onions and brinjals in what proves to be a well-balanced union of textures and flavours. Perhaps the showpiece on the eatery’s updated menu is the aptly named Crab Amma (RM18 for 100g), which is based on Aliyaa founder Abethan Kanthasamy’s mother’s recipe.

The crab is cooked in a base spice made up of roasted coconuts, chillies and rice which are then ground to a powder. The meal also features the addition of moringa leaves, said to temper the “heatiness” believed to be caused by consuming crabs.

The mud crabs themselves are large fellas, with sweet meat stuffed into each hardy carapace. But it is that gloriously thick curry that coats the crabs that will have you swooning and licking your fingers to lap up every last decadent drop.

Little can top a dish best summarised by a heart emoticon, but the Payasam (RM15) works valiantly hard to end your meal on a sweet high. Here, a traditional dessert of sago, semiya (vermicelli), cardamom and raisins is presented in a rather unusual receptacle – a hollowed out coconut. You’re likely to have tried this sweet treat before in other eateries and depending on your preference, might find this version either just right or a little too thick for your liking.

The eatery also has a range of cocktails designed to pair perfectly with a full Sri Lankan meal and from these, you would do well to try the Gin & Tonic (RM25). Made with Colombo No. 7 London Dry Gin (which is made according to a 1940s Sri Lankan recipe), this is a light, refreshing drink that you could opt to have as either a prelude or an epilogue to a wondrous meal here. Either way, it offers satisfaction on both counts.

In many ways, Aliyaa is proof positive that age is just a number. The true measure of a restaurant – much like a human being – is in how it ages. In Aliyaa’s case, each passing year has shown growth and a willingness to innovate and keep up with customer demand. And if the present is any indication, the future is looking bright for this little Sri Lankan eatery.

Aliyaa Island Restaurant & Bar 48G & M, Medan Setia 2 Bukit Damansara 50490 Kuala Lumpur Tel: 03-2092 5378 Open daily: 12pm to 2.30pm; 6pm to 10.30pm

from Food – Star2.com https://ift.tt/3098hoA

[foodtrails25-blog]

Makhane or Fox Nut or Lotus Seeds or Phool Makhane as popularly known in Indian Subcontinent, are widely consumed during the fasting period like Navratri, Shivratri  and found use in the religious ceremonies, especially in the northern parts of India. These seeds are used in making desserts like Puddings(Makhane Ki Kheer), Makhana Panjiri for fasting or in curries likes Makhane aur Kaju Ki Subzi .

Benefits of Makhana

Recent researches have shown that these puffed fox nut seeds( Makhana) is one of the super foods native to India. Apart from being the rich sources of proteins, carbohydrates and fibres, these are also the store houses of calcium, phosphorus, magnesium, zinc and phosphorus. No wonder, people consume these during fasting period to replenish the loss of vital nutrients during  resources from the body . The low sodium and fat content and high magnesium content makes these ideal for consumption by those suffering from heart diseases  and cholesterol problems. These seeds are also known to have the anti-aging effects , repair the damaged proteins.(Source: various online resources)

One of the best ways to consume these humble seeds is by roasting these in very little ghee or oil and seasoning with salt(sendha namak/rock salt during fasting period). Shortly will be doing a separate post for the roasted makhana in different seasoning.

What is Panjiri..

Panjiri, is a the mix of nuts , dry fruits and spices like ginger powder, fennel seeds with edible gum in wheat flour. It is given as a health food to keep the body warm and aids the pain and aches  during the harsh winters in Northern parts of India. Panjiri is also given to new mothers during the lactation period for regaining the strength and circulatory and lymphatic flow(breast milk production). Whole Wheat Panjiri is consumed during the winter months, Makhana Panjiri made without whole wheat flour is mostly prepared and consumed during fasting period. It can also be consumed during non-fasting period. The amount of ghee used in preparing Makhana Panjiri is also less compared to the Whole Wheat or Atta Panjiri. This was regular at my mom’s place during the festivals like Janamashtami and Shivratri.

This Monday theme at my blogging group Foodie Monday Bloghop, was #183superfoods where we all have to prepare something using either of the three Indian Super foods. Makahna(Lotus Seeds), Moringa Leaves or Raw Turmeric. This wonderful theme was suggested by Vidya Narayan of Masalachilli. Do check out her wonderful blog where she has some amazing recipes.

It’s been a long time since I wanted to make something with Moringa leaves. To may bad I didn’t get the leaves at the local Indian Grocery store here. I decided to make something with Makana as it was the only ingredient available to me. I called my mom and asked her about any Makhana recipes apart from Makhana Kheer and Makhana curry. She asked me how I can forget about this Makhana Panjiri that was made during the Janamashtami and was my favourite when I was a kid!! So here I am with my Makhana Panjiri recipe that can be made during fasting or non fasting days. It is a kind of energy bar, that can be consumed with a warm glass of milk.

Let’s see how I made  this healthy and nutritious Makhana and Dry fruit Panjiri.

Makhana Goond Panjiri

Healthy and nutritious Lotus Seeds or Fox Nut fudge made in jaggery and desi ghee with dry fruit nuts can be consumed as snack during fasting or non- fasting days. 

1 Cup Makhana(Lotus Seeds)

1/4 Cup Almonds

1/4 Cup Cashew Nuts

2 tsp Edible Gum/Goond

3-4 tbsp Desi Ghee

1-2 tsp Fennel Seeds

Take a tbsp of desi ghee in pan and roast edible gum till it puffs. 

Roast almonds, cashew nuts in another tbsp of ghee.

In the same pan roast makhana in remaining tbsp of ghee. To check whether the the makahna is roasted, crush it between the fingers.

In food processor grind all the nuts coarsely, and keep aside.

In another pan, take jaggery with a tsp of ghee and heat till jaggery melts. Add fennel seeds. 

Add the nut powder, mix well. The mixture will be crumbly.

Transfer to a dish to cool and store in airtight container. Stays well for 1-2 months.

You can also add Pistachios and Flax Seeds along with almonds and cashews.

Traditionally melon seeds are also added to the fasting panjiri, add if you have these. I skipped these as I didn’t had it.

Jaggery can be replaced with sugar. 

Do try this Makhana Panjiri it is gluten-free,  kind of mini energy bars.Carry to work or pack in kids’ snack box. Make it during the fasting days like Shivratri, Navratri and Janamashtami for offering to God. And also consume to replenish the lost essential nutrients during the fasting period.

Whenever you make this,Share your feedback whenever you make this Strawberry Cream. I will love to see the pics on any of my social media pages..FB or tag me on Instagram(#foodtrails25) whenever your try. You can also Pin the recipe for later use.

Join me in my food trails .. follow the blog and my social media accounts. If you like my work do share this with your loved ones.

Thanks for stopping by!!

  Makhane Ki Panjiri(Fasting) Makhane or Fox Nut or Lotus Seeds or Phool Makhane as popularly known in Indian Subcontinent, are widely consumed during the fasting period like Navratri, Shivratri  and found use in the religious ceremonies, especially in the northern parts of India.