March 22, 2022

Recipes Ingredients 1 Cup Shredded Cabbage 1 Cup Shredded Red cabbage 1/2 Cup Moung Sprouts 1/2 Cup Carrot Julienne 1/2 Cup Shredded Chinese Cabbage Dressing-Lime Juice, Cashew Nut, Olive Oil, Cumin Seeds, Garlic,Salt Instructions Toss all the ingredients together and add the dressing. About Karishma Shah Follow Me On Social Media Facebook Instagram Youtube Contact Me Juhu, Mumbai +91 93213 93752 hello@karishmashahnutrition.com Search

Recipes Ingredients 50g grated tofu 30-40g spinach finely chopped 1 medium onion, chopped 1½ tsp Garlic ginger paste ½ tsp Cumin powder Instructions Heat oil and add the onion and garlic ginger paste, saute till onion turns soft and golden brown and then add the tomatoes and allow to soften Add the cumin powder and sauté for 2 minutes. Then add the coriander and a pinch of salt to taste, cook till any extra moisture dries out. Make equal size patties and bake or fry on the pan till brown on both sides. About Karishma Shah Follow Me On Social Media Facebook Instagram Youtube Contact Me Juhu, Mumbai +91 93213 93752 hello@karishmashahnutrition.com Search

Recipes Ingredients Pesto – almonds, garlic, basil, lime juice, salt and olive oil. Blend into a pesto. 1/2 head Broccoli 1/2 head Cauliflower 5-6 Baby corn 1 Zucchini 7-8 French beans Instructions Blanch all the vegetables. Then coat them in the pesto and leave for 10 min. Grease a baking tray and bake the vegetables till done. Serve with a pesto dressing. About Karishma Shah Follow Me On Social Media Facebook Instagram Youtube Contact Me Juhu, Mumbai +91 93213 93752 hello@karishmashahnutrition.com Search

Recipes Ingredients 2 cup unsalted peanuts 1-2 tbsp honey Salt to taste Instructions Place peanuts in the food processor, turn the food processor on and let it run for 4-5 minutes. Let it turn to a smooth & creamy liquid Stir in honey and salt About Karishma Shah Follow Me On Social Media Facebook Instagram Youtube Contact Me Juhu, Mumbai +91 93213 93752 hello@karishmashahnutrition.com Search

Recipes Ingredients (For Curry) 2 tbsp cooking oil 2 cups lobia beans (soaked overnight & boiled) 1 onion, diced 1 tbsp minced ginger 2 tbsp tomato puree 2 large tomatoes, peeled, chopped 1 potatoes, 2 cm cubes 2 cup water 1 cup peanut butter Salt & Pepper to taste Instructions Heat the oil in a large pot over medium heat, add the onions to the oil in the pot and saute until translucent, 5 + minutes Add a splash of water to lift the caramelized fond, stir in the garlic and ginger. Saute another 1-2 minutes. Add the lobias to the pot, add tomato puree, then stir in the chopped tomatoes and bring to a simmer. Reduce heat to low heat and allow to cook for 8-10 minutes. Stir in the peanut butter and water, stir it and let it simmer for 25 minutes (or longer to reduce and concentrate the flavours) Add salt and pepper to taste Serve with steamed rice or roti About Karishma Shah Follow Me On Social Media Facebook Instagram Youtube Contact Me Juhu, Mumbai +91 93213 93752 hello@karishmashahnutrition.com Search

Recipes Ingredients 1 cup cooked brown chickpeas 1 carrot, cut in julienne 1 green pepper, cut in julienne 1 tsp cumin seeds 1 tbsp chaat masala 1 cup coconut yoghurt 1 tbsp olive Oil Instructions In a pan, heat oil and add the cumin, zucchini, carrot and peppers. Toss till vegetables are tender but crunchy. Take off the pan and place in a bowl. Mix in the cooked brown chickpeas, chaat masala and coconut yoghurt Toss and serve. About Karishma Shah Follow Me On Social Media Facebook Instagram Youtube Contact Me Juhu, Mumbai +91 93213 93752 hello@karishmashahnutrition.com Search

Recipes Ingredients For Crust 11/2 Cup Mixed Nuts (Almonds, Walnuts, Pistachio) 10 dates (soaked) 2 tbsp desiccated coconut ¼ cup cacao powder 4 ripe bananas 2 tbsp coconut oil 2 tbsp honey or maple syrup ½ tsp cardamom powder Instructions Process all nuts in a food processor until crumbly. Add dates and pulse just enough to combine. Fold in desiccated coconut. Grease a tart tin with coconut oil and press the crust in, bringing it up the sides until its compacted. Set in the fridge or freezer for 15 minutes. In a food processor, combine the ingredients. Pour into the crust and set in the fridge (4 hours) or freezer (1-2 hours). About Karishma Shah Follow Me On Social Media Facebook Instagram Youtube Contact Me Juhu, Mumbai +91 93213 93752 hello@karishmashahnutrition.com Search

Recipes Ingredients 1 cup sabudana flour ¼ cup coconut yoghurt 1 cup assorted vegetables grated (carrot,green pepper,peas,cabbage) ¼ cup crushed peanuts 2-3 green chillies 1 tsp cumin seeds 1 tsp cooking oil ½ tsp turmeric powder ½ tsp chili powder ½ tsp baking soda Handful of coriander leaves Salt to taste Instructions In a kadai, heat oil, add cumin seeds, then put all the assorted vegetables. Add seasoning to the vegetables red chili powder,turmeric, salt to taste, crushed peanuts. Saute it well. In a bowl mix sabudana powder with coconut yogurt, green chili and coriander leaves. Add the seasoned assorted vegetables to these mixture. Mix it well and let it sit for 10 minutes. Grease the appe pan. After 10 minutes add baking soda to the batter. Start pouring the batter in the apple molds. Cover it with a lid for 5 min and let it cook on one side. After 5 min toss over to the other side and cook for another 5 minutes. The apple should be golden brown and ready to serve. Serve it with desired chutney. About Karishma Shah Follow Me On Social Media Facebook Instagram Youtube Contact Me Juhu, Mumbai +91 93213 93752 hello@karishmashahnutrition.com Search

Recipes Ingredients 1 1/2 cups Varai 1-2 tbsp cooking oil 1 tsp cumin seeds 2-3 green chillies slit 4-5 curry leaves Salt to taste 2 tsp ginger-green chilli paste 2 tsp lemon juice Fresh coriander leaves chopped to garnish Fresh coconut scraped to garnish Instructions Heat oil in a deep non-stick pan, add cumin seeds and saute till their colour changes. Add green chillies, curry leaves and sama or varai, mix well and saute lightly for 1-2 minutes. Add salt and ginger-green chilli paste and mix well. Add 3 cups of warm water, mix well, cover and cook on low heat till the varai is completely done. If necessary add a little more water so that the varai cooks well Add lemon juice, mix well, cover and cook for 2-3 minutes. Transfer upma into a serving bowl, garnish with coriander leaves and coconut and serve hot. About Karishma Shah Follow Me On Social Media Facebook Instagram Youtube Contact Me Juhu, Mumbai +91 93213 93752 hello@karishmashahnutrition.com Search

Recipes Ingredients 4 small cherry tomatoes 1⁄2 onion 1⁄2 bell pepper, red (your fave colour) 1 cup spinach 4 tbsp red pesto 1⁄2 cup cheddar cheese (50g) 1 cup mozzarella 2 whole grain tortillas Instructions Wash the tomatoes and pepper, peel the onions and cut them all into thin slices — the cheese too. Wash the spinach and let it drain in a sieve. Grab a tortilla and spread a layer of pesto over half of it. A tablespoon works well. Add a light layer of cheese on top and a quarter of the tomato, pepper and onion, followed by a few spinach leaves. Top it with another layer of cheese. Then fold the other half of the tortilla on top and place in a large frying pan (nonstick). Heat for 2–3 minutes. Flip and heat for another 2–3 minutes until the cheese has melted — a good indicator is a little running out the side. About Karishma Shah Follow Me On Social Media Facebook Instagram Youtube Contact Me Juhu, Mumbai +91 93213 93752 hello@karishmashahnutrition.com Search