Recipes and links👇🏽
Nama J2 Cold Press Juicer –
‘As an Amazon associate I earn from qualifying purchases’.
Amazon Links to some ingredients used in this video:
Deggi Mirch, red chili powder:
Dried fenugreek leaves:
Chickpea flour or besan:
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Amazon Links to my favorite, personally used and recommended products-
Kitchen appliances:
Cosori Airfryer-
Instanpot:
Ninja electric food chopper:
Ninja Blender:
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My Favorite pots and pans-
Ceramic pans:
Cast Iron:
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Kitchen gadgets
Popsicle Molds:
Tofu Press:
Food weighing scale:
Garlic Press with cleaner:
Cocktail measuring cup:
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My favorite meal prep containers:
Glass containers:
Divided glass containers:
Regular mouth 16oz mason jars:
Regular and wide leakproof mason jars plastic lids:
Wide mouth 16oz mason jars:
Small 8oz glass Keri jars:
Small 6oz glass containers:
Reusable silicon storage bag, medium size:
Reusable silicon storage bags, large size:
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Recipes in this video:
-Watermelon Popsicles (10 Servings) or Watermelon Coolie (5 servings):
5 cups of seedless watermelon or half of a mini seedless watermelon
2 tbsp of agave (or sweetener of choice)
1 tbsp fresh mint (or basil)
a pinch of sea salt
Juice from 1/2 of a lime
Place of the ingredients in a blender and blend until for 20-30 seconds until we’ll combined. You can use the mix to make popsicles right away or make some refreshing pink summer coolies, or both! You can make the Spiked Watermelon Coolie, add an oz of white rum, ice to your liking and about half a can of lime flavored sparkling water. If you want to keep it nonalcoholic you can simply skip the rum and just add the ice and sparkling water.
-Skin Detox Juice: (all ingredients are fresh & raw)
900g Carrots (ends trimmed)
700g Celery
500g Beets
500g Pineapple (includes core and fruit)
50g Ginger
15-20 or 5g mint leaves
1/2 a lemon
1/4 tsp Pink Himalayan salt
-Mango Chia Overnight Oats:
Mango purée (4 servings)-
250g mango pulp
1 cup unsweetened soy milk
1tbsp agave
Transfer to blender and blend until you get a smooth purée.
Overnight oats (1 serving)-
50g mango, small diced
1/4 cup old fashioned rolled oats
2 tbsp Chia seeds
1tbsp slivered almonds
1/3 cup mango purée
1/2 cup soy milk
Add oats chia seeds and almonds to a glass container. Mix well. Now add purée and mix. Add milk in 1/4 increments i.e., 2 parts and mix well in between. Add mongo chunks on the top and refrigerate for upto 4 days.
-Rice Pilaf:
1 cup basmati rice
1tbsp seasoned vegetable base, better than bouillon
2cups of water
1/2 tsp oil
1/2 tsp cumin seeds (optional)
3tbsp cashews (split in halves)
Chopped cilantro
Juice from 1/2 a lemon
Wash rice 2-3 times till water comes out clean. Add water and vegetable base and bring to boil. Cover and cook on low flame for 10. Shut off let it sit for another 5 minutes. In a small pan add oil, cumin seeds and cashews. Roast until cashews turn golden brown. Add them to rice, with cilantro and lemon. Mix well with a flat spatula.
-Tofu & Veggie Kebabs:
1 pack of high protien tofu
1 small container or 8oz mushrooms
Half of a medium sized onion, halved and layers separated
1, 5.3oz, 0% fat greek yogurt
1/2 tsp cumin powder
2 tsp coriander powder
1/2 tsp garam masala
1/2 Deggi mirch or paprika
1/4 tsp turmeric
2 tbsp ginger garlic paste
1tsp oil
Juice of 1/2 a lime or lemon
1.5 tbsp dry fenugreek leaves
1tbsp of chickpea flour (roasted for 2-3 minutes)
In a mixing bowl add yogurt, spices, lemon juice, oil and ginger garlic paste, fenugreek leaves while crushing them between your palms. Cut tofu into 16 equal pieces and coat with the marinade. Cover and marinate for atleast an hour to overnight. Transfer to skewers while alternating with an onion layer and air fry at 400F for 12-13 minutes. Cut mushrooms into halves or big ones into quarters. In the left over marinade add mushrooms coat well evenly. Transfer to skewers and air fry at 400F for 12-13 minutes.
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Meal prep playlist-
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Contact me: withpreet@outlook.com