Chiku Banana Oat Smoothie

Hello Dear Wonderful Readers!!

We love healthy breakfast’s at home. So I try my level best to bring out variations to our table every morning so that we are not bored of eating healthy everyday.  I have always known about the health benefits of oats, but it was only very recently that I decided to incorporate oats as a ‘first choice’ element in my everyday breakfast ideas. Since you are limited to just one grain, it is quite hard to achieve the goal of bringing about variations in breakfast as there is only so much you can do with just oats.

The goal, my dear friends, is to not use oil, sugar, processed cheese and sometimes omit dairy products all together. It’s a fallacy to believe that you need to drink cow’s milk in order to gain the required amount of calcium for your body. There are many other kinds of milk that can be easily made at home and yes it’s not as easy as buying milk from the store. Almond milk, soya milk, coconut milk, rice milk etc. The most largely used alternate to normal Cow’s milk is either Soya or Almond milk and the latter option is what  I have used in my smoothie today.

During winters, we love making Chikku/ Chikoo milkshake but I make sure the milk is at room temperature. Chikku is a wonderfully sweet fruit with various health benefits ranging from boosting your immunity to promoting weight loss and preventing anemia. It is really easy to know if they are ripe. Just press the skin of the fruit with a finger and if it is nice and soft, then it is ready to be consumed. Many people like to eat it with the skin on, but I prefer it without the skin simply cause it has a very “Mud” like texture. But the sweet soft pulp inside is a wonderful delight! Remember to remove the big black seeds from within before you add them in the blender.

Ingredients  :-

  1. Instant Oats – 5 tbsp
  2. Banana – 3 – 4 large (peeled, cut to coins and frozen)
  3. Chikku – 5
  4. Almond Milk – 2 cups
  5. Vanilla Extract – 2 tbsp
  6. Chocolate Sauce – just for the drizzle ( optional)
  7. Almonds – for garnish ( optional)

Instructions :-

  • Wash the chikku well and cut into two halves. Then spoon out the pulp from within. Press the pulp between your fingers to remove the seeds
  • Once you have all the chikkus deseeded and pulp removed, add the pulp into a blender bowl
  • Add the frozen bananas, oats and half the almond milk into the bowl and turn your blender on to low
  • Slowly add rest of the almond milk into the running mixer followed by the vanilla extract. Blitz for 5 whole minutes
  • Then pour into your smoothie mugs or glasses, drizzle a little chocolate over the top and garnish with almonds

 

Note :-

  • I have not added sugar because the chikku and banana where sweet enough, but you may add sugar according to taste
  • I used room temperature milk cause the banana was cold enough
  • Increase or decrease the amount of almond milk depending on how thick/light you like your smoothie

 

Gluten free Pistachio and Almond cake with poached Persimmon and cream

 

 

 

 

 

 

 

There was a time when I would sing so loud that people would stare at me from across the room. But I couldn’t care. I sang cause the world would just rush to my tongue and I couldn’t hold them back. Same way as how you touch leaves on a “touch me not” plant. You just can’t stop till the entire bush is closed and no more leaves are spread open. Emotions have a way of being trapped and locked up in music. Any kind of music. Music, the rain makes on a stormy night; music that a car makes when you do 100 mph on a highway; music that a tin can makes when you drag it over a muddy road. Some times we make noises and some times we make music. Music that takes us back to memories. Memories that we might not be able to label happy or sad, angry or mad. The same thing happens when you make food. If you love time travelling then I suggest you learn to sing or pick up a few pots and pans and get going! Make some thing that your mum makes on birthdays. Sing a song that you sang in the 6th grade and was a hit! When I cook, I love listing to acoustic covers of all my favourites songs. And trust me, the food just tastes better.

I have decided to make food that runs with the seasons. Food that runs in the family and food that makes music in my home. Yes. Food can make music too. Like when you snap a carrot into two, cut leeks fast, the sound that your whisk makes when you wanna make meringue nests. Ok I wanna continue this post but I have a  little bunny rabbit running around me .. some one needs my attention and I think its criminal to be here.. So bye bye for now… see you on the next post…..

This recipe is adapted from the book Indulgent Cakes and it is divine!!!!

Leaving you with the recipe

Ingredients :- 

  1. Blanched almonds – 2 cups
  2. Confectioners Sugar – 2 cups
  3. Pistachio – 2 + 1/2 cups (not the salted kind)
  4. Cardamom Powder – 1/2tsp
  5. Lemon Rind – 2 tsp
  6. Eggs – 2
  7. Egg White – 5
  8. Green Colour – ( optional) depending on how dark you want it
  9. Almond Flakes – 1/2 cup
  10. Whipping Cream – 300ml
  11. Greek Yoghurt – 1/2 cup
  12. Sugar – 2 cups

 

Instructions :-

  1. Preheat oven to 160°C. Grease a round cake pan and line base with baking paper
  2. Process blanched almonds, pistachios, icing sugar and cardamom until fine; transfer to a large bowl. Stir in rind, eggs and egg whites. Tint green with a few drops of colouring. Spread mixture into pan; smooth surface. Sprinkle evenly with flaked almonds
  3. Bake cake for 1 1/4 hr; because this cake contains no flour it is tricky to test for doneness using a skewer, instead expect the cake to dome slightly, have a cooked smell and a golden top. Cool cake in pan
  4. Meanwhile, make poached persimmons. Split vanilla bean lengthways; scrape seeds into a large saucepan, add bean to pan with sugar, the water and rind. Stir over low heat until sugar dissolves; bring to the boil. Reduce heat to a gentle simmer, add persimmons, covering with a round of baking paper (this keeps them submerged); cook for 8 minutes or until just tender. Cool persimmons in syrup
  5. Beat cream and yoghurt in a small bowl with an electric mixer until soft peaks form
  6. Place cake on a cake plate or stand; dust with extra sifted icing sugar. Serve with poached persimmons and cream

 

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