MUMBAI,23.10.20-Nutritionist Dhvani Shah, RD, ND, PG (Dietetics), BSc, C.D.E-A Nutritionist, Author, Speaker, Product developer, Chef, Columnist and Blogger; Dhvani Shah is a practitioner of the “FIMS theory” that represents Food as Medicine & Supplement. She has extensively researched in traditional Indian, Chinese and Tibetan food therapies and amalgamates it with Modern nutrition. She uses the power of food as medicine to design unique nutrition programs for illness, women, pregnancy & children.

Dhvani Shah has conducted 250+ workshops, authored over 7+ books, developed 5000+ health recipes, is a nutrition consultant for 60+ health products, catering services and corporate kitchens and is a regular columnist with leading newspapers, magazines and blogs. She is successfully running two clinics in mumbai and an online clinic (www.dhvanishah.com) for patients from over 15 countries.

JOWAR ALMOND COOKIES

1 cup Jowar Flour

1/2 cup, peanut oil
2 tbsp Unsweetened Cocoa Powder
¼ cup khadi shakkar, powdered
½ cup almonds
2-3 tbsp of milk or as needed
A pinch of salt

METHOD

1. To toast the almonds, preheat the oven to 180 degree C. Spread the peanuts on a baking tray and
bake them for 8 – 9 minutes. Remove from the oven and allow them
to cool. Grind the nuts coarsely and set aside.
2. Preheat the oven to 180 degree C.
3. Sieve the jowar flour, cocoa powder and salt together and set aside.
4. In a bowl, combine all the ingredients to make a dough. The dough should be very soft.
5. Divide the dough into equal sized balls and press the each ball between your palms.
6. Place them on a baking tray spacing about 1 inch apart.
7. Bake the cookies in the preheated oven for 15 – 18 minutes at 180 degree C.
8. Then remove them from the oven and let them cool down for 2-3 minutes before taking them of
the baking tray. They will be soft when taken out, but will firm up once they cool.
9. Place them on a wire rack to cool. Store in an airtight container.

SUITABLE FOR
School going children

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LEBANESE SIZZLER
Serves 2-3

FOR THE CAJUN SPICED SAUCE

6-7 large sized tomatoes, blanched and peeled
1 onion, roughly chopped
1 tsp garlic, cloves
1 tsp chilli powder
½ tsp jeera powder
1 pinch cinnamon powder
Salt & pepper to taste

½ cup milk

1 tbsp oil

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FOR HERBED QUINOA
2cups cooked quinoa
¼ cup red onion, chopped
2 tbsp fresh coriander leaves, chopped
Salt to taste
1 tsp oil

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FOR FALAFEL BULLETS
½ cup whole moong, boiled
½ cup moong, soaked overnight
2 tsp sesame seeds
1 tsp garlic, chopped
1 tsp green chilli, chopped
Salt to taste
1½ tsp red chilli powder
½ tsp cumin powder
1 tbsp coriander leaves, chopped
2 tbsp oil

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FOR SAUTEED MUSHROOMS

¾ cup mushrooms
1 tsp dried thyme
1 tsp oil
Salt to taste

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PEAS MASH
¾ cup green peas
1 tbsp ghee
¼ cup milk
salt& pepper to taste

OTHER INGREDIENTS

2 cups sautéed mix vegetables
2-3 fresh cabbage leaves, roughly torn


METHOD

FOR THE CAJUN SPICED SAUCE

1. Blend the tomatoes, onion & garlic in a mixer to a smooth pureé. Keep aside.
2. Heat the oil in a pan, add the puree, chilli powder, jeera powder, cinnamon powder, salt, pepper and cook till it reduces to half.
3. After it reduces to half, add milk & cook for 2-3 mins.
4. Mix well & keep aside.

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FOR HERBED QUINOA
1. Heat oil in a pan, add onion & sauté for 2-3 mins.
2. Add quinoa, fresh coriander leaves, salt & sauté for 1-2 mins.
3. Remove the herbed quinoa in a bowl & keep aside

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FOR FALAFEL BULLETS
1. Blenderize soaked moong, boiled moong, with some salt and take it out in a bowl.
2. Mix in sesame seeds, chopped onions, chopped garlic, chopped green chilli, salt, red chilli powder, cumin seeds, chopped coriander leaves.
3. Shape into oblong fritters. Heat a non-stick pan and shallow fry the fritters till light brown on all sides. Keep aside.

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FOR SAUTEED MUSHROOMS
1. In a pan heat oil, add mushroom, salt & thyme & sauté for few mins.
2. Remove them in a cup & keep aside

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FOR PEAS MASH
1. boil green peas in water for 2 minutes. Mash them well with a pav-bhaji masher or grind them into a paste.
2. Mix ghee, milk, salt and pepper and beat till it is creamy in texture.

HOW TO PROCEED

1. Heat 2 sizzler plates over an open flame till they are red hot. Place them on their respective wooden trays.
2. Place the cabbage leaves. Arrange 1 cup herbed quinoa, 2 falafel bullets, ½ cup sauteed vegetables, ¼ cup sautéed mushroom on the hot sizzler plate. Pour half cup Cajun spice sauce over it, such that it sizzles.
3. Serve immediately.

SUITABLE FOR

Weight loss, diabetes management and PCOD management

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MICRO GREEN SMOOTHIE BOWL

Serves 1

INGREDIENTS

2 kiwi, peeled
¾ cuppokchoymicro greens or spinach leaves, roughly chopped
2 tbsp quinoa granola or granola of your choice
1 tsp watermelon seeds
1 tsp chia seeds

METHOD

1. Blend kiwi & micro greens in a blender with some ice.
2. Empty it out in a wide bowl.
3. Top it with granola, watermelon seeds & chia seeds.
4. Serve cold

SUITABLE FOR
Brides to be, menopause, to improve bone strength
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HOME MADE CERELAC FOR BABIES

INGREDIENTS

½ cup oats
½ cup rice
½ cup cashew nuts, roasted
½ cup almonds, roasted
¼ tsp elaichi powder

METHOD

1. Soak the rice for 2 hours. Drain & pat dry.

2. Roast all the ingredientsseparately including the soaked rice.
3. Powder the rosted ingredients in a dry grinder. Mix elaichi powder.
4. Store it in air tight container till further use.
5. To make the porridge, heat 1 cup water in a pan. Add 2 tbsp of the prepared cerelacpowder & cook for few minutes.
6. Serve hot.

SUITABLE FOR

8+ month old babies

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ZOODLES
Serves 2

INGREDIENTS

1 zucchini
1 medium carrot, peeled
1 onion, finely chopped
1 tomato, boiled peeled & finely chopped
2 cloves garlic, finely chopped
½ tbsp almonds, thinly sliced
1 tsp oregano
1 tsp red chill flakes
1 tbsp olive oil

METHOD
1. Pass the zucchini &carrot through a spaghetti peeler to make long, noodle like strips. Keep the zucchini & carrot spaghetti aside.
2. Heat oil in a pan, sauté onion & garlic for 2-3mins mins.Add tomato & mix well.
3. Add zucchini & carrot spaghetti, salt & toss well for 2-3 mins.
4. Serve the zoodles sprinkled with oregano, red chilli flakes & sliced almonds.

SUITABLE FOR

Diabetes management, menopause, weight loss