KulsemRimla

GOLDEN MILK MIX • 4 Tbsp ground turmeric • 2 tsp ground ginger (plus more to taste) • 2 tsp ground cinnamon (plus more to taste) • 1 tsp ground black pepper (plus more to taste) ADD-INS (optional) • 1/8 tsp ground nutmeg • 1/8 tsp ground clove TO MAKE GOLDEN MILK • 1 heaped tsp Golden Milk Mix (recipe above) • 1-2 tsp sweetener of choice (we prefer maple syrup // or stevia to taste) • 2 tsp hot water • 1 cup dairy-free milk (we find light coconut milk to work best here) Instructions 1. To make mix, add all spices (add-ins optional) to a small jar and shake or stir thoroughly to combine. Will keep at room temperature up to 3 months. Or you can store it in the refrigerator if you prefer. Double the recipe if you intend to use it daily (it goes fast!). 2. To make HOT golden milk, add 1 heaped tsp Golden Milk Mix, 1-2 tsp sweetener of choice (more or less to taste), and 2 tsp water to a small saucepan. Use a spoon to mix into a loose paste (you want as few clumps as possible). Then add dairy-free milk of choice and whisk to combine. Heat over medium heat until just hot/warm (not boiling). 3. To make ICED* golden milk, add 1 heaped tsp Golden Milk Mix, 1-2 tsp sweetener of choice (more or less to taste), and 2 tsp water to a serving glass. Use a spoon to mix into a loose paste (you want as few clumps as possible). Then add several big ice cubes and top with dairy-free milk of choice. Stir to combine.

Ingredients • 1 gallon water • 1 cup sugar • 6 plain black tea bags • 1 kombucha SCOBY (see Tip) • 1 cup starter kombucha (see Tip) Directions 1. Bring water to a boil in a large pot. Once boiling, remove from heat and stir in sugar, then add tea bags. 2. Allow the tea to cool to room temperature, 2 to 3 hours. Remove the tea bags, then pour the tea into a 1-gallon glass jar. Gently pour SCOBY and starter kombucha into the jar. 3. Cover the jar with a paper towel or clean tea towel and affix it with a rubber band. Place the jar in a warm (the ideal temperature is 75°F), dark location until it is tangy and fruity, about 8 days. Avoid cool locations, which can lead to mold. Note: During fermenting, the SCOBY may float on top or sink to the bottom and, after a few days, a new SCOBY layer will form. 4. After 8 days, taste the kombucha for doneness. If it tastes sweeter than you prefer, allow the kombucha to ferment for another day or two. If necessary, continue tasting for up to 14 days until the desired flavor is reached. 5. When the kombucha is done, remove the SCOBY and place it in a sealable container with 1 cup of the kombucha to store. (Store it, refrigerated, for up to 2 weeks until you're ready to make the next batch of kombucha. If, over time, the SCOBY grows several layers thick, remove a layer and discard it, or share it with a friend.) 6. Pour the kombucha through a fine-mesh strainer into a pitcher or large measuring cup(s) to filter out any sediment. Using a funnel, pour the kombucha into sealable glass bottles. 7. Close the bottles and return them to the warm, dark storage location until carbonated, 1 to 2 weeks. Equipment 1-gallon glass jar, paper towel or clean tea towel, rubber band, funnel, fine-mesh strainer, sealable glass bottles Tip Kombucha SCOBY is widely available online. Starter kombucha is simply kombucha from a previous batch. If this is your first time making kombucha, starter kombucha will be included with your purchased SCOBY. To make ahead Refrigerate kombucha for up to 2 weeks.

Ingredients • 1 cup of white rice • 1 cup sugar adjusts depending on how sweet you want - 2/3 cup of sugar if you want it less sweet. • 1/2 cup chopped almonds • 1 cinnamon stick • 1 Tbsp vanilla • 2 cups of milk or almond milk • 1 Liter of water • Ice Instructions 1. Start by soaking the rice, cinnamon, and almonds in a bowl of water all night or at least for 5 hours so that the rice softens slightly. 2. Strain the water from the cinnamon, rice, and almond mixture that were soaking, disposing of water. 3. Blend the cinnamon, rice, and almond mixture with water until a smoother mix is formed and the grains of rice are completely ground. 4. Strain the resulting liquid into a pitcher, and add the sugar, vanilla, and milk. Mix well until everything is well combined, and serve with ice. Enjoy!

Ingredients For Sweet Lassi • ▢2 cups Curd – cold and fresh (yogurt) • ▢1 cup water or milk – cold or at room temperature • ▢4 to 5 tablespoons sugar or add as per taste • ▢1 teaspoon cardamom powder or 8 to 10 green cardamoms or 1 tablespoon rose water • ▢10 to 12 saffron strands – optional • ▢6 to 8 ice cubes – optional • ▢1 to 2 tablespoons chopped nuts – cashews, almonds, pistachios, optional For Salted Lassi • ▢2.5 cups Curd – cold and fresh (yogurt) • ▢1 cup water – cold or at room temperature • ▢1 teaspoon black salt or regular salt or edible rock salt, as required • ▢1.5 teaspoons roasted cumin powder • ▢6 to 7 mint leaves For Masala Lassi • ▢2 cups Curd – cold and fresh (yogurt) • ▢3 to 4 green cardamoms – seeds crushed in mortar and husks removed • ▢¼ teaspoon crushed black pepper • ▢1 to 2 pinches grated nutmeg or ground nutmeg • ▢2 tablespoons chopped almonds or cashews or pistachios • ▢10 to 12 saffron strands – optional • ▢5 to 6 tablespoons chopped palm sugar (palm jaggery) or jaggery or sugar • ▢⅓ to ½ cup water – cold or at room temperature, add as required Instructions Making Sweet Lassi • In a mortar, take the green cardamom pods and crush them lightly. Remove the husks and crush the seeds to a fine powder. • In a bowl or pan, take fresh chilled curd (yogurt). • With the handheld wooden churner (madani)or blender or wired whisk, simply whisk the curd until it becomes smooth. • Add sugar and cold water. You can also add cold milk instead of water. • The consistency of this lassi is neither thick nor thin. For a thin lassi, add slightly more water and for a thicker version, add less water . • Now churn or beat again with the churner, blender or wired whisk. • Keep on churning or whisking until the sugar dissolves and you see a nice frothy layer on top. You can use an immersion blender for the same. Another way is to add all the ingredients in a blender jar and blend until smooth and frothy. • Now add the crushed cardamom powder and saffron strands. Mix well. Do check the taste and add more sugar if required. • As a substitute for cardamom powder, add rose water. You can skip all the flavoring ingredients, if you don't have any. • Pour lassi in tall glasses and serve. Add a few ice cubes if you prefer. If you want, you can top lassi in each glass with 1 to 2 tablespoons of malai (the thick layer of cream which collects on top of heated milk) or 1 to 2 tablespoons of unsalted white butter (makhan). • Garnish with a pinch or two of cardamom powder, 2 to 3 crushed saffron strands or chopped nuts like cashews, pistachios or almonds. Serve sweet punjabi lassi straightaway. Making Salted Lassi • Take the curd and water in a bowl or pan. Season with salt and roasted cumin powder. • To make your own roasted ground cumin, dry roast cumin seeds in a small skillet or frying pan until fragrant. Then crush in a mortar-pestle or grind finely in a spice-grinder. • With a wired whisk blend everything well till smooth. A blender or an immersion blender also works. • Pour the salted lassi in glasses. Garnish with mint leaves. You can add a few ice cubes if you like. If you wish to avoid the ice cubes, then make lassi with chilled yogurt and cold water. Making Masala Lassi • In a blender take the curd, crushed seeds of the green cardamons, crushed black pepper, grated nutmeg, chopped almonds or cashews or pistachios or a mix of all three nuts. • Add the saffron strands and chopped palm jaggery (palm sugar) or jaggery or sugar. Add water. • Blend until smooth and frothy. Check the taste and add more palm sugar if needed and blend again. Serve straightaway topped with a few saffron strands or chopped nuts. Serving Suggestions • Serve lassi as a refreshing drink during the daytime or serve it as drink it after any Indian meal. • While serving sweet lassi, garnish with some chopped nuts like pistachios or almonds. • Salted lassi can be topped with fresh mint or coriander leaves and a light sprinkling of roasted cumin powder, red chilli powder (cayenne pepper) or chaat masala.

Ingredients • 12 ounces (2 cups) frozen strawberries • ¼ cup simple syrup • 3 tablespoons lime juice, fresh squeezed • 1 cup tonic water or lemon lime soda (Sprite), plus more for serving • 1/2 to 3/4 cup water • 1 cup ice Instructions 1. Place all ingredients in a blender and blend until a smooth, thick puree forms, adding just enough water and stopping and scraping as necessary. (All blenders are different, so start at the low end of the water and work up.) 2. If desired, serve with a small splash of lemon lime soda in each glass (this can make a more drinkable texture, depending on how much liquid you use). Garnish with fresh strawberries and lime wheels, if desired.

Ingredients Peach Sauce • 600 g Fresh Peach, roughly cut, deseeded • 1/4 cup Sugar, or as needed • A Pinch of Salt • 1 tbsp Lemon Juice Brewed Tea (for 10 glasses) • 2 tsp Classic Yogi Tea, (blend of cinnamon, cardamom, ginger, cloves, and black pepper) • 5 cup Water • 5 to 6 tbsp Sugar, or as needed Serving (per glass) • 1 to 2 tbsp Peach Sauce, as prepared • 1/2 cup Brewed Tea, or as needed • Ice Cubes or Crushed Ice, as needed • Soda or Sparkling Water, as needed, optional • A Few Thinly Sliced Peaches • 1 Sprig of Fresh Peppermint, or regular mint Steps Peach Sauce 1. In a saucepan, add roughly cut peaches, sugar, and salt. Cook on high flame until they start to release their juice. Keep stirring in between. 2. Once they release their juice, lower the flame and keep mashing from the back of the spoon until they become soft and get a sauce-like consistency. It takes just a few minutes. 3. Once it is all soft and mashed up, remove from the flame and strain using a sieve. The consistency will be thick and easily pourable. You can even blend everything in a mixer. 4. Cool completely and store in an air-tight container. Refrigerate and use within 2 weeks. It makes around 10 glasses of iced tea. Brewed Tea 1. In a saucepan, add water, sugar, and yogi tea. Let it come to a boil. 2. Once it comes to a boil, switch off the flame, close the lid, and let it cool down. 3. Strain using a sieve and keep it aside. Serving (per glass) 1. In a glass, add peach sauce and fill the glass with ice. 2. Add brewed tea and finish it off with some soda on top. Soda adds a nice zing to the tea but it is completely optional. 3. Top it up with some thinly sliced peaches and a sprig of fresh peppermint. Enjoy this fancy homemade drink forget about summe

ingredients • 1 cup fresh peeled mango chunks (about 1 mango) • 1 lime sliced • 12 mint leaves • 1 oz Sprouts Organic lime juice • 2 oz simple syrup • Club soda • Ice • Garnish: mint sprig lime wheel instructions 1. Puree fresh mango until smooth in a blender. 2. In a cocktail glass, muddle together half of the lime slices, 6 mint leaves, 1/2 oz lime juice, and 1 oz simple syrup. Repeat with a second cocktail glass and remaining lime slices, mint, lime juice, and simple syrup. 3. Add half of the mango puree to each glass. 4. Fill each glass with ice and top with club soda. Stir and serve.

Ingredients • 12 ounces cold, fresh drinking water • 1 large lemon • 2 teaspoons sugar, or sweetener of choice • 1 teaspoon chia seed • Lemon, slice or wedge • Sprig mint Steps to Make It 1. Gather the ingredients. 2. Pour water into a glass. Slice lemon in half and squeeze juice into water. Stir in sugar to taste. 3. Stir chia seeds into lemon water and let sit for about 10 minutes. (During this time, the seeds will absorb water and become gelatinous.) Stir occasionally if seeds seem to be floating or falling to the bottom. 4. To serve chia fresca, add a slice or wedge of lemon and/or a sprig of mint to glass for garnish. You can also add ice or place in refrigerator to chill

Ingredients • 1 cup watermelon (strawberries, peeled cucumber, cantaloupe or pineapple) • 1 cup water • 1 Tbsp sugar • 1 tsp lime juice Instructions 1. Cut watermelon into chunks and places them in a blender. Place the water, sugar and lime juice in a blender and blend until well combined and smooth. Adjust the amount of sugar and water to desired taste and consistency. 2. If you prefer, strain the mixture (or not as you prefer). 3. Chill the drink until needed or serve immediately. In both cases, best served over ice.

INGREDIENTS 3 ounces (85 grams) coarsely-ground coffee (that’s about ¾ cup whole coffee beans turned into about 1 ½ cups* coarsely-ground coffee) 3 cups water (filtered water if you have it) INSTRUCTIONS In a 1-quart wide-mouth mason jar, combine the coffee and water. Stir to combine. I like to let my mixture rest for about 5 minutes and stir it again; the coffee grounds seem to gain more water exposure this way. Put a lid on your container and refrigerate it for 12 to 18 hours. When you’re ready to strain your cold brew, place a thin paper coffee filter or a small, thin cotton napkin, cloth or handkerchief over a small fine-mesh sieve. Pour the concentrate through the prepared sieve into a liquid measuring cup or pitcher. Let it rest for a few minutes to let the last of the cold brew trickle down. To serve, fill a glass with ice and fill it halfway with water. Then fill the rest of the glass with cold brew concentrate, and stir to combine. Cold brew concentrate will keep well in the refrigerator for up to 2 weeks, although I find that it has the best flavor within the first week.

Ingredients ½ - 1 teaspoon matcha ¼ cup hot water ¼ cup warmed coconut milk Maple syrup, honey, stevia, or sweetener of choice, optional Instructions Sift your matcha so it is lump-free. Spoon the matcha into a large mug. Add the hot water and whisk briskly, in an up and down motion, until frothy - about 30 seconds or so. Add the coconut milk and whisk until well combined. Taste and add additional water, coconut milk, and/or sweetener to your liking.

Fruit Punch Drink Recipe INGREDIENTS 4 cups cranberry juice 1½ cups pineapple juice pineapple coconut, if you can find it 1½ cups orange juice 1/4 cup lime juice 3 cups Ginger ale chilled Sliced fruit for serving INSTRUCTIONS Stir together the cranberry juice, pineapple juice, orange juice, and lime juice in a large pitcher. Chill until you are ready to serve, at least 4 hours if not overnight. Add sliced fruit and ginger ale just before serving.

This exotic beauty hails from Southeast Asia, boasting a unique star-shaped design that'll make your fruit basket a crime scene of deliciousness. But is it all looks?

This knobby green gourd might not be the most glamorous veggie, but don't let its looks fool you. The chayote, also known as choko or vegetable pear, is a nutritional powerhouse waiting to be discovered!This quirky character hails from Central America and Mexico, and has been a staple in those cultures for centuries.

This wrinkly wonder from South America isn't just about good looks (though it's definitely got those!). Packed with flavor and a surprising array of health benefits, passion fruit is a pop star waiting to take center stage in your wellness routine

A great source of fiber, vitamin C, and powerful antioxidants, raspberries offer a variety of health and nutrition benefits. You can incorporate raspberries into your diet by adding them to salads or smoothies

How to choose cantaloupe Cantaloupes are available year-round, but this melon shines during the summer when it’s at its freshest and sweetest. When choosing a ripe cantaloupe, look for one that’s symmetrical and feels slightly heavy. The color should be a creamy, light yellow-orange with little to no green. Ripe cantaloupe should smell sweet and a little musky. For the freshest taste, use cantaloupe within 3 days of purchase. Ways to use cantaloupe Cantaloupes are delicious on their own or in fruit salad, but there are other surprising ways to use them. Here are a few examples: Cantaloupe smoothie. This nutritious drink is made from cantaloupe, Greek yogurt, and natural sweetener. It makes a great breakfast or snack. Cantaloupe salad. Combining cantaloupe with basil, mozzarella, onions, red wine vinegar, and olives gives it a savory kick. Cantaloupe sorbet. You only need four ingredients to make this frosty treat: cantaloupe, lemon, honey, and water. Roasted cantaloupe. Most people wouldn’t dream of roasting cantaloupe, but it brings out the melon’s natural sweetness.

Strawberries, raspberries, and cherries Oranges, grapefruits Blueberries and blackberries Banana Kiwi Watermelon

Easy Weeknight Jack fruit Curry This recipe is a delicious and satisfying vegan option, perfect for a quick and flavorful meal. It's packed with protein from the jackfruit and customizable with your favorite vegetables. Ingredients: • 1 tablespoon coconut oil • 1 medium onion, diced • 2 cloves garlic, minced • 1 inch ginger, minced • 1 green chili pepper, seeded and chopped (optional) • 1 teaspoon ground turmeric • 1 teaspoon ground cumin • 1 teaspoon ground coriander • 1/2 teaspoon chili powder (adjust to your spice preference) • 1 (14.5 oz) can diced tomatoes, undrained • 1 (15 oz) can chickpeas, drained and rinsed • 1 (15 oz) can coconut milk • 1 (15 oz) can jackfruit in brine, drained and rinsed (or pre-cut jackfruit) • 1 cup vegetable broth • 1 tablespoon soy sauce • 1 tablespoon lime juice • Salt to taste • Cilantro, chopped (for garnish) • Cooked rice (for serving) Instructions: 1. Heat coconut oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic, ginger, and green chili pepper (if using) and cook for another minute, until fragrant. 2. Add turmeric, cumin, coriander, and chili powder. Cook for 30 seconds, stirring constantly, to release the flavors of the spices. 3. Pour in the diced tomatoes, chickpeas, coconut milk, vegetable broth, soy sauce, and lime juice. Bring to a simmer. 4. Shred the jackfruit with your hands or using two forks. You can also use pre-cut jackfruit for convenience. Add the jackfruit to the pot and stir to combine. 5. Reduce heat to low, cover the pot, and simmer for 20-25 minutes, or until the jackfruit is tender and the curry has thickened slightly. Season with salt to taste. 6. Serve hot over cooked rice, garnished with chopped cilantro. Tips: • For a thicker curry, mash some of the chickpeas against the side of the pot before adding the jackfruit. • You can adjust the spice level by adding more or less chili powder. • Add other vegetables to the curry, such as bell peppers, carrots, or green beans. • If you don't have jackfruit in brine, you can use canned jackfruit packed in water. Just rinse it well before using. Enjoy your delicious and healthy Jackfruit Curry!

Radicchio Carpaccio: A Vibrant and Slightly Bitter Treat Radicchio carpaccio is a beautiful and simple starter that highlights the unique flavor of radicchio, a member of the chicory family. It's a refreshing change from traditional beef carpaccio and a great option for vegetarians and vegans. Here's a recipe to create your own stunning radicchio carpaccio: Ingredients: • 1 head radicchio Treviso (or Chioggia) • Extra virgin olive oil • Fresh lemon juice • Sea salt flakes • Freshly ground black pepper • Optional additions: o Parmesan cheese, shaved o Toasted walnuts, roughly chopped o Balsamic glaze (reduction) Instructions: 1. Prepare the Radicchio: Wash and dry the radicchio head thoroughly. Using a mandoline or a very sharp knife, thinly slice the radicchio into translucent rounds. Aim for slices around 1/16 inch thick. 2. Arrange the Carpaccio: On a large platter, arrange the radicchio slices in a single layer, making sure they don't overlap too much. You can create a circular pattern or slightly fan out the slices for a more artistic presentation. 3. Seasoning: Drizzle the radicchio carpaccio with a moderate amount of extra virgin olive oil and freshly squeezed lemon juice. Don't overdo it, as you want the flavors to complement each other, not overpower the radicchio. 4. Finishing Touches: Season with a sprinkle of sea salt flakes and freshly ground black pepper. 5. Optional Additions: For extra flavor and texture, consider adding some shaved Parmesan cheese on top. Toasted walnuts add a nice crunch and a touch of sweetness. Drizzle a small amount of balsamic glaze for a sweet and tangy contrast. Tips: • If you don't have a mandoline, use the sharpest knife you have and take your time slicing the radicchio thinly and evenly. • To prevent browning, you can brush the radicchio slices with a little lemon juice after slicing. • Serve the carpaccio immediately after preparation, as the radicchio can lose its crispness over time. • This recipe is easily adaptable. You can experiment with different herbs like fresh chives or finely chopped parsley for added flavor. Enjoy your delicious and visually stunning radicchio carpaccio!

Skip the soda. Opt for lean meat protein like turkey and chicken; beef is okay in moderation, but look for fish protein elsewhere. Order salad dressing on the side. Keep condiments to a minimum.(You minimize the amount of added sugar and salt you’re getting.)

Chia seeds Fruits Nuts greek yougrt etc

7 amazing morning drinks to naturally lower cholesterol levels - Matcha Green Tea Papaya Pineapple Smoothie Soy Milk & Whey Protein Smoothie Beetroot Juice Tea with Lemon & Turmeric Latte

10 best foods to consume on an empty stomach Warm Lemon Water - Bowl of Berries Greek Yogurt & Chia Seeds Banana Eggs & Smoked Salmon Green Tea Whole-Wheat Toast with Avocado & Oatmeal with Nuts & Seeds

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