As the coronavirus lockdown continues, these super healthy and easy to make recipes will add a little variety, a little zing and a lot of nutrition to your daily meals.
Home-made Papaya-Tamarind Jam
Here’s a foolproof recipe for a wonderful jam you can make yourself. It has about half the sugar found in most ready-made varieties, and no colorings or preservatives. Home-made jam also makes a wonderful gift to a hostess or friend!
Prep time: 15 min Cook time: 45 min Total time: 60 min Yield: Makes 1.6 - 1.8kg of Jam
Recycled clean, empty jam jars : 6-7 Ripe papaya, cut into ½ inch cubes : 2 kg (about 3 kg whole papayas) Organic sugar : 1/2 kg Jaggery (light brown) : 1/2 kg 10 pods of tamarind (or 150 grams tamarind paste)
Peel the tamarind pods, remove the seeds and threads. Boil the fresh tamarind or tamarind paste in 1 cup of water until it is soft. Press it through a sieve to get about ¾ cup puree.
Put the jam jars and lids in a large saucepan. Cover with water and bring to a boil. After five minutes, remove the jars from the water with tongs and place them upside-down on a clean cloth. Spread the lids on the cloth to dry.
Cut the papayas in half. Remove the peel, seeds, inner skin and stringy bits. Cut the fruit into ½ inch cubes.
Making the jam List
Put the papaya cubes, jaggery, and tamarind puree in a large, heavy saucepan. Make sure the pan is not too full because the jam will boil up and sputter during cooking.
Cook the mixture over medium heat until it begins to foam up. Continue stirring and boiling the jam for about 30 minutes. It will reduce, darken and thicken in this time.
Have a glass of cold water ready beside the saucepan, to check if the jam has reached the “soft ball stage”. This means, if you let a drop of jam fall into the water, it will keep its shape loosely until it hits the bottom of the glass. It took us 40 minutes to reach this stage. Check the stage of the jam every few minutes from 30 minutes onward.
When the jam reaches this consistency, remove it from the heat immediately. Turn the clean jam jars right side up and use a ladle to pour the jam in, filling the jars to ½ inch from the top. Immediately screw on the lids tightly, using a cloth.
Let the jars cool completely. The lids may become concave, as there will be a vacuum effect from the cooling process. You can then wash off any drips of jam and put labels and dates as you wish.
Unopened jam will keep indefinitely on the shelf but must be refrigerated once opened.
Want to shake up your kids' breakfast? This date smoothie is quick to make, energy-packed and super healthy!
Chocolate Peanut No-Bake Pie
Enjoy this creamy chocolate and peanut pie, with no baking required! Perfect for an all-natural summer treat.
Chocolate Peanut No-Bake Pie
In the heat of summer, you can still enjoy a rich and creamy pie without turning on the oven! This chocolate and peanut pie is easy to make, with just a few all-natural ingredients.
Yield: Makes one pie, 7 to 8 inches diameter
Walnuts or cashews (can also use ½ cup nuts and ½ cup oats): 1 cup Pitted dates: 1 cup Cocoa powder: 1 Tbsp.
Roasted peanuts (unsalted): 1 cup Bananas (3 large or 6 to 7 small): 300g Vanilla extract: 2 tsp. Salt: 1/8 tsp. Coconut oil (liquid) (50g): 1/4 cup Cocoa powder: 2 Tbsps. Honey or sweetener of your choice: 3-4 Tbsps.
Ganache Topping (Optional):
Coconut oil : 1 Tbsp. Honey: 1 Tbsp. Cocoa powder: 1 Tbsp.
Grind crust ingredients together in a grinder, blender, or food processor.
Spoon into a round dish (pie plate) approx. 7 to 8 inches in diameter and press firmly to cover the bottom and sides of dish.
Grind the peanuts into a powder, then mix in the rest of the filling ingredients and grind together until smooth.
Pour filling into the crust and spread to an even thickness.
Optionally, stir together ganache ingredients until smooth and drizzle or spread over the pie.
Chill in freezer or refrigerator for minimum 2 hours to set. Thaw for a few minutes before eating if desired.
Enjoy and share with us how they turn out.
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