Banana Oats Almonds Sandwich

Sliced Bananas

Banana Oats Almonds Sandwich

Recipe:
Slice the banana vertically into half.
Apply fig butter or peanut butter
sprinkle oats or oats cereal, sliced almonds, dates, pumpkin seeds etc

Fig, almonds and blueberry sandwich

Fig, almonds and blueberry sandwich

Fresh figs are available and this is one of the ways of eating figs.

Ingredients:

Fresh figs sliced

Sliced almonds

Blueberries

Strawberry

Fig butter or cream cheese

Recipe for the sandwich:
Apply fig butter to the bread of your choice.
Put sliced figs
Put blueberry in the center of the fig
Arrange sliced almonds

Dates Almond pistachio roll wafer biscuit sandwich

Nutritious Salad that helps lose weight

Kale Cranberry salad

Ingredients:

Green chillies	Kale leaves	Baby Spinach
Cilantro	Handful of cranberries	Sliced almonds
Mint	Carrots	Apples
Radish	Quinoa	Almonds or walnuts

Cook Quinoa as you would cook rice.

Chop Kale leaves, spinach, carrots, apples. Cilantro, chilies, Radish, mint. Mix it together.

Add Quinoa. Now it is ready to eat.

White Chocolate fudge

White Chocolate fudge

 

Preparation time 15 minutes

Cooking time : 7 minutes

Makes about 50 chocolates

 

Ingredients:

1 1/3 cup sugar	2 tablespoons unsalted butter
Salt to taste	1/2 cup evaporated milk
1 vanilla bean	10 oz white chocolate chopped
1/2 cup shelled, peeled pistachio nuts	1/2 cup sliced almonds

 

Grease a 7 or 8 inch square cake pan.

Mix sugar, butter, salt and evaporated milk in a large saucepan

Split the vanilla bean in half lengthwise and scrape the small black seeds into the sauce pan.

(You can substitute vanilla bean with 1/2 teaspoon vanilla extract)

Add the bean to the saucepan and boil it over medium heat, constantly stirring with a wooden spoon.

Lower the heat and simmer for about 5 minutes, still continue to stir.

 

Remove the saucepan from the heat and lift out the vanilla bean with a fork.

Stir in the chopped chocolate until the mixture has melted with a smooth consistency.

Add almonds and pistachios and stir in the pan.

Refrigerate until chocolate is firm.

 

Cut into small squares and serve in confectionery wrappers.

 

You can store the fudge upto one week in a refrigerator.

Kashmiri Chai Tea

Kashmiri Chai Tea

 Powdered almonds make this chai a little bit nutty, and you can really taste the cinnamon and cardamom as well. If you don't have real saffron (it's very expensive) you can always leave that out.
Ingredients:
1 tsp loose tea
4 cardamom pods, bruised
1 small cinnamon stick, broken up
Saffron threads, a pinch
4 cups water
2 tbs finely powdered almonds
Honey, to taste
Preparation:
Mix everything except honey and almonds in a saucepan and bring to a boil. Reduce heat to a simmer and let tea steep for 5 minutes. Put a teaspoon of almonds in the bottom of each cup, and pour hot tea over. Sweeten with honey to taste.

Recipe for Almond Coffee

Ingredients:
¼ teaspoon almond extract
1 shot of espresso coffee

Brew the coffee. 
Add sugar and milk to taste. 
Recipe book

Recipe for Chocolate Macarons

Ingredients:

Ganache
4 oz dark chocolate around 70% cocoa finely chopped
Half cup heavy cream

Macarons
1.1/3 cup powdered sugar (around 150 grams)
1 cup almonds
½ cup natural cocoa powder (about 45 gms)
3 egg whites
¾ cup granulated sugar (about 150 grams)
¼ cup water
Making Ganache:
• Transfer the chocolate in medium bowl.
• Put the cream in a saucepan and heat it till it bubbles around the edges (around 180°F, 82°C)
• Pour the hot cream over the chocolate and mix it until the chocolate melts.
• Transfer the mixture to a blender or food processor and blend it until smooth. Alternatively, heat some water in a metal bowl until the water simmers. Transfer the mixture and whisk it until smooth.
• Set aside the shiny ganache and let it cool for about 2 hours at room temperature. This way the ganache’s soft texture will be spreadable like butter.



Making Macarons:
• In a blender or food processor, mix almonds, powdered sugar and cocoa and blend them for about 5 minutes to powder. Make sure the almonds also are small granules or powder.
• Transfer the mixture in a large bowl.
• Put 2 egg whites in the bowl and whisk it with a stand alone mixer for about 2 minutes. Thereafter raise the speed and whisk it till the firm peaks form.
• While egg whites are being whisked, combine the sugar and water in a small saucepan. Cook over medium-low heat, occasionally stirring the solution. Once the sugar dissolves in water, cook without stirring until the syrup reaches 238°F (114°C), about 5 minutes.
• Add the sugar solution syrup to the mixture in the blender, spreading the syrup evenly all around the mixture. Aim to pour the syrup into the gaps between the mixture bowl and the whisk; the splatter of hot sugar solution onto the rotating whisk will result in stringy particles in macaron batter.
• Increase the whisking speed to high and whip until stiff, shiny peaks form and the mixture holds its shape at the end of the whisk. (About 5 minutes).
• Pour the remaining egg white over the almond mixture, then top with egg white mixture. With a spatula mix the whipped mixture with the almond mixture thoroughly, whereby the mixture is dark, shiny and no dry lumps. This is very important because it is easy to undermix or overmix the batter.
• Fit a pastry bag with ½ inch tip. Fill the pastry bag halfway with the batter.
• Line 2 heavy baking sheets with parchment paper.
• Position the piping tip about ¼ inch above the baking sheet and with a steady hand, pipe batter in a circle of one inch diameter and about ¼ inch thick. Release pressure on the bag and make a quick circular motion. Continue piping circles with the batter about one inch apart until the tray is filled. Continue piping  until all the batter is finished.
• Pre-heat the oven to 350°F (175°C).
• Bake one tray at a time for about 10 minutes. Let the pan cool for about ½ hour before removing.


Macaron assembly:
• Pair macarons of matching sizes. Using a pastry bag, pipe about 1 teaspoon of cooled chocolate ganache onto the bottom of one cookie. Set the 2nd cookie of the matched pair on top of the ganache.
• Gently press together to evenly distribute the ganache.

Recipe for Coffee Bananas

4 Small ripe bananas	2 tbsp dark brown sugar
1 tbsp Instant coffee granules or coffee powder	1 1/8 cup strained plain Yogurt
1 tbsp hot water	1 tbsp toasted silvered almonds

• Peel and slice one banana and mash the remaining three with a fork
• Dissolve the coffee in the hot water and stir into mashed bananas
• Spoon a little of the mashed banana mixture into 4 serving dishes & sprinkle with sugar.
• Top with a spoonful of yogurt, then repeat until all ingredients are finished.
• Swirl the last layer of yogurt for a marbled effect.
• Complete it with a few banana slices and silvered almonds.
• Serve cold.

Calories per portion about 200.
Serves 4.
Cooking time About 2 minutes

Variation:
You can sprinkle some cinnamon powder also.
For special occasions you can a tsp of brandy or Rum to the bananas (about 50 calories extra)