Blushing pink smoothie bowl

Meet my new breakfast obsession- Blushing pink smoothie bowl! It's a celebration of red and pink hued fruits together - strawberries, beetroot and pomegranate!

I love starting my day on a healthy note and this smoothie bowl is incredibly healthy, filling and super-delicious. Of all the smoothies and smoothie bowls like this 3 layer winter smoothie and Mango colada smoothie bowl on blog, this bright pink smoothie bowl is probably one of the most delicious and satisfying ever.


First things first, a smoothie bowl is different than smoothie. It's much thicker and creamier so that it can be eaten with a spoon and doesn't have a flowing consistency like smoothies.

All you have to do is blend frozen banana, strawberries, pomegranate and beetroot (Yes, beetroot! You heard me right) together. In-case you are having doubts about adding beetroot in the smoothie, you won't taste it at all once it is blended with strawberries and pomegranate. Not only does beetroot packs the smoothie with goodness of nutrients like folate, iron, potassium but also lends beautiful pink colour to the smoothie.



This smoothie bowl has right balance of sweet and sour provided by strawberries and pomegranate. It makes for a perfect quick and substantial breakfast or snack and keeps you full for a long time. It's creamy, fruity and low in calorie. In case you are into healthy eating like me, you must give it a try!

What I love about smoothie bowls is that you can add so many delicious and crunchy toppings like pumpkin seeds, sunflower seeds, coconut flakes, granola for extra nutrition. Love it when they pop in mouth with every creamy spoonful of smoothie. So So yum!


Creamy, delicious and healthy Pink smoothie bowl packed with nutrition.

Diet: Vegan, Vegetarian, Gluten-free
Type: Breakfast/Snack
Serving size : 1 portion

Ingredients

1 cup chopped strawberries
1 frozen banana
1/2 cup pomegranate
1 small boiled beetroot
1 Tbsp maple syrup
1 Tsp lemon juice
1 Tsp chia seeds

Toppings

1 Tbsp shredded coconut
1 Tbsp chia seeds
Chopped strawberries
1 Tsp pumpkin seeds
Pomegranate

Method

Add frozen banana, strawberries, pomegranate, beetroot in a blender along with maple syrup, chia seeds and lemon juice.

Blend till smooth.

Pour in a bowl and add toppings of your choice.



I really hope you give this smoothie a try because you are gonna absolutely love it!


If you try this recipe, don't forget to leave a comment. Do take a picture and tag #fascinatingfoodworld on Instagram.

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More healthy breakfast recipes




Chia pudding and granola parfait



Egg-less whole wheat chocolate pancakes with strawberries



Instant stove-top granola



3 layer winter smoothie


Mini strawberry-orange custard trifle


Hi everyone! Love is in the air and I come bearing the perfect Valentines day dessert!

I totally adore mini jar desserts. With different layers of cake, fruits and cream, they look so vibrant and beautiful. You can even cover them with lid and easily carry for a picnic or gift to people.

Coming back to this trifle, it's creamy, fruity, perfectly sweet and really indulgent! Perfect for V-day, rather perfect for other occasions too like kids birthday party, anniversary dinner and other festive celebrations. Its so easy and delicious that you must try it!


This trifle is inspired from my childhood days when custard with fresh fruits was one of my favourite desserts. If you ask me, only effort really required in this trifle is to make vanilla custard which also is very simple to make. Once custard is done and cooled down, this delicious and satisfying trifle comes together very quickly.

This strawberry-orange custard trifle is  made up of following layers---->>>

Buttery biscuit crust
Vanilla sponge cake soaked in orange syrup
Vanilla custard
Strawberries
and a drizzle of chocolate sauce


It has very subtle hint of orange flavour from the vanilla sponge soaked in orange syrup which just makes this dessert even more special and appetising. There are a lot of flavours going on in this dessert like, vanilla, strawberries, orange and even slight bit of chocolate but they all really marry well and makes this dessert taste divine.

This trifle is perfect when you don't have too much time on hand and want to make something which your guests will love.


Creamy and light Strawberry-orange custard trifle which is simple to make and tastes delicious

Type: Dessert
Diet: Vegetarian
Serving: 3 portions

Ingredients and method 

Digestive biscuit layer- 1/2 cup crushed digestive biscuits, 4 Tsp melted butter and 1 Tsp cocoa powder

Combine the ingredients together and set aside.

Cake layer- Vanilla sponge cake,1 cup orange juice, 2 tsp sugar

Combine orange juice and sugar together and boil it on high heat for 5 minutes and then turn off the gas. Cool down this syrup.

Custard layer- 1 cup thick custard

Make according to package instructions, add little more custard powder to make thick custard. Chill it in the fridge.

Strawberry layer- 1 cup chopped strawberries, 1 Tsp sugar and 1 Tsp lemon juice

Mix chopped strawberries, lemon juice and sugar together in a bowl and set aside.

Garnish- Mint and Hershey's chocolate sauce

Assembling the dessert

Take a mini mason jar and add buttery-biscuit crumbs as the first layer. Press down and level it.

For second layer, break down vanilla sponge into crumbs and add tighly over biscuit crust. Spoon 2-3 Tsps of orange syrup over the cake.

For 3rd layer, add thick custard.

For 4th layer, add chopped strawberries.

Chill in fridge for an hour and garnish with mint and chocolate sauce before serving.




If you try the recipe, don't forget to leave a comment. Do take a picture and tag #fascinatingfoodworld on Instagram.


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Some more easy and  delicious recipes for Valentines day














Rainbow Thai rice noodle salad


Meet my new favourite salad- Rainbow Thai rice noodle salad!

It's saucy, crunchy, healthy, hearty and loaded with colourful vegetables.

Star of this salad is zingy peanut dressing which is to die for. It has the perfect balance of sweet-sour-spicy which makes it quite flavourful. Not to forget that it has just the right amount of garlic and peanut butter which is not too overpowering. It is so yummy that you would want to use it in other recipes too. It can be used  to marinate and grill vegetables or in a quick noodle stir-fry. It can also be used to make coconut milk based curry which can be eaten with rice. Really! The dressing is that good!



This salad starts with thinly slicing fresh vegetables and preparing the yummy peanut dressing. While that is happening, boil your rice noodle according to package instructions (they usually take 8-10 minutes in hot boiling water).


Another important element of this vibrant and delicious salad is herbs and slightly roasted cashews/peanuts. Mint and basil lend freshness and pack a good punch of flavour in the salad. Roasted cashews give a slightly nutty and crunchy feel to the salad.

Peanut dressing is creamy and it just binds all the ingredients together and makes this salad very very appetising. In-case you haven't tried peanut based dressing yet, please don't be apprehensive and do try this salad.


Since this salad has carbs in the form of rice noodles, it's hearty on its own and would be ideal for lunch/dinner. It also packs really well in lunchbox, just remember to pack the dressing and salad differently and dress the salad only before eating it. And if you can't find rice noodles, just use regular noodles or soba noodles.

This salad would pair well with Thai inspired recipes like this Tom Kha Ghai soup, Pad Thai, Som Tam (Raw Papaya salad) and Thai iced tea.



Quick, easy and super-delicious Thai inspired salad with rice noodles, vegetables and peanut dressing.

Type: Appetiser/Main-course
Diet: Vegetarian
Serving size: 2 portions

Ingredients


1 cup cooked rice noodles
1/2 cup thinly sliced purple cabbage, 
1/2 cup thinly sliced carrot 
1/2 cup thinly sliced cucumber each
1 cup thinly sliced mixed bell peppers
1/4th cup chopped basil and ½ cup chopped mint leaves
1/4th cup roasted cashews/ peanuts

Dressing

1+1/2 Tbsp extra virgin olive oil
1 Tbsp peanut butter
1 Tsp soya sauce
1 Tsp honey
1+1/2 Tsp lemon juice
1 Tsp schezwan sauce
½ Tsp black pepper powder
½ Tsp chilli flakes
1-2 cloves grated garlic
1 Tbsp water
Salt to taste

 Method

Cook rice noodles in boiling water for 5-10 minutes and then rinse under cold water and keep aside.

To make dressing, add all ingredients in a small air-tight jar and give a good shake. Taste and adjust seasoning.

For assembling the salad, add noodles, chopped vegetables, basil, mint, roasted cashews/peanuts and dressing in a salad bowl and mix with the help of tongs or forked spoon. Chill in fridge for half an hour.

Garnish with roasted peanuts/ cashews before serving.



If you try the recipe, don't forget to leave a comment. Also do take a picture and tag #fascinatingfoodworld on Instagram.


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Some more delicious and healthy recipes













Detoxifying pesto minestrone soup



Would you look at the colour of this soup! Super-vibrant!

Its made in one-pot in less than 30 minutes!

Entire northern part of India is engulfed in really cold weather and there's nothing better than a hot and comforting bowl of soup on a chilly night. I love making different kind of soups in cold weather and you will find so many soup recipes like this Mexican black bean tortilla soup, Cream of mushroom soup, French onion soup and many more on blog.


There's no denying the fact that I love love love pesto and this vibrant green and detoxifying soup was one more of an excuse to use pesto again in a recipe. It's loaded with vegetables and very simple and easy to make.You can use store-bought pesto to make this soup but I recommend using homemade pesto which can be easily made at home. Recipe of basil pesto is already on the blog.


Lets talk about pesto! Its made with basil leaves which supports liver function and helps detoxify body by flushing out unwanted toxins. Pesto is one of my favourite condiment and you can create tons of recipes with it. I love making Pesto pasta with balsamic burst cherry tomatoes and using it to make bruschetta and crostinis. Pesto can also be used to make vinaigrette to dress salads like this fresh and crunchy Watermelon and tomato salad.


You can use a medley of vegetables for this soup, pretty much whichever vegetables you have in your fridge. Traditionally pasta is added in minestrone soup but I have not added it to keep this soup healthy. Go ahead and add pasta if you wish to turn this soup into a complete meal. Add in some grated cheese to make it even more flavourful.


Super healthy and detoxifying pesto minestrone soup- easy and flavourful!

Type: Appetiser
Diet: Vegan, Gluten-free
Serving: 2-3 portions

Ingredients

1 Tbsp extra virgin olive oil
2-3 cloves crushed garlic
1 medium onion- chopped
1/2 cup chopped carrots
1/2 chopped french beans
1/2 cup sliced baby-corn
2 Tbsp pesto
1/2 tsp mixed herbs
1/2 tsp chilli flakes
1/2 tsp black pepper powder
1 tsp lemon juice
salt to taste

Method

Heat oil in a deep pan/pot and add chopped onion. Cook till onions are slightly golden in colour and then add garlic.

Next add baby-corn and carrots. Season with salt and pepper and cook covered with a lid.

Once baby-corn and carrots are slightly done, add in french beans, Cook further for 5 more minutes.

At this point add 3 cups of water/vegetable stock along with mixed herbs and chilli flakes. Cover and let the soup simmer on low heat for 10 minutes.

Now add pesto and stir properly. Cook the soup further for 5 more minutes and turn off gas.

Finish the soup with lemon juice.

Serve immediately.


If you try the recipe, don't forget to leave a comment. Also do take a picture and tag #fascinatingfoodworld on Instagram.

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More recipes you can try






Bruschetta bar- 6 different bruschetta ideas








Mexican black bean tortilla soup


Hola everyone! How is winter season treating you all?

I am  pretty sure you all are keeping yourself warm with lots of hot chocolate, chai and soups. Today I am sharing recipe of a healthy and filling soup to kick start 2019 on a healthy note. This Mexican black bean tortilla soup is just what you need for cold nights. Its comforting, spicy and packed with vegetables and beans.


I am a big fan of Mexican cuisine. Its spicy, sour and tangy! Speaking of Mexican cuisine, tacos are my ultimate comfort food and these Mexican bean tacos with pico di gallo are so good that I can have them everyday. I highly recommend trying them.

Mexican cuisine incorporates lot of smoky elements in the recipes like char grilled dried chilies, onions,jalapenos and tomatoes for salsa and soups. I have used charred tomatoes and chilies in this soup which add such a good depth of flavor and make the soup really smoky.


This soup is tangy, smoky, spicy all at the same time and packed with nutrition. Don't even get me started on how easy and quick it is to put together. Soups like these are my favorite , hearty and enough as a meal on its own for lunch/dinner.

I personally like finishing the soup with some sharp cheddar which increases the flavor even more but you can totally skip it make this soup vegan. Crushed tortilla chips lend a wonderful crunch and texture in the soup. This soup is so yum that you won't be able to stop yourself from re-filling the bowl!


Diet: Vegetarian
Type: Appetizer/Main course

Serving size : 5-6 portions


Ingredients


2 Tbsp extra virgin olive oil

3-4 cloves garlic- chopped

2 medium onion- finely chopped

1/4th cup finely chopped cabbage

1/4th cup finely chopped carrot

4-5 whole tomatoes

2-3 dried red chilies 

½ cup boiled corn

1 cup boiled kidney beans

1 tsp cumin powder

2 tsp oregano

2-3 Tbsp tomato ketchup

½ tsp Tobasco

7-8 chopped jalapeno slices (pickled)

Salt

1 tsp black pepper powder

 

Garnishes

Coriander

Grated cheese- Cheddar/Regular processed cheese (Amul)

Chopped onion

Tortilla chips

Avocado

 

Method


Roast chilies lightly over open flame and take off heat till they become fragrant. Soak these charred chilies in warm water and set aside.


Next, roast tomatoes too till they are slightly charred and keep aside.

 

Heat oil in a non-stick deep pan and add garlic. Next, add onions and cook they are slightly brown in color.

 

Now add chopped cabbage and carrot, season with salt and pepper and cook covered with a lid till vegetables are slightly cooked.

 

Discard seeds of chilies. Roughly chop tomatoes and and blitz with chilies and add this  tomato-chili puree in the pan. Add cumin powder, oregano, ketchup, chopped jalapenos and cook for 5-10 minutes on low heat.

 

Next add boiled corn and kidney beans along with 3 cups of water/stock. Simmer the soup and then cook covered with a lid on medium heat for 10 minutes.

 

Finish the soup with Tobasco sauce. Taste and adjust seasoning.

 

Garnish the soup with tortilla chips, grated cheese,chopped onion and coriander before serving. 



If you try the recipe, don't forget to leave a comment. Also do take a picture and tag #fascinatingfoodworld on Instagram.


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