PUMPKIN SEED/QUINOA

PUMPKIN SEED/QUINOA
QUINOA BROWNIE RECIPE
Total time: 1h 15m
Yield: 16 quinoa brownies
Calories: 90 cal

INGREDIENTS
● 3/4 cup / 160g Quinoa

● 1 2/3 cups / 250g Raisins

● 3 tbsp Cocoa
● 3/4 cup / 115g Hazelnuts
● 1 1/4 cups / 300 ml water + water for soaking

HOW TO MAKE
!. Soak the quinoa for half an hour.

#. Drain the quinoa and preheat oven to 190C / 375F.

$. Add the cocoa, fresh water, and 1 cup of the raisins

(remaining raisins are for the frosting) to your
blender and blend for 3 minutes until the quinoa is all
broken.

%. Pour the batter into a lined pan thatʼs about 30 by 22

cm.

&. Bake for 50 minutes then take out of the oven and
&.
leave for 10 mins to firm up.

U. Blend together the hazelnuts and the remaining

raisins until they stick together into a ball. Stop
blending if the motor is struggling – this frosting isnʼt
supposed to be smooth.

V. Remove the quinoa brownie base from the pan and

dollop on the hazelnut mixture.

W. The hazelnut mixture is firm so you will need to use a

knife or your fingers to spread a layer on top.

X. Garnish with fruit if you like and it will keep for about
5 days. Best stored in the fridge and can be frozen to
last for months

Quinoa Risotto Recipe

● Total time: 20 mins
● Yield: 4 servings
● Calories: 360 cal
Ingredients
● 1 cup / 170g Quinoa

● 2 cups / 460ml Water or Stock

● 3 cups / 200g Mushrooms
● 2 Celery sticks
● 1 large Onion
● 2 Carrots
 ●

● 1/2 tsp Smoked Paprika, optional

● 1 tbsp Parsley, optional
● 1 tsp Seaweed, optional

Method
!. Chop the carrots, celery and onion into small cubes.

#. Add the onions and garlic to a pan with a splash of

water and cook for low for a few minutes for oil free
cooking.

$. Stop water frying the onions just as they begin to

stick to the bottom of the pan and go brown.

%. Add everything else for the quinoa risotto to the pan

apart from the paprika and parsley.

&. Simmer for 12-15 minutes with the lid on until the
quinoa is soft and fluffy.

U. Plate up and garnish with smoked paprika and

parsley.

V. Enjoy quinoa risotto within 3-4 days and keep in the

fridge. This is a great meal to prep for several days
and tastes just as good if not better heated up.

Sweet Potato Quinoa Cinnamon Bites Recipe

● Total time: 1h 20m
● Yield: 16 bites
● Calories: 40 cal
Ingredients
 ● 2 small Sweet Potatoes, about 300g
● 1 cup / 175g Quinoa
● ½ cup / 120ml Water
● 1 tsp Cinnamon
● ¼ tsp Turmeric
● ¼ tsp Cayenne Pepper
● pinch of Salt and Pepper
● ½ tsp Baking Powder
● water for soaking

Method
!. Soak the quinoa in water for at least 15 mins,
overnight is best.

#. Drain the quinoa and put in a blender with everything

apart from the sweet potatoes.

$. Blend until all broken up.

%. Grate the sweet potatoes.

&. Mix everything together and press tightly into a lined

pan about 10-12″ squared.

U. Bake for about an hour at 180C / 350F until the

sweet potato is cooked.

V. Take out of the oven and leave to cool and firm up.

W. Slice into 16 small squares.

W.

X. Eat within 3 days and store in the fridge.

Notes
!. To make these savory just omit the cinnamon.

#. Leave the skins on the sweet potatoes for maximum

nutrition.

$. This will still be soft when itʼs taken out of the oven
as itʼs gluten free and will firm up once cooled.

LOTUS SEED
Phool Makhana Curry - Lotus Seeds
Gravy
Ingredients:
● Phool Makhana or lotus seeds - 1 cup

● Peas - 1/2 cup

● Onion - 1
● Tomato Puree - 1 cup
● Red chili powder - 2 tsp
● Coriander powder - 1 tbsp
● Turmeric powder - 1/2 tsp
● Garam Masala powder - 1 tsp
● Cumin seeds - 1/4 tsp
 ● Oil - 2 tbsp
● Salt - to taste
● Coriander leaves - for garnish

For the paste:

● Onion - 1 large

● Garlic - 5
● Ginger - 1 inch piece
● Poppy seeds - 1 tsp
● Cashew nuts - 5
● Oil - 1 tsp

Instructions:
For the paste:
● Heat a pan with oil. Add sliced onions and saute till

translucent.
● Add chopped ginger, garlic and saute till it changes
color slightly.
● Take the pan off the stove, add poppy seeds,
cashews and saute in the heat of the pan itself. Let it
cool down completely.
● Transfer to a mixie jar and adding little water, grind to
a smooth paste. Set aside.

To make Phool Makhana Curry:

● Heat a pan and when it gets warm, add phool

makhana (lotus seeds) and roast over low flame till it

●

gets crunchy. Transfer to a plate and keep aside.

● Add oil to the pan and when it gets warm, add cumin
seeds and let it sizzle.
● Add finely chopped onions and saute till it turns pink.
● Add ground onion paste, mix well and cook for 2
mins over low flame.
● Add tomato puree, red chili powder, coriander
powder, turmeric powder and mix well.
● Cover the pan with a lid and cook over low flame for
4-5 mins till the oil separates.
● Add fresh peas, salt, 1/2 cup water, mix well, close
with a lid and let it simmer for another 3-4 mins.
● Add roasted phool makhana, simmer for a minute
and switch off the stove.
● The phool makhana will absorb the water and the
gravy will thicken as it cools down.
● So if you are going to cook this phool makhana curry
ahead, add it just before reheating and serve.
● Garnish with coriander leaves and serve hot with
chapathis and pulaos.
Makhane ki Kheer
Ingredients
1 cup lotus seeds (makhana) 2 tbsp ghee
5 cups full-fat milk
3/4 cup sugar
a few saffron (kesar) strands 1/2 tsp nutmeg
(jaiphal) powder
For The Garnish
1 tbsp pistachio slivers

!. Heat the ghee in a broad non-stick pan, add

the lotus seeds and sauté on a medium flame
for 3 to 4 minutes or till they turn crisp.

#. Remove from the flame, allow it to cool and

blend in a mixer to a coarse powder. Keep
aside.

$. Boil the milk in a deep non-stick pan, add the

sugar, mix well and cook on a high flame for 2
minutes or till the sugar dissolves, while
stirring continuously.

%. Reduce the flame to medium, add the coarsely

crushed lotus seeds, mix well and cook for 19
minutes or till the milk has reduced to half,
while stirring and scraping the sides of the pan
occasionally.

&. Add the saffron and nutmeg powder, mix well

and cook on a medium flame for 1 more
minute.
U. Switch off the flame and allow to cool
completely.

V. Refrigerate for atleast 1 hour and serve chilled

garnished with pistachios.