Tomato Basil Mozzarella Salad


Recipe type: Side Dish
Author: Savory Sweet Life
Serves: 4-6
A simple but flavorful recipe for Tomato Basil Mozzarella Salad.
Ingredients
1 pint cherry tomatoes, halved
8 ounces fresh “mini” mozzerella pearls
4 tablespoons olive oil
18 basil leaves, chopped
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper

Instructions
Add the cherry tomatoes and mozzerella cheese to a medium bowl. Drizzle the olive oil over the tomatoes and mozzerella. Add the basil, salt, and pepper, and gently toss all the ingredients.

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Veg and Fruit Recipes from Reboot Program


Baked Zucchini with Tomatoes and Herbs

5 small Zucchini
4 Scallions, sliced, white and green parts separated
1 small Onion, chopped
2 Plum Tomatoes, coarsely chopped
2 Tbsp. Celery Leaves (from inner stalks), chopped
4 Tbsp. Basil Leaves, chopped, plus extra for garnish
1/4 cup Olive Oil
1 tsp. Sea Salt
1/2 tsp. fresh ground Black Pepper
Preheat oven to 425 degrees. Slice the zucchini in half crosswise. Cut each half
again lengthwise, and slice each of the halves into 4 equal, 1/2 inch pieces. They
should look like sticks.
In a bowl, mix together the zucchini sticks with the white parts of the scallions,
onion, tomatoes, celery leaves and basil. Mix in the olive oil, salt and pepper and
toss to combine.
Pour into a 3 quart baking dish and bake for 20 minutes. Garnish with the sliced
green tops of the scallions and the extra chopped basil.
Makes 4 servings
Per serving:
Calories: 153
Protein: 1.5 g
Fiber: 1.5 g


Pumpkin Potato Bake

1 Sugar/Baking Pumpkin (when seasonal – can substitute canned out of season)
2 medium Sweet Potatoes
1 Tbsp Olive Oil,
Sea/Celtic Salt and Pepper to taste
Roast pumpkin (remove top and seeds – great for baking to save for after your Reboot)
Cut pumpkin into sections and place in baking dish flesh side down with water in the
pan. Roast in over at 450 for 45-60 minutes. Bake sweet potatoes next to pumpkin –
wash well and pierce with fork first.
Cut and remove flesh from potatoes and mix all ingredients in a bowl. Place into a
baking dish and return to oven at 350 to warm.
Calories: 402
Protein: 5 g
Fiber: 8 g

 

Watermelon-Mint

4 cups Watermelon, diced
4 Mint leaves
1/4 cup Scallions diced (optional)
Place watermelon in bowl, top with mint leaves and scallions.
Calories: 48
Protein: 1 g
Fiber: 2.5 g

Tortilla Soup


  • 3 roma tomatoes, halved
  • ½ large carrot, peeled
  • ¼ ripe avocado, peeled
  • 2 – ½” x ½” cubes jalapeño jack cheese or sharp cheddar, optional
  • 2 layers of quartered onion, approx. 2 Tbsp
  • 4 sprigs of cilantro
  • ½ tsp garlic salt
  • ¼ tsp ground black pepper
  • 2 Tbsp taco seasoning
  • 2 cups hot water
  • Optional add-ins: Tortilla chips, black beans, corn or chicken
Add all ingredients except for chips, beans, corn and chicken to the WildSide or Basic pitcher in the order listed above and secure lid. Press “Soups”. Add other optional ingredients press “Pulse” 3-5 times to blend in chips, beans, corn or chicken to create a chunky soup.

Mulligatawny Soup


Base Ingredients:
Masoor Dal (red lentils) or Toor Dal (split pigeon dal) MUST BE WASHED
Potatoes
Carrots
Tomatoes
Lime
Tamarind concentrate
Coconut milk
Madras Curry Powder (Priya brand is the best)

Other Ingredients:

2 red onions (diced)
3 cloves of garlic
2” ginger
2 potatoes (diced)
3 tomatoes (diced)
4 carrots (diced)

On Flame

2 tsp of canola and olive oil mix or ghee or unsalted butter
Add ginger and garlic and sauté DO NOT BROWN
Add onion (should be translucent not caramelized)
Add carrots and potatoes
Add ½ tsp turmeric over vegetables and wait 1 minute
Add red lentils and wait 1 minute
Add tomatoes
Add 1 tbsp curry
Add TONS OF PEPPER
Wait 1 minute
Add 2 cups vegetable stock (always double or triple the lentils)
Add 2 cups of water
MAKE SURE TO KEEP THE TOP OFF. Boil the mixture for about 25 minutes, and then simmer. You will know it is done when you can push your nail through the carrots.
Add I tsp salt
Blend the soup
Add 1 tblspn turmeric concentrate
Add the juice of ½ of a lime
Add ¼ cup of coconut milk
Add handful of cilantro

Palak Paneer


Ingredients                        
2 lbs Frozen spinach
1 tbsp chana dal soaked in water for about an hour
1 onion diced
1 onion chopped
2 tomatoes chopped
1 inch ginger
1 garlic clove
1 Green chili
1 tsp garam masala
1 tbsp oil
1 tsp Cumin
200 gms paneer cubed and shallow fried
2 Tbsp heavy cream (optional)
Few drops of lime juice

1) In a pressure cooker add spinach, chana dal, diced onions,chili, tomatoes, ginger and garlic clove with little water. Cook it till 1 whistle. DO NOT OVER COOK.
2) Once cooled mash the mixture with hand mixer. Keep it aside.
3) In kadhai heat oil and temper it with cumin.
4) Add chopped onions. Saute till transparent.
5) Pour the palak mixture on heated oil and jeera.
6) Add garam masala and cook for another 2 min.
7) Add fried paneer and salt
8) Finish the recipe with adding heavy cream and chopped coriander
9) Once the flame is turned off sprinkle few drops of lime juice to give the extra touch

Amritsari Aloo


A curried dish of potatoes from Northen part of India

Serves 2-4
Ingredients :
1) 10 to 12 Baby potatoes
2) 8oz can of crushed tomatoes
3) 1 tsp Fennel seeds ( Saunf)
4) 1/2 tsp Onion seeds ( Kalonji)
5) 1/4 tsp Fenugreek seeds ( Methi seeds)
6) 1 tsp Red chilli powder
7) 1 tsp Paprika
8) 1/4 tsp turmeric powder
9) 1/2 tsp Coriander powder ( optional)
10) 1/2 cup chopped corainder
11) 8-10 Curry leaves
) 1/4 cup chopped onion
13) 4 tbsp oil
14) Salt to taste
Instructions:
1) Boil the potatoes. If using 12 potatoes, keep 8 potatoes whole and mash the remaining four.
2) In sauce pan heat oil and add saunf,methi seeds, curry leaves, kalonji. Do not burn the spices.
3) Add the onions and saute the onions till golden brown.
4) Add rest of the spices except salt and corinder leaves.
5) stir fry for a min and then add crushed tomatoes.
6) Once the gravy gets little dry add potatoes and about 2-3 cups of water. Bring it to a boil
7) Add salt and chopped coriander and let it boil for another 5 to 10 min.
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