Ingredients

• 6 – 7 slices fresh baguette, cut diagonally
• 2 tbsp olive oil
• 4 – 5 garlic cloves, minced
• 200g button mushroom
• Few drops of balsamic vinegar
• ¾ tsp thyme
• Freshly grated pepper [for taste]
• Salt [for taste]

Preparation method

1. Slice Baguette diagonally into 1″ slices.
2. Preheat oven at 180⁰ C [broiler mode]. Place the bread slices and toast until golden brown and crisp. You can also toast it in a toaster or skillet, brushing a little olive oil.
3. Remove from oven and while hot, lightly rub the bread slices with a peeled garlic clove.
4. Heat olive oil in a pan, add minced garlic and chopped mushroom. Cook the mushroom for a few minutes on high heat, stirring constantly. Add few drops of balsamic vinegar and cook for a few more seconds. Add thyme, salt and pepper powder to taste. Remove from heat.
5. Spoon the mushroom mixture  on top of the toasted baguette slices. Drizzle a little olive oil and enjoy mushroom bruschetta immediately.

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Ingredients

• Raw peanuts – 1 cup
• Onion -1 medium sized
• Tomatoes – 1 de-seeded
• Raw mango – 1/3 cup
• Carrot – ¼ cup grated finely
• Green chillies – 1 finely chopped
• Red chilli powder – ¼ tsp
• Roasted cumin powder –½ tsp
• Chaat masala – ½ tsp
• Lemon juice to taste
• Coriander leaves – 3 tsp finely chopped
• Salt as needed

Preparation method

1. Soak peanuts overnight and pressure cook with salt until soft. Leave it to cool.
2. Finely chop onions, tomatoes, green chillies and raw mangoes.
3. Set aside some chopped coriander leaves and grated carrots for garnishing.
4. In a bowl, combine all the above ingredients and garnish with finely chopped coriander leaves and grated carrots. Your peanut chaat is ready to be relished

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Ingredients

• Dried chick peas – 1 cup
• Oil – 1 tsp
• Red chilli powder – ½ tsp
• Roasted cumin powder – ¼ tsp
• Salt to taste

Preparation method

1. Soak chick peas overnight and pressure cook for three whistles with just enough water and salt.
2. Drain the water completely and spread the chick peas on a kitchen towel for 30 minutes to dry.
3. In a bowl mix oil, red chilli powder, cumin powder, salt and toss the chick peas in it until well coated.
4. Preheat the oven at 180° C for five minutes. Spread the chick peas on a baking tray lined with aluminum foil and bake for about 30 – 40 minutes or until golden brown and crunchy. Stir in between to prevent them from getting burnt.
5. Once cooled, store it in an air tight container and enjoy!

The post Spicy oven-roasted chickpeas for tea-time snacking appeared first on Complete Wellbeing.

Makes one 9” loaf.

Ingredients

• 1⅓ cups all-purpose flour
• ⅔ cup unsweetened cocoa powder
• ¼ tsp salt
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ cup vegetable oil
• ¾ cup sugar
• ½ cup yoghurt
• 1 tsp vanilla extract
• 1½ cups zucchini , grated
• ¼ cup chocolate chips
• ¼ cup almond flakes

Preparation Method

1. Pre-heat the oven to 200° Celsius. Line a 9”x5” loaf pan with parchment paper or foil and set aside.
2. Sift the flour, cocoa powder, salt, baking powder and baking soda into a bowl. Set aside.
3. In a large mixing bowl, using an electric beater, cream the oil and sugar together. Add yogurt and beat on high for 2 minutes. Mix in the vanilla extract.
4. Add grated zucchini to this and mix well.
5. Tip in the dry ingredients and fold in carefully till just combined. The batter will be thick.
6. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle chocolate chips and almond flakes on top of the batter. Bake for 50 – 60 minutes or till a toothpick inserted into the centre of the bread comes out clean.
7. Remove from oven and cool in pan for 10 minutes. Then remove bread to a wire rack and cool completely. Store in an airtight container when completely cooled. Serve bread slices warm or cold with a cup of milk, coffee or tea.

The post Zucchini chocolate bread topped with almond flakes and choco chips appeared first on Complete Wellbeing.

Calendula beauty bar

Makes 8 bars

Ingredients

• 1 heaped cup calendula petals
• ¾ cup grated carrot
• ½ cup shredded coconut
• ½ cup almond meal
• 1 cup almonds
• ¼ cup goji berries
• ¼ cup sunflower seeds
• ¼ cup pumpkin seeds
• 2 tbsp chia seeds
• 1 tsp vanilla paste/essence
• ½ cup coconut butter
• ¼ cup rice malt syrup
• 1 tsp white miso
• 1 tbsp orange zest

Preparation method

1. Place the coconut butter and rice malt syrup in a jug, and rest it over a bath of hot water to soften or liquefy.
2. Roughly blitz the whole almonds in the food processor. Make sure that there are chunks of it.
3. Add all other dry ingredients, except the flower petals and goji berries, and pulse till combined.
4. Pour the coconut butter and rice malt syrup into the mixture and add the vanilla paste. Pulse again till combined.
5. Add the flower petals and goji berries at the end for one final quick pulse.
   Transfer the mixture to an 8 inch square cake tin, lined with baking paper; flatten the surface. Press slivered almonds and some orange zest over the top to decorate.
6. Freeze to set, cut into 8 large beauty bars to serve.

This was first published in the March 2015 issue of Complete Wellbeing.

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