Bring back the sparkle with this Eye Brightener:
Carrots are high in beta carotene, which the body uses to convert into vitamin A
Carrot Ginger Juice
Serve 2
Ingredients
| 6 medium carrots, peeled |
|
| Chunk of fresh ginger, peeled and sliced |
Cut carrots into pieces small enough to fit through the juicer feeder tube.
When half the carrots have been processed, add the ginger, if using, then the rest of the carrots.
Note: Don't drink carrot juice more than 2-3 times a week, or your skin could develop an orange tinge
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Tender boneless chicken marinated to melt in mouth with creamy texture in their new healthy avatar!
CHICKEN TIKKA
Serves: 4
Ingredients
| Marinade |
|
| Tbsp Fried onions (readymade available) |
| ½ tsp Paprika |
| ½ tbsp Chilli powder |
| 1tbsp Garam masala |
| ¼ tsp Tandoori food colour (optional) |
| 2tbspLemon juice |
| 1tsp ginger garlic paste 2tbspCoriander leaves |
| 500 grams Skinless chicken breasts |
| Lemon wedges to serve |
Method
For the marinade blend all ingredients together in a food processor until smooth, season with salt to taste
Put the chicken cubes in a bowl with the marinade and mix thoroughly. Cover and marinate overnight in the fridge.
Heat the oven to 200c, Thread the chicken pieces onto four metal skewers and put them on a metal rack or backing tray.
Roast for 15-20 minutes .Baste the pieces once in between with marinade. Alternatively arrange the skewers on a bar-be-cue and cook.
Serve with lemon wedges. Your low cal Chicken tikka is ready.
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A healthy creamy and filling soup retains the light flavour of fresh asparagus and nutty almonds.
Serves 2
Ingredients
| ½ cups chopped asparagus |
| ½ cup chopped onions |
| ½ cup chopped potatoes |
| 1tsp butter |
|
1 cup low fat milk |
| Paste of 7-8 blanched Almonds. |
| Salt and pepper to taste |
| 1tbsp cream (optional) |
| For garnish |
| 6 asparagus tips |
CUT the vegetable into big pieces. Keep some tips aside and sauté them in 1 tsp of butter for garnish.
NOW sauté onions and potatoes in the same butter for 3-4 minutes.
Add 2 cups of water. Simmer till the potatoes are nearly cooked: add the asparagus and cook for a few minutes. Cool completely.
Puree the mixture in a liquidizer and strain it
Add the salt, pepper, cream and almond paste;
bring to boil
Serve hot garnished with the sauteed asparagus tips.
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