Let's get started!  You will need

• 1 cup Ragi flour
• 1/2 cup Peanuts
• 1/2 cup black/white sesame seeds
• 1/2 cup dates
• 1 cup cacao powder
• 1/2 cup Desiccated coconut
• 2 tsp raisins
• 1 scoop of ground flaxseed.
• 1tsp coconut oil
• pinch of pink Himalayan salt.

 Recipe :
Roast Ragi till it becomes flavorful.  Repeat the same with peanut and sesame seeds. Once that's done. Simply grind toasted peanuts, sesame seeds, cacao powder. raisins and ground flaxseeds with a pinch of salt.  The nuts will start releasing the oil making it glossy. Roll it with desiccated coconut shreds. That's it! 

Simple as simple can get!!  Make it right away and thank me later!  

See yaaa soon! 

I hope that when you read this post no matter where you are in this world, You are inspired to get in your kitchen and make this healthy and easy to make snack that will serve you well when you crave something delightfully sweet and healthy! 

I haven't been on here too much lately, because creativity and motivation can't be forced and although, I have been cooking a whole lot, but taking pictures, writing them down and editing is another ball game altogether.  But anyway, Thankful that now, I have a schedule of posts lined up this fall starting with these delightfully yummy bliss balls that I made for my son who is actually my motivation and inspiration to get creative in my plant powered kitchen. 

What's your motivation to bring joy and health in your kitchen ? Always looking out for your comments and feedback.

I make these chocolatey bliss balls weekly and by the end of the week, They are usually finished by my crew even before it's time to make another batch.
Tender bites of soft chewy dates, creamy melted dark chocolate and crunchy roasted bits of almonds make it unimaginably satiating. ​

Ingredients :
1/2 to 1 cup of soaked seedless dates ( Soft Medjool dates work wonderfully too )
1 medium size bar of dark chocolate shaved and/or melted
2 giant heaps of crunchy/creamy almond butter! Loving the Happy Jars brand lately. You can find them here :https://www.amazon.in/dp/B07GTPMGZJ/
1 cup of toasted almonds
2 tsp of raw organic Cacao Powder
1 tsp of Cold pressed coconut oil
pinch of Himalayan pink salt
1 tsp of Cinnamon powder

Incorporate everything into a food processor and blend well till it forms a huge giant sticky chocolatey ball which you can roll separately into mini balls and roll in a mixture of coconut shreds and store in an air tight container for your weekly indulgence!

Let me know when you get a chance to try and whip these little nutritional powerhouses!

Until next, Wishing you health and happiness,

Akshita

​

In the past, I have made beet hummus, sweet potato hummus and several others, But I strongly suggest, You have some sort of Hummus in your refrigerator at all times, because when you have those unearthly hunger pangs, All you do its cut up some carrots and dip the hummus, spread it on a whole grain bread with salt and pepper or just spread hummus on a tortilla & some cooked beans over it with sliced avacado perhaps with seasonings and chilli flakes and voila, You have an easy peasy lunch ready in a couple minutes. 

Moringa is another superfood that has been a staple in my kitchen for the past year or so,  I have chart below so that you can easily know how miraculous and effective this plant is. If you're in India, Please call my friend Devika who sells dried Moringa powder from the trees she grows in her farm locally. Her number is +919325132180. ​

For making this creamy and spicy Moringa Hummus, You will need,

• 2 Cups boiled  and rinsed Chickpeas
• 2 medium size Sweet Potatoes- Boiled and peeled
• 1 tsp Organically sourced Moringa Powder
• 2 Tsp Tahini or roasted sesame seeds
• Juice of  1 lemon.
• 2 garlic cloves
• Salt according to taste. 
• Chilli flakes and extra Evoo on the top.

Blend and incorporate everything together in a food processor till it is mixed well. Adjust seasonings and add a dash of chilli flakes and Evoo on top. Let it cool down before storing it in the refrigerator.

I wholeheartedly hope that you try out this recipe and let me know your thoughts in the comments below or DM me on my Instagram here. 

With truckloads positive vibes coming your way,
XO,
Akshita

​Hollllaaaaaa!!!
​
Been forever since I have blogged on here, But if you really want to know what I am upto and all the new stuff that's happening in my life and what's keeping my soul nourished, Feel free to friend me on my IG @glamlocal and my health page @bollywoodyogi ! Yeah, I am a yoga teacher now! All that and more happened in 2016 with a lot of ups and downs like hurting my knee and being bedridden for a few months at the beginning of this year and being able to stand on my head now! 

Alright, enough with my never ending banter, I am so happy to share this super simple recipe of healing soup that I posted a while on my "stories" on instagram and a couple of my friends wanted the recipe! I have to say, My kiddo who is 8 now loved it and so did people at a party I was at recently!

Enuf said, Let's get on the recipe already! 

And you are pretty much done, Just pour it through a measuring cup into a glass bottle and enjoy it for the week ahead! Let me know if you make some in the comments below. Also, you could follow me on my social networks Fb, IG @Glamlocal and Youtube@ajxotica which I will be relaunching as Glamlocal very soon.

With truckloads of positive vibes and gratitude,
Until next.

Sorry for being MIA on my blog for a few weeks now. I have been super back & forth with a few projects with my husband and graduating from International Dermal Institute this week!  It's been a whirlwind to say the least, plus we have guests from India! I am loving it, but it's also super tiring at times. Back to the post, if you are new to my blog, welcome! 

I will take this opportunity to explain my absolute LOVE for Bagara Baigan!! 

First off unlike my earlier experiments of frying the eggplant or brinjals, I tried baking them to cut the calories. The temp maintained was 375F for 11/2, just be mindful and keep an eye to check the texture with a fork wearing an oven mitt.

PEANUT-COCONUT PASTE
Meanwhile you can add some oil on a cast iron skillet and roast some peanuts, sesame seeds & Coconut powder or shredded coconut as well, Tossing and turning them often. 

• As soon as you smell the aroma of roasted coconut and peanuts , it's time to switch off the stove, let it cool down and grind a paste in the blender with some water.
  
• In another deep skillet, add some oil, add your whole garam masala, ginger garlic paste, mustard seeds & onions and sauté them,
  
• Once the onions are done, add in the green chillies,turmeric powder,curry leaves and hing along with the fenugreek seeds, cumin powder and coriander powder one by one and let it sauté till the oil oozes out. 
  
• Once you can see that all masala's are getting dry ,add some water and add in the Peanut-Coconut paste
• As, it's cooking for a couple minutes, adjust the consistency accordingly by adding some water. This would be a good time to add tamarind extract to make it tangy and delecatable. 
• Check the brinjals cooking in the oven. It must be slightly mushy by now.
• Carefully add them to the hot curry at this time. Cover it and let it simmer for at least 1/2 an hour till it's totally done and absorbs all exotic flavors & spices. 

It is definitely a time consuming recipe and requires some patience, I spent close to 4hrs cooking+cleaning. So that just FYI. But it is well worth the effort and the appreciation that follows is priceless!

• Once it's simmered, check the salt and other seasonings, garnish with some chopped coriander & serve hot with rice or traditional Indian bread Roti or like me with some quinoa! 

I hope you give it a try and leave your feedback! Would love to hear your thoughts.
Lots of happy & positive vibes!

Until next,
Pari. 

Happy FriYAY!!

Hifiiii!!! Across the screen!!

Ok, so who likes Ice cream??!! Me Too!!
Made this consistently for the past 3 days and my boys are still not over it! It's that DELISH!!
It kinda matches my walls.
I am obsessed with color! Colorful foodie, Told ya!