Brave new brown rise

UP FOR A TANGY TWIST?

moothies are jam packed with nutrition and the energy you need to get through to the entire day. But it’s time to take a detour from the same ol same ol. In a blender, combine banana, blueberries, and yogurt from the usual orange or rasberry. Blend until a smooth puree is made. Devour immediately!

SRecipes by Chef Suresh Thampy, executive chef

AEAT ‘EM RAW dding a handful of blueberries into your bake will certainly enhance the flavour. But, baking or cooking these berries would lead to a loss in its nutritional value. Instead, wash well, add blueberries to your breakfast Muesli bowl and amp up your nutrition intake. INGREDIENTS

2 tbsp Olive oil ◗1 Onion (finely chopped) ◗1 cup chickpeas, cooked or soaked tsp cumin tsp salt ◗Fresh black pepper, ◗3 cups brown rice (cooked) cup dates (chopped) cup fresh mint (chopped)

cup fresh parsley (chopped)

Pgolden brown, lower the flame and add rinsed chickpeas, cumin and salt.

Add cooked brown rice, dates, parsley and mint.

Stir well till all the ingredients are combined well.

Add freshly crushed black pepper to taste.

This dish can either be served hot or at room temperature.

As told to HEALTHY COOKIES reheat the microwave to 350 degrees F. Now, line a baking sheet with a silicone baking mat and keep it aside. Add flour, oats, cinnamon, baking powder, baking soda and salt in a capacious bowl. Whisk vanilla and egg until well combined. Now, add the flour mixture to sugar mixture at low speed, beating just until incorporated. Add some chocolate chips and blueberries. Place the tray in the over and bake until the edges become golden brown. The centre is needs to remain moist. Remove from oven and cool it on a wire rack.