Recipes

• 125g Pitted prunes, and roughly chopped
• 150g unsalted butter
• 150g dark cooking chocolate
• 3 eggs
• 100g caster sugar
• 100g muscovado sugar
• 1 tsp ground star anise
• 100g plain flour
• ½ tsp salt

Method:

1 Preheat the oven to 180C/350F/gas mark 4 and grease and line a 20cm-square, deep-sided cake tin.

2 Melt the butter with the chocolate in a bowl suspended over a saucepan of simmering water (alternatively, use short, sharp bursts in a microwave).

3 In a separate bowl, beat the eggs, sugars and anise together until the mixture is creamy and thick. Mix the melted chocolate and butter into the egg and sugar mixture.

4 Sift the flour and salt into the chocolate mixture. Beat together briefly until smooth. Fold in the prunes.

5 Pour the mixture into the tin and bake in the oven for 20–25 minutes. Be sure to not overcook the brownie. It should be just firm to the touch and still gooey inside.

6 Leave them to cool in the tin before cutting them into squares.

• 1 cup  Dried cranberries
• 3/4 cup each sugar and water
• pinch of salt
• mint
• vinegar

Method:

• Bring 1 cup cranberries, 3/4 cup each sugar and water 1/2 cup dried cranberries and a pinch of salt to a boil.
• Reduce the heat to medium; simmer until the berries pop and the chutney thickens, 10 minutes; cool slightly.
• Stir in 1/2 cup chopped cranberries, 1/4 cup chopped mint and 2 tablespoons cider vinegar

Ingredients:

• 200 gm dates-seedless, chopped
• 1 cup milk
• 1 1/4 cup powdered sugar
• 1/4 cup ghee
• 100 gm cashew nuts
• 1/4 tsp elaichi powder

Method:

• Place milk and dates in a pan and bring to a boil.
• Lower the heat and cook till thick.
• Fry the cashew nuts in half the ghee and keep aside.
• When dates mixture is thick (looks blended), add the sugar, ghee, and cashews and cook further till mixture leaves sides of pan.
• Add the elaichi, mix well and spread in a thin layer on to a greased surface and leave to set.
• When cool and set, slice into desired sized pieces and serve.

• 20 Large dates (pitted)
• 1/4 cup mixed nuts (almonds, cashews, walnuts, pistachios, peanuts)
• 1 tbsp. desiccated coconut (optional)

• Dry roast nuts for few minutes if on stove top, set them aside to cool or add them to a microwave safe tray and microwave for about 2 minutes, stir  at least twice.

• To the same pan, add dates and heat them till turn soft. If in a microwave, add dates to the same tray, microwave for about 30 to 60 seconds to soften them.
• Add desiccated coconut if using.
• Knead or blend the dates in a blender, set the blended dates aside.
• Add nuts to the blender and pulse them coarsely or chop them. Mix dates and nuts well or together blend them in the blender. (If u want put whole all dry fruits)
• Take small portions and roll them to balls.
• You can roll them in desiccated coconut to give a laddoo look.

Ingredients:

• ¼ cup sunflower seeds
• 2 teaspoons sesame seeds
• 1 teaspoon honey
• 1 teaspoon olive oil
• Pinch of Salt 
• Preparation:
• In a bowl, combine the sunflower seeds, sesame seeds, honey, olive oil, and salt. Toss until well combined then place on a separate piece of parchment paper.
• Place the tray in an oven that is at 400˚F and let the seed mixture crisp for 6 to 8 minutes. Remove the seeds from the oven and let cool. The mixture will still look quite liquid when you pull it from the oven, it’s okay. The mixture will crisp more as it cools. After about 10 to 15 minutes of cooling, break the mixture apart and let sit for another 10 to 20 minutes.

Ingredients:

• tablespoon chia seeds,
• 1 frozen banana
• 1 handful spinach
• 2 tablespoons cacao powder
• 1 cup almond milk

Method:

Combine all ingredients and your preference of ice (depending on desired texture) in a blender. Mix on high for 1 minute. Check consistency and add more liquid if necessary. Blend again for 30 seconds. Enjoy this delicious smoothie and check out more weight loss smoothies you can add chia seeds into.