Day Nineteen of #30dayscleansingchallenge
Here comes the weekend and then time for party! Sorry no pubbing or drugs, [Food + Herbi = <3] is my kinda party. He is still not able to walk or ride after his muscle tear so I got to spend another awesome day at his place with his mom and cooking as usual. This time we did not want to bore ourselves with boring food instead spiced things up a lil, kept it free from oil and gluten though.
Disclaimer: It is not 100% healthy or raw. But wanted to show you what all can be done in an oil-free, gluten-free, plant-based diet. This is not cleansing too. So please feel free to skip. However we attempted to cheer up the gloomy boy healing from physical trauma :P
Tikka has been a super hit among everyone since ages! In olden days it was done in coal oven directly on the heat. We use electric appliances now though the tradition tandoor oven is seem seldom. After having curd millets for lunch, we were wondering what to do with the leftover curd.
The light bulb glowed bright radiating mushroom tikka! We had to listen to the brilliance. So here we are preparing mushroom tikka sans the bad stuff.
Get these ready:
1 pack of button mushrooms
a few soy chunks (optional)
2 tbsp peanut curd
2 tbsp jowar flour
1/2 tbsp ginger-garlic paste
1 tsp lemon extract
1/2 tsp chicken 65 masala powder (contains no chicken, just spices)
1/2 tsp garam masala powder
a pinch of salt
Capsicum
Tomato
Lets tikka:
Mix all these in a big bowl to make a thick paste.
Soy chunks are to be cooked with boiling water until soft and squeeze dried.
Add in whole button mushrooms and soy chunks to the mixture.
Leave this marinade in fridge for few hours or overnight for better absorption of flavour.
Soak bamboo skewers in water for 20 mins.
Skew all the mushrooms and soy chunks alternating with diced tomato and capsicum.
Place everything in straight line on a non-stick baking sheet or aluminium foil.
Bake in the pre-heated oven at 200oC for 20 mins.
Enjoy!
Any benefits? Of course there will be nourishing agents in whenever we eat!
Mushrooms:
Contain seven essential nutrients— riboflavin, niacin, pantothenic acid, biotin, copper, chromium and selenium.
The high lean protein content in mushrooms helps burn cholesterol when they are digested.
Mushrooms are a good source of iron, and over 90% of the nutritive iron value can be absorbed by the body, which promotes the formation of red blood cells and keeps people healthy and functioning at their full potential.
Beta-Glucans and conjugated Linoleic acid, both have anti-carcinogenic effects.
Natural insulin and enzymes help the breaking down of sugar or starch in food.
Rich source of calcium.
When exposed to sunlight (or the UV light in sunlight) they will naturally generate vitamin D.
Ergothioneine, a powerful antioxidant present in mushrooms, is very effective in providing protection from free radicals as well as boosting the immune system.
Selenium benefits bone health by adding to bone strength and increasing durability and also strengthens the teeth, hair, and nails.
Spices:
Have been in use since ancient times for their anti-inflammatory, carminative, anti-flatulent properties.
Have natural anti-helminthes (control worm infestation) function.
Red chilli is very rich in a substance called capsaicin, which reduces appetite and boosts fat burning.
A mixture of all essential spices ensures proper digestion and metabolism.
Whoever is having a bad day or craving hot spicy food sans oil, this is a go-to appetiser! Also take them along to potlucks to make new friends. I had very little of tikka but an aloe green smoothie later :P
