Carrot-Beetroot Juice

I am not overly obsessed about my health or anything but yes, everything in moderation is my mantra….No I don’t shun something completely because of its calorie content ..aww..poor thing..or keep tab on what goes into my stomach…I believe we are what we eat and whenever I am eating something I want to do so with a positive mind frame not like aww..this is bad for me and still eat it.. 

Having said that let me also tell you, I am very picky when it comes to food. Confusing? :(  People have this misconception that since I love cooking, I eat just about anything and everything.  Fact is, I don’t eat something that I don’t understand.. you know..like if the ingredients are not familiar ...also I need to feel good about the whole eating experience….weird? For me feelings plays a major role in every aspect of my life. I use my heart more than my head so much that it has gone on a long vacation and refused to come back..she feels unwanted..hmm..need to do something about it..

Ahem....are you still with me?  What is it that we were talking about…oh yes..living healthy.

I am very responsible towards my body...….and mind...ok..ok..atleast I try.  I do spend some time in gym, meditate, eat home cooked food (that is because I hate eating out...very old fashioned huh?) and drink juice..Hmm.. speaking of juice, here is something that I want to share with you guys, my carrot beetroot juice, awesome..Taste amazing, sweet, ginger-y, frothy and look at the color..great, right?

Very simple all you need, for 2 medium glass,

4 medium size carrots

4 beets

a small piece of ginger

few coriander leaves
Lemon wedges to garnish

Scrape carrots & beets and clean all the above ingredients thoroughly.  Now roll coriander leaves in a bunch and feed into the chute followed by ginger, beets and carrots (preferably in that order) and extract every single drop of juice. You can also add a little bit of lemon juice in there or  spice it up with green chillies. Garnish with a coriander leaf and a lemon wedge.

Easy..healthy..now you are ready to take on the world, Tiger :)

Tomato Mozzarella Flan

I am going Italian today. Got this recipe from a book I borrowed from a friend like an year ago, and is still with me !! I hate it when people borrow books from me and never return.  Grrr......

Nothing complicated.  Familiar ingredients and I somehow know how the final product would taste like when they come together in harmony. So here is the recipe..lets do something different today :)

Ingredients:  (Serves 4)

1 cup All-purpose flour
4 tbsp butter chopped (cold butter ..not room temp.)
1 egg
1 tbsp cold water
salt to taste
5 tomatoes
2 tbsp olive oil
1 tbsp rosemary leaves
spring onion or regular onion as required

Now the steps:

Preheat oven to 350 deg.F. Grease a tart pan and keep it ready.

In a food processor, add flour and butter. Pulse for a few seconds until it looks like bread crumbs.

In a bowl, beat the egg with cold water and add slowly to flour mixture. Process till the dough comes together.

Transfer to a floored surface and kneed into a smooth dough. Cover with a plastic wrap and chill for 20 min.

In the meantime,  cut the tomatoes. Arrange it on a baking pan, sprinkle salt and drizzle olive oil on top and bake for 15 min. Remove from the oven and keep it aside.

Increase the oven temperature to 415 deg.F.

Take out the dough from the refrigerator, and roll it into a 9" circle on a floored surface.

Wrap the pastry sheet around the roller and slowly transfer  to a tart pan and trim the edges or fold it in.

Dock the bottom of the pastry sheet with a fork so the crust doesn't puff up while baking. Bake for 15-20 min. until the crust is golden brown. Allow to cool.

Now arrange the baked tomatoes, mozzarella slice and thinly sliced onion on the crust. Top it with rosemary leaves and season with salt. Drizzle 1 tbsp olive oil.

Bake for 10 min. Cool before you slice it. Buon appetito!