Banana Chips in Airfryer

INGREDIENTS
Four bananas (raw)
Black pepper
Salt
little oil for airfryer

Procedure: Peel the Banana and slice them in the form of thin chips, and take mix the chips with a little bit of oil (Optional), transfer the content to a airfryer and airfry for 10 minutes at 180 degree. Once done, sprinkle salt and pepper to taste. Store them in a Jar and serve as a snack.

BATI CHOKHA MADE IN AIRFRYER

Ingredients

BATI : Wheat flour, ajwain, refined oil, salt, ghee

For Stuffing : Roasted gram flour, green chillies, chopped dhaniya leaves, roasted jeera, chopped garlic, amchur, mango pickle masala, lemon juice, chopped onions,mustard oil, salt to taste

For Chokha : Boiled potatoes, chopped (tomatoes, green chillies, onions,dhania) salt to taste

For Chutney : Garlic , tomato, onion, red chilli, mustard seeds and Ghee

Method :

Sieve the flour and add salt, ajwain, kalonji,refined oil, Knead the dough properly with water and make a stiff dough. Keep the dough aside for 20 minutes

For stuffing : Mix sattu and all the ingredients in a bowl, you could sprinkle some water to ensure that the stuffing is not too dry, nor too soft.

For litti : Make 6 to7 equal sized balls from the dough and fill a portion of the stuffing and close the balls by lifting the sides by hand and flatten the litti a bit by pressing your palm. Brush them with little oil and airfry for 15 minutes at 200 degree until golden brown

For chokha : Mix Boiled potatoes and tomatoes, Add finely chopped onion,coriander leaves,salt,green chillies and oil. Add all the ingredients. Chokha is ready

For Chutney : Grind all ingredients except ghee and mustard seeds. and then saute the paste in Ghee and and mustard.

Serving hot with Chutney 

OIL FREE FRENCH FRIES

This is how french fries looks out of Air fryer, its completely oil free and taste exactly like oil fried french fries.

I have used ready made mc cains french fries and air fried it for 15 minutes at 200 degree Centigrades

Summer Pavlova with Homemade Lemon Curd + Strawberries {Gluten-Free + Dairy-Free}

Pavlova's are a must-have summer treat!  They look gorgeous + taste unbelievable too! 

If you've never had one of these delicate beauties, you are in for a real treat.  Pavlova's are a big delicious meringue ... crisp on the outside and soft and chewy on the inside.  

This is a show-stopper dessert, but the great part is that it's very simple + easy to make.  This is not a recipe that requires lots of baking skill or even a lot of hard prep time.


Pavlova's are one of my absolute favorite desserts.  Enjoy!

Summer Pavlova with Homemade Lemon Curd + Strawberries

Fresh sweet berries + tangy lemon curd top this beautiful Summer Pavlova.  

{Affiliate links included help support this blog.}

Equipment: Food Processor, Large Baking Sheet, Unbleached Parchment Paper, Standing Electric Mixer w/ Large Mixing Bowl or Electric Mixer w/ Large Mixing Bowl


INGREDIENTS

• 5 pastured or organic large egg whites
• 2 teaspoons organic apple cider vinegar
• 1 teaspoon organic cornstarch
• 1 cup organic superfine sugar - see instructions
• 1 teaspoon gluten free vanilla extract 

• 2 cups organic strawberries, sliced 
• 1/2 cup homemade lemon curd 

INSTRUCTIONS

1. To make the superfine sugar, place sugar into a food processor fitted with the steel "S" shaped blade and pulse until sugar becomes superfine, about 2 minutes.  [IMPORTANT NOTE: You will need more than 1 cup of sugar since the sugar reduces in volume during this process.  I place 2 cups of sugar into the food processor and store leftover superfine sugar in my pantry.  I use this organic sugar.] 

2. Preheat oven to 250 degrees F.  Use an 8-inch bowl or pan to trace two circles with a pencil on unbleached parchment paper.  Place the parchment paper, pencil side down, on a baking sheet.

3. Fit standing mixer with the whisk attachment.  Add egg whites to the mixing bowl.  Whisk the egg whites on medium-high for about 1 minute, until egg whites form firm peaks.  With the mixer still on medium-high, add the apple cider vinegar and cornstarch, beat for about 1 minute.  With the mixer on high, slowly add the sugar, beat for about 2 minutes, until shiny, stiff peaks form.  Turn mixer down to low and add vanilla at the end, just mix until incorporated.       

4. Divide the meringue mixture evenly between the two circles traced on the parchment paper.  Shape each mound of meringue into a circle, making the inside slightly indented, creating edges around the outside of the circle.  [Note: This does not need to be perfect, it is meant to be rustic.] 

5. Bake for about 1 hour and 30 minutes ... or until the meringue is glossy and has a crisp outer shell when touched gently [Note: Meringues are VERY delicate, if you touch it too hard, it will break.  If that happens, it's okay, just cover that area with lemon curd or fruit, no harm done.].  Meringue should be crisp on the outside and soft on the inside.  When the meringue is done cooking, turn off the oven and leave the meringue in the oven.  Allow to cool in the oven at least 2 hours before removing ... you can leave the meringue in the oven overnight to cool, or place it on a cooling rack after cooling in the oven for 2 hours.  

6. Meringue is ready to serve and be assembled with toppings once fully cooled, after at least 2 hours. 

7. TO SERVE: Gently spread a layer of homemade lemon curd over the center of both of the meringues.  At this point you can either stack one meringue on top of the other or leave them separate ... this is what I do since Little Love prefers hers without any lemon curd or berries.  Gently add sliced strawberries on top of the lemon curd {if you are stacking the meringues, add berries to the top layer only}.  Serve immediately.

Yield: Makes 2 meringue discs.  

Note: Pavlova's are very delicate.  Make sure not to add any toppings until you are ready to serve.  They do break easily, if that happens, just cover that area with lemon curd or fruit, they are meant to look rustic.  

Amazon links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.

This post is shared at Real Food Wednesday @ Kelly the Kitchen Kop, + Pennywise Platter Thursday @ The Nourishing Gourmet. 

Pineapple Agua Fresca {Honey Sweetened + Coconut Water}

During the hot summer months, my family loves to drink Agua Frescas.  These fresh waters are light + refreshing ... a perfect thirst quencher on a hot day.  Whip up a few batches and serve it at potlucks, barbecues, picnics or simply for your family to enjoy at the end of the day. 

I'm so excited to be sharing this mouth-watering recipe over at Scratch Mommy! 

This delicious Pineapple Agua Fresca is full of flavor + so refreshing, you're going to want to make it all the time!

Head over to SCRATCH MOMMY to get the full recipe for this Pineapple Agua Fresca! 

Photo Bomb by TINY LOVE ... she couldn't wait to get her hands on that pineapple. 

If you haven't visited Scratch Mommy yet, make sure to check out some of my favorite DIY posts ... DIY Sunscreen - Easy to Make (and why YOU need this recipe)!, Bye, Bye Bigs (especially mosquitoes) Effective DIY Bug Spray! + her No Fuss Breadsticks grain-free recipe.  She has an amazing Skincare Shop too!  She makes + sells awesome, organic, non-GMO body products like sunscreen, lip balm, deodorant, bug be gone spray, foundation, body butter, body lotion + more. 

This post is shared at Fat Tuesday @ Real Food Forager, Gluten-Free & DIY Tuesday @ Allergy Free Alaska, + Real Food Wednesday @ Kelly the Kitchen Kop. 

Watermelon + Hibiscus Paletas

Latin paletas {also known as ice pops or popsicles} are usually made from fresh fruit ... some are cream-based, but most are water-based. 

Watermelon + Hibiscus are common flavors for authentic agua frescas ... they work perfectly together for paletas too!  These delicious flavors make a mouth-watering, refreshing pair.  

WATERMELON + HIBISCUS PALETAS

Perfectly sweet + hydrating ... these paletas will keep you happy + cooled off throughout the summer. 

Equipment: Medium-Size Saucepan w/ Lid, 8-Cup Measuring Cup or Large Bowl, Fine Mesh Strainer, Cutting Board, Sharp Quality Chef's Knife, Blender, Popsicle Molds 

{Affiliate links included help support this blog.}

Ingredients

• 2 cups filtered water  
• 2 tablespoons hibiscus flowers*
• 2 tablespoons raw honey {or sweetener of choice}
• 3 cups fresh or frozen organic seedless watermelon, cubed 

Instructions

1. In a medium-size saucepan, bring 2 cups of water to boil.  Remove from heat and add hibiscus flowers.  COVER with a lid and let steep for at least 1 hour {covering helps keep all of the beneficial properties in the tea}.  For a bolder flavor, I steep mine for about 2 hours or more.  

2. Over a 8-cup measuring cup or large bowl, strain tea through a fine mesh strainer, set aside and allow to cool {by this point, it should be close to room temperature, if not, stick it into the refrigerator to cool completely}.  

3. Prep watermelon: wash the rind {I use a water-vinegar solution} before cutting into watermelon; using a cutting board and sharp quality chef's knife, cut watermelon flesh into cubes.  

4. Add watermelon cubes, honey + 2 cups of the cooled hibiscus tea to a blender.  Blend on medium speed to combine.  Puree until liquified and no watermelon chunks remain.

5. Pour watermelon-hibiscus mixture into popsicles molds. 

6. Place in freezer for at least 7 hours or until completely frozen.  

7. Enjoy on a hot day!

Yield: Makes 8 to 10 paletas ... with a little bit leftover to sample. 

Tip: Once paletas are frozen, run popsicle mold under hot water to release the mold from the paleta. 

*Notes: If you would prefer to use tea bags instead of bulk herbs, try substituting with this or this.  I use these BPA free popsicle molds ... if you prefer a stainless steel set, check these out.  

Vegan Option: Replace honey with sweetener of choice. 

Where Do I Buy Bulk Herbs? I buy bulk organic herbs, spices + more here.  

OTHER PALETAS + POPSICLES TO ENJOY

Cantaloupe Mint Paletas from Rubies & Radishes 

Strawberry Rose Paleta from Nutrition Stripped 

Paleta de Sandia y Frutas from The Nourishing Gourmet 

Delicious Lime Creamsicles from Just Making Noise 

Homemade Fudgesicles from Recipes to Nourish

Kiwi Apricot & Mango Pops from The Spunky Coconut

Cherry Cheesecake Popsicles from A Girl Worth Saving
Coconut Milk Popsicles from Hybrid Rasta Mama
Strawberries & Cream Popsicles from The Coconut Mama

   

HAVE YOU EVER HAD PALETAS BEFORE?

Amazon and Mountain Rose Herbs links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.

Homemade Cherry Ice Cream Bon Bons {Dairy-Free Option}

CHOCOLATE + CHERRIES go so perfectly together!  

With this heat wave going on in Northern California, I knew I had to make some homemade ice cream ... I mean why not?  Ice cream is mandatory when summer heat hits!  At least it is in my book.  

One of my family's favorite fruits is cherries.  We all love them + I love ice cream, so I decided to make homemade cherry ice cream for us.  But I didn't stop there, I decided to make something extra special ... 


CHERRY ICE CREAM BON BONS 

I am super excited to be sharing this delicious + sweet recipe over at one of my favorite blogs today ... Live Simply!  

These dainty little bites of cherry ice cream covered in chocolate are out of this world!  

Head over to LIVE SIMPLY to get the full recipe for these Homemade Cherry Ice Cream Bon Bons!

If you haven't visited Kristin's beautiful blog yet, make sure to check out some of my favorite recipes ... Beet Strawberry Salad with Balsamic Mustard Dressing, chewy Chocolate Chip Cookies + Brownies {these are SO delicious ... trust me, you're going to want to make these often}.  She's got wonderful DIY recipes too like her Homemade Ultra-Moisturizing Lotion {without coconut oil} + Homemade Neosporin.  

HAVE YOU EVER MADE BON BONS BEFORE?  SUMMER IS THE PERFECT TIME TO GIVE IT A TRY! 

{{ Check out my Homemade Blackberry Ice Cream Bon Bons recipe too.}}

This post is shared at Real Food Wednesday @ Kelly the Kitchen Kop + Allergy Free Wednesday @ Tessa the Domestic Diva. 

Homemade Blackberry Ice Cream Bon Bons {Dairy-Free Option}

Summer is on it's way to Northern California.  Sunny and HOT + close to 100 degrees by the end of the week!  Yikes!  I am not ready for summer weather ... but I am ready for lots and lots of Homemade Ice Cream.  

I LOVE ice cream!  I simply can't get enough of it, especially when the warmer weather starts ... who am I kidding, I love it year-round!  I make it often + my sweet husband always makes sure I have some organic, grass-fed ice cream in the freezer {I love this man!}.    

HAVE YOU EVER HAD BON BONS?

If you haven't, you're in for a big treat.  These sweet little mounds of ice cream covered with chocolate are perfect in every way.  My family loves them + they're always a crowd pleaser at parties and gatherings. 

Have you been to any local farmers markets recently?  We just went over the Mother's Day weekend and we saw tons of fresh berries.  Warmer weather means summer fruit will be coming to most farmers markets.  If you see some blackberries, make sure to grab a bunch because these gorgeous, dark beauties make some seriously delicious + beautiful ice cream.  If your blackberries are really ripe, they'll make the most stunning purple ice cream ... but if they're early in the season, the ice cream will be a rich pink.    

I'm so excited to be sharing this sweet + refreshing recipe on Beth's blog Red and Honey, today!

Head over to RED AND HONEY to get the full recipe for these Homemade Blackberry Ice Cream Bon Bons.

HAVE YOU EVER MADE HOMEMADE BON BONS BEFORE? WHAT'S YOUR FAVORITE KIND?

{{Check out my Homemade Cherry Ice Cream Bon Bons recipe too.}}

This post is shared at Pennywise Platter Thursday @ The Nourishing Gourmet, Fat Tuesday @ Real Food Forager, Real Food Wednesday @ Kelly the Kitchen Kop, Allergy-Free Wednesday @ The Tasty Alternative, + Fight Back Friday @ Food Renegade. 

Spinach and Parmesan Quinoa

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Here's a delicious healthy side dish, that's sure to please and goes with everything from grilled chicken and fish to baked pork chops. It's a favorite of mine to serve with simply marinated and grilled lamb chops.

Other than a side dish, this would also make a terrific vegetarian lunch idea or as part of a Meatless Monday supper.

Serves 6

Bring to a boil over low heat:

• 1 cup quinoa
• 1/2 tsp salt
• 1 1/2 cups water

Cover and simmer very slowly for 15 to 20 minutes until the grains are cooked but still a little firm to the bite. As in cooking rice I like to keep the pot covered tightly, turn off the burner in the last five minutes and let it it sit: then fluff with a fork when it's done.

In a wok or large saute pan add:

• 3 tbsp olive oil
• 2 cloves minced garlic
• 1 small minced shallot

Saute for a moment to soften the shallot and garlic then add:

• 1 small red, yellow or orange bell pepper
• 1/2 cup pitted olives (optional)
• 1 small diced de-seeded tomato
• 1/2 tsp black pepper

Saute for only a minute or to heat the peppers through, then remove from the heat and toss in:

• 1/4 cup grated Parmesan cheese
• 2 cups fresh baby spinach leaves

Toss together well until the spinach wilts and serve immediately with a drizzle of extra virgin olive oil and shards of Parmesan as a garnish.

Spinach and Parmesan Quinoa

Vegetarian Quinoa Chili

Vegetarian Quinoa Chili

We don't necessarily always have a "Meatless Monday" on a regular basis at our house but like many other families, we will on occasion have a vegetarian meal as a healthy option and just to keep our diner menus varied. It also gives me the chance to experiment a little with recipes to serve when we have vegetarian guests for dinner.

In order to bump up the protein factor in this vegetarian chili, Spouse came up with the idea of adding cooked quinoa to the mix of flavors which gave it a little bit of a nutty flavor contribution to this delicious dish. The chili was even better the next day and we even served the leftovers as a sort of hot dip, along with tortilla chips when friends dropped over to visit; a very versatile chili indeed.

Serves 6

In a dutch oven or  large saucepan over medium heat add:

• 2 tbsp olive oil
• 1 large carrot, diced small
• 2 celery stalks, diced small
• 3 cloves minced garlic
• 1 medium sized red onion, diced small

Sauté until the onions soften, then add:

• 4 cups diced canned tomatoes
• 3 tbsp chili powder
• 2 tsp ground cumin
• 2 tsp chipotle powder
• 1 tsp dry thyme
• 1/2 tsp black pepper
• salt to season
• 1 cup fresh or frozen corn kernels
• 1 tbsp brown sugar

Simmer slowly for 20 minutes then add:

1 cup cooked quinoa (about 1/4 cup dry quinoa slowly simmered in 1/2 cup salted water)
2 cups cooked kidney beans (rinsed if you are using canned)

Simmer for only another 10 minutes or so before serving with a dollop of low fat sour cream or Greek yogurt.

Nectarine + Peach + Nectaplum Crumble (Gluten-Free, Nut-Free & Refined Sugar-Free)

Seasonal Crumbles are one of my favorite treats during the summer.  Fresh, juicy, mouth-watering fruit baked with a delicious, sweet, crumbly topping ... yum!

Use whatever stone fruit is in season - white or yellow nectarines and peaches, plums, pluots, apricots, etc.  Nectaplums are one of my favorite summertime fruits, but they're not available everywhere.  I'm sure some fresh berries would be wonderful added in too.    

Nectarine + Peach + Nectaplum Crumble (Gluten-Free, Nut-Free & Refined Sugar-Free)

Equipment: Cutting Board, Paring Knife, Medium-Size Baking Dish (I use my 2 1/2 qt. Corningware Baking Dish), Medium-Size Bowl

• 5 white nectarines, peeled, pitted and sliced
• 3 white peaches, peeled, pitted and sliced
• 2 nectaplums, peeled, pitted and sliced
• 1 1/2 cups sprouted brown rice flour or brown rice flour (See Resources)
• 3/4 cup coconut palm sugar (I use Big Tree Farms SweetTree) 
• 6 tablespoons pasture butter, cut into tablespoons (See Resources)

1. Preheat oven to 375 degrees F.  Lightly grease baking dish.  

2. Prep fruit - wash, cut in half, peel, remove pit, and cut into thirds (or large slices).  Add fruit slices to baking dish.  Mix around with clean hands so fruit is evenly distrubted.  

3. In medium-size bowl, add brown rice flour, coconut palm sugar and chunks of butter.  Using clean hands, mix ingredients together until combined and somewhat crumbly.  

4. Add crumble topping on top of the fruit, making sure to evenly coat the surface. 

5. Bake for about 30-45 minutes, or until top is golden brown and fruit juices are bubbling around the edges.   

6. Enjoy warm or refrigerate and eat cold later.  

Yield: About 6 servings

Serving Suggestions: This is delicious served with vanilla ice cream (dairy or coconut milk).  

Mexican Corn w/ Cilantro + Lime

Summertime sweet corn!  Combine some common Mexican flavors with sweet summer corn and you have a delicious, tangy, savory, warm {or cold} salad.

Organic Corn + Pasture Butter + Lime + Cilantro + Chili

Equipment: Cutting Board, Knife, Standing Grater or Microplane Rasp Zester, Medium-Size Sauce Pan, Medium-Size Mixing Bowl

Mexican Corn w/ Cilantro + Lime

• 3 ears non-GMO organic corn
• 2 tablespoons pasture butter (See Resources)
• Handful cilantro, chopped (about 1/4 cup)
• 1 teaspoon chili powder blend (I use Simply Organic)
• 1/2 teaspoon tabasco or hot sauce
• 1/2 teaspoon Celtic sea salt (See Resources)
• Juice of 1 lime (about 2 tablespoons)
• 1/4 cup + 2 tablespoons raw parmesan cheese, finely grated, divided 

1.  Prep corn - remove outer husks down the ear of the corn to the base.  Using clean hands, strip away the silk from the corn by hand.  Stand the corn up on a cutting board using one hand to hold the top of the corn and the other to hold the knife - carefully cut the kernels off of the cobb, set aside.  Prep cilantro - wash and chop, set aside.  Prep lime - wash and cut in half, set aside.  

2.  In sauce pan, melt butter over medium heat.  Add corn kernels and stir to coat with butter.  Cook for about 2 minutes or until they are slightly cooked but still have some bite/crunch (you don't want to overcook the corn).

3.  Remove from heat and add corn to mixing bowl.  

4.  Add chopped cilantro, chili powder, hot sauce, sea salt, lime juice and 1/4 cup grated parmesan cheese to the corn, mix until everything is coated and evenly distributed.

5.  Serve warm or refrigerate and serve cold.  Garnish with remaining 2 tablespoons grated parmesan cheese.

Yield: 3 servings       

This post is part of Slightly Indulgent Tuesday @ Simple Sugar & Gluten Free.

Honeydew & Lime Agua Fresca {Honey Sweetened + Coconut Water}

Agua Frescas are wonderful summertime drinks.  Big Love grew up having these traditional Mexican “fresh waters”, his favorites – Horchata and Honeydew.

I surprised him with my hydrating Agua Fresca version after he got home from a long day at work.  To help hydrate, I add coconut water instead of water – this is totally optional, but so delicious.  I also use raw honey instead of the traditional refined sugar.  

I hope you enjoy this refreshing drink as much as we do!

Honeydew & Lime Agua Fresca (Honey Sweetened)

Equipment: Cutting Board, Knife, Blender, Fine Mesh Strainer/Sieve

·      1 medium size honeydew melon, cubed/chunked 

·      2 cups cold coconut water* or filtered water

·      2 limes, juiced

·      ¼ cup raw honey (I use local raw creamed clover)

·      Ice from filtered water

1.    Wash the outside of the honeydew melon.  Cut in half and remove seeds.  My method for cutting honeydew: Cut into slices.  Cut chunks into the flesh and use knife to slice underneath right above the rind leaving you with chunks of melon.  You can cut this however you want, just remove the melon from the rind.

2.   Add honeydew chunks, coconut water, lime juice and honey to the blender.  Blend until pureed and no chunks remain. 

3.   Strain through a fine mesh strainer/sieve and discard solids. 

4.   Serve chilled over ice.

 

Yield:  About 4 servings

Storage:  Store in the refrigerator for up to 2 days.

* My favorite coconut water brands are Taste Nirvana and C2O Pure Coconut Water. 

This post is part of The Homestead Barn Hop @ The Prairie Homestead, Fat Tuesday @ Real Food Forager, Slightly Indulgent Tuesday @ Simple Sugar & Gluten Free, Hearth and Soul Hop @ The 21st Century Housewife, Healthy 2day Wednesdays @ day2dayjoys Allergy Free Wednesdays @ The Tasty Alternative, Real Food Wednesday @ Kelly the Kitchen Kop, Raw Foods Thursday @ Gluten Free Cat, Simple Lives Thursday @ My Humble Kitchen, and Full Plate Thursday @ Miz Helen's Country Cottage.