The founder of Pure Juice and Smoothies, in 2015 ManviSagar started vegan health drinks, but then slowly expanded the menu to include soups, salads, and healthy cooked meals – both vegetarian and non-vegetarian. Looking at the brighter side, she feels this lockdown has made everybody a lot more health-conscious. Building immunity is not a one day or one-week affair – there is no magic to it. Including a variety of fresh fruits and vegetables in our daily life has always been important. Manvi believes that the best part about a healthy meal is how easily it can be prepared, without taking a lot of your time. Here are two recipes that will help you stay healthy while treating your taste buds.
A PPLE WALNUT SALAD
|greens (mix of baby spinach,
kale, lettuce, iceberg lettuce,
white wine vinegar
1. Roughly tear the greens with your hands, toss them with little olive oil, and 1. arrange them at the bottom of your salad bowl. In another bowl, take the blanched cauliflower florets and toss them up with a little olive oil, salt, and oregano. Roast these in a preheated oven for 20 to 30 minutes, at 230C. Once crispy, add them to the greens.
2. In a heated pan, toss some walnuts along with some honey. Roast them a 2. little and set aside to cool. Chop an apple into small cubes and add it to the salad bowl, along with the caramelized walnuts.
3. For the dressing, whisk together 1 tsp extra virgin olive oil, the juice of 1 3. orange, a little bit of orange zest, 1 tbsp white wine vinegar, 1 tsp raw honey, crushed Himalayan pink salt, and freshly crushed black pepper.
4. Add this to the bowl and toss everything together. It’s best to let the salad sit 4. in the fridge for at least 15 minutes, and then you are ready to dig into this sweet, tangy, crunchy, and delicious meal!
BROCCOLI SPINACH SOUP
10 - 15
1. In a pressure cooker, take 1 tsp olive oil and sauté 5 to 6 cloves of garlic until 1. golden brown. Now, add a couple of chopped celery sticks, one roughly chopped onion, 15 to 20 leaves of spinach, the broccoli florets and sauté well along with Himalayan pink salt and a few peppercorns (to taste).
2. After 5 minutes, add a little water and let it pressure cook for one whistle. 2. When done, let it cool and blend. Cook the paste on the flame with a bit of water for another 5 minutes. Taste, and add a tsp of fresh lime juice (optional), and it’s ready!