Planning a party and you have invited health-conscious, picky eaters? Here are few snack and drink ideas to please their palates as well as their healthy eating habits!
Tip 1- Pick fresh fruits, vegetables, and herbs that are in season and are locally grown, shop in local farmers market for this and for fish, eggs, dairy products too.
Tip 2- Make fresh sauces, dips, marinades, dry herbs powder mixes and rubs, and fruit juices, do not use bottled/ canned stuff with preservatives, added colors, chemicals, sweeteners and salt.
Tip 3- Prepare few things beforehand- planning menu, shopping, organizing, cleaning, cutting etc but make most things fresh on the day of the party.
1. Appetizer
Zucchini Patty with cilantro coconut chutney dip- (serves 2 pieces each for up to 8 people)
Ingredients- 3 medium size green zucchini washed and grated with skin on, one medium size red onion finely chopped, ¼ cop cilantro chopped, 1 cup oats, ½ cup cream of wheat, salt, fresh lemon juice, black pepper powder, ½ tsp garam masala powder mix, cooking oil spray (organic olive oil or canola oil.
Procedure- Mix all ingredients except cream of wheat and oil in a mixing bowl. The salt, lemon/lime juice and black pepper can be added as per taste. The mixture is moist and can be rolled into golf ball size portions and make patties with it. Take the cream of wheat granules and spread in a dish, press the patties on it both sides, to coat with thin layer of it, this makes the cover crispy. Heat cast iron pan or skillet and spray oil, cook the patties till the surface is lightly browned and crispy on both sides.
Enjoy the patties as appetizers or as a side with dip of cilantro chutney.
2. Cilantro chutney dip or spread-
Ingredients- 1 to 2 bunches of cilantro, 1 jalapeno pepper, handful of roasted peanuts (optional), fresh/ frozen grated coconut, salt, lime juice, brown sugar, 2-3 garlic cloves peeled.
Procedure- wash clean the bunch of cilantro, cut the jalapeno and de seed it, take a handful of peanuts *opti onal, 2 handfuls of coconut, garlic, and salt, lime juice and sugar as per taste. Put everything in a blender and add few spoons of water to run it smoothly. Grind the mixture to a paste consistency. This can be stored in a jar and used for a week if refrigerated. It can be used as a dip by mixing with yogurt and as a spread on sandwiches like a pesto.
3. Rose yogurt drink- cooling and nourishing
Ingredients- 2 cups plain organic Yogurt of your choice (whole/fat free), 4 cups water, 2 tsp rose essence water, 1 tbsp honey, 3 tbsp rose petal jam, 2 pinches of Himalayan salt
Procedure- In a big blender mix all ingredients and make a drink, pour in tall glasses and garnish with edible rose petals. Serve cold
For inquiries, please call: Dr Aparna Bapat BAMS (Doctor of Ayurveda) www.ayurspirit.com Tel: 352-565-5999 / 646-298-5825