These dishes offer a nourishing blend of plant protein and naturally occurring healthy fats, while the rich fibre content in California Almonds supports fibermaxing, aiding digestion and keeping you fuller for longer.
Comforting, wholesome, and winter-friendly—these recipes make clean eating feel effortless through the colder months.
ROASTED GOBI & BADAM SOUP
For 4 cups – Ingredients:
● 10ml Vegetable oil
● 5 to 6 Garlic cloves, chopped
● 45g Onions, chopped
● 20g Leeks, chopped
● 10g Celery
● 200g Cauliflower
● 1/4th cup Milk
● 50g Almonds
● 100ml Vegetable stock (can use a little or more as required)
● 20g Parmesan cheese, grated
● Salt to taste
● Crushed black pepper to taste
Method:
● Pre-heat the oven at 160 degrees Celsius.
● On a parchment lined baking tray, add garlic, onions, leeks, celery, cauliflower, almonds. Add some oil mix well & bake for about 15 to 18 minutes till charred
● Cool the mix down, blend into a smooth paste.
● Add the soup with the milk to a pot & heat on medium flame.
● Add stock if required to adjust consistency.
● Add cheese, salt and pepper to taste and adjust the seasoning.
● Serve warm.
ALMOND AND SPROUT TIKKI CHAAT
Preparation Time: 30 minutes
Serves: 4
Ingredients Quantity
For Tikki:
● Almond Flour ¼ cup (25 grams)
● Paneer(crumbled) ½ cup (60 grams)
● Mix Sprouts ½ cup (135 grams)
● Carrot (finely grated) ¼ cup (15 grams)
● Onion (finely grated) 2 tbsp (18 grams)
● Capsicum (finely grated) 2 tbsp (15 grams)
● Green Chilli (finely grated) 1 tbsp (3 grams)
● Ginger (finely grated) 1 tsp (3 grams)
● Mint leaves 2 tbsp (10 grams)
● Lemon Juice 2 tsp (4.2 grams)
● Cumin powder ½ tsp (1 gram)
● Black pepper powder ¼ tsp (0.8 gram)
● Periperi masala ½ tsp (0.7 gram)
● Garam masala ½ tsp (0.9 gram)
● Salt 2 tsp (6 grams)
● Ghee (for greasing the pan) 1 tbsp (15 grams)
For the Chaat Preparation:
● Low-fat plain yogurt (whisked) 1 cup (250 grams)
● Green Chutney 2 tbsp (20 grams)
● Tamarind chutney 2 tbsp (20 grams)
● Chaat Masala 1 teaspoon (0.5 gram)
● Chilli Powder 1/4 tsp (0.5 grams)
● Pomegranate Seeds 1/4 cup (30 grams)
● Roasted Almonds (for garnishing) 2 tbsp (6 grams)
● Coriander Leaves 2 tablespoons (4 grams)
● Sugar 1 tsp(4 grams)
● Salt ½ tsp(3 grams)
Method:
● Put the sprouts in a grinding jar along with ginger, green chilli, and mint leaves
● Coarsely grind it without water
● Put the sprouts mixture in a bowl, add onion, capsicum, and carrot
● Add all the dry spices along with salt and lemon juice
● Mix it well and make medium-sized tikki
● Grease a pan with ghee and put the tikki on it once the pan is heated
● Cook it on a low flame till it turns golden from both sides, keep flipping as required
● Tikkis are ready for chaat preparation
● Whisk the curd with sugar and salt, and pour it into a serving plate
● Place 2 tikkis at the centre of the plate
● Garnish with tamarind, green chutney, pomegranate, chilli powder, roasted cumin powder, roasted almond, and coriander leaves
● It is now ready to serve
