Recipes

  Mango Falooda   Details Servings: 2 Total time: 2 hours Preparation time: 30 minutes Cooking time: 30 minutes Additional time: Chilling for 1 hour Shelf life: 3-4 days in the refrigerator   Ingredients Mango puree - 1 cup Agar agar powder 1 Tbsp Milk/ Nondairy alternative - 2 cups Sugar - 2 Tbsp Cornstarch - 2 Tsp Cardamom powder - a pinch (optional) Instructions   1. Add 1 Tbsp Agar agar powder to 1 cup of mango puree and bring it to a boil. Keep stirring frequently. You can use store bought mango pulp or make it from scratch by putting chopped mango pieces in a blender and making a smooth paste. Add some sugar if the pulp is too sour or not sweet enough.   2. Turn off the stove as soon as it boils and pour into a container or mould to set. I used a 4”x8” glass baking dish. Keep it in the refrigerator until it sets (about 1 hour).     3. Demold and place the mango jelly block on a flat surface. Using a grater with small holes, grate the jelly block. Press the grater on one end of the block and drag it towards you in one single motion to get long noodle-like strands. Repeat this till you have the required amount of noodles. I used up about three fourths of the block to make noodles and cut up the remaining block into small cubes.     4. Heat milk or any nondairy alternative of choice in a saucepan. Add 2 Tbsp of sugar. Bring it to a boil. Make cornstarch slurry by dissolving 2 Tsp of cornstarch in a little water and add it to the hot milk. Keep stirring until the mix thickens. Add a pinch of cardamom powder and mix well. The cardamom powder gives a wonderful aroma to the mix, however you can skip it or add some vanilla extract instead. Turn off the heat and let the mixture cool down. Refrigerate it if needed.   5. For the final Step, pour some of the prepared milk mix into a bowl. Carefully place the mango jelly noodles. Garnish with some slivered almonds and rose petals (optional).

Spring is a season of colours, with blossoming of flowers and abundance of fruits. This Influenced me. Passionate about your health, then this fruit lover's dream is just for you. Loaded with fresh fruits with a nutty, crunchy base and sugar free , it satisfies your sweet cravings guilt free. Anyone who loves food. In Uae it would cost Aed 45. In the USA probably $ 5.5 - 6. ★Funfact! colourful vibrant sweet , Has a fragrant aroma   ★ DETAILS Prep Time: 20 minutes Cooking Time: 18 minutes Cooling Time: 2 hours Total Time (prep + cooking + cooling): 2 hours 38 minutes Serve for 6 individual portions and two, 4 inches cakes   ★SUITABLE DIET vegan, vegetarian, gluten free, sugar free, protein rich, wholefood plant based   ★ INGREDIENTS Base ¼ cup each of roasted buckwheat groats, gluten free oats, pistachios, pumpkin seeds, golden raisins , 4 pitted dates, 3 tbsp pistachio butter, 1tsp each of cardamom powder, vanilla extract, few fresh mint leaves, pinch of salt.   Mango Fruit Layer 300g ripe mango puree, 2tsp agar agar powder, 50g fresh pineapple puree, 175g water, 30g finely chopped mango   Blue Spirulina Layer 250g thick cashew milk, 175g water, 2tsp agar agar powder, 1tsp blue spirulina powder, few blackberries.   Strawberry Layer 250g strawberry puree, 175g water, 2tsp agar agar powder, 115g thick coconut milk, few cut strawberries. White chocolate 30g, a pinch of green spirulina. Fresh edible flowers to decorate.     ★ INSTRUCTIONS   1. Base Blend the dates and raisins. To it add the rest of the ingredients except nut butter and blend to a coarse sticky mix. Lastly, add the nut butter. Knead into dough. Place the dough between 2 parchment paper and roll it approximately ¼ cm thick. Cut out circles. Take 6 circles and place them in the flower moulds to get flower shape. Refrigerate for 10 minutes and take them out of the mould. They are ready.   2. Place the remaining 2 circles on the bottom of the 4 inch cake tin   3. For the flower moulds - Place the fresh flowers at the bottom.   4. Mango layer dissolve the agar agar in the water. Bring to a boil, stirring continuously. Now add the mango and the pineapple purees to the boiling water. Stirring continuously. Once thickened, let it cool a bit, then pour into the moulds. Sprinkle some cut mangoes on top of it.   5. Blue Spirulina layer dissolve the agar agar in water, bring to boil and add the milk and 1 tsp spirulina powder. Once thickened pour over the mango layer and add some blackberries.   6. Strawberry layer dissolve the agar agar in water, bring to boil. Now, add the milk to it and let it boil. Take off the flame and add the strawberry puree to it. Combine well. Pour over the blue spirulina layer. Top it off with cut strawberries.   7. For the 4 inches mini cakes follow the same procedure of fruit layers simultaneously and then decorate with fresh flowers.   8. Cool in the fridge till set.   9. Only for the 6 individual mini cakes. Melt white chocolate in Bain Marie style. Add green spirulina powder. Spread the melted chocolate on the crunchy base and immediately place the fruit layers on top of it. This will fuse the fruit layers with the crunchy base together. Place in the fridge for a few minutes.   ※ For base -mint and cardamom is optional . i like the freshness of mint. Seeds , nuts and nut butter can be as per your taste buds.. Can also replaces dates and raisins with alternative sweetener. Can buy Kasha , or roast buckwheat groats at home till they turn golden brown. Fruit layers- can use fruits of your choice. Fruits need to be ripe and sweet. Coconut or cashew milk or a combination of both is the best. Decorate with or without flowers.   Made by Mona Irfan

A colourful spring dessert. Full of flavour and to die for. Made with a pie crust of almonds and a vibrant yellow filing of mangoes, turmeric, coconut and agar agar! Simple dessert for any occasion. Fun dessert for the Easter Holidays or afternoon tea treat. “Go on, I dare you to have a slice!” 😋 ★Funfact! Mango tart is free from unrefined sugars Mangoes contain high levels of vitamin C, fibre and pectin making it a perfect fruit that helps in controlling high cholesterol level. Another benefit of eating mangoes is that it cleanses your skin from deep inside your body. It treats pores and gives a glow to your skin. This tart also contains Agar Agar has many nutritional benefits including calcium, folate, fiber and manganese.     ★ DETAILS Prep Time: 15 minutes Cooking Time: 1 hour Cooling Time: 3 hours Total Time (prep + cooking + cooling): 4 and 15 minutes Serves for 6 people   ★SUITABLE DIET Vegan, diary-free, gluten-free and vegetarian   ★ INGREDIENTS Pie crust ingredients 1/4 cup of flaked almonds or almond flour 1/4 of plain all purpose flour or gluten-free flour 25 grams soft vegan butter Pinch of sea salt 1 teaspoon of powdered organic sugar 5 tablespoons of distilled water Parchment paper and rolling pin   Mango filing 1/2 cup of full fat coconut cream 1 mango pureed 1 teaspoon of cardamom powder 1 teaspoon of turmeric powder 1 teaspoon of vanilla 2 tablespoons of maple syrup (optional) 1 teaspoon of gluten-free organic corn flour or tapioca 1 teaspoons of Agar agar   ★ INSTRUCTIONS   1. Preheat the oven to 400°F (200°C).   2. Add dry ingredient to a mixing bowl: Almond flour and plain flour   3. Add powder sugar with a pinch of salt   4. Add vegan butter (very soft at room temperature) to the dry ingredients   5. Rub vegan butter well into the flour mixture   6. Add distilled water a little at a time. Slowly forming the ingredient to a dough   7. Add dough to parchment paper. Knead for 2 minutes before rolling out the pastry.   8 Add pastry to a non-stick quiche tin with removable base 300mm   9. Place in the refrigerator for 20 minutes   10. Remove from the fridge, place baking beans to the pastry and bake for 15 minutes. Remove pastry from the oven and set aside whilst making the tart filling   11. For the filing add coconut cream to a saucepan with cardamom pod and vanilla followed by corn flour.   12. Whisk into a light custard   13. Puree the mango and add this to the coconut custard   14. Mix the mango and coconut custard.   15. Add Agar Agar to the mixture. Mix well until the Agar Agar is well dissolved.   16. Pour the filing ingredient to the pastry case   17 Leave to until cooled   18. Place in the fridge for 4 hours or overnight for best results.   Decorations   Mango roses / Edibles rose / Dragon fruit (this is optional! Delicious on it’s own)   ※ Store in the fridge and use within 3 days. Enjoy 🙂❤   Made by Monica - Nutritiouslymonica