Yogurt with Nuts, Raisins, Agave, Bananas

Serves: 1

Ingredients
1/2 cup Homemade Yogurt (If unavailable, use any plain yogurt without preservatives)
Agave Syrup, to taste
1 medium-sized Banana, sliced
1/4 cup Chopped Walnuts
1/3 cup Raisins
Optional* Pinch of Kesar/Elaichi (Pinch of Saffron/Cardamom)


Preparation
Combine all the ingredients in a bowl and enjoy! Be sure to only add a pinch of Saffron/Cardamom if using.

Lulya (Indian Pancakes Made of Lentils)

Serves: 5-6
Ingredients:
1 cup White Rice
1/2 cup Toor Daal
1/2 cup Moong Daal
1/2 cup Masoor Daal
1/2 cup Chana Daal
1/2 cup Urad Daal
Ginger, to taste
Salt, to taste
Serrano Pepper, to taste (finely chopped or shredded)

Preparation: 
1. Mix all the daals (lentils) together in a large bowl with enough water to cover them. Allow it to soak overnight.
2. In the morning, grind the daals together in a blender, adding only enough water to allow for smooth blending.
3. Add the salt, serrano pepper and ginger to taste when blending. The consistency of the lentils should be that of a pancake mixture. Allow the mixture to sit (covered) on the countertop if warm outside, or in the oven if cold outside. It should be ready for eating within a couple hours. Be sure not to let it sit out for more than a couple hours otherwise it will go into a fermentation process and rise....that makes a completely different meal!
4. Take out a large pan or iron skillet and warm on low-medium heat. Make sure you allow the pan to warm up enough. If you start cooking the lentil cake prematurely, it will stick to the pan and you'll have a hard time taking it off. Spray olive oil to coat the pan. Now you are ready to spread the lentil mixture onto the coated pan. Allow it to cook through on one side before flipping it to cook on the other side.
5. Serve with yogurt, chundo (a sweet chutney found at Indian Stores) or even alone for a snack.

Culinary Medicine Tip: Lentil's are a great source of protein! They are an essential part of every Indian Household. The lentils used in this recipe are not only high in protein, but high in fiber and low in fat. They're also packed with folate, iron, phosphorus, potassium and fiber.(http://www.mayoclinic.com/health/lentils/AN01640). 

Whole Wheat Pancakes

Serves: 2

Ingredients:

1/2 cup whole wheat flour

3/4 teaspoon baking powder

1/3 cup milk, plus more if necessary

1/4 teaspoon salt

Agave Syrup

4 tablespoons blueberries

Preparation: 

1. Sift together flour and baking powder, set aside. 
2. Mix the milk, salt and artificial sweetener in a bowl. 
3. Stir in flour until just moistened
4. Add blueberries and stir to incorporate.

Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray. Pour approximately 1/4 cup of the batter into the pan for each pancake. Cook until bubbly, about 1 1/2 minutes on low-medium heat. Turn, and continue cooking until golden brown!


Variation: Instead of blueberries, try adding any combination of cinnamon/pumpkin spice/nutmeg/walnuts/chocolate chips/apples to the batter and the whole family will be smiling with the IHOP style variety offered in mommy's kitchen!

Vegetarian Chili

Serves: 3-4
Ingredients:

3/4 cup: Kidney beans - cooked (this can be done in a pressure cooker) 3/4 cup: Black Beans - cooked (this can be done in a pressure cooker)
Can also add any other bean of your choice 1/2 cup: Corn 1 carrot, chopped  1 medium yellow onion-chopped, 1 large jalapeno- chopped,
2 roma tomatoes, diced 3 large cloves of garlic- minced 1/2 tbsp: cumin powder 1 tbsp: oregano
1 tsp: parsley Salt, to taste 1 tbsp: Olive Oil
Preparation:
1. In a deep pot, heat the oil and add the onions, jalapenos and garlic. Saute until the onions turn translucent. 
2. Now add the diced tomatoes. 
3. Saute for a bit and now add the rest of the ingredients. 
4. Adjust the seasoning to your taste. 
5. Add enough water to cover all the ingredients + another 2 cups. Let it simmer an hour before serving. 

Serve warm with Rice or Corn Bread, Sour Cream, Cheese and Salsa!