Salads With Shakarkandi To Tofu Upma 5 Weekend Detox Recipes

Shakarkandi Watermelon & Roasted Walnut Salad

Ingredients 
Watermelon 80 gram
Shakarkandi 30 gram
Assorted exotic vegetables (like bell pepper, sweet corn, etc) 30 gram
Olive oil 10 ml
Balsamic vinegar 10 ml
Salt - to taste
Pepper - to taste
Roasted walnut 15 gram

Method
Cut watermelon into rings. Boil shakarkandi and blanch exotic vegetables. Make a dressing of balsamic vinegar, parsley, pepper, salt, sugar, and honey. Mix shakarkandi, exotic vegetables and walnuts, Add the vinaigrette dressing. Arrange the mixed salad on top of the watermelon ring and garnish with aqua caviar, microgreens, edible flowers, beetroot powder and glazed balsamic vinegar. Serve fresh.

Quinoa Tofu Upma 

Ingredients
Quinoa - 90 gram
Tofu - 30 gram
Onion - 10 gram
Tomato -10 gram
Olive oil - 10 ml
Carrot - 10 gram
Beans - 10 gram
Salt - 5 gram
Pepper - 3 gram
Curry leaves - 2 gram

Method
Boil the quinoa and vegetables.&nbspAdd olive oil in a frying pan, add mustard seed, curry leaves, onion, tomato, veggies, salt, turmeric, sugar and tofu.&nbspMix well and cook for 2 minutes.&nbspGarnish with curry atta, dried red chilli and sauteed chopped tofu.&nbspServe hot.

(Recipes from House of Pepe)

Wok Tossed Asian Greens with Tofu