We love mangoes at our house. Doesn’t HAVE TO be Alphonso alone. Langra, Dasheri, Bainganpalli, Chaunsa, Badami absolutely any will do. And noting quite like some delish mango ‘nice’ cream to satiate that sugar craving!
This was my first and it wasn’t too bad either. Rather tropical and refreshing. ‘The kids tapped the container and woosh it was gone!’ :P
What you need:
- Mango diced or pulp
- Coconut milk or Almond milk
- Chia seeds
- Coconut shavings
- A container for storage
What you need to do:
- Blitz together the mango and the dairy free milk, careful not to add too much. Keep it to a smoothie consistency.
- Empty out into the storage container and top it up with coconut shavings and chia seeds.
- Freeze for a few of hours.
Consume after frozen and if you’ve run out of patience then consume like a cold thick smoothie… :)
I love water chestnuts. It’s an annual aquatic vegetable which is especially cooling for the summer, or so they say. At home, we consume water chestnut in all forms. Raw, sautéed, steamed and even milled.
I’ve been using water chestnut flour regularly to make chillas, pancakes and crackers for the children. It’s also gluten free and known to be low in sodium and rich in calcium and iron. I’d pick this flour which is so easily available over other refined flours any day.
What you will need:
- Oats flour
- Water chestnut flour
- Dried Oregano
- Onion powder (optional)
- Fresh grated garlic (optional)
- Olive oil
- Knead the dough with the flours and all the spices
- Make small roundels and flatten them out with your hand directly onto a greased foil placed on the baking tray
- Brush them with a little bit of olive oil over the top as well
- Bake for 10 mins at about 200 – 210
- Serve as is or top them up with your favorite dip
The kids loved these topped with yoghurt dip, fresh peppers finely chopped and peri-peri seasoning.