Indulge in healthy treats
Eating healthy food in a time when maximum urban populace has a stress-filled lifestyle is a challenge. To eat healthy one can head to 1911 restaurant in The Imperial, as they have come up with a buffet which brings healthy food items to the plate. Inspired by the essence of healthy living and on the occasion of World Health Day, the new buffet menu has high-fibre and carbohydrate free inclusions like detox drinks; make your own salad with selection of greens, variety of nuts and seeds; selection of Olives from across the world; healthy whole grain breads; puree soups and selection of sugar free desserts. Meal for two will cost around Rs 5000 plus taxes.
Chef Prem K Pogakula- Executive Sous Chef, The Imperial said: “April 7, World Health Day is dedicated to leading a diabetic free life which essentially calls for a carbohydrate and a starch free diet. Since we all come under the duress of hectic lifestyle and high stress jobs, if one is a diabetic he /she should avoid sugar in all forms, artificial sweeteners, energy bars, fresh juices, white rice, white pastas, sports and energy drinks or anything else which is high on carbohydrates.”
Papaya and avocado mousse with fresh cream, cinnamon and raisins
Ripe papaya puree-1cup
Avocado mash-1/2 cup
Soaked Black currents-1tsp
Soaked golden raisins-tsp
Gelatin leafs soaked in cold water -4nos
Fold ¾ of the cream with papaya puree and half the honey and ¾ of gelatin, then fold cinnamon powder and keep aside.
Fold rest of the cream with avocado mash, honey and gelatin and keep aside. Now take a serving bowl and sprinkle soaked black currents and fill the bowl half with papaya mix and top with golden raisins.
And set in the refrigerator for about 60 minutes. Before serving, garnish with chopped nuts, honey and cinnamon powder. Serve cold.
Chickpea Pancake with hummus and avocado
1 green onion, finely chopped
1/4 cup finely chopped red pepper
1/2 cup chickpea flour
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon baking powder
A pinch of red chilly flakes
1/2 cup water
Preheat a 10-inch skillet over medium heat.
In a small bowl, whisk together the chickpea flour, garlic powder, salt, pepper, baking powder, and chilli flakes.
Add the water and whisk well until no clumps remain. Whisk it for a good 15 seconds to create lots of air bubbles in the batter.
Stir in the chopped vegetables.
When the skillet is pre-heated rub with olive oil.
Pour on the batter and quickly spread it out all over the pan. Cook for about 5-6 minutes on one side.
Flip pancake carefully and cook for another 5 minutes, until lightly golden. Be sure to cook for enough time as this pancake takes much longer to cook compared to regular pancakes.
Serve on a large plate and top with sliced avocado and hummus as toppings.