#nutritiouschoice

Keep the tops of the radishes! Make a tasty and healthy soup out of them. This Radish Top Soup is a tasty way to use the greens that are often forgotten, making a dish that is both bright and comforting.

Ingredients: 4 cups radish tops, washed and chopped. 1 onion, finely chopped. 2 cloves garlic, minced. 1 tablespoon olive oil. 4 cups vegetable broth. 1 potato, peeled and diced. 1 carrot, sliced. Salt and pepper to taste. 1/2 teaspoon dried thyme. 1/2 cup heavy cream optional. Fresh parsley for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the minced garlic and chopped onion. Saut until the onions are soft. Put the potato, carrot, and radish tops in the pot. Bring it to a boil. Put in the vegetable broth and season with salt and pepper. Bring up the temperature. Turn down the heat, cover, and let it simmer for 20 to 25 minutes, or until the vegetables are soft. Pour the soup into a blender and blend it until it is smooth. If you want, stir in heavy cream and heat all the way through. Make the seasonings taste better. Serve hot with fresh parsley on top.

Prep Time: 15 minutes

Cook Time: 30 minutes

A vibrant and energizing vegan smoothie featuring the antioxidant-rich matcha powder, blended with creamy almond milk, banana, spinach, and other nutritious ingredients.

Ingredients: 1 ripe banana. 1 cup almond milk. 1 tablespoon matcha powder. 1 tablespoon maple syrup. 1 tablespoon chia seeds. 1 tablespoon almond butter. Handful of spinach leaves. Ice cubes optional.

Instructions: Peel the banana and break it into chunks. In a blender, combine banana chunks, almond milk, matcha powder, maple syrup, chia seeds, almond butter, and spinach leaves. Blend until smooth and creamy. If desired, add ice cubes for a colder consistency and blend again. Pour the smoothie into glasses and serve immediately. Enjoy your refreshing Matcha Mash Smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

This salad is both healthy and refreshing. It has quinoa, fava beans, and colorful vegetables, all dressed in a zesty vinaigrette.

Ingredients: 1 cup quinoa, rinsed and cooked. 1 cup cooked fava beans. 1 cup cherry tomatoes, halved. 1/2 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup extra-virgin olive oil. 2 tablespoons balsamic vinegar. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: Put cooked quinoa, fava beans, cherry tomatoes, red onion, and parsley in a large bowl. Put olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl and mix them together with a whisk. Mix the quinoa and vegetables together, then add the dressing and toss everything together. Put it in the fridge for at least 30 minutes to let the flavors mix. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 15 minutes

This refreshing Orange Crush Smoothie is bursting with citrus flavor and creamy texture. It's perfect for a quick breakfast or a healthy snack any time of the day.

Ingredients: 2 large oranges, peeled and chopped. 1 frozen banana. 1/2 cup coconut water. 1/2 cup almond milk. 1 tablespoon maple syrup optional. 1 teaspoon vanilla extract. 1 cup ice cubes.

Instructions: Put everything into a blender. Mix until it's creamy and smooth. Pour into glasses and serve right away.

Prep Time: 5 minutes

Cook Time: 0 minutes

This salad is both healthy and refreshing. It has quinoa, fava beans, and colorful vegetables, all dressed in a zesty vinaigrette.

Ingredients: 1 cup quinoa, rinsed and cooked. 1 cup cooked fava beans. 1 cup cherry tomatoes, halved. 1/2 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup extra-virgin olive oil. 2 tablespoons balsamic vinegar. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: Put cooked quinoa, fava beans, cherry tomatoes, red onion, and parsley in a large bowl. Put olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl and mix them together with a whisk. Mix the quinoa and vegetables together, then add the dressing and toss everything together. Put it in the fridge for at least 30 minutes to let the flavors mix. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 15 minutes

These Chicken & White Bean Stuffed Peppers are a healthy and flavorful meal option. Packed with protein from the chicken and beans, they make a satisfying dinner for any night of the week.

Ingredients: 4 large bell peppers, halved and seeds removed. 1 pound ground chicken. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon paprika. 1/2 teaspoon chili powder. Salt and pepper to taste. 1 15-ounce can white beans, drained and rinsed. 1 cup shredded cheese such as Monterey Jack or mozzarella. 1/4 cup chopped fresh cilantro or parsley, for garnish.

Instructions: Preheat oven to 400F 200C. In a large skillet, cook ground chicken over medium heat until browned, breaking it apart with a spoon as it cooks. Add chopped onion, minced garlic, ground cumin, paprika, chili powder, salt, and pepper to the skillet. Cook until onions are soft and translucent. Stir in the white beans and cook for an additional 2-3 minutes. Place the bell pepper halves in a baking dish, cut side up. Fill each pepper half with the chicken and white bean mixture, pressing down gently to pack it in. Sprinkle shredded cheese over the stuffed peppers. Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the filling is heated through. Garnish with chopped cilantro or parsley before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

The Indian crepe Palak Moong Dal Cheela is made from split yellow moong dal and fresh spinach. It is both healthy and tasty. It's a healthy choice for breakfast or a snack because it's full of protein and tastes great.

Ingredients: 1 cup split yellow moong dal skinned and split mung beans. 2 cups fresh spinach leaves palak, washed and chopped. 1 green chili, chopped. 1/2 inch piece of ginger, grated. A pinch of asafoetida hing. 1/2 teaspoon cumin seeds jeera. Salt, to taste. Oil, for cooking.

Instructions: Soak the moong dal in enough water for four to five hours or overnight. Add the dal that has been soaked to a blender with chopped spinach, green chili, grated ginger, asafoetida, cumin seeds, and salt. Blend until smooth. If you need to, add a little water to get the batter to the right consistency as you blend it. It should be thick, but easy to pour. Put a nonstick skillet or tava over medium-low heat and lightly oil it. Put a small amount of the batter on the pan and spread it out gently to make a thin circle. Add some oil to the edges of the cheela and cook it until the bottom is golden brown and crispy. The cheela should be cooked on both sides until it is crisp and fully cooked. Do it again with the rest of the batter, adding oil for each cheela as needed. Palak moong dal cheela should be served hot with yogurt or chutney.

Prep Time: 15 minutes

Cook Time: 20 minutes

This salad is both healthy and refreshing. It has quinoa, fava beans, and colorful vegetables, all dressed in a zesty vinaigrette.

Ingredients: 1 cup quinoa, rinsed and cooked. 1 cup cooked fava beans. 1 cup cherry tomatoes, halved. 1/2 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup extra-virgin olive oil. 2 tablespoons balsamic vinegar. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: Put cooked quinoa, fava beans, cherry tomatoes, red onion, and parsley in a large bowl. Put olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl and mix them together with a whisk. Mix the quinoa and vegetables together, then add the dressing and toss everything together. Put it in the fridge for at least 30 minutes to let the flavors mix. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 15 minutes