Chocolate Marbled Energy Bars

Breakfast is the most neglected meal of the day. On busy weekday mornings, most people are in a great rush to reach workplaces, schools, just about anywhere. No wonder then, that, people do not spare time for breakfast. Yet, starting a day without breakfast just works against what we set out to achieve. We are more likely to be zapped of energy and enthusiasm early into the workday. To help us perform better at our tasks, a healthy breakfast is vital. If so, would it not be wonderful if we could have breakfast on the go? Enter granola bars, energy bars, muesli bars. Call them by any name. They are just as convenient, delicious and perfect snacks or meal on the go.

Energy bars can be made ahead, store well, and can be packed as breakfast on the go, or anytime snacks, or on road trips, picnic munchies. They are great for a pre workout or a post workout snack too.

I came across these chocolate marbled energy bars first in ‘Chocolate’ by Delia Smith. The book is filled with decadent chocolate based recipes. However, these energy bars were the ones that caught my eyes first. I tweaked around the ingredients and proportions to suit my requirement. I have substituted the condensed milk with brown sugar/jaggery syrup. You could add both the condensed milk and jaggery syrup to increase the richness of the energy bar too. If using condensed milk, keep the total liquid at the same volume as mentioned in this recipes. I have added popped amaranth seeds to add a good protein to the bar. The only part I have left unchanged is the beautiful marbled chocolate topping! I had to work on the recipe a few times to get a proportion that works best. One that gave just the right hint of sweetness, and had just enough liquid to solid ratio to bake well. I also made sure that the baked energy bars could be cut into neat squares!

I am sure you are eager to get to the recipe and make some for yourself too. So here goes…

ALLERGY INFORMATION

• Has gluten from oats. NOT SUITABLE for people with gluten intolerance. Substitute oats with total 5 cups rice flakes to make it gluten free. 
• This recipe does NOT contain lactose. Suitable for people with lactose intolerance. However, adding condensed milk will bring lactose into the recipe.
• Does NOT contain corn, soya, eggs.
• Contains nuts. Omit nuts if you have nut allergy.

Preparation Time – 20 minutes, Cooking Time – 30 minutes, Makes 9 squares

YOU NEED

COOKWARE – Convection oven, 8 inch square baking tray, baking paper to line tray, deep mixing bowl, rubber spatula, sauce pan, 2 glass bowls, steel fine mesh filter, sharp knife

INGREDIENTS

1. 4 cups quick cooking oats
2. 1 cup popped amaranth seeds
3. 1 cup thin rice flakes (poha, aval, attukulu, avalakki)
4. 1 cup deseeded, chopped sweet dates
5. 1/2 cup dried cranberries/strawberries/blueberries (optional)
6. 1/4 cup chopped walnuts/almonds
7. 1 cup powdered jaggery/brown sugar
8. 1/2 cup drinking water
9. 1/2 cup dark cooking chocolate
10. 1/2 cup white cooking chocolate

METHOD

1. Bring the water to boil in a saucepan, add the jaggery, mix and let it rest for a few minutes for the jaggery to dissolve. When the jaggery has dissolved completely, strain through the mesh filter to remove impurities. Collect the jaggery solution in the deep mixing bowl.
2. To the bowl add the oats, popped amaranth, rice flakes, dates, dried berries (if using), and nuts. Mix all the ingredients together until the liquid has coated all dry ingredients.
3. Preheat oven to 180 C.
4. Line the baking tray with paper leaving an overhang.
5. Pat the mixture into the tray, pressing down firmly with a rubber spatula. Make sure there are no dry bits of ingredients on the surface. If needed, sprinkle a few drops of water on top to moisten, and pat down again.
6. Bake in preheated oven for 20-23 minutes.
7. Remove and cool the tray on a cooling rack. Do not remove granola from tray. Cool for 20-30 minutes.
8. Chop the dark and white cooking chocolate into different glass bowls. Microwave in bursts of 20-30 seconds until just beginning to melt. Do not overheat the chocolate, stop heating when there a few bits of chocolate left to melt. Keep stirring with a metal spoon, to get a smooth melted chocolate.
9. Spoon both the dark and white melted chocolate alternately in a wave pattern over the baked granola. Drag wavy lines using a fork tip or toothpick to create marbled patterns while chocolate is still wet. Tap the tray sharply on the counter top a few times for chocolate to even out.
10. Place the tray in the fridge to set quickly.
11. After half an hour, remove from fridge and set on counter top. Wait for the chocolate layer to warm up to room temperature a bit. I left it on the countertop for 10 minutes. Room temperature at my home is around 23C-25C. Cut into 9 squares with a sharp knife. If the chocolate layer seems to crack rather than cut up, wait for some more time and then cut up. The marbled energy bars are ready.
12. Store in air-tight box. Stays good for at least 1 week, maybe more. I never got a chance to find out! Pack in baking paper for road trips or any place out of home. These marbled energy bars are great for breakfast on the go, for school snack boxes, for pre or post workout snacks, as well as a healthy snack option.

Notes -

• Diabetics may/may not be able to eat these energy bars. Remember although the recipe uses jaggery, there is more sugar in the dates as well as chocolate. Omitting the chocolate could bring the sugar content of the energy bars lower.
• The energy bars cut up neatly if baked through well. Also wait patiently for the top chocolate layer to set before cutting into squares.
• Do not over heat the chocolate. Stop heating when three fourths of the chocolate is melted. Keep stirring in a circular motion, in the same direction for a smooth glossy chocolate.

Technorati Tags: Chocolate marbled energy bars,energy bars,breakfast bars,muesli bars,snack bars

Eggless Thandai Mousse – Holi Special

King Hiranyakashipu hated his son, Prince Prahlada for being a great devotee of Lord Vishnu. The father wanted his son killed because he refused to worship his father as God, instead. Hiranyakashipu was a self-proclaimed Lord of all three worlds – Heaven, Earth and Hell. His ego did not permit worship of any other being. So the king tried heinous methods to finish his own son’s life! The king inflicted several cruelties like poisoning the child’s food, ordering rogue elephants to trample on the tiny child, throwing the young five year old over a precipice, and many more. Surprisingly none of these even hurt as much as a hair on the child-devotee’s head.

At his wit’s end, the evil king asked his sister Holika to sit with the child on her lap inside a raging fire. Holika had a special boon by which she would not be burnt by fire. However, the boon did not work when she sat with the evil intent of killing some one. The child sat through the raging fire on Holika’s lap with the Lord’s name on his lips and emerged safe. Holika was burnt to death instead.

Holi is the festival celebrated in memory of this great devotee’s escape from fire. A huge bonfire is lit and ‘Holika’ the demoness is symbolically burnt. The victory of true devotion and unwavering faith is celebrated by lighting the bonfire and playing with colours.

Whew, that was a long story, was it not?

If you are still with me on this page, allow me to explain why I am narrating mythology here – I am a sucker for ‘victory of good over evil’ stories. I can listen to them any number of times. They give me new enthusiasm to tackle life headlong. With Holi festival around the corner, what better time than now to dwell on this legend and the faith and hope the story brings!

I tried this Thandai Mousse as a variant from the usual Holi Thandai drink, because I wanted the flavours of Holi in a new avatar. I have adapted the basic thandai formula from Tarla Dalal’s website. Unlike my previous desserts, this one is neither low calorie nor low fat. It is indulgent, creamy, and exquisite. But then, it is so rich and flavourful that a small serving will satisfy you! Every spoonful takes you through a rhapsody of aromas, surprises you with the sharpness of pepper and engulfs you with the soothing notes of cardamom. Being eggless, this recipe can easily fit into your festive menu too.

A note on the ingredients for a better thandai. Do not substitute black for white pepper corns. White pepper has a slight difference in the sharpness from the black ones. The black colour also ruins the appearance of thandai. Use only Lucknow saunf – this is different from regular saunf. You can recognise it by the greener, thinner appearance. The aroma of Lucknow saunf is also more intense than regular saunf and more suitable for using in sweet preparations. Lastly, use real good quality saffron, if you want the colour. The aroma of saffron in thandai is unbeatable. You could omit it for a variation in thandai flavours too. *The food colouring does not add any value to the mousse other than tingeing.

Do yourself a good turn and try out this mousse this Holi.

ALLERGY INFORMATION

• Contains milk. NOT suitable for lactose intolerance.
• Contains almonds. NOT suitable for nut allergy.
• Contains soya as soy lecithin.
• Does NOT contain egg, yeast, corn.

Preparation Time –30 minutes + 8 hours chilling time, Cooking Time – 10 minutes, Makes about 10 servings.

You Need -

Cookware –Hand-held electric whisk, Mixer grinder, bowls, thick bottomed sauce pan, stirring spoon/ladle, refrigerator,

Ingredients -

For the thandai paste -

1. 1/3 cup whole almonds
2. 15 white pepper corns
3. 2 tablespoon poppy seeds
4. 2 tablespoon Lucknow saunf
5. 3/4 teaspoon fresh ground cardamom powder
6. A few teaspoons water
7. a few strands of saffron (optional) OR* a tiny pinch orange food colouring (optional)

For the mousse -

1. **200 ml Tropolite (OR any non dairy whip topping) OR 200 ml fresh cream, preferably heavy cream
2. 200 ml whole milk
3. 1/2 cup sugar (taste and add more if needed)

Method -

1. **Chill whatever whipping cream you are using for the recipe well ahead of preparation.
2. Soak the poppy seeds in boiling hot water for half an hour. Soak the almonds in boiling water separately for 10 minutes. Peel skin after 10 minutes of soaking.
3. Drain water from poppy seeds, and grind with the skinned almonds, white pepper corns, and Lucknow saunf in a coffee grinder/small jar of mixer grinder to a very smooth paste. Add just enough water to help grinding.
4. Heat milk in a thick bottomed saucepan. When milk comes to a boil, switch off flame. Add 3 tablespoons of the ground thandai mixture, stir in the sugar. Dissolve well and return the saucepan to flame. Stir over medium heat until the mixture thickens slightly. You may need to boil for about 4-5 minutes. Cool to room temperature, pass through a sieve if it looks grainy, and chill in refrigerator at least for an hour.
5. Whisk the chilled whipping cream you are using in a deep bowl until it forms stiff peaks. Whisk in the chilled ‘thandai milk mixture’ also.
6. Ladle out about 3-4 tablespoons into each dessert bowl for individual portions, top with rose petals or saffron strands and chill for at least 4 hours before serving.

Happy Holi everybody! Wishing for good to triumph over evil in your lives as well.

Technorati Tags: Holi Recipe,Festival Recipe,Thandai,Thandai Mousse,Eggless Mousse,Eggless thandai mousse

Methi (No)Malai Matar

Some days are different. In a lazy luxurious kind of way. Some days when the routine is banal, when the mundane will just not cut it. Days when we linger just a little longer in bed, luxuriate in the bath, indulge in a hot tea while soaking in the morning sun. I am sure you have these days in your life too.

Such days call for a special meal. A rich, creamy, sinful dish around which a deeply satisfying repast can be planned. Today was such a day. A day to be extravagant, yet sensible. A day to savor. Time to gratify the tongue, body and soul with gastronomic hedonism, yet, not feel the pain of sin later. Time for another recipe to get the Healthy Slurps tweak.

Before you wonder any more, let me share this winner of a recipe with you. Winter is a season of amazing variety of produce in India. Fresh green peas are an irresistible part of this season. Every year, I buy fresh green peas in bulk, shell them, and freeze to use later through the year. After gorging on them in various avatars through the winter, that is. Punjabi and other North Indian cuisines have several dishes with peas as the star ingredient. Of these, I have been wanting to try this Methi Malai Matar for a long time. Translated from Hindi, it means a gravy/curry of fragrant fenugreek leaves and green peas laced generously with fresh cream. I could never bring myself to add cream in the quantities mentioned in most recipes. I just had to find a good healthier substitute.

Today, the idea just presented itself and I went along with the inner flow. The result was a rhapsody of aromas, flavours, an appearance that was alluring and beckoned us to the dining table! Substituting skim milk curd/yoghurt for cream was a fitting idea. The almond meal also added to the richness and added to the good fats in the meal. I prefer almonds over cashews to thicken a gravy as the former has a better fatty acid profile. In plain speak, it means, almonds have more heart-healthy fats than cashew nuts have.

The dish gets done in 4 simple steps. Soak the almonds in warm milk. Fry all ingredients for grinding. Grind along with almonds.  Simmer chopped fenugreek leaves with the gravy. Add boiled peas, season, and the dish is ready!

I am so happy to share this recipe with all of you. So here goes -

ALLERGY INFORMATION

• Does NOT contain corn, soya, gluten.
• Suitable for people with gluten intolerance.
• Contains lactose from milk. Those with lactose intolerance can substitute milk with same volume of water in the recipe.
• Contains nuts. Those with nut allergy can substitute almond in the recipe with pureed silken tofu.

Preparation Time – 15-20 minutes, Cooking Time – 20-25 minutes, Serves – 4-6.

You Need -

Cookware – Saute pan, Small saucepan/Glass bowl, Mixer grinder

Ingredients -

1. 3/4 cup fresh or frozen green peas
2. 2 cups loosely packed fenugreek leaves ( Methi saag)
3. 1/4 cup almond meal OR 2 tbsp whole almonds powdered with skin OR 1/4 cup pureed silken tofu
4. 1/2 cup skim milk OR 1/2 cup water
5. 1 heaped tsp salt
6. 1 cup skim milk yoghurt
7. 1 tbsp grated jaggery Or sugar (optional)

To fry and grind -

1. 1 heaped cup chopped onions
2. 3-4 tomatoes
3. 2 tbsp chopped ginger
4. 2-3 garlic cloves
5. 2-3 green chillies depending on heat preference
6. 1 inch stick of cinnamon
7. 3 cloves
8. 2 green cardamom pods
9. 1/4 cup chopped green coriander leaves
10. 1 tbsp cooking oil

Method -

1. If you have whole almonds, soak in measured warm milk OR measured warm water(use warm water if you have lactose intolerance). If you have almond meal, soak those in warm milk too. Set aside. If you have nut allergy, omit the almonds, thaw the silken tofu, puree and set aside.
2. Heat a fry pan, add oil, toss in the chopped onions, saute for a minute. Then tip in the chopped ginger and peeled garlic. Fry another minute. When the onions take on a light pink tone, add the chopped tomatoes. Also stir in the cinnamon, cloves and cardamom. Fry over a medium flame. Do not brown the onions. After 3-4 minutes of frying, when the tomatoes look slightly mushy, take off the flame.
3. Grind this mixture along with chopped coriander leaves, and the soaking almonds+milk/water, or the pureed tofu. Blend to a smooth paste.
4. Return this blend to the first fry pan, and set to simmer again.
5. Chop the cleaned fenugreek leaves finely and add to the simmering sauce. Add 1/4 cup water if too thick and let the greens simmer in the sauce for 3-4 minutes. Stir in between to avoid charring at the bottom.
6. Meanwhile boil the fresh or frozen green peas over stove top or microwave. Cover the peas with 1/2 cup water and cook for 3-5 minutes until soft and cooked. Add this cooked peas along with any remaining cooking water to the simmering sauce too.
7. Add salt, sugar, curd, and mix in well. Bring to boil over medium heat. Switch off and let the gravy rest for 10-15 minutes.
8. Serve warm with phulka/kulcha/pita bread/jeera rice/any mild pulao/pilaf. i served it with fragrant jeera rice and a carrot salad.

 

Technorati Tags: Methi Malai Matar,Winter produce,Punjabi cuisine,Healthy gravy,Healthy dinners

My Bircher Muesli

 

We first sampled Bircher Muesli a couple of years ago at  Hong Kong Sky City, Marriott. Vacationing at Hong Kong, we were tucking into the amazing breakfast spread (which is a lot to say for vegetarians.)  My interest was sparked at the sight of very cute jars of muesli sitting on a bed of crushed ice. I enjoy hot muesli by pouring steaming skim milk over muesli, but this? On crushed ice? After confirming with the wait staff that it had all vegetarian ingredients (you never know, after all, even congee there has bacon in it) we tentatively sampled one jar, and boy, fell in love with it. My son declared, “Mom, we have been wasting life by not having this wonderful breakfast dish”.

I researched into it’s origin, and discovered that Bircher muesli was first developed by a Swiss doctor, Dr. Bircher – Brenner. First used for patients, the recipe has become hugely popular in Switzerland and Germany. It is traditionally made by soaking rolled oats in yoghurt/curd along with grated apple, apple juice and left overnight in the fridge. The next morning, it is enjoyed for breakfast along with choice of toppings such as roasted nuts, or more fresh fruit. With it’s easy make-ahead prep, versatile choice of toppings, and deliciousness in every spoonful, it’s not difficult to love Bircher Muesli.

But wait, what’s a recipe without customisation? I am a big fan of eating local, buying seasonal. So the muesli had to be localised and include seasonal fruit too. The apple had to give way to mango, the fruit of the season.The Bircher muesli became muesli parfait. Another ingredient, popped amaranth just begged to go in too. Some easily available dry fruits and nuts completed the meal-in-a-jar. Local ingredients, global flavours!

So I set about soaking oats in skim milk yoghurt. I also soaked some pitted dates and raisins in honey in a separate bowl and left them to rest in the fridge overnight. The next morning, I chopped up some mangoes, toasted a few almonds and walnuts. Now I was ready to assemble. The layering of the ‘breakfast-parfait’ began with a few spoons of the soaked oats. On this, I piled some chopped mangoes, then came the turn of another star ingredient, popped amaranth. A few drizzles of honey and then the turn of the oats again. The soaked dates+raisins went in next followed by some more chopped mangoes and popped amaranth. The parfait was finished off with nuts and another drizzle of honey. There, so simple. It took 5 minutes to assemble two servings. A most delicious, filling, uber healthy breakfast ready. Needless to say it was demolished as quickly as it was assembled.

While you can play around with ingredients and serving size, I am giving the ingredients and measures I followed. Feel free to play around the main theme and come up with a combination that your family loves.

Preparation time –15 minutes+8 hours soaking time, Cooking Time –3 minutes, Serves – 2

Allergy Information

• Does NOT contain egg, soya, peanuts, corn, milk.
• Contains yoghurt, some gluten from oats.

You Need

Cookware –2 mixing bowls, chopping board, knife, small saucepan,300-400 ml jars to assemble the meal.

Ingredients

1. Quick cooking oats – 4 tbsp
2. Skim milk yoghurt – 400 ml ( 2 cups)
3. Skinned and chopped mango – 1/2 cup
4. Popped amaranth – 3-4 tbsp
5. Dates – 6-8
6. Golden raisins – 12
7. Almonds – 6
8. Walnuts – 2
9. Honey – 2 tbsp+2 tsp

To Assemble

1. Mix the measured oats into the yoghurt, stir in well, cover and rest in refrigerator overnight. Also place the pitted dates and raisins with 2 tbsp honey in a small bowl, cover and store in refrigerator.
2. I popped the amaranth at home from amaranth seeds. To pop, you add amaranth seeds to a super hot wok, a tsp at a time, stir gently and watch them seeds merrily popping and dancing in front of your eyes! You could use store bought popped amaranth or omit it entirely too. Or attempt popping at home if you get hold of amaranth seeds.
3. Chop the mangoes and almonds, keep aside.
4. Take the serving bowls, or jar or tall glass to assemble the parfait. Rinse well and wipe dry.
5. Layer the soaked oats at the bottom, 2 tsp should suffice. Place the chopped fruit on the oats. Next, add the popped amaranth, about 1 tbsp would do. Place the soaked and plump dates+raisins mixture over this and cover again with a couple of tsp of soaked oats. A drizzle of honey, then fruit, popped amaranth and finally topped with toasted nuts follow. Finish off with a good drizzle of honey.
6. Enjoy for breakfast, or assemble in ajar with screw top lid, and carry to work. Ideal for mid-morning or 4 p.m. hunger pangs.

 

Thandai Panna cotta

 

Wishing all readers a very colourful and happy Holi. The season is filled with fun, happiness, spring and a riot of colours. I find all food sites, blogs filled with recipes for the special festival menu. Mawa gujiya, samosa, kachori, and several other delicacies.

My dessert is inspired by the flavours of the festival too. I had tried out a Thandai mousse last year. Somehow, I’m surprised it has not found it’s way to the blog. So it had to be panna cotta this time. I have kept the cream to milk ratio at 1/2:1, thereby reducing on the fat content. I plan to try it out with skim milk alone the next time.

Initially, I was quite worried about getting the consistency, flavour and proportions right. After making a mental map of the procedure, and after discussing the recipe with two of my great friends, Deepa and Sreelatha, I decided to go ahead and test it out. Quite happy with the outcome, even if I say it myself. But then, unless you try it out and fill me in, I wouldn't know for sure.

For the main flavouring, I followed Tarla Dalal's recipe to make the thandai paste. For the Panna cotta, here is what you need -

1. Home made or store bought Thandai paste – 2 level tbsp
2. Skim milk – 1 cup
3. Fresh cream – 1/2 cup ( I used Amul )
4. Sugar – 5 tsp
5. Agar agar – 7 gm
6. Water – 1/2 cup
7. Butter or vegetable oil – 1/4 tsp, for greasing

Optional – 2 tbsp Khus Syrup as a top layer for the panna cotta. I used store bought syrup.

To Assemble

1. Combine the skim milk, fresh cream, sugar in a heavy bottomed saucepan, and set on heat. Keep over medium flame and stir constantly.
2. In a separate smaller saucepan, heat the 1/2 cup water, and stir in the agar agar. Set this over a low flame too and keep stirring to mix well and to avoid burning. If you cannot manage to stir both at the same time, get the milk mixture boiled first and then proceed with the agar agar.
3. When  the milk mixture reaches a boil, add the thandai paste and simmer for a minute, and keep stirring again. After a minute, set aside. Be alert to the milk mixture, it can boil over quite suddenly. Strain through a mesh sieve into a suitable bowl.
4. If you have not started on the agar agar + water boiling as yet, go ahead with it now. You may need to simmer it for 5-7 minutes over low flame until it has blended into a homogenous jelly like texture. Pour through a sieve or tea filter directly into the milk mixture. Mix well, and return the milk to heat. Simmer again for a minute, remove from heat and cool to room temperature.
5. Grease 6 dessert bowls / katoris / cups with the butter/oil. Divide the mixture into the bowls. Cover with cling film / lids and refrigerate for an hour or two.
6. To unmould, run a wet sharp knife through the sides of the panna cotta and invert into serving plate. You may serve directly from the bowls too.
7. Optional toppings include some khus syrup drizzled,  or few strands of saffron, or some cardamom powder sprinkled, or rose petals for garnish!
8. Happy Holi and enjoy your wonderful Panna cotta.

Almond and dates halwa

‘A Very Happy And healthy New Year ‘ to all readers from Healthy Slurps. What better way to start a New year than with a sweet dish! If the sweet can also pack in a healthy punch - well, I can’t ask for more. Here is a super simple, yummy recipe for an un – put – downable halwa. Go ahead, start the new year with a BANG!! with this melt in the mouth creation….I must thank my dear sis-in-law, Deepa for giving me this recipe.

You need

1. Whole almonds with skin – 1 cup

               

1. Seedless soft dates – chopped fine, 1 cup ( I used Lion seedless dates)
2. Skim milk, boiled – 1 cup ( I used 3% milk)
3. White cooking butter, melted – 1 cup
4. Sugar – 2 cups

To assemble

1. Warm the almonds lightly in a microwave, this helps quick powdering. Use the pulse button in your mixer, and pulse grind the almonds to a soft powder along with the skin. The powder should look like this-

1. Take a heavy bottomed sauce pan or use a non-stick pot.
2. Pour in all five ingredients together into the pot.
3. Stir the contents over fire. You can start off with a high flame, and then reduce flame to medium once the ingredients are incorporated well together and begin to bubble.
4. It took me 15 minutes of stirring continuously over medium flame to complete cooking the halwa.
5. The halwa is done when it starts frothing around the sides of the pot and begins to leave the sides.Remove to a storage bowl immediately.
6. This does not need any garnishing, and can be served spooned warm. Perfect for cold wintry weekend treats!

Notes

• Take care to pulse grind almond powder – avoid extracting almond oil !
• Chop dates as fine as possible.
• Keep stirring over flame to avoid burning at the bottom of the pan.
• Do not overcook – else it will turn out to be a brittle texture, instead of a moist one. If in doubt, you can remove from fire and can cool a spoon of halwa, check if it is done and then return to fire if it is still liquidy.

Nutri notes

• Almonds are a great source of protein, fat, fibre, of vitamins-thiamine, riboflavin, niacin, vitamin E; and of minerals- iron, copper, zinc. This unique combination makes it wonderful for growing children.The fat is mostly of monounsaturated kind which is helpful in building HDL cholesterol, and reducing LDL cholesterol.For more information on health benefits of almonds look here.
• Dates are energy packed, bursting with iron, zinc. Also a good source of potassium which is very necessary for smooth working of heart muscles and an efficient nervous system.Foods high on potassium also help in regulating sodium in the body, hence control blood pressure.
• Dates contain no fat. The high fibre content in dates makes sure the body escapes constipation, colon cancer.
• Dates also pack in several B complex vitamins such as niacin, pantothenic acid, folic acid.This makes it a handy snack for pregnant and lactating women as well as children in growth phase, especially if they are active in sports.
• This recipe combines the two wonder ingredients almonds and dates and combines milk and butter to it as a bonus!The use of butter does make it a high calorie dish – however it is good to remember healthy, active children need no calorie restriction and you may just be able to get a reluctant child to eat this delicious form of dates or almond.As for the others, moderation is the key word to remember! Do indulge in this ‘healthy sin’ in moderation and remember to work out a little extra to deserve this lovely treat!

Sending this dish to The Veggie Hut as my entry to ongoing event ' Winter warmers'