Before great adventures come great meals. Our round-up of deliciously wholesome recipes will help you stock up on nutrition as you prep for your next trip of thrill!

By POOJA NAIK

OAT AND DATE BITES

“This recipe has just five ingredients and is extremely easy to execute. With no refined sugar and the goodness of oats, nuts, and dates, these bites are wholesome, delicious, and make for the perfect snack!” – Pooja Dhingra, Founder & CEO, Le15 Patisserie, Mumbai.

Makes 12 Bites

INGREDIENTS
Almonds: 50 gm
Oats: 50 gm
Cinnamon powder: 1 tsp
Seedless dates: 40 gm
Water: 4 tsp

METHOD
Pulse the almonds in a blender. Add the oats and cinnamon; grind to a smooth powder. Add dates to the mix and blend to form a sticky dough. Add water, one teaspoon at a time, as required, to bind. Transfer to a bowl and refrigerate for around 15 minutes. To form the bites, use a tablespoon to measure the dough and shape into balls. The oat and date bites will keep in the refrigerator for up to three days.

DARK CHOCOLATE AND BERRY SMOOTHIE BOWL

“As smoothie bowls are rich in fibre and natural sugars, they allow better digestion, improve satiety, and increase absorption of all nutrients.”- Megha Kohli, Chef, Mademoiselle Boutique Hotel and Cafe, Goa.

INGREDIENTS
Frozen strawberries: 5
Dates: 6
Honey: 10 gm
Frozen bananas: 2
Greek yogurt: 50 gm
Coconut milk: 100 gm
Almond milk: 40 gm
Frozen berries: 50 gm
Ice cubes: 4 to 5

INGREDIENTS FOR GARNISH
Muesli: 15 gm
Fresh strawberries: 3
Dark chocolate chips: 10 gm
Fresh blueberries: 6 pieces
Edible flowers: As needed
Micro Greens: As needed

METHOD
Blend together the frozen fruit, yogurt, coconut milk, almond milk, dates, honey, and ice cubes until creamy. Garnish it with muesli, fresh fruit, chocolate chips, edible flowers, and micro greens. For a vegan take on the recipe, substitute the yogurt with your choice of dairy-free milk.

QUINOA KACHUMBER SALAD

“This is a perfectly light yet filling salad that celebrates local produce, and is extremely healthy. It seeks inspiration from the traditional kachumber salad, and infuses super food such as quinoa, making it wholesome and energising for your adventures.” – Kunal Kapoor, Chef and Restaurateur, Pincode, Delhi.

DRESSING INGREDIENTS
Mustard kasundi (relish): 100 ml
Olive oil: 20 ml
Black pepper: 1 tsp
Sugar: 1 tsp
Passion fruit purée: 50 ml

KACHUMBER MIX INGREDIENTS
Pomegranate seeds: 100 gm
Cucumber: 100 gm, diced
Red and yellow bell peppers: 100 gm each
White quinoa: 100 gm
Romaine lettuce: 100 gm
Cherry tomato, carrots, and radish:
For garnish, 50 gm

METHOD
Mix the dressing ingredients in a bowl. Cook the quinoa and keep aside. Dice the vegetables. Add them to the dressing ingredients, along with romaine lettuce and the cooked quinoa. Mix gently. Garnish with tomatoes, carrots, and radishes, and serve.

THE FARM GREEN JUICE

“This juice is good for digestion and levels up your energy!” – Marie Pagcaliwagan, Chef & Kitchen Head, The Farm at San Benito, Batangas, Philippines.

INGREDIENTS
Lettuce: 100 gm
Cucumber: 300 gm
Sprouts: 50 gm
Green apple: ½
Celery: 1 stalk
Coconut water: 1 cup

METHOD
Combine all ingredients in a juicer or blender. Blitz until smooth. Pour through a fine strainer, and transfer to an old-fashioned glass.

ASHWAGANDHA AMRIT

“Ashwagandha is an ancient herb known to possess medicinal benefits that relieve stress and boost strength. The wisdom of our ancestors comes together in this drink.” – Hemant Sharma, Food and Beverage Manager, Taj Fateh Prakash Palace, Udaipur.

INGREDIENTS
Jaggery syrup: 30 ml
Beetroot juice: 20 ml
Ashwagandha: 5 gm
Basil leaves: 2 to 3
Ginger juice: 10 ml
Lemon juice: 10 ml

METHOD
Pour all ingredients in a cocktail shaker, hard shake with ice, and pour into a martini glass. Garnish with basil leaves and serve.

TOFU BAO

“This vegan and low-gluten recipe is loaded with fibre, protein, and isoflavones, lending a healthy twist to the classic bao!” – Tarun Bhatia, Chef De Cuisine, Plural, Mumbai.

Makes 15 pieces
BAO INGREDIENTS
Red lotus flour: 400 gm
Yeast: 4.5 gm
Jaggery powder: 10 gm
Salt: 6 gm
Extra virgin olive oil: 12.5 ml
Water: 250 ml

TOFU FILLING (OYSTER CHILLI SAUCE) INGREDIENTS
Firm tofu: 250 gm, diced
Chilli paste: 40 gm
Oyster sauce: 60 gm
Spinach: 50 gm
Light soy: 12 ml
Salt and white pepper: To taste
Bell pepper, cilantro, spring onions (optional): To garnish

METHOD
Mix flour, jaggery powder, and salt in a large bowl. Dissolve the yeast and a pinch of jaggery powder in a tablespoon of warm water. Add it to the flour mixture with some oil and knead till elastic. Make balls and keep aside for 30 minutes in a greasy bowl covered with moist muslin cloth (proofing). Sprinkle a little flour on a working surface and roll out the prepared balls into a 1/4-inch thick circle. Cut the bao dough with a ring mould. Lightly brush oil on one side of the bao and fold in half-moon shape. Allow it rest for 30 minutes in a closed box lined with greasy parchment paper. Then steam for 12 to 15 minutes till perfectly cooked.

In a separate pan, stir fry the tofu with oyster sauce and chilli paste until it thickens. Keep aside. Toss spinach, salt, and light soy in the same pan. Once cooked, stuff the steamed baos with tofu mixture and top them with spinach. Garnish with cilantro, spring onions, and bell pepper. Serve hot.

Related: 7 Refreshing Dishes That Will Amp Up Your Spring Culinary Spread!