Barley soup

Ingredients:

1. Barley pearls-1 cup
2. Chicken/vegetable stock-1-2 cup
3. Eggplant-1 small
4. Butternut squash-1 cup diced
5. Yellow zucchini-1
6. Red bell pepper-1/2 cup
7. Green beans-1/2 cup
8. Snow peas-1/2 cup
9. Carrots sliced-1/2 cup
10.Onion-1/2 small
11. Ginger paste-1 tsp
12. Cumin-1 tsp
13. Cinnamon-1/2 in piece
14. Cardamom-3-4
15. Cloves-3
16. Curry powder/garam masala-optional to enhance taste

Method:

1.  Soak barley overnight and cook in a pressure cooker until soft (2-3 whistles).
2. Heat 2 tbsp of oil in a pressure cooker. Add cumin, cardamom, cloves, cinnamon and saute for 30 sec. Add ginger paste and saute for 30 sec.
3. Add onions and cook till soft.
4. Add eggplant and cook till soft. Then, add all your favorite vegetables, barley, stock water, curry powder, salt and other spices you may like and mix properly.
5. Close the pressure cooker and cook for 1 whistle or till the vegetables become soft.
6. If you are using meat, cook it before adding vegetables.
6. Serve this hot and nutritious soup with any bread you like.

Sheem Paturi (Snow Peas in Mustard Sauce)

Ingredients:

Snow peas-1/2 lb
Black mustard seeds-2 tbsp
White mustard seeds-2 tbsp
Green chillies-2 to 3
Red chillies-2
Mustard oil-1 tsp
Salt- to taste
Kalonji (black jeera)-1 tsp
Tomatoe-1/2 (optional)
Potatoes-1 (optional)

Method:

1. Blend mustard seeds and chillies by adding some water until it becomes into a smooth paste.
2. Store the paste in refrigerator while you prepare sheem. This will get rid of the bitter taste. It will be best if you make it the previous night.
3. Wash the snow peas, rip the scales off. 
4. Heat oil in a pan and add kalonji and red chillies. After they sputter, add snow peas, salt, turmeric and fry a little. 
5. Add tomatoes when the peas are lighter in color. Saute for a min and then add mustard sauce.
6. Cover the pan and let it cook till the peas are cooked. 
7. If you want the sauce to be drier, take the lid off and heat for a little longer till the desired consistency is reached.
8. If you are adding potatoes, add to oil before adding the peas.
9. Serve yummy sheem paturi with rice and dal.

Beet, Carrot and Pineapple juice

Ingredients:

Beet-1/2 big
Carrot-15 baby
Pineapple-1 cup freshly cut
Ginger-1/2 inch piece

Methods:

1. Cut all fruits and veggies into small pieces.
2. Put the ingredients into the juicer.
3. Enjoy rich, sweet, delicious and refreshing juice!
4. Serve cold. Don't add ice to avoid dilution.

Juicing vs. Blending

Have you ever thought of pros and cons of juicing and blending? It's simple.

Juicing-Quick and efficient absorption of vitamins, minerals and phytonutrients into blood stream, requires more fruits/veggies, less fiber, spike in blood sugar if lot of fruits are added.
Blending-Inefficient absorption of vitamins, minerals and phytonutrients into blood stream, satisfies hunger as there is no loss of fiber, balances blood sugar levels.

So, which is better? There is no answer for that. If you want instant energy and consume good amount of vitamins and minerals, juicing is the way to go. Beware of high sugar fruits or vegetables while juicing. The sugar may cause a spike in your blood sugar levels. If you want to satisfy your hunger by including fiber and by adding milk/yogurt/nuts/avocado, then blending is the way to go. Remember that the nutrient and mineral absorption from blending is not as efficient as that from juicing.