August 31, 2017

Lets get some Proteins - 30 days of blogging with Proteins ! | Mega Protein BM

First of all, welcome to another Mega Marathon. We bloggers, part of Blogging Marathon (BM) run these mega 30 day marathons every April and September. 


The last few Mega BMs were very exciting:

Last April 2016, I blogged about 26 unique Tamil Cuisine dishes. and in Sep it was Cooking Carnival . In 2015, it  was International Cuisines at BM Buffet (Sep 2015) & a  very exciting Baking Marathon(April 2015). 

2014 saw us with Around the World in 30 days (Sep 2014) and then we presented Indian States (April 2014). 

So this has been a very exciting journey for us.

This year, the central theme is Proteins. While the posts (with / without any sub themes) begin tomorrow, a small post here on importance and types of proteins. 

PS: This info is a collection of what's already available on the internet. I collated this as I was doing my research for this theme and put this together as a reference point. 

As a vegetarian and a wannabe vegan, all my posts on this mega marathon will be around plant based proteins and also include few commonly used dairy products like curd, panner and buttermilk. Vegan substitutes are mentioned wherever possible.

Hope you enjoy this journey with us.

Some benefits of eating the right kind of proteins:
  • Build Muscle mass - which in turn helps burn fat
  • Stabilize blood sugar levels
  • Help manage weight without bulking up
  • Manage mood swings (especially those on menarche & menopause)
  • Strengthen the bones
  • Help build essential amino acids - and therefore take care of cell repair
  • Slow ageing and improve agility
  • Fill us up and help cut down on binge eating

Some plant sources of proteins(most known, some were real rare finds during this research!)
  • Lentils & Legumes incl peanuts and beans
  • Almonds and most nuts
  • Cauliflower (yes!!) & Broccoli
  • Quinoa
  • Hemp, Edamame, Chia & pumpkin Seeds
  • Tofu
  • Oats
  • Potatoes
  • Corn
  • Avocado
  • Spinach (yes!)
  • Wild rice (yes!)
  • Soy
  • Amaranth (yes -  our humble Rajgira)
  • Tahini
  • Nutritional yeast
  • Peanut butter (yum!!!)
  • Asparagus
Some animal / dairy sources would be:
  • Paneer
  • Milk / Curd / Yoghurt
  • Chicken
  • Fish
  • Seafood
  • Eggs
and many more..

For those who are keen to read more on this topic and decide which protein is better, and how much protein you need, and why, head to this very informative link






August 30, 2017

Vegan Chocolate n Fruit Oats Bundt Cake | Vegan recipes

Amrita - my paired partner - gave me a combo of Fruits and Oats this month for the Sshhh Cooking Challenge Theme. I had half a recipe in mind the moment she gave me the combos. I kept yo-yo ing between a tart and a cake. And settled with this simple no-frills Choco Oats Fruity Bundt Cake.

And yes, its eggless. And healthy too.  And Chocolatey. Do you still need a reason not to bake it ?

The only thing I wished was to have some fruits by the side when I clicked these. But the kids polished it off, and nobody had a clue it had Oats in it. If you have fussy kids and want to feed them some healthy bakes, dont look further. 

Do make this, and let me know how your family liked it. 


I bookmarked from Rafeeda's recipe & baked this with some basic changes!

Prep time - 15 mins, Bake time : 30-35 min, Makes  : 1 medium sized Bundt Cake (Serves 2 adults or 3 young kids)
1 cup = 200 ml

Dry ingredients:
Oats flour - 1 cups
Wholewheat flour - 0.75 cups
Maida / all purpose flour - 0.25 cups (you can go with all wholewheat + Oats only)
Salt - 1/2 tsp
Cocoa powder - 3 TBSP (I used dutch processed)
Baking powder - 1/2 tsp
Baking soda - 1/2 tsp

Wet ingredients:
Oil - 1/2 cup + 2 TBSP
Fruit Puree - 1/2 cup ( I used a mix of apple, banana & soaked raisins - pureed well - use 1/4 cup of water if needed)
Organic jaggery powder - 1/3 cup ( can be made 1/2 cup too, but we like a mildly sweet cake)
Vanilla essence - 1 tsp

Method:
Dry roast the oats for 30-45 seconds till warm. Cool, powder and sieve with all the other dry ingredients twice or thrice.
Grease and line a small bundt pan and preheat oven to 170C.
Dissolve the jaggery powder in the oil+fruit puree mixture fully and mix well. Add vanilla and mix. Add the dry flour mixture 2-3 TBSP at a time, and gently fold, repeat till all the dry flour is incorporated into the batter without any dry streaks. 
Fill the batter into the bundt pan and tap the filled pan twice on the kitchen counter to set the batter and release any air bubbles.
Bake for 30-35 min or till a skewer comes clean.
Dust some icing sugar if you like while the cake is still warm.
Cool , slice and serve (as you can see, my kids were too impatient to let it cool down, hence the crumbly cake picture :p)


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