Delightful Healthy Recipes





The global includes diet chart of 2016 everything right from the weird to the bizarre. Bugs, seaweed and tree water, among others will take the year by storm.Here are some of the quirkiest fads expected to keep you fit...

SWAP COCONUT OIL FOR AVOCADO OIL

The # avocado was used around three million times on a photo-sharing site last year. Touted to be `the oil' for 2016, it is high in mono-unsaturated omega-9 fatty acids as compared to last year's fave coconut oil that has more saturated fat. Packed with minerals, vita mins and antioxidants, avocado oil can replace olive oil as a salad dressing, thanks to its similar taste and texture. While coconut oil has a smoking point of about 350°F , avocado oil has around 500°F , making it ideal for cooking and baking too.

SEAWEED IS THE NEW SUPERFOOD

Slimy underwater leaves and weeds including nori, kelp, green algae, spirulina and sea lettuce are high in protein, minerals, calcium and vitamins. They are being recognised globally for their nutritional value.

GET BUG-GED

This year, bugs as food will go global. Inexpensive yet palatable, they are a sustainable protein source for the ever increasing human population. With people becoming more open-minded to having mealworms in burgers, crickets in bars, ants in drinks and grasshopper salads, chefs are integrating bugs in dishes and teasing the palates of patrons.

CARBS WILL MAKE A COMEBACK

Carbohydrates have always been considered bad, but this year they will make a huge comeback. More people are trusting good carbs once again. Last year's not-sohealthy Keto diet (avoiding carbohydrates) will be bowing out of the scene.

ADDITIVES WILL TAKE A BACKSEAT

Globally, large companies that offer packaged food have already started removing artificial dyes and flavours, and hydrogenated oils in their food. Synthetic colours in cereals and snacks are also being eliminated.
NOOCH SAUCE WILL BE TOPPING IT
With the vegan trend still going strong, the cheesy-nutty flavoured nooch, similar to dairy-free parmesan, is expected to be seen on store shelves. Nooch, fortified with vitamins, is nutritional yeast and derived from sugarcane and beet molasses. It is a healthy protein and can be used as a yummy sauce on salads, pasta for nachos and even on popcorn.

SAY BYE-BYE TO ARTIFICIAL SWEETENERS

The new year will see a conscious avoidance or minimisation of refined sugar and table salt. Considered the root cause of many health problems, banning these items will lead people not just towards good health but to a fit, shapely body as well. In 2016, the trend will be to accept all kinds of natural sugars and stay away from artificial sweeteners. Fruit sugars have nutritional benefits -vitamins, minerals, fibres and phytonutrients can take care of your sweet palate and help you maintain a healthy weight. Abroad, `green colas' are using stevia instead of sweeteners. Agave syrup or agave nectar is hailed as a diabetic-friendly sweetener that doesn't spike blood sugar levels. Apart from this, there are syrups made from coconut, barley, brown rice, dates and apples.

USING `WASTED' INGREDIENTS

Last year, chef Dan Barber from Manhattan turned food waste into cuisine. He re-formed burger buns from stale rye bread topped with rye breadcrumbs and used discarded cheddar with patty made of wasted carrot and beet pulp.Many upscale restaurants in the UK and US are using wasted ingredients like fish ribs, pulps of vegetable and fruits to cre ate fresh dishes. Certain chefs in India follow the same rule on a small scale, and this trend is only set to get bigger with the emphasis on being eco-conscious.

EGGS WILL BE IN THE SPOTLIGHT

Worrying about dietary cholesterol is also taking a backseat and that is what will lead to eggs securing a place in the spotlight. Eggs will be an important ingredient on restaurant menus and gourmet food.

CHEF-MADE MEALS

Ordering your meal from a restaurant?
That is so last year. There are exclusive meal-delivery services that have chefs prepare customised meals for you. The prices do not burn a hole in your pocket, yet offer seasonal menus and an exclusive curated experience that restaurants don't provide.





All set to party but afraid of the calorie intake? Have no worry , make these appetisers and hors d'oeuvres that are tasty yet won't let you pile on the pounds.We've gone past hummus on toast and dressing up that crostini and bruschetta.With home parties for the New Year's Eve being high on most people's agenda, here's are ways to orchestrate a light buffet that your guests are sure to enjoy ...

SERVE MINI FOODS

Bite-sized is the new delicious! Mini food was the top food trend for 2015 so it's all about small soup shooters, mini pitas and sandwiches and shrunken pizzas or pizzettes. Not only do you get to eat the food you like, but it's psychologically comforting as it's a small serving. Says nutritionist Dhvani Desai, “Small food or small plates work well as they curb hunger without letting one pile on the pounds. You feel satiated that you have had the food of your choice minus the calorie guilt.“ But there are two aspects to this. “Make sure you eat the right minis. For instance, baked potatoes laden with a rich dressing won't work. Also, exercise portion control by choosing only one or two mini bites.“ This New Year's Eve, put a whole smorgasbord of these miniatures on the serving tray. We suggest mini burgers and tacos, mini meatballs with spaghetti, mini tarts and even tiny spring rolls. You can also serve mini veggie dips in little shot glasses.

ZERO-ALCOHOL DRINKS: BEING `SOBER CHIC' IS THE NEW COOL

Sober is now being hailed as being `seriously chic', so say hello to non-alcohol drinks made of juices and fermented tea. Chefs are pushing the envelope by adding infusions, syrups and spices too. Margaritas make way for `cucumberitas' and cocktails are now made of fruit, vinegar and brown sugar.

CANAPES AND VEGGIE DIPS

Dips are the centrestage for any party table.
Affirms home caterer Natasha Alpaiwalla, “The advantage of these is that they stay for long and are easy to serve. And there's so much you can do. Simple avocado with yoghurt goes well with carrot and celery sticks or pita triangles. You can also make a dip using nuts, peas and basil with yoghurt.
Another popular bite is baba ganoush made of eggplant and tahina (which has sesame seeds and is thus packed with cal cium).“ For an Indian touch, combine finely chopped roast pepper and pine nuts with grated coconut and coriander. Stir with kari patta and give it a pine nuts vaghar. The all-time favourite -salsa, with tomatoes and lime -is packed with vitamins A and C. Use whole-grain crackers and wheat bread as canapes.n

TRY THIS: TURKISH BEETROOT DIP

Also called Pancar Ezmesi, this healthy dip is made by blending raw baby beetroot, olive oil, Greek-style yoghurt and garlic cloves with pepper. Serve it chilled.

HAVE A SPOON STATION

Always wanted just a mouthful of a particular dish?
Try appetiser spoons. They're being used to serve almost anything from soup to antipasto, salad, salmon and sorbet. In fact, we suggest a complete soup station Try figs and goat cheese or even fruit and let guests pick up a spoon of their choice. You could end it with tiramisu or trifle on a spoon.





RADIO BAR GLOBAL CUISINE

love Bandra Khar bar bar I (sorry for that cheap pun). And, happily leading this recent new spate of bar openings is Radio Bar. I had been wanting to go there ever since it opened but then one night, (clearly my lucky night) not only did I meet Shah Rukh Khan at Rana Kapoor's dinner but also Manasi Scott, who was anchoring that event. This gorgeous, hippieheart diva, singer, songwriter, actor with music in her veins and an international hit on the world charts accepted my impromptu invite. She made for the perfect guest to check out Radio Bar. After a fun late dinner, we packed the pizza for Zephan, her foodie son, (already enrolled in `Little Chef') who later opined that the pizza was “delectable“.
DÉCOR
Stacked against a wall -radios, transistors and memorabilia.Hanging from the wall -lamps made from cassette tapes and mikes. On the bar wall -large speakers. An underground dance floor, a jukebox and an alfresco area with a cart converted into a bar complete the décor.
FOOD
The creative chef, Rohan D'Souza, trawls the world for his bar and dinner menu. South African Shito Chicken Skewers are deliciously fiery spiced. Barbeque Tiger Prawns perfectly sparkled with chilly and tamarind. Hummus is paired with Spinach Pita and Pepperoni Pizza kissed with garlic confit and caramelised onion delights.Plenty of cocktails -ask for the Radio Bar Mojito r and the Crème Brûlée Martini. End with the Chocolate and Hazelnut , Crusted Mousse.
MINUS POINTS
In some dishes, too many . ingredients hustle and bustle on a plate. The Baked Chargrilled Mediterranean Vegetables r with Goat Cheese, Pine Nuts, Tomato Coulis and Filo Pastry being a case in . point. Ditto for the Mini Tacos stuffed with a long list of ingredients. The Chorizo Sauce overpowers the pan-fried Rawas. The vegetarian dishes are not as good as the non-veg ones. Juke box not operational; open only at night, (except Sunday) are some of the downsides.
MY POINT
Brilliantly located on the arterial Linking Road, (basement for parties and alfresco in winter), Hitesh Keswani, Nikhil Meran and Rohan D'Souza's creatively done up Radio Bar, the DJ, as well as the food (some of it falters) have the `burbs' well heeled, over 30s dancing to its tune. So what if the juke box doesn't work? This is the rocking Radio Bar, remember?
TIMES FOOD GUIDE