Healthy And Immunity Booster Green Spinach Juice || How To Make Spinach Juice At Home And Its Health Benefits || Palak Ka Juice

Spinach is an immune-boosting food that contains a high level of vitamin C, which not only packs a powerful antioxidant punch, it helps fight off infection and regenerate other antioxidants in the body, including vitamins E.

Spinach is rich in vitamins A, C, and K, magnesium, and iron. Eating this leafy green spinach may benefit eye health, reduce oxidative stress, and reduce blood pressure levels among other health functions. 

You may not be a fan of spinach but these amazing benefits of eating spinach regularly will convince you to add it to your daily diet.

1. Strengthens your bones.

2. Keep you energized.

3. Strengthens your eyesight and immune systems.

4. Promotes heart health.

5. Repels bacteria and viruses.

6. Control blood pressure.

7. Cancer prevention.

8. Oxidative stress.

9. May keep your skin, hair, and nails healthy.

10. May help with weight loss.

11. May aid diabetes treatment.

12. May promote digestion.

13. May help treat asthma.

14. May promote fetal development.

15. May boost brain function.

Spinach juice helps to regenerate and rebuild the body. The bright green colour of healthy Indian green juice is so appealing that it can lure anyone.

Follow this simple and easy recipe to make detoxifying juice at home.

5 Minutes

5 Minutes

10 Minutes

Prep Time

Making Time

Total Time

Ingredients

• 2 cups raw green spinach
• 1 tbsp black salt
• 1 tbsp black paper powder
• 1 tbsp chopped ginger 
• 2 tbsp lemon juice
• 1 glass of water

How To Make Spinach Juice

Step 1

Wash, clean, and chop spinach.

Step 2

Add chopped spinach to juicer now add black salt, ginger, black paper powder, and water into the juicer.

Step 3

Now blend till smooth. strain juice using a strainer.

Step 4

Now add lemon juice and mix it well.

Step 5

Your immunity booster spinach juice is ready to serve it in a serving glass.

You can watch this recipe on YouTube () also.

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Mataki Bhel- Maharashtrian Special Sprouts Bhel

Matki bhel, a marvelous creation to spice up your day. Sprouts are very healthy if you eat them in the morning, they are good sources of vitamins and proteins, good for every age of the person. 

Enjoy this delicious and healthy chat item. This Matki Bhel/ Sprouts Bhel is very easy to male and very very healthy. You can also use any other favorite sprouts of your choice to make this sprouts recipe.

The relishing flavors, the appealing texture and the amazing aroma of the Matki bhel is just mouth-watering. The amazing recipe is provided here.

                       

Prep Time

Cook Time

Total Time

25 Minutes

0 Minutes

25 Minutes

Author: Creative Baby

Recipe Type: Breakfast

Cusine: Maharashtrian (Indian)

Servings: 4 Persons

Ingredients

• 2 cups Sprouted Moth(matki)
• 1 medium Onion finely chopped
• 1 medium tomato finely chopped
• 1/2 tbsp Red chili powder
• salt to taste
• 1 tbsp Lemon Juice 
• 1/2 Bowl namkeen mixture
• 1 tbsp Chat masala

For Garnishing

• Chopped coriander leaves
• Sev
• Onion slice, Tomato slice

How To Make Matki Bhel

Step 1

Put the sprouts in a vessel and wash it with clean water. Boil the sprouts in water for 5 to 10 minutes. Turn off the gas after 10 minutes. take out all the water from the sprouts. Take sprouts in a big bowl.

Step 2

Add onion, tomatoes, red chili powder, namkeen mixture, chat masala, and mix it well.

Step 3

Now add lemon juice and salt s per taste and mix it well.

Step 4

Take matki bhel in a serving plate and garnish it with coriander leaves, sev and Onion slice, tomato slice.

Our Spicy Matki bhel is ready.

This breakfast is considered a very healthy breakfast. Many people like to start the day with this breakfast. If you make it this way, then the children will also like it and they will stay away from junk food.

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Gujarati Methi Thepla Recipe

Gujarati methi thepla is a very popular Gujrati Breakfast dish made with flour, spices and fresh fenugreek leaves(Methi). It is soft and very testy which can be had at any time of the day. Thepla is similar to Paratha. Methi theplas are light and as well as healthy. a good snack for children who don't like greens, especially fenugreek. This way you can incorporate some greens in their diet. Methi thepla is an all-time favourite ar home. 

Most Gujaratis love eating their Theplas with curd or mango pickle known as aam ka chunda. These are commonly & often prepared in most Gujarati households not only for breakfast but also for their meal, snack & even to enjoy during their travel.

They can also be carried to work or school in their lunch box with pickel& some Sabji.

Prep Time

Cook Time

Total Time

10 Minuets

30 Minutes

40 Minutes

Author: Creative Baby
Recipe  Type: Breakfast
Cuisine: Gujarati (Indian)
Servings: 4 People

Ingredients

• 2 Cups Whole Wheat Flour ( Gehu Atta)
• 1/2 Cup  Chickpea Flour (Besan) Optional
• 1 Cup Fenugreek Leaves Chopped (Methi)
• 1/2 Cup Curd (Dahi) Optional
• 1 Tbsp Green Chilli, Ginger and Garlic Paste
• 1/4 Tbsp asafoetida (Hing)
• 1/2 Tbsp Cumin Seeds (Jeera)
• 1/2 Tbsp Turmeric Powder (Haldi)
• 1/2 Tbsp Red Chilli Powder
• Salt To Taste
• Oil for roasting thepla as required

For Serving

• Mango Pickle (Aam Ka Chunda)
• Curd
• Tea

How To Make Methi Thepla

Step 1

Pluck the methi leaves. Rinse them well a few times. Drain to a colander. Chop finely.

Step 2

Take a mixing bowl to add flour to the bowl and add all the spices and herbs.

Step 3

Add the chopped methi leaves. Mix nicely with your fingertips. add curd or add very little water instead of curd.

Step 4

Mix again and knead into a dough. Don't add water while kneading as methi leaves release water.

Step 5

Cover and keep the dough for 10-15 minutes.

Step 6

Add a tbsp of oil in the bowl and knead the dough again for a minute.

Step 7

Divide the dough into 10 equal balls.

Step 8

Dust and roll the balls to a 6-7 inch circle

Step 9

Heat a griddle.

Step 10

Keep the thepla on the hot griddle and cook from both the sides till brown spots appear.

Step 11

Apply 1 tbsp oil on both the sides and cook till spots darken and the thepla is cooked.

Steps 12

Keep pressing the thepla with a flat spoon while it cooking.

 Steps 13

Now Methi theplas are ready. Serve hot with pickle and curd or tea.

Notes

If you are making the theplas to store and eat later, do not add besan to the dough. It will Keep your theplas soft for a longer time. But If planning to eat hot thepla, besan will add a nice crunch.

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