Chefs Shares Clean-Eating Recipes For Conscious Diners
Image Credit: Taj City Centre, Gurugram

Food serves much more than fueling your body, and eating goes beyond sustenance. With the busy lives, health issues have arisen, making a lot of people mindful of what they feed their bodies. While the aisles of grocery stores are filled with quick fixes, packaged food filled with preservatives, and sugar-laden treats, the clean eating movement has made people aware of the importance of raw, unprocessed ingredients. 

But just because you’re ditching your favourite bag of chips, doesn’t mean that your cravings will be compromised. If you are a conscious diner, here are some clean recipes, shared by Chef Akshay Kumar, the Executive Chef of Taj City Centre, Gurugram and Chef Divij Malhotra, the Sous Chef at Taj Mahal, New Delhi, to eat something nutritious, yet lip-smacking.

Miso Glazed Cauliflower Steak

Taj City Centre, Gurugram

Ingredients:

For Cauliflower Steak:

  • 1 large cauliflower (cut into two steaks)
  • 2 tbsp white miso paste
  • 1 tbsp tahini
  • 1 tbsp rice vinegar
  • 1 tsp maple syrup
  • 1 tsp sesame oil
  • Salt & pepper

For Quinoa-Kale Tabouli:

  • 1/2 cup cooked white quinoa
  • 1/2 cup chopped kale
  • 1/4 cup chopped parsley
  • 1/4 cup chopped mint
  • 2 tbsp pomegranate arils
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • Pinch of pink salt

For Turmeric Coconut Emulsion:

  • 1/2 cup light coconut milk
  • 1 tsp fresh turmeric (or 1/2 tsp powder)
  • 1 tsp grated fresh ginger
  • 1 tbsp lemon juice
  • 1 tsp flaxseed oil
  • Salt to taste

Garnish:

  • Microgreens
  • Toasted pumpkin seeds
  • Edible flowers (optional)

Method:

  1. Mix all the ingredients to make the cauliflower steak, brush the mix, and roast for about half an hour.
  2. Massage chopped kale with lemon and a pinch of salt. Toss all tabouli ingredients together. Chill until ready.
  3. Warm coconut milk with turmeric, ginger, and salt. Blend with lemon juice and flaxseed oil until smooth. Strain for silky texture.
  4. Spoon turmeric emulsion onto the plate. Place the roasted steak over it.
  5. Add a mound of tabouli on the side. Garnish with microgreens, seeds, and edible flowers and serve.

Signature Granola Bowl

Taj Mahal, New Delhi

Ingredients: 

  • Homemade granola: 50g 
  • Greek or vegan yoghurt: 120g 
  • Seasonal berries: 60g 
  • Banana, sliced: 50g 
  • Chia seeds: 5g 
  • Honey or maple syrup: 10g

Method: 

  1. Take a chilled bowl and layer the yoghurt you’re using.
  2. Top it with granola, sliced banana, and berries.
  3. Sprinkle chia seeds on the top, drizzle with some honey or maple syrup and the granola bowl is ready to be served.

Antioxidant Açai Bowl 

Taj Mahal, New Delhi

Ingredients:

  • Frozen açai purée: 100g 
  • Frozen banana: 100g 
  • Frozen berries: 80g 
  • Almond milk: 60ml 
  • Granola (topping): 30g 
  • Coconut flakes: 10g 
  • Kiwi, sliced: 30g
  • Pumpkin seeds: 5g 

Method: 

  1. Blend açai, banana, berries, and almond milk until thick. 
  2. Once well-mixed, pour into a deep bowl.
  3. Ganish with granola, coconut flakes, sliced kiwi, and pumpkin seeds before serving.