Good evening world 🙂 How art thou?

Summers in Dubai are pretty intense, people often fall sick because of the heat plus food available outside at restaurants/cafes is usually heavy on the body to digest hence making matters worse.

I needed to eat something light and refreshing to combat the heat and its side effects on my body and mind, which takes us to the recipe of the day which is my super crunchy Sprouted Ribbon Salad. Easy to prepare and perfect for summer lunches and dinners 🙂

TIME: 20 minutes

Serves 1 (Double the quantity for more)


1 Carrot- cut in slivers (use a potato peeler, it helps:) )

1 Cucumber-chopped in bite sized chunks

1 tbsp Black Olives- sliced

3 tbsp Mung/Moong Bean/Green Gram Sprouts-these are available in supermarkets, you just need to cook them for a few minutes if you want to remove the raw flavor or you can wash them and just toss them in the salad, tastes great anyway OR if you want to make them at home from scratch, check this out How to get Moong/Mung/Green Gram Sprouts

1 tsp Mixed Herbs Seasoning

Salt (according to taste)

1 tsp Lemon/Lime juice


Take a deep bowl and toss all the ingredients except the seasoning, lemon and salt.

Keep to chill in the fridge. Just before serving add in the seasoning, lemon juice and salt. Mix well and serve. It is easy to pack therefore you can take these for work, picnics etc.

Colorful, nutritious and delicious.Yum!

Try it and do share it with your loved ones.

Would love to know your comments down below.



How to get Moong/Mung/Green Gram Sprouts


Hello world 🙂 This is a rather simple post for an ingredient that is not so simple 🙂

Sprouts aka Green Gram or Moong/Mung beans are so versatile, extremely nutritious, easy to digest and filled with fibre and vitamins. Ideally you should make them in a big batch, so that you can use them for different recipes, for example- salads, gravies, curries, stuffed breads, the list is endless. So let’s get started 🙂


1 cup of Moong Beans/Mung/Green Gram

2 cups of water

1 deep and wide dish to soak the beans

1 muslin cloth/cotton cloth

1 large dish/plate

1 colander


After washing the mung beans, toss them in the dish with the water and let it soak overnight.

Next, drain the water and add the mung beans to the colander to remove excess water and give a good cleanse. Spread the muslin cloth and add in the mung beans and pull the corners of the muslin cloth together and tie them up like a bundle. Hang the bundle somewhere near sunlight for the next day.

During the day, sprinkle a good amount of water on the mung beans every 3-4 hours.You will see sprouts growing out of the muslin cloth, it means they are ready.

Open the cloth and toss the sprouts in a large dish to let out the excessive moisture. Store the excess in a dish/jar and keep in fridge. Use as you please 🙂

Try it and do share it with your loved ones.

Would love to know your comments down below.


Credits for image: pdpics.com and Google



Nutritious and healthy


Good afternoon to the world 🙂 Thank you so much for your wonderful likes, even if a single person’s life has improved through me, it would be pretty awesome 🙂

I absolutely love snacks, so that included big bags of Cheetos, Lays, Cheez-its, you get the picture :D. These made me feel bloated also even after finishing bags of these, I used to still feel hungry. I couldn’t just give up on snacks to live healthier, which takes us to the recipe of the day which is my Spicy Rye Toast. It is specifically created for those snack or just munchin’ times, when we need something easy, healthy and damn delicious 🙂

TIME:5 minutes

Serves 1


2 slices of Rye Multi grain bread-I used RYVITA’s multi grain Rye crispbread, it has the crunchy and savory flavor that we need for this recipe, plus its nutritious.

1 tbsp Mustard sauce

2 tbsp Black Olives- washed and sliced

2 tbsp Jalapenos- chopped (you need not be brand specific, hence I used the regular store bought ones, which have a spicy and zesty flavor)

1 1/2 tsp Mixed Herb Seasoning

1 1/2 tsp Spring onions- chopped (optional)


Take the slices of the bread, lightly warm them on a pan or even in the microwave, not very hot.

Spread the mustard sauce evenly on both the slices. Add in the jalapenos, top up the olives and generously sprinkle in the herb seasoning. You can add in the spring onions before the seasoning, if you’d like to bring in the color and texture. Enjoy and kiss the munchie cravings buh-bye!

You can take these with you for work, you can also make small canapes out of these for kids to enjoy. It goes great with your afternoon tea or even some yogurt.

Try it and do share it with your loved ones.

Would love to know your comments down below.


Credits for second image:http://www.ryvitacanada.com/product/multigrain/



Orange and Kidney Bean Salad (Lunch/Dinner)




Hello my fellow bloggers, how art thou? Yes, I know it has been sometime, since I posted something, completely apologize for it. The fact is I am back with lots of new and easy recipes and fresh ingredients to help you look lean and sexy 😀 So here goes, my Orange and Kidney Bean Salad, great for those summer lunches/dinners, its fresh and wholesome and keeps you satiated and happy 🙂

TIME: 20 minutes


2 Oranges chopped-bite sized pieces

3/4 cup Red Kidney Beans- you can soak the raw seeds overnight and pressure cook the next day OR  you can take the canned red kidney beans,which you can get in any supermarket and just wash them really well.

3 Tbsp Corn-boiled

1 Cucumber chopped- bite sized pieces

1 Tsp- Basil pesto sauce

2 Tbsp Lemon Juice


In a big bowl, mix all the ingredients together, except the lemon juice and keep to chill in the refrigerator for 20 minutes. Just before serving add in the lemon juice and mix well.

Enjoy with a chilled glass of freshly squeezed orange juice damn delicious!

Try it and do share it with your loved ones.

Would love to know your comments down below.