Bite Right: Fully organic starters to try at home

Say it with us – healthy is the new yummy! Here are some fulfilling recipes that are easy on your system and are fun to devour, straight from the kitchens of Vana Retreats in Dehradun.

Prune Vacherin with Prune Yoghurt and Banana Yoghurt Ice Cream

For prune vacherin 1/2 cup brown sugar, 1/4 cup egg white, 13-15 prunes

For muesli 1/2 cup rolled oats, 1/3 cup coconut powder,4 tbsp honey, 2 tbsp almonds, 2 tbsp amaranth seeds, 2 tbsp sesame seeds, 2 tbsp sunflower seeds, 1 tbsp butter, 1 tsp flaxseed, 1 tsp pumpkin seeds

For banana yoghurt ice cream 50 ml fresh cream, 1 cup thick yoghurt, 1/4 cup brown sugar, 2 ripe bananas

For prune yoghurt 1/2 cup yoghurt, 8-10 prunes

For garnish 8 strawberries, 2 kiwis, 2 oranges

Method For prune vacherin Pre heat oven to 100°C. In a bowl, whisk egg white until fluffy. Add sugar, little at a time. Keep whisking until soft peaks appear. Coat prunes in meringue and bake in the oven for an hour.

For muesli Pre heat oven to 160°C. In a sauce pan, mix honey and butter. On medium heat, gently stir until mixture starts to boil. Add rest of the ingredients and mix well. Spread this mixture on a tray and bake in the oven for about 45 minutes. Remove and allow to cool. Crumble. Store in an airtight container.

For banana yoghurt ice cream In a shallow pan, heat fresh cream. Add brown sugar. Bring to boil. Remove from heat and pour into a bowl. Put this over a large bowl of ice to cool. Separately mash the bananas until creamy. Whisk yoghurt until smooth. Add to prepared mixture in the bowl until incorporated. put into a churning machine for 5-6 minutes until smooth and creamy. Remove the ice cream. Store it in a container at -18°c.

For prune yoghurt Hang yoghurt overnight. Chop and puree the prunes. Mix puree into hung yoghurt. Pass through a strainer.

For plating Using a spatula spread the prune yoghurt into a thick line on a plate. Drizzle a thin line of muesli across the prune yoghurt. Garnish with orange segments, sliced kiwis or strawberries. Spoon over the fruits, prune vacherin, ice cream and serve immediately.

Wheat Berry Salad with Roasted Pumpkin and Spinach

For wheat berry 1/4 cup wheat grains, cleaned and soaked overnight, sprig of thyme, pinch of salt

For pumpkin 1/2 cup pumpkin, cubed, 1 tsp olive oil, 2 cloves of garlic, few sprigs of rosemary and thyme, sea salt and pepper to taste

For garnish 1 cup baby spinach leaves, 2 tsp blackcurrants, 2 tsp pine nuts, toasted, 1 tsp extra virgin olive oil, 1 tsp lime juice, few mint leaves

Method For wheat berryDrain the grains and rinse well. Place them in the pressure cooker and cook without whistle for 15-20 minutes until just cooked and plump. Drain the wheat berries and allow to cool.

For pumpkin Pre heat oven to 180°C. Marinate pumpkin with olive oil, salt and pepper. Place it on a roasting tray and put sprigs of herbs and garlic on top. Roast in the oven for 10-12 minutes until light brown and cooked thoroughly. Remove and allow to cool.

For plating Mix the wheat berries, roasted pumpkin and rest of the ingredients except mint leaves. Check seasoning. Garnish with mint leaves.

For similar recipes, pick up the Oct-Nov 2015 issue of ELLE DECOR