Name: Raw 2 Pumpkin with Chia Microgreens
Prep time: 15 min
Yield: 2
Ingredients: 1/4 cup Red pumpkin (very finely diced or coarsely grated); 1/4 cup Ash gourd (White Pumpkin / Petha) (very finely diced or coarsely grated); 1/4 cup Carrot (very finely diced or coarsely grated); 1/4 cup Beetroot (very finely diced or coarsely grated); 1/4 cup Pine Nuts (or, Roasted Peanuts); 1/4 cup Fresh Mint leaves (finely chopped.); 1/4 - 1/2 cup Freshly Grated Coconut; 1/4 cup Fresh Chia (or any other) Microgreens; Salt (to taste); Black Pepper, dry roasted and powdered (to taste); 3 Tablespoons Toasted sesame seeds; 2 Tablespoons Lemon juice ((or to taste)); 3 Tablespoons Extra virgin olive oil; 1 Teaspoon Garlic (minced (or 2 small pods)); Salt (To taste); 2 nos De-seeded Dates (optional); 1 Teaspoon Fresh Dill leaves (or herb of choice) (finely chopped); Water (As required for desired consistency)

A stunningly colourful and delicious salad using two varieties of pumpkins, carrots and beets, topped off with power-packed Chia microgreens.

Rainbow on my Plate!

Did you know that pumpkins can be eaten raw? They’re delicious, too.

In this salad, I’ve used two pumpkins which can be very commonly found in the Indian Kitchen – the Ash Gourd aka Petha or White Pumpkin (one of the most “positive-prana” foods there is), and Red Pumpkin aka Kaddu, or the familiar ones we see in pies everywhere this season! 😀

The first is a firm, but rather watery vegetable, with a bland, yet refreshing taste.

The second has a naturally mild, nutty taste and chewy texture.

The sweet taste of the main ingredients are offset by the sharp, tangy tahini dressing, and zingy, fresh mint.

The crunchy nuts, and coconut add a satiating richness.

The Chia microgreens lend freshness and more nutrients and anti-oxidants than you might believe possible in such a tiny form. (See here for how to grow your own.)

They all combine into a high-fibre, densely satisfying salad (a bit like the Som Tam salad; be prepared to work the jaw on this one)

Raw 2 Pumpkin with Chia Microgreens

A colourful and delicious salad with chia microgreens and two types of pumpkin. Simple and nutritious.

Course Main Course, Salad, Side Dish

Cuisine Indian, World

Keyword gluten free, plant based, pumpkin, raw, salad, vegan

Prep Time 15 minutes

Dressing 5 minutes

Servings 2

Author iladori

Ingredients

1/4 cup Red pumpkin very finely diced or coarsely grated
1/4 cup Ash gourd (White Pumpkin / Petha) very finely diced or coarsely grated
1/4 cup Carrot very finely diced or coarsely grated
1/4 cup Beetroot very finely diced or coarsely grated
1/4 cup Pine Nuts or, Roasted Peanuts
1/4 cup Fresh Mint leaves finely chopped.
1/4 - 1/2 cup Freshly Grated Coconut
1/4 cup Fresh Chia (or any other) Microgreens
Salt to taste
Black Pepper, dry roasted and powdered to taste

Dressing

3 Tablespoons Toasted sesame seeds
2 Tablespoons Lemon juice (or to taste)
3 Tablespoons Extra virgin olive oil
1 Teaspoon Garlic minced (or 2 small pods)
Salt To taste
2 nos De-seeded Dates optional
1 Teaspoon Fresh Dill leaves (or herb of choice) finely chopped
Water As required for desired consistency

Instructions

Toss it all together, pile on the microgreens and drizzle the dressing on top.
Serve immediately.

Dressing

Blitz together all except the last two ingredients into a fine paste.
Add water to reach the desired consistency.
Mix in the chopped dill or herb.

Recipe Notes

For the dressing I used this tangy tahini sauce as a base (recipe given above).

While eating raw foods may not be for everybody, it is highly advisable to include at least some raw foods in our daily diet wherever possible.

(The pumpkins, carrots and beets may also be very lightly steamed, if desired.)

This salad can even be a meal in itself.

Wait, don’t go away! You’re going to be surprised, I promise.

I was.

I never thought I’d ever like a green smoothie. Really, I didn’t.

Until I tasted this one.

It’s made up of just two ingredients: Banana and Spinach.

The banana (one per serving) can be overripe. This might even be recommended – so a great way to use up old stock. For those in Bangalore or near-about, the regular variety is better than the Yelakki types for this.

As for the spinach, a handful of crisp, young leaves should do it. Freshly picked from your home garden is even better! Imagine the “Prana” potency of that!

Blitz it all in a mixie jar.

And it’s done. That’s it!

The consistency will be naturally like that of a perfect smoothie.

And taste? Just like bananas! So if you like bananas, you will like this.

I did.

Such a delicious way to consume raw food – especially something like spinach greens, all the nutrients, great taste! If not for the colour, you wouldn’t even know it had spinach in it!

I especially love it because a glass of this smoothie not only keeps me energised and nourished, but also pretty satiated.

Recipe Source: Sharan India‘s program on Peas Vs. Pills.

Did you see how little there was in the mixie jar above, because one serving is just barely enough volume to churn around in it?

That was because everyone at first politely declined my offer of this so utterly healthy and rejuvenating drink. Can you believe that? They did.

But when it was ready, after tasting some, everyone (one by one!) said they’d like to have some more, please. So I ended up making it several times.

Well worth it, in my opinion. Even if I had to can my Palak Paneer plans thereafter.

It is now well accepted by all. Suddenly the grass is greener. Simply ~~bovine~~ divine.