“This book is perfect for the meat minimalist! Bindu uses spices to create healthful and flavorful dishes, easy to follow recipes and I especially love the nutritional “What’s good for you.” A valuable contribution to any kitchen!”
- Vasantha Prasad, author of “Indian Vegetarian Cooking from an American Kitchen.”
Stop Over Eating For Good
Indian Vegetarian Cooking From An American Kitchen
My mom is the inspiration behind this recipe. She loves to make homemade juice, because it is fresher and healthier. This juice is a surefire way for kids to get their daily serving of a vegetable or fruit. Some people say tomato is a vegetable while others say it is a fruit. Either way, it’s a great antioxidant!
Prep Time: 15 minutes Serves: 4
4 beefsteak tomatoes, stemmed and halved
2 c. water
1/4 tsp. ground cardamom
6 saffron threads
juice of 1/2 lime
1/2 c. sugar (can substitute low calorie sugar)
ice cubes for serving glasses
Puree the tomatoes in a blender fitted with a steel blade or food processor. Empty the contents through a sieve into a pitcher. Add water, cardamom, saffron threads, lime juice, and sugar. Stir thoroughly and pour into serving glasses with ice cubes.