Navratri Recipes for Weight Loss – Day 4
Navratris is a time when many people celebrate by observing fast and only consuming foods which are permitted during Navratri . Many people observe the fast for an additional reason where they wish to not only do it for religious reasons but also improve their self discipline and make their body healthier . The fasting period offers an excellent opportunity to not only lose weight but also detoxify the body , which supports the mind to become calm and have more clarity .
The benefits of the special weight loss recipes over regular recipes are as follows
Helps detoxify the body , which helps people reduce high cholesterol.
Helps improve skin texture and bring a glow to the skin.
Helps control diabetes.
Helps reduce weight and lose inches measurably ,if done sincerely all nine days.
Brings focus and clarity and calmness to the mind
The special recipes with an objective to get multiple physical and mental benefits have been designed by a team of Allopath Doctor , Ayurvedic Doctor and Nutritionists to be scientific and medically verified .
Break fast :
Recipe Name: Coconut and Cinnamon Chia Bowl
1/4 cup chia seeds
1 cup coconut milk (or any milk of your choice)
1 teaspoon ground cinnamon
1 teaspoon jaggery powder
1/4 cup shredded coconut
Fresh berries for garnish
Nuts and seeds (e.g., almonds, flax seeds) for topping
In a mixing bowl, combine the chia seeds, coconut milk, ground cinnamon, and jaggery (if using). Stir well to ensure the chia seeds are evenly distributed. Let the mixture sit for 10 minutes, then stir it again to prevent clumping.
Cover the bowl and refrigerate the chia mixture for at least 2 hours or overnight. This allows the chia seeds to absorb the liquid and create a pudding-like consistency.
When ready to serve, give the chia mixture a good stir to break up any clumps. If the mixture is too thick, you can add a little more milk to reach your desired consistency.
Divide the chia pudding into serving bowls. Top with shredded coconut, fresh berries, sliced banana, and a sprinkle of nuts and seeds.
Recipe Name: Raw Papaya Salad + Pumpkin Raita
1 small raw papaya, peeled and grated
1 medium cucumber, peeled and sliced into thin rounds
1/2 cup roasted peanuts, coarsely crushed
1-2 green chilies, finely chopped (adjust to your spice preference)
1/4 cup fresh coriander leaves, chopped
2 tablespoons lemon juice
1/2 teaspoon Saindha salt (sendha namak, rock salt)
1 tablespoon Jaggery Powder (or use an alternative sweetener for fasting)
1/2 teaspoon cumin powder
1/2 teaspoon black pepper powder
In a large mixing bowl, combine the grated raw papaya and sliced cucumber.
In a small bowl, whisk together the lemon juice, Saindha salt, sugar (or alternative sweetener), cumin powder, and black pepper powder until the sugar dissolves.
Pour the dressing over the raw papaya and cucumber. Toss everything together to coat the vegetables evenly.
Add the chopped green chilies and fresh coriander leaves to the salad. Mix well.
Just before serving, sprinkle the coarsely crushed roasted peanuts over the salad for added texture and flavor.
Serve the Raw Papaya Salad chilled .
Recipe Name: Bottle Gourd Soup
1 medium-sized bottle gourd (doodhi/lauki), peeled and chopped
2 tomatoes, chopped
1 green chili, chopped (adjust to your spice preference)
1/2 inch piece of ginger, grated
1/2 teaspoon cumin seeds
1/2 teaspoon Saindha salt (rock salt)
1/2 teaspoon black pepper powder
1/2 teaspoon roasted cumin powder
2 cups water
1 tablespoon ghee (clarified butter) or vegetable oil (for sautéing)
Heat the ghee or oil in a large pot or saucepan over medium heat.
Add cumin seeds and let them splutter.
Add the chopped green chili and grated ginger. Sauté for a minute until they release their aroma.
Add the chopped tomatoes and cook until they turn soft and mushy, stirring occasionally.
Add the chopped bottle gourd and sauté for a few minutes.
Pour in the water and add Saindha salt (rock salt), black pepper powder, and roasted cumin powder. Mix well.
Cover the pot and let it simmer over low to medium heat for about 15-20 minutes, or until the bottle gourd becomes soft and cooked.
Remove from heat and allow it to cool slightly.
Use an immersion blender or a regular blender to blend the soup into a smooth consistency. If using a regular blender, let the soup cool completely before blending.
Once the soup is blended, return it to the pot and reheat it over low heat. Adjust the consistency with more water if needed and adjust the seasoning to your taste.
Serve hot, garnished with a sprinkle of black pepper and a drizzle of ghee (optional).