Oatmeal Smoothie Bowl
A passionate restaurateur and Chef, she led her restaurant in receiving many awards, and also garnered positive media attention.
• 60 gms oats toasted
• 200 gms dates paste
• 1 frozen banana
• 60 ml almond milk
• A pinch of cardamom
• 2 gms dry oregano
For the garnish:
• 2 gms flax seed
• 2 gms grated coconut
• 1 banana sliced
• 1 tsp granola
• 1 strawberry, sliced
• Edible flower of your choice
• Throw in the dates, banana, almond milk and cardamom powder into the blender and give it a good stir.
• Toast the oats, soak it in warm water and add to the mixture, mix well and empty it into a bowl. Garnish and serve.
• You can also at times add more or different fruits to the smoothie or change the fruit for the garnish.
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Born and brought up in Singapore, Chef Chindi Varadarajulu moved to Vancouver in the early 90s, where she opened Chutney Villa, a South Indian restaurant in 2003.
In 2011, Chindi decided to sell her restaurant in Vancouver and head to India. She moved to Chennai and opened a global restaurant L’attitude 49 within the Grande Bay Resort and Spa in December 2011.
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Many cyclists have indulged in this dessert, which is a favourite of Lance Armstrong and his friend “College.”
The crème brûlées are ready to serve immediately or in two to three hours.
Add remaining milk, mix well and cook, stirring continuously, till the mixture thickens. Transfer the phirni into a serving bowl and serve warm.