WELLNUTT

     Ingredients Ingredient Checklist 4 cups fresh pineapple chunks 1 qt. strawberries, hulled and sliced in half 3 cups seedless green grapes 2 mangoes, peeled and sliced 2 (4-oz.) containers fresh raspberries 2 cups fresh home made curd 1 tablespoon honey Directions Instructions Checklist Toss together first 5 ingredients in a large serving bowl. Spoon curd into a separate serving bowl; add curd and drizzle with honey. Serve fruit with yogurt mixture.

  Why do we fast during Navratri? It's like hitting the reset button for our bodies and spirits! Spiritual Refresh: Fasting helps us clear our minds and feel closer to the divine energy of Goddess Durga. It's like taking a break to tune into our inner selves and feel more peaceful. Respect for Goddess Durga: Navratri is all about celebrating the awesome power of Goddess Durga. By fasting, we show respect and love for her strength and blessings. Building Self-Control: Fasting isn't just about giving up food; it's a way to practice self-discipline and control. It's like training our willpower muscles to be stronger and more resilient. Feeling Energized: Skipping meals can actually give us more energy! When our bodies aren't busy digesting food, we have extra energy for other things, like playing, studying, or spending time with family. Quiet Time for Thoughts: Fasting gives us a chance to slow down and think about what really matters. It's like hitting pa...

  Hey party people! 🎉 It's time to gear up for Navratri and unleash your inner goddess! But why do we go all out for Navratri? Let me spill the tea: Goddess Durga is the ultimate girl boss, taking down demons like a boss babe. Navratri is all about celebrating her fierce energy and getting those good vibes flowing. Navratri isn't just any festival; it's a nine-night extravaganza! From dazzling decorations to killer dance-offs, it's a non-stop party from start to finish. But Navratri isn't just about shaking your groove thang; it's also a time for deep reflection and spiritual growth. So, grab your meditation cushion and get ready to zen out like a true guru. It's also a harvest festival! Time to give thanks for all those goodies Mother Nature has blessed us with. So, grab a pumpkin spice latte and embrace those autumn vibes. Navratri is all about slaying, honey! Whether you're rocking a killer lehenga or showing off your best Garba moves, it's your ...

Aloo Halwa Ingredients: 4 medium-sized potatoes 1/2 cup ghee (clarified butter) 1 cup sugar 1 cup milk 1/4 teaspoon cardamom powder Chopped nuts (almonds, cashews, pistachios) for garnish Raisins for garnish (optional) Instructions: 1. Peel and grate the potatoes. Rinse them in water to remove excess starch, then drain well. 2. Heat ghee in a pan or kadai over medium heat. Add the grated potatoes and sauté for 5-7 minutes until they are cooked and turn slightly golden in color. 3. In a separate pan, heat the milk until it comes to a boil. 4. Once the potatoes are cooked, add the hot milk to the pan and mix well. Let it simmer for a few minutes. 5. Add sugar to the mixture and continue to cook, stirring frequently, until the sugar is dissolved and the mixture thickens. 6. Add cardamom powder and mix well to combine. 7. Continue to cook the halwa until it reaches your desired consistency, stirring occasionally to prevent sticking to the bottom of the pan. 8. Once the halwa is cooked to ...

  Tapioca Pearls (Sabudana) Halwa Ingredients: 1 cup sabudana (tapioca pearls) 1/2 cup ghee (clarified butter) 1 cup sugar 2 cups milk 1/4 teaspoon cardamom powder Chopped nuts (almonds, cashews, pistachios) for garnish Raisins for garnish (optional) Instructions: 1. Rinse the sabudana under cold water until the water runs clear. Soak the sabudana in enough water to cover them completely for at least 3-4 hours or overnight. After soaking, the sabudana should be soft and plump. 2. Drain the soaked sabudana using a strainer to remove excess water. 3. Heat ghee in a pan or kadai over medium heat. Add the drained sabudana to the hot ghee and sauté for 5-7 minutes, stirring continuously, until the sabudana pearls become translucent and start to turn slightly golden in color. In another pan, heat the milk until it comes to a boil. 4. Once the sabudana pearls are cooked, slowly add the hot milk to the pan while stirring continuously to prevent lumps from forming. 5. Add the sugar and cont...