1 scoop Origin Nutrition Daily Vegan protein (Vanilla)
1/8 teaspoon Cinnamon
3 slices of Bread
Method
Whisk the milk, Origin Nutrition Daily Vegan Protein and cinnamon in a shallow bowl. Soak the bread in the protein milk solution on both sides. Warm a pan over medium heat and drizzle in some coconut oil. Cook the bread for 2 mins on each side. Serve warm drizzled with maple syrup and fruits.
Palak Protein Kichdi
Calories – 199 kcal per serving
No. of servings – 4
Ingredients
1/2 cup Rice (Washed)
1/2 cup Masoor Dal (washed & soaked)
1 cup Chopped spinach
1 tbsp oil
1 tbsp Jeera/Cumin
1/4 tbsp Hing/Asafoetida
1 tbsp Green chilli paste
1/4 tbsp Haldi/Turmeric powder
3 cups + 1/2 cup Water
2 scoops Origin Nutrition Vegan Protein (Unflavoured)
Salt to taste
Method
Heat the oil in a pressure cooker and add the jeera.
Once it splutters, add hing, chilli paste & haldi.
After a minute, add in the spinach & cook for a few minutes.
Add in the rice, dal, salt & 3 cups of water.
Close the lid & pressure cook for a few minutes.
Remove from heat and wait for the pressure to be released.
Once it is released, remove the lid. Add in the Origin Nutrition Vegan Protein (Unflavoured) and whist it thoroughly until it is totally mixed into the dal and khichdi.
Add additional 1/2 cup is required.
Serve hot!
Banana Nut Protein Oats
Ingredients:
1 overripe Banana
1/3 cup Gluten-Free Oats
1 scoop Origin Nutrition Vegan protein (Vanilla Flavour)
1 teaspoon maple syrup
1/4 cup water
1/3 cup oat/almond milk
Method:
Slice half the banana and set aside. Mash the other half of the banana. Stir all the ingredients together except the sliced bananas and walnuts in a saucepan. Cook over a medium-low height until it thickens (approximately 3-4 mins). Pour into a bowl. Place the sliced bananas and walnuts over the oats and serve.
1 scoops Origin Nutrition Vegan Protein – Unflavoured
3/4 cup short grained rice
1/4 cup plus 2 tablespoons moong dal
1 tablespoon coconut oil
1 teaspoon black peppercorns
1 teaspoon cumin seeds
1 tablespoon grated ginger
3 tablespoons raw cashewnuts
1/4 cup coconut milk
salt
Method:
Crush the peppercorns and cumin seeds roughly. In a pressure cooker, add in the rice, dal and 3 cups water. Close the lid and cook on a medium flame for 5-6 whistles. Remove from the flame and let the pressure come down. Once the pressure is released, mix the rice and lentils. It should be a slightly runny. Remove 1 cup of the mixture into another bowl along with the coconut milk and mix 1 scoop of Origin Nutrition unflavoured protein into it. Then add the protein mix back into the rice and dal. Taste and add salt accordingly.
In another pan, make the tempering. Heat the coconut oil and add in the cumin seeds, peppercorns and ginger. Last, scatter in the cashews and cook until golden brown. Add the tempering to the rice and dal. Mix well. Serve warm.
1 scoop Origin Nutrition Vegan Protein (Vanilla Flavour)
Preparation
Steam the apples till soft. Blend in a mixer till the apples reach a chunky texture. Add all the ingredients in a jar, close with a lid and shake it to mix well. Refrigerate overnight. Before eating, top with some fresh apples.
1/3 Scoop Strawberry Origin Nutrition Protein Powder
2 tablespoons Olive Oil
Preparation
To make the vegan buttermilk, combine the apple cider vinegar, coconut milk with the vanilla extract and set it aside.
Mix the flour, baking powder, brown sugar or jaggery, salt, and one scoop of Strawberry flavoured Origin Nutrition Protein Powder in a large bowl.
Combine the vegan buttermilk with the dry ingredients, being careful not to overmix the batter. In case the batter is still thick then add a bit of water to thin it out
On medium heat, add one teaspoon of olive oil to a pan.
Once the pan is heated, pour in ¼ cup of the batter.
Once the pancake begins to bubble, flip it over and cook to a golden brown.
Repeat for the rest of the batter.
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How much protein do I need?
Protein is an important part of every cell in our body. You need
protein in your diet to help build and repair tissues.
