Cook your mum an unforgettable meal

There may not be a heart as pure and loving as our mom's. Our mum is our 'Superhero'; she is a great multi-tasker, and runs around all day, and works tirelessly, taking care of all our needs single-handedly. Mother's Day is the perfect opportunity to show how much we love, care, and appreciate her. You can express our gratitude by taking over the daily chores at home and grant her the much-needed rest from the everyday routine.

Also, given the lockdown, we sure can bring the celebration home. Make her some delicious and nutritious food that will certainly put a smile on that face. After all, small and thoughtful gestures go a long way.

Sheryl Salis shares these quick and healthy recipes that you can make in no time.

* Green Moong 1/2 cup * Bulgar (Daliya) 1/2 cup * Water 3 cups

* Salt To Taste

* Cold Pressed Virgin coconut Oil 3 tsp * Onions, chopped 1 no.

* Garlic 2 tsp

* Jeera seeds 1 tsp * Cinnamon, ground 1½ tsp * Nutmeg, ground A Pinch * Black pepper 1½ tsp * All Spice Powder A Pinch * Onions, thinly sliced 3 no * Coriander leaves, finely chopped 1½ cup *1 cup = 30 g*1 tbsp = 15 g*1 tsp = 5 g Method

* Combine moong and bulgar with water and bring to a boil * Add salt, lower the heat cover and simmer until lentils are almost done but still firm (approx. 20 min) * In a large pan, Add 1 tsp cold-pressed virgin coconut oil and chopped onions. Cook for 5 min * Add garlic, jeera, Cinnamon powder, salt, pepper, nutmeg and all spice Stir for 1 min * Stir in lentils, bulgur Mix well * Remove from heat * In a Frying pan, take 2 tsp cold-pressed virgin coconut oil add sliced onion * Cook and stir until caramelized to a very rich brown color for 15 min * Transfer lentils and bulgur mixture to a serving bowl and top with caramelized onions 

* Semolina 1/2 cup * Cold pressed virgin coconut oil 1 tbsp * Water 2 cups

* NMR tested Honey 1 tbsp For Sauce

* Mango 1 cup

* Chia seeds 1½ tsp For Topping

* Mango cubes 1½ cup * Desiccated coconut 1½ tsp * Yogurt 1 tbsp

* Roast semolina on a slow flame for 3 to 4 minutes stirring continuously * Once semolina is roasted and turns golden brown, add cold pressed virgin coconut oil and cook for another minute or two * Gradually pour water and mix well. When it starts to bubble, add NMR tested honey * Let it cook with constant stirring until the desired consistency is achieved. Remove from heat and let it cool * For mango sauce, simply blend mango cubes with chia seeds * Serve semolina pudding topped with mango sauce and garnish with mango pieces, desiccated coconut and yoghurt Vegan Alfredo Pasta For Alfredo sauce: 

* Vegetable broth

* Cashewnuts

* Onion

* Cold pressed virgin coconut oil

 * Garlic cloves

* Nutritional yeast 

* Nutmeg

* Salt

* Pasta (boiled)

* Mushroom (sauteed) *1 cup = 200 ml 1 tbsp = 15ml 1 tsp = 5 ml 

* Heat Cold Pressed Virgin Coconut oil in a non- stick pan * Add onion and garlic and saute it until tender and golden. Cool for few minutes and put it in the blender along with cashews, veggie broth, nutritional yeast, salt and nutmeg. Blend until creamy and smooth.

* In a large pan, add the boiled pasta along with the alfredo sauce, toss and gently * Garnish it with chilli flakes and parsley and serve hot!