Spicy Tomato

4 Tomatoes
4 Radishes (DO NOT ADD MORE THAN 4)
7 oz Romaine Heart Leaves ( Earthbound 1 box)
1 Bunch Parsley
1 Lemon
1 X-Small Green Chili

Taste Note: Tastes Good.

Will i prepare it again : Yes

Yields: 24 oz

Source: The Juice Lady's Turbo Diet Book

Broccoli Curd Quinoa

1 and 1/2 Cups Quinoa
3 Cups Water
1/2 Tbsp Salt
4 Tbsp Ground Flax Seed Meal

Wash Quinoa, add Water and allow it to boil. Once its starts boiling, reduce the heat to medium, add Salt and Ground Flax Seed Meal and allow it to cook for 15 minutes. Allow it to cool.

Yields 5 cups of cooked quinoa.

1 Tsp Oil
1 Tsp Mustard Seeds
2 Tsp Urad dal
2 Tsp Channa dal
6 Red Chilies, break and remove seeds
Asafoetida

4 Green Chilies, Chopped into Lengthwise 2 pieces
11 Curry Leaves
1 Tbsp Ginger, Grated

1 1/2 Cups Broccoli stems, Finely Chopped1/2 Cup Water

2 Cups Broccoli Florets, Finely Chopped

1 and 1/4 Tsp Salt

Heat Oil in a pan, add Mustard Seeds, Urad dal, Channa dal, Red Chilies, Asafoetida and fry till the color of the dal changes.

Add Green Chilies, Curry Leaves, Ginger and fry for few minutes.

Add Broccoli stems, Salt and mix well, add water and cook in medium flame for 5 minute.

Add Broccoli florets and cook for 5 more minutes. Allow it to cool. DO NOT mix with yogurt, when its hot. 

Yields 21/2 cups of cooked Broccoli.

2 lb Plain Non-Fat Yogurt

Add this to the Yogurt, add Quinoa and mix well.

2 Tbsp Finely Cilantro, Chopped

Add Chopped Cilantro and mix well.

Taste Note: Tastes Awesome.

Yields:   7 and 1/2 Cups

Source: Priya's Versatile Recipe

Pine Nut-Mint Chutney

1/4 Tsp Olive Oil
4 Green Chilies
1 Bunch Mint, Depends on the size of the bunch

Saute Green Chilies and Mint in Olive Oil, until mint shrinks. Allow it to cool. Grind with the following.

1 Cup Pinenuts
1/4 Cup Roasted Dalia Split (Pottukadalai)
1 Garlic Clove
1/4" Ginger
Little bit Tamarind
1/2 + 1/8 Tsp Salt

Taste Note: Tastes superb

Liver Life Tonic

1 Bunch Dandelion Green
6 Carrots
2 Cucumber
2 Lemon

Taste Note: Tastes Good.

Will i prepare it again : Yes

Yields: 25 oz

Source: The Juice Lady's Turbo Diet Book

Quinoa-Brown Rice and Leek Adai

1 Cup Quinoa

1 Cup Brown Rice

1 Cup Channadal

1 Cup Yellow Split Moongdal/ Green Mung Beans

1 Cup Toordal

1/2 Cup Urad dal

Soak all dals along with Quinoa and Brown Rice for 4 hours.
 
12 Dry Red Chilies
4 X-Large Garlic Cloves
1" Ginger
1 Tsp Fennel Seeds
1 Tsp Cumin Seeds
52 Curry Leaves
1/2 Tsp Asafoetida Powder

4 Tomatoes

Grind Red Chilies, Garlic Cloves, Ginger, Fennel Seeds, Cumin Seeds, Curry Leaves and Asafoetida Powder in blender. Finely add Tomatoes and blend well.

2 Tbsp Salt

Grind the soaked dals, along with Quinoa, Brown Rice and Red Chili mixture and Salt with enough water for 20 minutes in 2 batches in my grinder.

No Need to ferment this.

1 Extra Large Big Onion, Finely Chopped (Optional)
Drumstick Leaves (Optional)
Green Onions, Chopped (Optional)
Methi Leaves (Fenuegreek Leaves) (Optional)
Leek, Finely Chopped (Optional)

Add finely Chopped Big Onions / Drumstick Leaves / Chopped Green Onion / Fenugreek Leaves / Leeks and prepare Adai immediately after grinding.

Taste Note: Tastes Awesome. This time, i added finely chopped Leeks. 

Yields: Around 30 Adai Dosas

Red Kidney Bean Quinoa Pulav

2 Cups Quinoa
4 Cups Water
1/2 Tbsp Salt
4 Tbsp Ground Flax Seed Meal (Optional)

Wash Quinoa, add Water and allow it to boil. Once its starts boiling, reduce the heat to medium, add Salt and Ground Flax Seed Meal and allow it to cook for 15 minutes. Allow it to cool.

3/4 Cup Red Kidney Beans
1/2 Tsp Salt

Overnight Soak the beans with 1:3 ratio of water and pressure cook the beans with Salt for 4 whistles. I measured it after cooking, i had 2 cups of Cooked Beans.

1 Tbsp Ginger, Grated
10 Garlic Cloves

Make Ginger-Garlic Paste in Magic Bullet.

1 Tbsp Oil
1 Bay Leaf
1" Cinnamon Stick
1 and 1/2 Tsp Cumin Seeds
7 Green Chilies

1 Big Onion, Medium Size, Chopped

2 Tomatoes, Chopped
1 and 3/4 Tsp Salt

Pour Oil in a hot pan, add Bay Leaf, Cinnamon Stick, Cumin Seeds and Green Chilies fry for a minute.

Add Ginger, Garlic paste and fry for a minute in low flame.

Add Onion and fry for 5 minutes.

Add Tomatoes and Salt and cook for 10 more minutes.

Add Cooked Kidney Beans and fry for 5 more minutes.

Add cooked Quinoa and mix well.

2 Tbsp Cilantro, Chopped

Add Chopped Cilantro and mix well.

Taste Note: Tastes Great for both of us, But Arun said, its too bland...

Yields:  10 Cups

Note: Next time, soak 1 cup of Beans, the beans was less this time. Add 2 more tomatoes and +2 Green Chilies and adjust salt and note down.

Walnut-Kale Chutney

1/4 Tsp Olive Oil
4 Green Chilies
5 oz Mixed Baby Kales ( Earthbound 1 box)

Saute Green Chilies and Kale in Olive Oil, until Kales shrinks. Allow it to cool. Grind with the following.

1 Cup Walnut
1/4 Cup Roasted Dalia Split (Pottukadalai)
1 Garlic Clove
1/4" Ginger
Little bit Tamarind
3/4 Tsp Salt

Taste Note: Tastes Awesome.

Mood Mender

1 Fennel Stalk with Leaves
6 Carrots
1 Bunch TJ Celery
1 Pear
1 (thumb-size) piece of Ginger

Taste Note: Tastes Good.

Note: Fennel Juice has been used as a traditional tonic to help the body release endorphins, the 'feel-good' peptides, from the brain into the bloodstream. Endorphins help to diminish anxiety and fear and generate a mood of euphoria.

Will i prepare it again :Yes

Yields: 25 oz

Source: The Juice Lady's Turbo Diet Book

Jicama Surprise

1 Jicama
6 Carrots
1 Cucumber
1/2 X-Small (Carrot Size) Daikon Radish
2 Lemons
1 (thumb-size) piece of Ginger

Taste Note: Tastes Good.

Will i prepare it again :Yes

Yields: 32 oz

Source: The Juice Lady's Turbo Diet Book

The Morning Energizer

6 Carrots
2 Cucumbers
1 X-Small Beet with Stems and Leaves
2 Lemons
1 Green Apple
1 (thumb-size) piece of Ginger

Taste Note: Tastes Good.

Will i prepare it again :Yes

Yields: 35 oz

Source: The Juice Lady's Turbo Diet Book

Radish Quinoa

2 and 1/2 Cups Quinoa
5 Cups Water
1/2 Tbsp Salt

Wash Quinoa, add Water and allow it to boil. Once its starts boiling, reduce the heat to medium, add Salt and allow it to cook for 18 minutes. Allow it to cool.

5 Tsp Channadal
5 Tsp Urad Dal
5 Tsp Coriander Seeds
8 Red Chilies
1/4 Cup Almonds

Dry roast Channadal, Uraddal, Coriander Seeds and Red Chilies, allow it to cool and make Masala Powder with Almonds.

2 Tbsp Oil
1 Tsp Mustard Seeds
1/4 Tsp Asafoetida 
1/2 Tsp Turmeric Powder

1 Bag Pearl Onions, Chopped Finely
11 Curry Leaves

5 Cups White Daikon Radish, Chopped Finely / Grated

2 and 1/4 Tsp Salt
2 Cup Water

1 Tbsp Lemon Juice

Heat the Oil in a pan, add Mustard Seeds and Asafoetida and turmeric powder, when it splutters, add Onions and Curry Leaves and saute till the color of the onion changes, about 3 minutes

Add chopped Radish, Salt and Masala Powder and mix well and fry for two minutes. Add water, cover the pan and cook the Radish for 15 minutes in medium flame, stir in between.

Add the cooked Quinoa, Lemon Juice and mix well.

Taste Note: Tastes Great.
Yields:  10 Cups

Urad Dal - Cilantro Chutney

1 Tsp Oil
21 Squeezes Asafoetida
1 Cup Urad Dal (Black Skinned)
4 Red Chillies

Heat the Oil in a pan, add Asafoetida and roast.

Add Urad Dal and Roast in low flame until the color of the dal changes to light brown. Add Red Chili and roast along with the dal for few minutes. Remove from heat and allow it to cool.

1/4 Cup Almonds
Little bit Tamarind
1 Bunch Cilantro

3/4 Tsp Salt

Grind all the above with Roasted Urad Dal and Red Chilies.

Taste Note: Tastes OK.

Magnesium-Rich Cocktail

6 Carrots
6 Broccoli Florets
1 Bunch TJ Celery
1 Beet with Leaves
2 Lemons

Taste Note: Tastes Good.

Will i prepare it again :Yes

Yields: 25 oz

Source: The Juice Lady's Turbo Diet Book

Root Veggie Cocktail

6 Carrots
2 Cucumbers
1 Beet with stems and leaves
1 X-Small Turnip
2 Lemons
1 Fuji Apple
1 (thumb-size) piece of Ginger

Taste Note: Tastes Good.

Will i prepare it again :Yes

Yields: 34 oz

Source: The Juice Lady's Turbo Diet Book

Bisi Bele Quinoa

2 Cup Quinoa
4 Cups Water
1/2 Tbsp Salt
1/4 Tsp Turmeric Powder

Wash Quinoa, add Water and allow it to boil. Once its starts boiling, reduce the heat to medium, add Salt and turmeric powder and allow it to cook for 18 minutes. Allow it to cool.

1 Lime Size Tamarind
3 Cups of Water

 Heat the Water and add Tamarind, allow it to boil, let it cool and make Tamarind Water.

1/2 Cup Channa Dal
1/2 Cup Toor Dal
3 Cups Water
1/2 Tsp Salt
1/4 Tsp Turmeric

Wash Dals together, add Water and soak the Dals for few hours. Add Salt and cook in pressure cooker for 10 whistles and mash the dal.

1 Cup Carrot, Chopped (2 Carrots)
1 and 1/2 Cup Beans, Chopped (30 Beans)
2 Cup Cauliflower, Chopped
1 Potato, Chopped
1/2 Cup Peas
1/2 Cup Water
1/4 Tsp Salt

Have any combination of your favorite 4 Cups chopped vegetables.

Add Salt and Water to the Vegetables and cook the vegetables for 10 minutes in medium flame.

2 and 3/4 Tsp Salt
1 and 1/2 Tbsp + 3/4 Tsp Sambar Powder
11 Curry Leaves

Add Tamarind Water, Salt, Sambar Powder, Curry Leaves to the Vegetables and let the Vegetables cook for 5 more minutes in high flame. Add mashed dals. Let it cook until the gravy turns bit thick, about 10 minutes in high flame.

Add Quinoa and mix well.

Chopped Cilantro Leaves to Garnish
1 Tbsp Coconut Oil

Add Chopped Cilantro leaves and Coconut Oil and mix well.

Taste Note: Tastes Awesome.
Yields:  11 Cups

Oats Adai

2 Cups Steel Cut Oats
1 Cup Channadal
1 Cup Yellow Split Moongdal
1 Cup Toordal
1/4 Cup Urad dal

Soak all dals along with Oats for 4 hours.
 
12 Dry Red Chilies
4 X-Large Garlic Cloves
1" Ginger
1 Tsp Fennel Seeds
1 Tsp Cumin Seeds
51 Curry Leaves
21 Squeezes Asafoetida Powder
4 Tomatoes

Grind Red Chilies, Garlic Cloves, Ginger, Fennel Seeds, Cumin Seeds, Curry Leaves and Asafoetida Powder in blender. Finely add Tomatoes and blend well.

2 and 1/2 Tbsp Salt

Grind the soaked dals, along with Oats and Red Chili mixture and Salt with enough water for 25 minutes..

No Need to ferment this.

1 Extra Large Big Onion, Finely Chopped (Optional)
Drumstick Leaves (Optional)
Green Onions, Chopped (Optional)
Methi Leaves (Fenuegreek Leaves) (Optional)

Add finely Chopped Big Onions / Drumstick Leaves / Chopped Green Onion / Fenugreek Leaves and prepare Adai immediately after grinding.

Taste Note: Tastes Awesome

Yields: Around 25 - 30 Adai Dosas

Onion Tomato Eggplant Chutney

1 and 1/2 Big Onion (Medium Size), Finely Chopped
4 Tomatoes, Finely Chopped
5 Indian Eggplants, Finely Chopped

3/4 Tsp Coriander Seeds
3/4 Tsp Cumin Seeds

Make powder out of Coriander Seeds and Cumin Seeds. Do NOT add prepared powders, freshly ground gives more taste. (If you couldn't make freshly crushed, add 1/2 Tsp Ground Coriander and 1/2 Tsp of Ground Cumin)

2 Tsp Oil
1/2 Tsp Mustard Seeds
2 Tsp Urad Dal
1 Tbsp Channa Dal
11 Curry Leaves
5 Green Chilies, lengthwise cut into 2 pieces

1 and 1/4 Tsp Salt
1/4 Tsp Turmeric powder
1 and 3/4 Cup Water

Pour Oil in heated pressure cooker. Add Mustard Seeds, when it starts spluttering, add Urad Dal and Channa Dal. Add chopped Onion, Curry Leaves, Green Chillies and saute for 2 minutes. Add Eggplant and fry for 2 more minutes. Add Tomatoes and saute for 2 more minutes. Add crushed Cumin and Coriander Seeds. Add Turmeric powder, Water and Salt. Close the pressure cooker and cook for 3 whistles in Medium Flame.

Allow it to cool. Filter the water and mash, add the filtered water back.

Taste Note: Tastes Awesome.

Source : Ani

Ginger Hopper

10 Carrots
2 Green Apples
1 (thumb-size) piece of Ginger

Taste Note: Tastes Awesome. I couldn't taste apple, tasted like Carrot-Ginger Juice.

Will i prepare it again :Yes

Yields: 25 oz

Source: The Juice Lady's Turbo Diet Book

Radish Delight

10 Carrots
1 X-Large Jicama or 2 Cucumbers
6 Radish (DO NOT add more than this)
2 Lemon

Taste Note: Tastes Great.

Will i prepare it again : Yes. This time i prepared it with 1 X-Large Jicama and 8 radishes, the juice was great, but if i would have added just 6 radishes, it would have been awesome.

Yields: 35 oz

Source: The Juice Lady's Turbo Diet Book

South of the Border Cocktail

2 Tomatoes
2 Cucumber
1/4 Bunch Cilantro
1 Lime
1 X-Small Green Chili

Taste Note: Tastes OK.

Will i prepare it again : May be. This time i added 1 bunch of cilantro and it tasted so bad, next time i will try with 1/4 bunch of cilantro and see how it tastes.

Yields: 25 oz

Source: The Juice Lady's Turbo Diet Book

Walnut-Arugula Chutney

1/4 Tsp Olive Oil
4 Green Chilies
5 oz Baby Arugula

Saute Green Chilies and Arugula in Olive Oil, until arugula shrinks. Allow it to cool. Grind with the following.

1 Cup Walnut
1/4 Cup Roasted Dalia Split (Pottukadalai)
1 Tsp Garlic Cloves, Chopped
1 Tsp Ginger, Chopped
Little bit Tamarind
1/2 + 1/8 Tsp Salt
1 and 1/2 Cups Water

Taste Note: Tastes Awesome 

Green Apple Quinoa

2 Cups Quinoa
4 Cups Water
1/2 Tbsp Salt
4 Tbsp Ground Flax Seed Meal
1/4 Tsp Turmeric Powder

Wash Quinoa, add Water and allow it to boil. Once its starts boiling, reduce the heat to medium, add Salt, Turmeric Powder and Ground Flax Seed Meal and allow it to cook for 15 minutes. Allow it to cool.

1 Tbsp Olive Oil
1 Tsp Mustard Seeds
2 Tsp Urad Dal
2 Tsp Yellow Split Peas
1/4 Cup Cashew Nuts

6 Green Chilies, Chopped lengthwise
4 Red Chilies, Chopped into 2 pieces
11 Curry Leaves

1 and 3/4 Tsp Salt
1/4 Tsp Turmeric Powder
2 Cups Grated Green Apples (I used 3 Apples)
 
Pour Olive Oil in a pan, add Mustard Seeds, when it starts sputtering, add Urad Dal, Yellow Split Peas and Cashew Nuts. Saute till the color of the dal changes.

Add Green Chilies, Red Chilies and Curry Leaves and saute for few seconds. Add Turmeric Powder and Salt and mix well.

Add Grated Green Apples and fry for 2 minutes in Medium heat and close the pan and cook for 3 more minutes.

Add Cooked Quinoa and mix well.

Chopped Cilantro, to Garnish
1/4 Cup Dry Roasted and Unsalted Peanuts

Add Chopped Cilantro and Peanuts and mix well.

Taste Note: Tastes good.

Yields:  9  Cups

You Are Loved Cocktail

6 Carrots
1 Bunch TJ Celery
2 Cucumber
5 oz Spinach ( Earthbound 1 box)
2 Lemons
1 Beet with Greens

Taste Note: Tastes Awesome.

Will i prepare it again :Yes

Yields: 40 oz

Source: The Juice Lady's Turbo Diet Book

Sleepy Time Cocktail

10 Carrots
1 Bunch TJ Celery
7 oz Romaine Heart Leaves ( Earthbound 1 box)
1 Bunch Kale
2 Lemons
1 Green Apple

Taste Note: Tastes Good.

Will i prepare it again :Yes

Yields: 40 oz

Source: The Juice Lady's Turbo Diet Book

Barley Adai

2 Cups Barley
1 Cup Channadal
1 Cup Yellow Split Moongdal
1/2 Cup Toordal
1/2 Cup Uraddal

Soak Barley along with all other other dals for atleast 4 hours.
 
12 Dry Red Chilies
1 Tsp Fennel Seeds
1 Tsp Cumin Seeds
51 Curry Leaves
21 Squeezes Asafoetida Powder
4 Tomatoes

Grind Red Chilies, Fennel Seeds, Cumin Seeds, Curry Leaves and Asafoetida Powder in blender. Finely add Tomatoes and blend well.

2 and 1/2 Tbsp Salt

Grind the soaked dals and Barley, along with Red Chili mixture and Salt with enough water for 25 minutes..

No Need to ferment this.

1 Extra Large Big Onion, Finely Chopped (Optional)
Drumstick Leaves (Optional)
Green Onions, Chopped (Optional)
Methi Leaves (Fenuegreek Leaves) (Optional)

Add finely Chopped Big Onions / Drumstick Leaves / Chopped Green Onion / Fenugreek Leaves and prepare Adai immediately after grinding.

Taste Note: Tastes Awesome

Yields: Around 30 Adai Dosas

Millet Adai

2 Cups Millet
1 Cup Channadal
1 Cup Yellow Split Moongdal
1/2 Cup Toordal
1/2 Cup Uraddal

Soak Millet along with all other other dals for atleast 4 hours.
 
12 Dry Red Chilies
1 Tsp Fennel Seeds
1 Tsp Cumin Seeds
51 Curry Leaves
21 Squeezes Asafoetida Powder
4 Tomatoes

Grind Red Chilies, Fennel Seeds, Cumin Seeds, Curry Leaves and Asafoetida Powder in blender. Finely add Tomatoes and blend well.

2 and 1/2 Tbsp Salt

Grind the soaked dals and Millet, along with Red Chili mixture and Salt with enough water for 25 minutes..

No Need to ferment this.

1 Extra Large Big Onion, Finely Chopped (Optional)
Drumstick Leaves (Optional)
Green Onions, Chopped (Optional)
Methi Leaves (Fenuegreek Leaves) (Optional)

Add finely Chopped Big Onions / Drumstick Leaves / Chopped Green Onion / Fenugreek Leaves and prepare Adai immediately after grinding.

Taste Note: Tastes Awesome

Yields: Around 25 Adai Dosas

Walnut-Spinach Chutney

1/4 Tsp Olive Oil
4 Green Chilies
6 oz Spinach ( Trader Joe's 1 bag Spinch)

Saute Green Chilies and Spinach in Olive Oil, until Spinach shrinks. Allow it to cool. Grind with the following.

1 Cup Walnut
1/4 Cup Roasted Dalia Split (Pottukadalai)
1 Garlic Clove
1/4" Ginger
Little bit Tamarind
1/2 + 1/8 Tsp Salt

Taste Note: Tastes Awesome

The Pancreas Revitalizer

4 Tomatoes
2 Cucumber
16 String Beans
1 Lemon
1 X-Small Green Chilies

Taste Note: Tastes Good.

Note: String Beans are a traditional remedy for the pancreas. They are especially good for people with diabetes

Will i prepare it again :Yes

Yields: 25 oz

Source: The Juice Lady's Turbo Diet Book

Thyroid Tonic

10 Carrots
6 Radishes
2 Lemon
1 Cucumber

Taste Note: Tastes Awesome.

Note: Radishes are traditional tonic for the thyroid gland

Will i prepare it again :Yes

Yields: 32 oz

Source: The Juice Lady's Turbo Diet Book

Black Pepper and Sesame Quinoa

2 Cups Quinoa
4 Cups Water
1/2 Tbsp Salt
4 Tbsp Ground Flax Seed Meal

Wash Quinoa, add Water and allow it to boil. Once its starts boiling, reduce the heat to medium, add Salt and Ground Flax Seed Meal and allow it to cook for 15 minutes. Allow it to cool.

3 Tbsp Black Pepper corns
3 Tbsp White Sesame Seeds
31 Curry Leaves

Dry Roast Black Pepper corns switch off the stove and keep it in a plate. Add Sesame Seeds to the same hot pan, no need to switch on the stove it will become brown with the hot pan. Take it off and keep it in the same plate. Add Curry Leaves and switch on the stove and fry until the curry leaves are roasted. Switch off the stove Place the curry leaves along with roasted peeper corns and sesame seeds. Allow it to cool. Make dry powder out of it.

1 Tbsp Ghee
1 Tsp Mustard Seeds
2 Tsp Cumin Seeds
1/4 Cup Cashew Nuts
1 Tsp Salt

Heat Ghee in a Pan, add Mustard Seeds when it starts sputter, add Cumin Seeds fry till the color starts to change. Add Salt and mix well.

Add cooked Quinoa and ground spice and mix well.

Taste Note: Tastes Awesome, spicy.

Yields:  8 Cups

Tomato Florentine

4 Tomatoes
1 Pack TJ Basil Springs
5 oz Spinach ( Earthbound 1 box)
1 Lemon

Taste Note: Tastes OK.

Will i prepare it again : Yes, but I will add 1 Cucumber to this.

Yields:  15 oz

Source: The Juice Lady's Turbo Diet Book

Swiss Chard Poriyal

1 Tsp Olive oil
1/2 Tsp mustard seeds
1 Tsp Urad dal
1 Tsp Yellow split peas

21 pearl onions chopped finely
5 green chillies chopped lengthwise

2 Bunches Swiss Chard - stems and leaves chopped and kept separately
1 Tsp Salt
1/4 cup water

Pour olive oil in a pan, add mustard seeds. When it starts sputtering, add Urad dal and yellow split peas. Fry till the color of dal changes.

Add Onion and green chillies, fry till the color of onion changes.

Add salt, Swiss Chard stems and water.

Reduce the heat to medium. Let it cook for 2.5 minutes. Add Swiss Chard leaves and cook for another 2.5 minutes.

Switch off the stove and mix with coconut powder.

Taste Note: Tastes Good.

Yields: 2 and 1/2 Cups

Walnut-Mint Chutney

1/4 Tsp Olive Oil
4 Green Chilies
1 Bunch Mint, Depends on the size of the bunch

Saute Green Chilies and Mint in Olive Oil, until mint shrinks. Allow it to cool. Grind with the following.

1 Cup Walnut
1/4 Cup Roasted Dalia Split (Pottukadalai)
1 Garlic Clove
1/4" Ginger
Little bit Tamarind
1/2 + 1/8 Tsp Salt

Taste Note: Tastes Awesome

Veggie Time

8 Carrots
1 X-Small Turnip
2 Lemon
1/2 Jicama
1 Bunch Watercress
1 X-Small Garlic
2 Cucumber
2 Fuji

Taste Note: Tastes Good.

Will i prepare it again :Yes

Yields:  40 oz

Source: The Juice Lady's Turbo Diet Book

Walnut-Cilantro Chutney

1 Cup Walnut
1/4 Cup Roasted Dalia Split (Pottukadalai)
4 Green Chilies
1 Garlic Clove
1/4" Ginger
Little bit Tamarind
1/2 + 1/8 Tsp Salt
1 Bunch Cilantro

Grind All.

Taste Note: Tastes Awesome. 

Spinach Quinoa

2 Cups Quinoa
4 Cups Water
1/2 Tbsp Salt

Wash Quinoa, add Water and allow it to boil. Once its starts boiling, reduce the heat to medium, add Salt and allow it to cook for 18 minutes. Allow it to cool.

1/4 Tsp Olive Oil
3 Red Chilies (If preparing with 2 and 1/2 cups quinoa, add 5 Red Chilies)
4 Tsp Coriander Seeds

Fry Red Chilies and Coriander Seeds in Oil. Allow it to cool.

1/4 cup Almonds
1/4 cups Cashew Nuts

Add Almonds and Cashew Nuts and grind.

1/4 Tsp Olive Oil
1 Bay Leaf
1" Cinnamon
2 Cloves

10 oz Bag Pearl Onions, Chopped into Round Pieces
4 Green Chilies (If preparing with 2 and 1/2 cups quinoa, add 6 Green Chilies)

4 Dry Farm Tomatoes, Chopped

1/2 Cup Peas
1 and 3/4 Tsp Salt (If preparing with 2 and 1/2 cups quinoa, add 2 and 1/4 Tsp Salt)

1 Lb Costco Spinach, Chopped (I tried the same recipe with 1 and 1/2 lbs of Power Greens from Costco - Chard, Kale & Spinach)

Pour Olive Oil in a heated pan, add Bay Leaf, Cinnamon, Clove, Pearl Onions and Green Chilies and fry till the color of the Onion changes, about 5 minutes in medium flame.

Add Tomatoes and fry till tomato softens, about 5 minutes in medium flame. Add Peas and ground mixture and fry till nice aroma comes, about 2 minutes in medium flame, stir often, otherwise it will stick to the bottom. Add Chopped Spinach and Salt. Cook for 8 minutes.

Add Cooked Quinoa, mix well.

Taste Note: Tastes Awesome
Yields:  8 Cups (If preparing with 2 and 1/2 cups quinoa, it yields 11 and 1/2 Cups)