Ecstatic yummykitchen

Ecstatic yummykitchen Simple recipes easy to make in different styles

13/08/2026

🥗 Creamy Arugula & Corn Salad
Ingredients
Extra-virgin olive oil – 2 tbsp
Lemon juice – 2 tbsp
Salt – 1 tsp
Black pepper – 1 tsp
Sumac – 1 tsp
Mustard sauce – 2 tbsp
Yogurt – 1 cup
Honey – 1 tsp (balances arugula’s bitterness)
Boiled sweet corn – ½ cup
Onion – 1 cup, chopped
Orange bell pepper – 1 cup, chopped
Lettuce – 1 cup, chopped
Arugula/rocket leaves – 1 cup, chopped
Cucumber – 2, sliced

Method
Whisk yogurt, olive oil, lemon juice, mustard, honey, sumac, salt and pepper into a creamy dressing.
Add lettuce, arugula, cucumber, onion, bell pepper and corn to a large bowl.
Pour over the dressing and toss gently.
Chill for 10–15 minutes and serve fresh.

Tip: If you find arugula too bitter, use ½–1 tsp honey and plenty of lemon juice for a balanced sweet-tangy dressing.

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12/08/2026

🍫 High-Protein Chocolate Paneer Yogurt Dessert

Ingredients
Paneer – ¾ cup
Greek yogurt/plain yogurt – ½ cup
Cocoa powder – 1 tbsp
Dates – 2, pitted
Greek yogurt – for topping
Blueberries – for topping

Method
Add paneer, yogurt, cocoa powder and dates to a blender.
Blend until completely smooth and creamy. Add 1–2 tsp milk if needed.
Transfer to a serving bowl or glass.
Top with Greek yogurt and fresh blueberries.
Chill for 30–60 minutes for a thicker, mousse-like texture.

Calories: ~550 kcal
Protein: ~30 g
Carbs: ~43 g
Fat: ~29 g
Fiber: ~5–6 g

10/08/2026

🍯 Blended Sticky Date Chia Pudding

½ cup dates, pitted
2 tbsp hot water if dates are hard
2 tbsp roasted peanut or peanut butter
⅔ cup Greek yogurt
1 cup milk
2½ tbsp chia seeds
½ tsp vanilla extract
Pinch of salt

Instructions:
Blend everything together until smooth, then top with Greek yoghurt refrigerate for 3–4 hours or overnight until thick and creamy.

09/08/2026

Cucumber, Avocado & Pomegranate Salad
Ingredients
1½ English cucumbers, thinly shaved into ribbons
⅓ small red onion, finely diced
1 avocado, cut into small cubes
2–3 tbsp roasted walnuts, roughly chopped
5–6 tbsp pomegranate seeds
⅓ cup Lettuce finely chopped
Cottage cheese to taste
Lemon Dressing
juice of 1 lemon
2 tbsp extra-virgin olive oil
Salt, to taste
Black pepper, to taste
1 tbsp sumac (optional)

08/08/2026

🥑🍫 Healthy Avocado Chocolate Mousse
Ingredients
1 ripe avocado
1 tbsp cashews, soaked
⅓ cup milk
2 tbsp Greek yogurt
1 tsp cocoa powder
Honey, to taste
Cocoa powder, for dusting

07/08/2026

Spicy chickpea snack
Oil ½ tsp
Chickpeas 1 cup boiled drained
Salt ½ tsp
Turmeric powder ¼ tsp
Red chilli powder ½ tsp
Cumin powder ½ tsp
Coriander powder ½ tsp
Chaat masala ¼ tsp
Chili flakes ½ tsp
Oregano ¼ tsp
Black pepper ⅓ tsp
curry leaves a few

06/08/2026

Healthy No-Bake Chickpea Cake 🥝🍫
Ingredients

Base
1 cup almonds
6 Medjool dates
1 tbsp coconut oil
Pinch of salt

Filling
1½ cups cooked chickpeas, well drained
¼ cup dates or 3 tbsp honey or maple syrup
2 tbsp peanut butter or almond butter
2 tbsp cocoa powder
1 tsp vanilla extract
2 tbsp lemon juice
Pinch of salt
2–3 tbsp milk (if needed for blending)

Topping
Greek yogurt
Fresh kiwi, sliced

Method
Blend the almonds, dates, coconut oil, and salt until the mixture becomes sticky. Press firmly into a lined loaf pan or cake tin and refrigerate while preparing the filling.
Blend the chickpeas, honey, peanut butter, cocoa powder, vanilla, lemon juice, salt, and milk until completely smooth and creamy.
Spread the filling evenly over the chilled base.
Top with a layer of Greek yogurt and decorate with fresh kiwi slices.
Refrigerate for at least 4 hours, or until firm. Slice and enjoy your healthy, naturally sweetened no-bake cake.

05/08/2026

Healthy No-Bake Peanut Butter Cheesecake with Blueberries
Ingredients
Crust
½ cup (55 g) almond flour
½ cup (40 g) shredded coconut
1½ tbsp melted coconut oil
¼ cup soft Medjool dates
Pinch of salt
Filling
450 g cottage cheese
¼ cup (65 g) natural peanut butter
⅓ cup (80 ml) honey
1 tsp vanilla extract
Chocolate Ganache
½ cup cocoa powder
½ cup melted coconut oil
2 tbsp honey
Garnish
Fresh blueberries
Instructions
Blend the almond flour, shredded coconut, dates, melted coconut oil, and a pinch of salt until the mixture holds together. Press firmly into a lined loaf pan or cake tin and refrigerate for 20–30 minutes.
Blend the cottage cheese, peanut butter, honey, and vanilla until completely smooth and creamy.
Pour the filling over the chilled crust and smooth the top. Refrigerate for 4–6 hours or freeze for 1–2 hours until firm.
Whisk together the cocoa powder, melted coconut oil, and honey until smooth. Pour over the cheesecake and spread evenly.
Chill for another 20–30 minutes until the chocolate layer is set.
Top with fresh blueberries, slice, and enjoy this creamy, protein-packed healthy dessert! 🍫🫐

# DessertLovers

04/08/2026

Creamy salad with pumpkin seed dressing:
¼ cup pumpkin seeds (roasted)
2 tbsp extra virgin olive oil
1 tbsp lemon juice
4 small garlic clove
2 tsp Dijon mustard
2–3 tbsp water
Salt and black pepper to taste
Coriander mint leaves a handful
Steamed veggies :
Carrot ⅓ cup
Capsicum ⅓ cup
Cabbage 1 cup
Beans a big bunch
Sweet corn ½ cup

Olives ¼ cup
Cherry tomatoes (red orange ½ cup)
Cucumber 2 cups

02/08/2026

Healthy Twix Bars :
Base
1½ cups almond( or almond flour)
2 tbsp coconut flour
2 tbsp melted coconut oil
2 tbsp honey or maple syrup
Caramel:
1 cup soft Medjool dates
½ cup peanut butter
2 tbsp water
1–2 tbsp coconut oil
Chocolate Topping
100 g dark chocolate (70% or higher)
1 tsp coconut oil
Method:
Grind almonds
Mix all the base ingredients and press into a lined loaf pan. Chill for 15 minutes.
Blend the caramel ingredients until smooth and spread over the base. Freeze for 20–30 minutes.
Melt the dark chocolate with coconut oil and pour over the caramel.
Refrigerate until firm, then slice into bars.

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