Watermelon Lemonade: With Indian Twist

Some days just call for drinks.

Summer coolers.

Citrus sweet sips.

Saturday was that kind of day.

I don’t want to go on and on today so I am keeping things pretty simple.

I made us one of the best classic summer drinks and I put my own little spin on it… AND, I made it very healthier too!! YEAH!!

Watermelon Lemonade! When life gives you watermelon, make watermelon lemonade.

No extra sugar or honey, just watermelon juice, lemon juice, ice and some Indian chaat massala-oh yeah baby.

Wait, do not begin to scratch your heads yet, do not worry, you don’t need any fancy juicer for this recipe. A good old mixer/blender is just fine.

My own spin is use of chaat massala. A detailed post on chaat massala and the recipe is here. Honestly this is one easy peasy summer drink with just 4 ingridents-great for parties and get-togethers. Feel free to make this in advance; pop it up in your fridge and serve for later.

Makes:

2 tall glasses

Ingredients:

3 cups chopped watermelon

Lemon juice, adjust as per taste

1 teaspoon chaat massala+ 1 teaspoon for glass

1/2 cup ice

Method:

Put chopped watermelon in a blender. Pulse and blend till watermelon. Sieve the watermelon juice through a sieve.

Mix in lemon juice. The overall taste should be sweet and tangy. If the watermelon is very sweet then balance the quantity of lemon juice.

Finally mix in chaat massala.

Dip the rim of glass into water. Spread the remaining chaat massala on  flat plate. Dip the rim of glass in the chaat massala. The rim should be coated well with chaat massala.

Put ice in the glass. Pour in the watermelon juice and serve.

Notes:

Chaat Massala is easily available in indian grocery stores.

For a fizzy drink mix in equal quantity of plain soda.

Green Apple Fizzy Smoothie

Anyone who follows me on instagram would probably know that I am a huge sucker of cafes. I like to try out cafes, the petite ones, the cozy ones, the classy ones. What I love the most about cafes is fresh food. Unlike Costa, Starbucks or any other big cafes, these not-so-famous cafés will serve you fresh food.  Whenever I enter into very famous cafes I miss that personalized touch, that homely feel; above all food rolled in cling film which is later re-heated and served is a big no-no for me.

Living with me for 7 years I guess Mr. Husband has also fallen in love with little cafes. Together sometimes we will go and have a laid back lazy kind of a lunch. On rainy days we would explore another café in some narrow street and try their coffees, hot chocolate or something sweet like crepes, pancakes or waffles. Oh not to forget-soup of the day is another favorite thing about cafes.

If you are wondering why am I ranting about cafes then this why? Probably like a year back we had fizzy smoothie on a sunny day when we went to Lake District. A fizzy smoothie-yes! A perfect thirst quencher, I must say. Recently when I was sent to try out Sparkling Ice sparkling water I knew I had to make a fizzy smoothie.

First created in the Pacific Northwest in the early 1990’s, Sparkling Ice® makes a portfolio of Refreshingly Bold TM sparkling waters, teas and lemonades. Bursting with real fruit flavour and just the right amount of fizz, Sparkling Ice delivers 19 irresistible fruit combinations, without all the calories. I used Peach Nectarine to make this smoothie. What’s the difference between peach and nectarine? It doesn’t matter, because they took the best of both and made sweet, juicy bliss.

I feel that there is a perfect balance or fruity taste, sweetness and zing. What’s more, with Sparkling Ice alone containing only 12 calories and packed full with victims and antioxidants - it also fits the bill for those who are trying to watch their well being.  To add in more nutrients I present before you a healthy Green Apple Fizz Smoothie.

Green Apple Fizzy Smoothie is a perfect on-the-go smoothie, I confess. Just put everything in the blender and you are good to go. If you are more on sweeter taste then add honey. Feel free to add in any flaxseeds, almonds, oats, chia seeds to boost the health benefits.

Makes: 1 tall glass

Ingredients:

1 green apple

1 cup of Peach Nectarine

Pinch of black salt

Lemon wedge/slice to garnish

Method:

Chop apple into small pieces. Take 2 tablespoons of apple cubes and keep aside.

In a blender, blend salt, apple, sparkling peach nectarine and blend.

Serve in any tall glass. Garnish with chopped apple and lemon wedge.

Notes:

Make sure that sparkling water is chilled before use.

Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. Thanking Sparking Ice and Wcommunications  for sending Sparkling Water  for review.

Coconut Lemon Gin Cocktail: Simple Easy Cocktail

Sipping time!  Oh yeah, so what if summer is officially over, a drink is always needed. No matter what season it is, I believe that a good drink is your best friend. Recently I was sent Vita Coco Coconut water and the challenge was to use it in a cocktail recipe. Coconut water was a part of my daily regime until I was in India.  After work while returning home, I would stop by a coconut vendor, and ask him to break one coconut for me. Next, choosing the right one, he would use a sharp knife and puncture the hole in the shell, place the straw and passed it on to me. Oh that sweet refreshing taste in the hot weather of India was the best thing ever! I love coconut, right from scented candles to shampoo, I am huge sucker of coconut products. Like me, if you also love coconut then do look at the amazing products of Vita Coco.

After moving to the UK, I missed fresh coconut water. When I saw coconut water sold in cartons here, I did not even dare to try it as I had an assumption that it will not be that good.Vita Coco Coconut Water has changed or in fact blown my mind off. It has everything that fresh coconut water contains- Sweet scent, uplifting taste and woody flavor when you gulp it down. They have said it right- Stupidly simple, water from coconut- that’s it.

Simple things are the best, so I made simple Coconut Lemon Gin Cocktail with it. Frankly I did not want to spoil the simplicity of Vita Coco coconut water by adding hundred of ingredients. Coconut water is the hero in this drink, flavor is simple and yet so elegant that you will feel like having it every day, during any season. Sweetness from coconut water; tang of lemons; boozy sharp taste from gin and perfect zing of mint leaves- a balance of flavors and a cocktail to die for. Next time when you want to have some me-time, read a book, enjoy a movie or planning a party- do think of mixing this cocktail up, I promise you won’t be disappointed.

Ingredients:

Makes 2 glass

1 carton of Vita Coco Coconut water

1/2 cup Bombay Sapphire

1 tablespoon sugar

Juice from 1/2 lemon

Few mint leaves

Lemon roundels to garnish

Ice cubes (optional)

Method:

In a cocktail shaker mix gin (Bombay Sapphire), lemon juice and sugar. Shake for 10 seconds. Add 2-4 mint leaves and leave aside for 2-3 minutes.

Take two glasses and add some ice cubes.

Pour the cocktail mix in the glass in equal quantity.

Fill the glass with coconut water. Mix and serve with lemon and mint leaves.

Notes:
If you don't have cocktail shaker use any bottle or jar that can be covered with a lid.
You can add vodka in place of gin also.
Feel free to use fresh coconut water as well.
I used chilled coconut water so I avoided ice cubes.

Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. Thanking Taste PR and Vita Coco  for sending drinks  for review.

Beetroot Massala Chaas: Chakunder Ki Chaas: Indian Spiced Buttermilk

So here is the thing. I love beetroot, more because of the colour as I believe that beetroot has no particular taste and is quite bland. It is a vegetable that is less expensive and is loaded with good nutrients and that’s why I like to use it in my recipes a lot. Try this Beetroot Raita with Smoked Green Chilli or Beetroot Lassi.

Today's post is another beetroot recipe- Beetroot Chaas. It is the blend of spices with thick yogurt and grated beetroot and thus the health benefits are immense. Made with water and curd, this drink is perfect to soothe the stomach. As you drink it the cool buttermilk it tends to wash down the spices and calms an irritated stomach lining. Packed with electrolytes and lots of water, chaas is the best thing you can give your body to fight dehydration.  I have made Plain Chaas before and it is the basic recipe. This beetroot chaas was made by me 3 months back and the recipe has been lying in the drafts ever since then. Well, yes I have been really busy these days with full time hectic job and settling in the new flat- but I don’t want to complain about it at all. So let’s talk about this amazing healthy drink.

Beetroot Massala Chaas, a simple that is nutritious and has this beautiful pink colour. You can have this on a hot sunny day, after or before workout; as evening snack or just pair it with heavy lunch.  Basically this is such an easy peasy drink that I don’t know what to write here. Well, I added some dried mint leaves, homemade chaat massala and some salt but you can modify this drink as per your taste.  So here is how to make Beetroot Chaas, my way.

Ingredients:

1 cup yogurt/dahi

2 cups cold water

4 tablespoons grated beetroot

1 teaspoon ginger juice/adrak

1 green chilli deseeded

1/2 teaspoon roasted cumin powder/bhuna jeera

Black salt to taste

1/2 teaspoon Homemade chaat massala

1 teaspoon dried mint leaves/sukha pudhina

Method:

Mix everything together in the blender Mix well till it is frothy.

Sieve the drink and serve.

Notes:

If you don’t have dried mint leaves, use fresh. Just used 4-5 crushed mint leaves.

Green chilli is optional but it brings great taste.

You can use low fat or full fat yogurt.

Beetroot Lassi: Chukander Ki Lassi: Beet Smoothie: Summer Cooler

So, here I made another summer cooler.

Oh it is pink.

Refreshing and beautiful.

I made us Beetroot Lassi.

Roasted Beetroot Lassi.

You must know by now that I am addicted to roasting fruits and veggies. This is the best thing one can do in the kitchen. When you roast a fruit or a vegetable, it brings out its natural sweetness which gives a dish a fresh dimension.

And BTW this below pic is my first attempt on capturing steam :) Do you like it? Please comment :)

Check out more roasted summer recipes:

Roasted Orange Lemonade

Roasted Pomegranate Lemonade

Roasted Kiwi Raita

Roasted Cherry Tomatoes

So what is lassi? In simple words it is a smoothie made with yogurt/curd (dahi) as a base. To it you can add fruits or make it plain with just sugar and water. I have prepared low fat (sugar free) strawberry lassi before and the world famous mango lassi too. But this is the first time I ever experimented with vegetable lassi and I am so glad that it happened. Lassi which is made with beetroot, ah! I mean look at the colour, isn’t it gorgeous and summery?

You can use plain beet as well, however I truly recommend to burn or smoke beetroot, it will bring a pleasant taste and you will be hooked- I bet! You can simply roast the beet directly on the hob, or you can grill in the oven at 200C for 10 minutes. Hob method is quick and easy-so you decide :)

After that you need to do is just blend in milk, yogurt, beetroot, sugar and water for few seconds and the lassi is ready. Oh yeah, I added rose water for aroma, you can add cardamom (elyachi) too. So yup that’s it. Serve it with or without ice cubes, but serve it chilled. It is summer after all. Bring on some sipping :)

Ingredients:

1 small beetroot/chukandar

1 cup yogurt/dahi

2 tablespoons sugar

2 tablespoons milk

4-5 ice cubes

1 teaspoon rose water

Method:

Peal the beetroot. Wash and roast it on fire till you see burnt spots on the skin. Let it cool.

In the blender blend everything together for 30 seconds.

Sieve the blended lassi through a fine sieve. This step is optional, but it gives nice smooth texture to lassi.

Serve chilled.

Notes: If using oven, cover the beetroot with foil. Grill at 200C for 10 minutes.

You might need to add more sugar depending on sourness of yogurt.

For thinner lassi, use 1/2 cup milk and 1/2 cup yogurt.
You can use low, skimmed or full fat yogurt.

Serving suggestions:

For a party, serve in fancy wine glasses. Garnish with rose petals or chopped nuts.

It is filling too, you can give it your kids as an evening snack, or have it as post-workout or gym snack.

Roasted Pomegranate and Orange Lemonade: Summer Cooler: Indian Touch

Some days just call for drinks.

Summer coolers.

Citrus sweet sips.

Saturday was that kind of day.

I don’t want to go on and on today so I am keeping things pretty simple.

I made us one of the best classic summer drinks and I put my own little spin on it… AND, I made it just a bit healthier too!! YEAH!!

Lemonade is what I am talking about.

Roasted Pomegranate and Orange Lemonade.

If like me you tend to pick up lots of oranges and then wonder what to do, well this is what you must prepare. This lemonade is not overly sweet or tangy- it’s just perfect in balance. And the fruits are oven roasted. Roasting fruits is a great way to bring out their natural sweetness. The flavour profile intensifies and you are left with something so simple yet so elegant, you won’t believe your taste buds. Next, all is straightforward- some lemon juice, black salt and homemade chaat massala- mix mix mix! Oh yes! - It’s chilled, thirst quenching, all natural, fresh and nutritious.

Looking for more summer drinks recipes? Check these out

Mint Cucumber Cooler

Rose Ice Tea

Spiced Buttermilk

Mango Milkshake

Cafe Frappe

Oh yes pomegranates or anaar as we say it Hindi is a bag full of good nutrients and oranges or santra is another fruit packed with goodness-so why not mix it both and have a glass of summer cooler (sharbat) in no time. If you are having guests at home or just want to ditch ready made syrups or cold drinks then this recipe is a great change. Trust me, this is a lemonade recipe but with Indian-western twist which everyone will love. Oh you can thank me later.

Bring on summertime sippin!

Author: Shweta Agrwal

Serves: 4 tall glasses

Ingredients:

1 pomegranate/ anaar

2 clementine oranges/santra

2 tablespoon lemon juice

1/2 teaspoon chaat massala (recipe here)

1/4 teaspoon black salt/kala namak

1 tablespoon sugar

1/4 teaspoon salt

1 glass water

Ice cubes to serve

Method:

Preheat the oven at 200C.

Peel the pomegranates and keep the seeds aside. Peel the oranges in wedges, discard its seeds.

Take a baking sheet, line it with foil. Put pomegranate seeds and orange wedges on it. Sprinkle salt.

Put it in the oven for 10 minutes. Let it cool down.

In the blender add water, chaat massala, lemon juice, salt, sugar and roasted fruits. Pulse everything together.

Sieve the blended juice. Discard the pulp. Serve the juice with ice cubes.

Notes:

Do not over roast the fruits, else it will turn bitter.

You might need to add more or less sugar and lemon juice depending on sweetness and sourness of fruits.

Serves 4 small glasses or  2 tall glasses.

You can add mint leaves too for garnishing.

Black salt is pink in colour and is easily available in Indian grocery stores. I used Indian Black Salt.

Serving suggestions:

Serve as side with any spicy snack- corn cheese patties, baked Mexican potatoes or burnt garlic pasta.

Pair with newyorker pizza.

Make it 2 days ahead and serve in fancy glasses and straws at parties.

Mango Milkshake

Totally mad over mangoes this season! I am left with no stories related to mangoes that I can share with you. All I can say is I am done with mangoes this year, not going to buy anymore- all satisfied now ;-). Last mango stared at me every time I opened the fridge. I ignored and paid no attention to the poor lonely mango. Last weekend while I was cleaning the drawer (you know spring cleaning ;-), I found a packet of straws, some fancy twisty straws that I bought last year and totally forgot about it. That’s me, I like to buy things and then forget about it.

So I wanted to use the straws no matter what this summer, thus I decided to use the lonely mango and make some drink out of it- something too simple and straight forward. In the thinking process, my phone vibrated. Maa calling, the phone flashed. After chit-chatting about this and that, I asked her about the lonely mango. She answered promptly- make mango shake. Moms are the best :-)


Looking for Mango recipes? Check these out:
-Aamras
-Mango Lassi
-Mango Mousse
-Mango Chocolate Cake
-Mango Phirni
-Mango French Crepe Cake

I mean, what can be simpler then milkshakes? Just put everything together, pulse the blender for few seconds, pour in the glass and enjoy-that’s it. Mango milkshake is a very popular thing in India, even the roadside vendors sell it. There are two ways in which milkshake can be prepared, one- thick milkshake, where you add more fruits and less milk, second- thin milkshakes , more milk and less sugar. For me, an ideal milkshake has more milk and less fruits, you may or may not add sugar depending on the sweetness of fruit.

Milkshakes that are too thick reminds me of smoothies, it’s not a milkshake if it doesn’t have more milk-right? So this is how you make my style Mango Milkshake. 

Ingredients:

1 mango

1 glass milk (I used the same glass you see in the picture)

1/2 teaspoon sugar

4 ice cubes
4-5 saffron threads (optional)

Method:

Remove the pulp from the mango. Discard the seed.

Put mango pulp, milk, sugar and ice cubes in the blender and blend it for 10 seconds.

Pour in 2 glasses and garnish with saffron threads.

Notes:

You can adjust sugar as per your taste and sweetness of mangoes.

You can add more milk more thick milkshakes.

Feel free to add icecream, vanilla essence, cardamom (ilyachi), saffron (kesar).

Serving suggestion:

This is filling and a great way to include both milk and fruits in your diet. Have it as breakfast, evening snack or post workout meal. Great for kids as well.

Increase its nutrients value by adding flax meal, chopped nuts or dried fruits in it.

Serve with dollop of chocolate icecream and chocolate sauce ;)

Aam Panna: Raw Mango (kairi) Drink: Indian Summer Cooler

If you have ever been to India during summers you will understand that summers in India are not the sunny, warm and bright like London. Summers in India mean scorching heat, sand storms and sweaty days. The sun used to be so hot that we were not allowed to step outside the house in afternoons. We would either sleep or gang up in the house with friends and cousins and play all sorts of indoor games such as carom, ludo, snack and ladder, dumb charades and what not. Unlike kids today, we did not play artificial games like candy crush saga or temple run. We had active childhood, we wanted to run, jump and play the real energetic games. Oh what days!

May is known as the mango month in India and no matter what my grandfather made sure that we get to relish seasonal mangoes. Raw mango or kacha aam or kairi or ambi was always bought in abundance. All the ladies of the house would sit in the veranda and chopped raw mangoes into wedges; carefully my grandmother would add oil and spices. She then mixed it all with her wrinkly hands and made sure that every piece of mango is coated with spices. Later the pickle was filled into the glass jars and had sun bath. After 15 days we got to eat the most hygienic, tasty and amazing pickle in the world.

[Raw Mango recipes- raw mango chutney,  raw mango instant pickle,  aam ka hing ka achaar]

When it stroked four in the clock my mom would serve us with all kinds of summer coolers such as massala chaas, lemonade, cold coffee , rose ice tea or anaar ka sharbat. Growing up we never had readymade drinks like coke, canned juice or soda. One summer drink that was must in the May was Aam Panna. Aam Panna is made with raw mangoes or green mangoes and is considered to be a very healthy drink. The ancient Ayurveda and age old wisdom of grandmothers insist on drinking Aam Panna during summers because of its medicinal values.  Raw mangoes have heat-resistant properties and thus this drink is considered as the best option to beat intense summer heat in India.

What is Aam Ka Panna? Aam panna is a refreshing drink made with raw mangoes (kairi) infused with Indian spices and is served chilled. Aam ka panna is also called as Kairi Ka Pani .There is no thumb rule recipe to make this drink and every household makes it in their own way. Some roast the mangoes on the direct heat of hob, some pressure cook and some just boil it in the water. I always use the pressure cooker method, even though I love the roasted procedure. I have electric hob here and thus the whole roasting becomes a  mess :-(. Anyways pressure cooker method is easy and quick. Things that are must in Aam Panna is mint, roasted cumin powder (bhuna jeera), black salt (kala namak) and chaat massala. You can either use jaggery (gud) or sugar to balance the sour taste from raw mangoes.

Ingredients:

5 small raw mangoes/kairi

1 teaspoon roasted cumin powder/bhuna jeera (notes)

1 and 1/2 teaspoon black salt/ kala namak (notes)

1 teaspoon chaat massala (recipe here)

5 tablespoons sugar

1/4 teaspoon black pepper powder/kali mirch

10 mint leaves

4-5 ice cubes to serve

Method:

Wash raw mangoes in the running water really well.

Chop raw mangoes in two parts and put in the pressure cooker with 1 cup of water on medium heat for 1 whistle.

When the cooker cools down and pressure is released, open the cooker. Remove the mango seeds and skin. Try to squeeze out as much pulp as possible.

In the mixer or blender, mix mango pulp, sugar, black salt, chaat massala, mint leaves, black pepper and cumin powder. Blend it all for 10 seconds.

Mix 2 glasses of water in the blended pulp and sieve it.

Serve it chilled with ice cubes.

Notes:

Use 1/4 cup of jiggery instead of sugar.

Take cumin seeds and dry roast it on the pan till you sense the aroma. Grind it into fine powder.

Black salt is pink in colour and is easily available in Indian grocery stores. I used Indian Black Salt.

The raw mangoes I get in the UK are very small in size (you can see in the pictures). You can use 2 large size mangoes.

Serving suggestion:

This makes as a great appetizer drink for summer parties.

Use the leftover in popsicle or kulfi moulds and serve it as lollies.
This is also great to serve with pani puri or gol gappe.

Platter it up with mixed veg kebabs and Mexican potatoeswedges.

Mango Lassi: Aam Ki Lassi: Restaurant Style

Last year UK government put a ban on import of mangoes. Whole summer season passed away and there was no sight of mangoes. Friends and family in India uploaded the pictures on facebook and instagram of/with mangoes-ah I was so jealous. There was a time when I hated mangoes; because the fibre would stick in my teeth and the heat of mangoes would give me horrible pimples on my face. For me mango was confined to readymade Indian drink such as slice or mazza or frooti.

Then I got married to a mango addicted person, someone who can live on mangoes. I gave him all possible reasons-cum-excuses on why I hate mangoes, but he only smiled. One day, he got alphanso mangoes from a very old and famous Mumbai vegetables/fruits market. Quietly he kept the box of mangoes in the fridge. Next morning, he soaked two mangoes in the water for two hours. He came in our room; he had two plates, one knife and 1 fork with him. While was getting grumpy seeing the mango, he just dint react. Very carefully he peeled the mangoes with the knife, and neatly chopped mangoes into small pieces (that was the tidiest mango chopping, I ever saw). He picked one tiny piece with a fork and asked me to smell it. Okay, I said and sniffed. Now eat it, he said. No way, I replied. Just one piece, he forced. I opened my mouth and gulped. And it was summer in my mouth- fresh, pulpy, sweet and juicy mango; yummy I said in excitement. He smiled, gave the plate and fork to me and said, enjoy! And that is how and when I fell in love with alphonso mangoes.

[Raw Mango recipes- raw mango chutney,  raw mango instant pickle,  aam ka hing ka achaar]

My relation with mangoes has gone stronger after coming to London, I tried many mango recipes. I have prepared classic Indian mango phirni; eggless mango mousse with canned mango pulp; I treated my husband with mango mousse cake on his birthday two years back; you can see gujarati keri nu ras (aamras) recipe on my blog too; or check French mango crêpe cake if you like something fancy. Today it is a simple and easy mango drink that is very famous in the UK, called as Mango Lassi.

Also, mangoes are the favorite fruits of my two mothers, maa and mom in law, so I just timed it right for Mother's day :) In case you are still wondering about gift ideas, then see my post on 5last minute budget gift ideas for mothers' day.

Lassi is a Punjabi (north Indian) drink that is relished during summers. I explained in detail about lassi in the post of Strawberry Lassi. There are many ways to make it and no one way is right or wrong. Basically mango pulp and yogurt (dahi) are the two main ingredient, rest all depends on your preference. Ingredients like cream, rose water, milk, ice cubes, sugar, mint leaves, saffron (kesar), cardamom (ilyachi) are the elements that you can add or omit depending on your taste.

The lassi recipe I am sharing today is one that we get in the Indian restaurants here in the UK. Restaurant style mango lassi is sweet and thick, dark yellow in colour, garnished with saffron threads. You can see lots of modifications in the notes below.

Ingredients:

2 ripe mangoes (I used alphanso)

1 cup yogurt (I used full fat)

2 tablespoons sugar

1 teaspoon saffron/kesar

4 ice cubes

2 tablespoons milk

Method:

Peal mangoes and remove all the pulp. Discard the seed.

In the blender, blend yogurt, mango pulp, sugar and ice cubes.

Heat two tablespoons milk. (I used microwave for this). Mix 1/2 teaspoon of saffron in the warm milk.

Put saffron and milk mixture in the blender and blend again.

Serve in glasses. Garnish with remaining saffron threads. Serve chilled.

Notes:

You can use cream for creamy and velvety texture.

For thinner lassi, use 1/2 cup milk and 1/2 cup yogurt.

You can add vanilla essence, cardamom or rose water for flavour. However I feel these ingredients are more powerful and thus the real mango taste subsides.

Mixing saffron in milk gives dark yellow colour to lassi, however this is optional. You can skip saffron for garnishing as well.

Quantity of sugar also depends on mangoes. Adjust the sugar depending on how sweet the mangoes are.

Saffron is available in any Indian grocery store. I used Mehr Red Saffron.

Serving suggestions:

For a party, serve in fancy wine glasses. Garnish with rose petals, saffron threads, chopped nuts.

It is filling too, you can give it your kids as an evening snack, or have it as post-workout or gym snack.