Gut Glow Up Bowl

• Soak psyllium husk and chia seeds for 30 mins

Nutrition values are AI-estimated based on ingredients.

• 1 spoonful psyllium husk
• 1 spoonful chia seeds
• Water
• 1 teaspoon ghee
• 1 teaspoon black mustard seeds
• A few curry leaves
• A handful cashew halves
• A small amount finely chopped green chilies
• A small amount ginger paste
• 1/2 cup grated carrot
• 1/2 cup grated bottle gourd
• 1/2 cup grated cucumber
• 1/2 cup grated beetroot
• A pinch turmeric powder
• A pinch black pepper powder
• 1 cup plain yogurt
• A handful pomegranate seeds

1. 1Add psyllium husk and chia seeds to a small cup, then add water and stir to hydrate them into a gel-like consistency.
2. 2Melt 1 teaspoon of ghee in a traditional hammered metal pan to prepare a tempering.
3. 3Add 1 teaspoon of black mustard seeds to the hot ghee, followed by a few fresh green curry leaves.
4. 4Add a handful of cashew halves to the pan and lightly toast until golden.
5. 5Introduce a small amount of finely chopped green chilies and a small amount of ginger paste to the pan, then briefly sauté until fragrant.
6. 6Add approximately 1/2 cup each of grated carrot, grated bottle gourd, grated cucumber, and grated beetroot to the pan.
7. 7Sprinkle a pinch of turmeric powder and a pinch of black pepper powder over the vegetables.
8. 8Stir and sauté the vegetable mixture over medium heat until the vegetables are slightly softened but still retain some texture.
9. 9Transfer the cooked vegetables to a large, decorative brass-colored bowl.
10. 10Pour the hydrated psyllium husk and chia seed mixture over the sautéed vegetables in the bowl.
11. 11Add approximately 1 cup of plain yogurt to the bowl.
12. 12Sprinkle a handful of bright red pomegranate seeds on top for garnish and flavor.
13. 13Thoroughly mix all the ingredients with a spoon until well combined and the mixture is uniformly pinkish-red.

These instructions are our analysis of the original video. Watch on YouTube →