Healthy Sunday- 5 minute apple crunch salad

I put the pumpkin loaf to good use today. Toasted for breakfast, and also as crunchy crumbles in the salad later on. A refreshing apple arugula salad with the fig sauce I had made earlier and stored. I love Arugula lettuce, despite its modest looks it is so flavorsome. It is more nutritious and has more health benefits than common iceberg lettuce. Unfortunately it's not always available in supermarkets here.

 

Try it with some yummy crunchy croutons. Chop the bread in cubes and place on oven tray. Brush them with a mixture of butter and olive oil. Toast for 5 minutes.

If you don't want the fig sauce, try this simple dressing. Equally delicious:

honey(1 tbsp)+olive oil (2 tbsp) +oregano+ balsamic vinegar (1 tbsp)+ lemon juice (2 tbsp)

Pumpkin- nut loaf

I got up early today. With Ram still in bed and nothing interesting on tv, I was looking at a really long lazy Saturday ahead of me. I had bought a wedge of pumpkin from the supermarket for making a soup, but then the bread seemed like a perfect baking project for the day.
Making this loaf involves two very basic steps- Making the pumpkin puree mixture and folding it into the flour mixture. (maida+atta+salt+sugar+cinnamon)

You can add dry fruits, nuts, muesli just about anything crunchy to the batter before tossing it into the oven for about 45 minutes at 170 deg c.

Notes: I added a bit of vanilla essence, you can add maple syrup to the pumpkin puree.
For an extra kick you can add more spices like nutmeg/ cloves to the flour mix.