sabudana kheer recipe

Sago pudding or Thai style tapioca pearl pudding – Festival special

durga puja 2016

Happy Vijaydashami to all my lovely readers. Presenting here another simple but delicious festival special : Sabudana kheer or Sago pudding or Tapioca pearl pudding .

Solitude is the salt of person hood. It brings out the authentic flavour of every experience….”

…and as we were waiting impatiently for our boat to return, I let myself completely immersed in the eclectic aura of the beach life at Railay beach of Phuket. The air was fresh and crisp that day, the sun was bright and high and with every ebb of the tide, the tiny island was getting filled with people, from all walks of life. The sheltered cave carved out of the huge limestone massif was getting crowded as more and more people were trying to squeeze into the little space to escape from the scorching heat of the tropical sun.


sago pudding recipe

The laid back and idyllic moments in the limestone caves were truly blissful, and after snapping the perfect postcard shot of the lone limestone massif jutted out in the middle of the sea from all different angles, much to the satisfaction of an amateurish eyes, the shutterbug in me decided  to explore the surroundings, to go beyond the off beaten path, to follow the unfamiliar tracks dredged in the sand, to have a glimpse of local life. The island was inhabited by the gypsies, few immigrants from across the border who loves to wander in the small boats preferably in the night when the vigilance will be leanest, making this tiny island their source of livelihood and habitat. As we were drifting aimlessly through the narrow alleys of the island, a strong waft of chicken satay lured us into the so called market street of the island dotted with three four eateries and trinket sellers.

The strong flavour of the chili and garlic sauce and the burnt smell of the charcoal that kept the chicken satay sizzling hot was enough to stir the momentum that was missing in the laid back life of the island and our endless wait for the boat to return. Satay were so mouthwatering and unmatched in their taste when compared to some of the famous street food joints of the Bangkok that we ended up tasting the satay in all the flavours. A forgotten television in the corner was keep playing some local music that was creating more noise than anything else but then we were not music connoisseur. But more than the music itself what attracted me to that little shop was the radiant smile of the charming old lady who finally had convinced me to buy the cup dessert that was lying in forgetful manner in a shabbily looking dessert counter. She kept explaining me in broken English and perfect Thai that this dessert of hers was delicious and healthy. The plastic dessert cups was looking unattractive but the fresh mango topping was looking deceptively appealing and pleasing to the eyes. Without much thought we decided to try the dessert. Each measure of the white pearly pudding carefully paired with slices of mango pieces, filled our heart with the unspoken delight and the mouth was filled with deliciousness that the lady has promised it will do. As we were slowly finishing up the chilled dessert, relishing each and every bite of it, soaking into the the slow but interesting life of the island, it finally dawned upon us that what we had just eaten was nothing but sago pudding or sabudana kheer that is extremely common and popular in our own country and culture. Little did we know that it could taste so magical when paired with fresh tropical fruit.

Tapioca pudding recipe

In India sago or tapioca pearls are best eaten during fasting season or Navaratris and a bowl of sago kheer will be unmistakably filled with some flecks of dry fruits to add some embellishment to the otherwise dull and boring looking sago pudding or kheer. I wonder why we never thought of adding fresh fruit to the bowl of sago pudding but then that is the magic of every culture that brings unique flavour to the shared dish.
Sometimes life discover the small things in very unmindful way. On that fateful day, we had rediscovered the taste of  beautiful tapioca pearls or sago in very unusual way but then strange are the ways of life.

sabudana kheer recipe

Sago pudding
Prep time
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South Asian style sago or tapioca pearl pudding paired with fresh tropical fruits to beat the summer heat. In India sago kheer is popular festival dish that is eaten specially during Navratris.
Recipe type: Dessert
Cuisine: South Asian
Serves: 3
  • Tapioca pearls : 1 cup (200g)
  • Coconut milk: 400g can
  • Water: 1 cup (250ml
  • Palm sugar / jaggery: ½ cup
  • Pandan leaves / bay leaves for flavour : 2 (optional)
  • Caramelized bananas: few slices (see note)
  • Jaggery / palm sugar: 2 tbsp
  • 1 tablespoon toasted sesame seeds
  • 1 mango or any other tropical fruit like pineapple thinly sliced, to serve
  1. Place the tapioca pearls in a large bowl and cover with cold water. Set aside for 2 hours or more to soak. Soaking time entirely depends upon the quality of sago or tapioca pearls.
  2. Strain through a fine sieve. Cook in a large saucepan of boiling water for 10 minutes or until opaque. Drain well.
  3. Meanwhile, combine the coconut milk, water, sugar and pandan leaves / bay leaves in a large saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves and mixture is heated through.
  4. Add the tapioca and gently stir to combine. Remove from heat and set aside to cool slightly.
  5. Spoon the sago kheer / tapioca pudding in serving bowl.
  6. In a separate non stick pan, melt the jaggery or palm sugar with little water in high heat. Cook and stirring for couple of minutes till the jaggery / sugar dissolves completely.
  7. Sprinkle the toasted sesame seeds over it and let it cook for few seconds more.
  8. To serve, add the caramelized banana over the sago pudding, drizzle the sesame and jaggery syrup over it.
  9. Serve with fresh cut mango or pineapple slices.
  10. Taste best when the pudding is served chilled.
To Caramelize Banana :
Cut the banana into thick slices. Roll the banana slices in granulated sugar or jaggery powder. Coat them evenly. Melt some butter in a pan. Add bananas and sugar. Cook till the bananas started showing golden brown color. Flip it over and cook the other side as well.

Happy Dusshera



gluten free spinach quiche

Gluten free spinach and mushroom quiche – a guest post by Supriya

After a long long while we are hosting a very promising food blogger who can weave magic with her words as well as with her baking skills. Please welcome Ms. Supriya Kutty of Quichentell. In the vast universe of food blogging, we often don’t come across with people who are good at writing as well as with culinary skills. So when she has approached me for doing a guest blogging, I happily agreed knowing that my readers will definitely love some new flavours.

Here what she has to say about herself and her one year old baby, I mean her blog. 🙂

  1. Tell us something about you?   I’m Supriya Kutty, and the two things I like to do most are cooking and writing. When I’m not shopping for ingredients, cooking or eating, you can catch me daydreaming about what to cook next. I’m also mom to a teen and wife to a military man.
  2. What brings you to the food blogging world?  Born with wheels on my feet, I’ve followed life across many cities in India and a few abroad.  This rolling stone life shaped my thinking, my connections with people and of course, what I cook and eat. Sometimes I struggle to paint a clearer picture to find a definition for my tastes. But the truth is, that I’d rather not be pigeonholed. My smudgy watercolour of a palate where cultures, flavours and textures mingle and meld, is what makes the picture interesting. Finding the ingredients, preparing them and creating a meal that resonates with the people that eat it is such an organic process; one that engages all the senses. So, yes, my blog quichentell has recipes, but it is about much more.   It is an attempt at connecting the crazy wires of life through my lens with food at its soul. 100% natural, unadulterated self expression is what I’m going for.
  3. What / who are / is your inspirations and what motivates you to become a regular blogger? I cook like I write. Intuitively. It’s the same way I experience food. So I would say that I’m inspired by the power of food to give pleasure, make memories, connect cultures, bring people together people and even just the pure joy of preparing something to share with friends and family.
  4. The best dish you have ever prepared and the worst dish (if any) that headed straight to the bin? The worst dish is easy. It would have to be my very first attempt at making a pizza when I was 17 or 18. The yeast flopped but my parents sportingly ate the the hard crackly creation without a word of complaint. My best dish(es) would be my first, perfect mutton biryani and my recent attempt at making baguettes.
  5. How food blogging improves your cooking skill and what new things (cuisine /dish) you are looking forward to explore this year? Food has to look good on blogs, so I have to keep the ingredients and the finished product bright and fresh. This means a lot of attention to detail in the recipe and while executing it. This year I’m planning to try my hand at baking with sourdough. I expect it to be quite a challenge but I’m also very excited about it.

I make quiches all the time. This is my attempt at a quiche with a gluten-free crust. The recipe is as follows:

gluten free tart shellsglutenfree-quiche-2-1glutenfree-quiche-3-1
Image courtsey : Supriya Kutty

Gluten free spinach and mushroom quiche - a guest post by Supriya
Prep time
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Gluten free spinach and mushroom quiche .
Recipe type: Appetizer
Cuisine: France
Serves: 4
For the shortcrust pastry:
  • 200g chickpea flour(besan)
  • 175g rice flour
  • 150g butter
  • 1 cold egg
  • 3-4 tbsps cold water
For the filling:
  • 1 large bunch spinach, blanched in hot water for 10 minutes, squeezed and finely chopped
  • 10 button mushrooms cleaned and sliced
  • 1 medium onion , finely chopped
  • 3-4 cloves of garlic, thinly sliced
  • 1 egg
  • 150ml single cream
  • 1tbsp olive oil
  • Pinch of nutmeg
  • Salt
  • Black pepper
Prepare the crust
  1. Dice the butter while it is still cold and mostly hard and rub into the flours with your fingertips till the mixture resembles breadcrumbs. Do this quickly.
  2. Mix in 1 beaten egg with a fork. Then use 3-4 tbsps of water as needed(1tbsp at a time) to bind the flour into a dough that holds together. Wrap in cling film and chill in the fridge for 30 minutes.
Meanwhile, make the filling.
  1. Heat olive oil in a pan and fry the onions till transparent, add the blanched spinach, mushrooms and garlic. Gently saute till all the water has dried up. Season eith salt, pepper and nutmeg. Set aside to cool.
  1. Preheat the oven to 180°C. Lightly butter a fluted quiche tin (with a removable bottom) and dust with rice flour(this will help the quiche slide out easily).
  2. Gently use a rolling pin to roll out the cold pastry in between sheets of cling film till about 1mm thick. Cut the pastry discs so that each disc is an inch larger than the diameter of the quiche tin.
  3. Use the rolling pin to very gently lift the pastry discs and place into the tins . Tuck in the edges, press the sides for the pastry to fit snugly leaving any overhanging pastry as it is and chill the tins for a further 30 minutes.
  4. Put sheets of baking parchment in the tins and fill with dried beans. Blind bake the crusts for 15 mins, then remove the beans and bake for a further 5 minute. Remove and cool.
  5. Beat 1 egg with the cream in a bowl and season with salt and pepper. Spread the spinach evenly into each quiche crust and gently spoon 3 tbsps of this mixture onto each quiche.
  6. Since the crust is gluten-free, take care not to overload the shells as they may crack. Place the tins on a baking sheet and bake for 15-20 minutes till the egg mixture has set. Serve hot or cold.

Thanks Supriya for the beautiful recipe. Gluten free quiche is really a welcome change from the usual ones and I personally love the spinach quiche.

Stay tuned for more,



carrot coconut barfi fudge

Carrot and Coconut barfi / fudge – easy festival recipe

Say hello to September with these simple and delicious carrot coconut barfi.

Have you noticed that you can now yum our recipe? Yes, we have recently joined Yummly the social sharing platform for food and recipes, and here is our publisher page

September is the month of transition as Monsoon begins its retreat from larger part of the subcontinent, sun shines brightly against a deep blue azure sky announcing the onset of Autumn, and for us Indians it is also the beginning of festival season. Though it is said that number of festivals in India outnumber the days in a year, but especially in September, the post-monsoon time the air is heavily scented with the fervor of festivity. Though it starts with Rakhi purnima in August , follows by Janmashtami and Ganesh chaturthi which is celebrated throughout India with much grandeur and then follows by Navratri and continue till Diwali in November. So to get ourselves tuned with the very season of festivals, we are going to blog about some sweet and delicious festive recipes that you can bring to table without much hassle.

carrot coconut barfi fudge

They say, festivals are a living, dancing museum of cultures and traditions and India is living example of that. Somehow I feel that more than religious reasons, these festivals have become a part of our rich cultural heritage.

This year we had celebrated Janmashtami at our home for the very first time. I love to do it in my own way without going much into the minute details of rituals. I think more than the rituals and customs I enjoy cleaning and decorating the house with flowers and garlands. The marigold and chrysanthemums painted the house with beautiful hues of yellow and orange, the rooms smells good and pure with sandal perfumed incense sticks. We have a small hand-painted wooden mandir which was beautifully adorned with flowers, garlands and lights. We had prepared an assortment of bhog or divine platter for Bal Gopal with his favourite food. There were luchi / poori, five types of vegetable fritters, five types of sweets and fruits, kheer or rabdi to which I had added few cashew fudge to make kaju barfi malai and malpoa. I am sure Lord will love my creative flavours.

Janmashtami indian festival

So when it comes to cook some festive dishes, we often ran short of ideas. Coconut fudge in all variations are the most common dish you will find, so to give it some different flavour and to improve its nutrition profile, I had clubbed it with grated carrots. Idea was to blend carrot halwa with coconut fudge. You can make it as separate layered fudge or barfi or you can mix them both. This barfi stays fresh for a week in refrigerator and is deliciously simple to make with handful of pantry staples.

coconut carrot barfi

Carrot and Coconut barfi / fudge - easy festival recipe
Prep time
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Easy Indian festival recipe Carrot coconut barfi or fudge
Serves: 12
  • Grated carrot : 2 cups
  • Finely grated fresh coconut : 2 cups
  • Cardomom powder: ¼ tsp
  • Jaggery powder: 1 cup
  • Sugar: ½ cup or as required for the sweetness
  • Nutmeg powder : a large pinch
  • Milk / coconut milk : ¼ cup
  • Khova : ½ cup
  • Cashew and Raisins: a handful
  • Ghee : 3 tbsp or more
  • Chopped pistachios for garnishing
  1. In a nonstick pan warm up the ghee, add the cashew and raisins. Fry them lightly. Add the grated carrot and fry them till the raw smell of carrot disappear. To this add the grated coconut along with milk. Give a nice stir and mix it well. Add further the jaggery powder, nutmeg powder, cardamom powder and khova. Mix them all together and keep stirring till everything incorporates well.
  2. Lower the heat and cook further till the mixture becomes lumpy and comes together and dont stick to the pan.
  3. Grease a tray, spread the mixture evenly, check for the thickness and let it set for an hour or more till it cools down. Cut it into desired shapes and enjoy.

Enjoy the festivities



Dhaulagiri nepal

My most favourite Top 7 Best and most beautiful Himalayan treks

Top 7 Himalayan treks:

Since time immemorial the perpetual snow covered lofty mountains has challenged human lives. Sage, saint, hermit and vagabonds has found solace in its mighty arms that has spread across throughout the subcontinent. The wonder of wonders that has never ceased to amaze man,  with its abundant beauty that nature has chosen to bestow on it, diverse flora and fauna and many life forms that it has supported through eons, Himalayas are most sought after and at the same time most elusive trekking destination in the world. If you have not trek in Himalayas, you have not seen the most beautiful creation of God.

Below are few of my most loved treks in the Himalayas, some I have scaled amidst great difficulties, and some are in my bucket list. Whenever life permits me, I will go again…

1) Gangotri – Tapovan : It was my first ever trek in the Himalayas, but not my first trekking experience. But whatever trekking experience you have before, Himalayas are completely new terrain, totally unexpected, and each of the experiences are different from others. Every time I trek through Himalaya, it poses new challenges for me, it teaches me new thing every time. Prior to Gangotri-Tapovan trek, I had done Sandakphu trek while still in college. Very gorgeous place to see panoramic views of Mt.Kanchenjunga, Makalu and Lhotse peaks. That was probably for the first time I had seen the Himalayas from close range. Gangotri- Tapovan circuit is beautiful beyond words, river Alkananda keeps accompany you throughout your journey, keeping the hope alive that life exist at such barren and inhabitable land.

Shivling peak

Shivling peak on the way to Gaumukh

Other short trek in and around Uttarkashi that are worth doing is Chopta- Tungnath – Chandrashila and Dayara Bugyal.

2) Kinner Kailash – I was planning meticulously for Lahaul – Spiti. It is every geologist’s dream to visit Spiti at least once. In our geological parlance, they said Spiti is an open geology book where at every turns and twist, you will find evidences how the ancient sea Tethys closes gradually to form world’s youngest mountain chain Himalayas. When we were planning Spiti, how can we forget Kinner-Kailash. But life took a different turn and we found ourselves trekking along Gangotri glacier. Kinner-Kailash is extremely beautiful trek, very scenic and quiet challenging at times. Lots of boulder hopping, rock climbing are there but believe me you will enjoy every bit of it. The actual trek starts from the tiny village of Lamber. Before that two most important towns are there, Kufri and Kalpa. Kalpa is known for its apple and chilgoza orchards. From Chitkul you can see serene and beautiful views of hanging glaciers, towering mountains and many virgin peaks. You can also visit thousand year old Tabo monastery.

Kinner Kailash

Image Credits : Wiki Commons

3) Roopkund Trek – I have first heard of Roopkund trek and the ghostly stories associated with it from a fellow trekker while trekking in Valley of flowers.  They say Roopkund is complete package, you got everything a trekker ever need to test the adventurous spirit. Deep virgin forests, breath-taking campsite like Bedni bugyal and Gehrauli Patal, miles of undulating meadows and tasting the spirit of adventure at Chinarnag. The trek starts and ends at Lohajung village.

4) Goecha La -In late 90’s while on a geological trip we visited Sikkim, since then I fell in love with that tiny state. Sikkim is beyond the touristy Gangtok, the real gems hidden inits northern and western territory. Goecha La is one of the most popular and preferred trekking destination for trekkers.It has its indomitable charm with flourishing verdant valleys, beautiful orchards, myriad and massive collection of flora and fauna, rich forests and charismatic ambiance that never fails to allure the visitors with its magnetic beauty. The trekking trail initiates from the historical Yuksom town, the first capital of the state. The highlighted feature of the trek is the sight of fascinating and mesmerizing snow covered peaks of Kanchenjunga with amazing green landscapes and lush meadows at the foothills. The magnificent beauty of the third highest peak of the world is so arresting that one can spend hours eyeing its aura.

Goecha la mt kabru sikkim

Image Credits : Wiki Commons

But when we talk about Himalayas, we immediately think about Mt.Everest and it is every trekkers aspiring dream to scale the highest mountain peak on Earth and if not at least trek to Everest base camp. Nepal is sublime, basking in the backdrop of silent serenity of gorgeous Himalayas, its pristine mountain views and the sense of perspective that a Himalayan journey offers, Nepal is exquisitely beautiful beyond words. Beyond the touristy Kathmandu, the real beauty of Nepal lies in its countryside, the slow paced life at shepherd villages, breathtaking valleys, and gorgeous mountain peaks that keeps you mesmerized and the spiritual strolls in the Buddhist monasteries.
After the devastating earthquake that has flattened much of Nepal, tourism and trekking is slowly coming back to life. Some trekking trails are lost forever, and some like Everest and Kanchenjunga remain intact and untouched. Tribhuvan international airport at Kathmandu valley is back to business as usual, bringing tourist and trekkers from around the world, the foreign cash flow will definitely help to rebuild the economy of Nepal.  Recently Etihad too joins Kathmandu’s ever growing international fleet of flights, operating between Abu Dhabi and Kathmandu, completing the distance within three and half hours.

Here are few of my wish list from Nepal-

5) Upper Mustang – Upper Mustang trek offers a spectacular trekking into the remote Trans-Himalayan mountain area with Tibetan influence culture. Upper Mustang is also the “the last forbidden kingdom” and houses the world oldest Tibetan monastery Lo Gekar.

upper mustang trek nepal

Image Credits : Wiki Commons

6) Everest And Annapurna Base camp– I must be kidding when I said that these two are in my wish list. Well, it is true and I keep myself daydreaming about these two by reading about as much as I can. When one of my relative finishes Annapurna Base camp at the ripe age of 65 and having returned with frostbitten toe, I remain amazed at his sheer courage, grit and will power for long. In his word “surrender yourself to mountain and it will take care of you”. However I had come across a new trekking route which is getting popular among the trekkers and it is the spectacular Annapurna- Dhaulagiri panorama trek that follows through densely forested valley and then up a ridge called Khopra Dande to a single stone tea house perched above the clouds, face-to-face with Dhaulagiri and Annapurna South. This can be combined with well-trodden Ghorepani- Poonhill trek along terraced farmlands, beautiful rhododendron forest and hospitable Gurung Villages. The trek is exceptionally beautiful during the spring when the rhododendron forest is in bloom with the panorama of the high mountains on the vista. The spectacular sunrise view over the panorama of Annapurna range is the highlight of the trek.

Dhaulagiri nepal

Image Credit : Wiki Commons

Annapurna circuit too is in my wish list that entails 100 miles of circumnavigation of Annapurna range.

7) Langtak valley – another one on my wish list. This one is easily accessible from Kathmandu, the Langtang Valley trek is a relatively shorter, lower-altitude trek that curls its way up a valley to a basin at the foot of Langtang Ri (7205m), close to the border of Tibet. Despite the proximity to Kathmandu, the region is as wild as any other Tibetan highlands with tranquil rural landscape and offers a great vantage point of Langtang Ri and views of the Annapurna’s and Makalu.

Beauty lies in the eyes of its beholder, so it is the perspective of every trekker that matters while making such list. If you have any favourite ones do let us know in the comment section.

Happy Trekking



yoga bar health nutrition

{Product Review} Yoga Bar health and nutrition bar

No complicated asanas, these are Yoga Bars to keep you healthy and fit. Packed with goodness of nuts and seeds these bars can satiate your hunger for long, at the same time these are tasty, healthy and all natural. The glorious journey to make a healthy and nutrition packed health bar starts with two young entrepreneur sisters Suhasini and Anindita Kumar who on regular train ride from New York to Philadelphia conceived the idea of launching a health bar in India with the goodness of all natural ingredients.

yoga bar india

Staying healthy starts with happy and beautiful mind and happy mind needs a happy body that is well nurtured. When it comes to nutrition, Indian diets are seriously lacking in protein, the key ingreidient of the building blocks of life cells, and is overly carb rich. As a result of this, diebetes which has become more like a lifestyle ailment now is on rise specially among the younger people who binges on fast food, which are deep fried, carb loaded and in every respect unhealthy. At the same time, there are not much alternative exist to curb that untimely hunger which is healthy and nutritious at the same time.
Couple of years back when we had moved to India, I was actively searching for some nutrition bar that I can chew upon as snack in the evening after my workout session. But alas, many of them conatins corn startch, additives, fortified vitamins and other chemical additives and preservatives. Thus making them a complete no-no for me as I wanted a product which should be made with completely natural ingredient and not a chemical compound.
One Sunday evening as I was lazily strolling around my neighborhood grocery, I had chanced upon these Yoga bars gathering dust in a neglected corner of the grocery isle. The name “Yoga bar” was enough to arouse my curiosity and as I read the ingredient, which I am in a habit of doing it every time I purchase anything off the shelf, to my amazement I saw no complex chemical additives which I cannot pronounced. Each of the bar was labeled as 100% natural ingredient. I decided to give it a try and since then I have become a fan of these yoga bars.

yoga bar health nutrition

To summarize the facts, the usp of yoga bars lying in being completely 100 % natural ingredients. Fiber rich, zero trans fat and contains chia seeds which is still considered a very exotic ingredient to Indians.


The base ingredient of Yoga bars are oats, dates, honey, cocoa and amaranth. Simplifying it – oats are for protein, honey replaces sugar as the bar claims to contain no processed sugar, chocolate base bars are naturally healthy and tasty and amaranth which has now emerged as a super grain known for its mineral content, carotenoids and higher share of protein as compared to oats. However the bars contain added natural flavour like rosemary extract and vanilla extract.
Each of 38g bar on an average serves 140 calorie with an average 4 g of protein per bar. So technically these are not protein bars and hence can not be substitute as light meals. The nutritional profile of the bar is designed to be as excellent healthy snack alternative with good percentage of healthy fats (Omega 3, Omega 6) and antioxidants.


Yoga bars come in five different flavours –

  1. Peanut butter – other than the base ingredient it contains peanut butter 8% and almonds. Taste wise I loved it but not exactly peanut butter in a bar. So for the peanut butter fans, the bars need little more crunch and peanut buttery taste.
  2. Cashew orange zest – Except the base ingredient it is filled with all the rich and goodness of cashew 8%, cranberry, almond, Orange oil <1%. Taste wise this is full of orange flavours, zesty, fruity, chocolaty and nutty. This is my most favourite flavour may be because of the orange oil scent. I loved it.
  3. Nuts and seeds crunch – This is one of the most power packed bar with higher calorie value than the others, it serves 165 calorie per 38 g bar and slightly higher protein value than the rest at 4.3 gm. Cashew and almond are the main nut component that constitute 9% of the total ingredients and 12% of assorted seeds that includes flax, pumpkin, sunflower, sesame, watermelon and off course chia is there. Coconut oil has been used to bind the ingredients together. You can taste the crunch of seeds and nuts in every bite. Arguably the best bite after an hour of workout session.
  4. Vanilla Almond – with protein value of 4.3 gm. Contains almond 10%, sesame, cinnamon and bonded together with rice bran oil which is known for its Vitamin E content in form of tocopherol and antioxidant oryzonal. Overall very nice on taste profile with good nutritional value.
  5. Chocolate chunk nut – Other than the base ingredients it contains dark chocolate 2%, with goodness of almond and cashew. This should be my most favored one as I am self confessed chocoholic but something is there in the ingredient or the recipe itself that the bar leaves a strange aftertaste and taste slightly tangy which is not conformable with the overall taste profile. After finishing it halfway, I tend to lose interest and could not finish the whole bar.

My suggestion to Yoga bars – please review the recipe of chocolate chunk nut and try to improve its taste.

Not sugar free bar – It should be mentioned that some of the bar contains 9 -11 gm sugar. So if you have special diet requirement or looking for sugar free nutrition bar, then please read the labels and consult your nutritionist before snacking upon them.

When you compare the Yoga bars to its counterparts, you will find it more weighty in nutritional profile, free from partially hydrogenated oil, no chemical additives, no artificial colors, no corn syrup and no preservatives. Thus reducing their shelf life to mere three months, which means these bars are actually good for you.

My verdict :

My personal experience with Yoga bars are so far very good. During my pregnancy I was looking for some healthy snack alternative that should be free from chemical additives and other artificial ingredients, that is when I had chanced upon these bars.Through out my pregnancy I had snacked upon it after my prenatal yoga session in the evenings.
So when I was contacted by SproutLife Foods to review their product, I happily agreed. Love to spread the goodwords for good products like these
Will I recommend these product to others ? Off course yes.

Happy chewing