Food for your gut: Broccoli bhajis with chia jam and raita - Juice Daily
Photo: Steve Brown

Food for your gut: Broccoli bhajis with chia jam and raita

Broccoli bhajis

If you like traditional bhajis, give this healthier version a try. Broccoli is loaded with essential nutrients and according to nutritionist Lee Holmes, it has many therapeutic benefits, including detoxifying properties. It also fills and satisfies the tummy for a long time.


300 g besan (chickpea) flour
2 tablespoons brown rice flour
Pinch of bicarbonate of soda (baking soda)
Himalayan salt, to taste
500 ml filtered water
Extra virgin coconut oil, for shallow-frying
120 g broccoli florets
Chia jam and Carrot and beetroot raita (see below), to serve


  • Sift the flours, bicarbonate of soda and salt into a medium bowl. Gradually add the water, stirring well to avoid lumps.
  • The mixture should have a smooth, paste-like consistency.
  • Heat some coconut oil (about 4 cm) in a medium, heavy-based saucepan over medium–high heat.
  • Once the oil is hot (a small broccoli floret should sizzle and float), working in batches, dip the broccoli florets in the batter to coat well.
  • Drop into the pan and cook until crisp on all sides. Lay on paper towel to drain off any excess oil while you cook the next batch.
  • Serve warm with chia jam and carrot and beetroot raita.

Chia jam

This natural, sugar-free jam suits all doshas. Fruit jams are delicious, but obtaining the desired consistency and firmness usually requires a large quantity of white sugar. This recipe uses chia seeds to create a perfect consistency, and rice malt syrup to add sweetness to the apple and berries. Delicious on its own, it can be used as a topping for pancakes – or a dollop added to the mixing bowl will sweeten up cakes, and a spoonful added to the pan will highlight curries.


1 apple, cored and grated
125 g mixed berries
250 ml filtered water
90–120 g (1/4–1/3 cup) rice malt syrup, to taste
35 g (1/4 cup) chia seeds


  • Combine the apple, berries, water and rice malt syrup in a small, heavy-based saucepan over medium heat and bring to the boil.
  • Reduce the heat to low and simmer for 20 minutes or until the consistency is thick.
  • Remove from the heat, stir through the chia seeds and transfer to a sterilised jar.
  • The jam will keep in the fridge for 5 days.

Carrot and beetroot raita

520 g (2 cups) sheep’s milk yoghurt
1 raw beetroot (beet), peeled and grated
1 carrot, grated
1 onion, finely chopped
1 small capsicum, finely chopped
1 garlic clove, crushed
1 teaspoon ground cardamom
Himalayan salt, to taste


  • Combine all the ingredients in a large bowl by mixing gently with a spoon.
  • The raita will keep in an airtight container in the fridge for 3–4 days.

Recipes and images from Eat Right for Your Shape by Lee Holmes (Murdoch Books) photography by Steve Brown $35.00 available now in all good bookstores and online

Lee Holmes

About the person who wrote this

Lee Holmes

Lee Holmes holds an Advanced Certificate in Food and Nutrition and is a certified holistic health coach (IIN), yoga teacher, wholefoods chef and bestselling author of the Supercharged Food series, which includes Eat Your Way To Good Health; Eat Yourself Beautiful; and Eat Clean, Green and Vegetarian.

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