By Preeti Tyagi
This Valentine’s Day, cook with intention and love. These recipes pair rich flavors with fresh ingredients to create dishes that are light, romantic, and perfect for sharing — because the best celebrations begin at the table.
5 Valentine’s Day Recipes
Dark Chocolate Strawberry Chia Mousse
Ingredients
• 1 cup almond milk
• 3 tbsp chia seeds
• 1 tbsp cocoa powder
• 1–2 tsp maple syrup
• Fresh strawberries
Instructions
1. Blend almond milk, cocoa, and maple syrup.
2. Stir in chia seeds.
3. Chill at least 2 hours (overnight is best).
4. Top with strawberries and a dusting of cocoa.
Pomegranate–Black Lime Glazed Carrots with Whipped Tahini & Rose Pepper
Ingredients
Carrots
- 1 lb (450 g) rainbow or regular carrots, peeled and halved lengthwise
- 1 tbsp extra-virgin olive oil
- ¼ tsp sea salt
- Freshly ground black pepper
Pomegranate–Black Lime Glaze
- 1 cup 100% pomegranate juice
- 1–1½ tsp honey or maple syrup
- ¼ tsp ground black lime (loomi)
- ½ tsp lemon juice (optional, for brightness)
Whipped Tahini
- ⅓ cup tahini (well-stirred)
- 1 small garlic clove, finely grated
- Zest of ½ lemon
- 2–4 tbsp warm water (to thin)
- Salt, to taste
To Finish
- 1–2 tsp crushed pink peppercorns
- 1 drop rose water (optional but magical)
- Fresh herbs (dill or parsley), optional
Instructions
- Roast rainbow carrots until just caramelized
- Reduce pomegranate juice with a pinch of ground black lime and a drizzle of honey
- Whip tahini with lemon zest, warm water, and a touch of garlic
- Finish with crushed pink peppercorns, one drop of rose water
This is a Fiber-rich, anti-inflammatory, zero-dairy
Beet & Blood Orange “Risotto” with Farro, Pistachio Gremolata
Ingredients (serves 2–3)
Farro Base
- ¾ cup semi-pearled farro
- 3 cups low-sodium vegetable broth (kept warm)
- 1 small shallot, finely minced
- 1 tbsp olive oil
- Sea salt, to taste
Beet–Orange Purée
- 1 medium beet, roasted or steamed until tender
- Zest of 1 blood orange
- 2–3 tbsp blood orange juice (or regular orange)
- 1 tsp red wine vinegar
Add-ins
- 1 blood orange, peeled and segmented
- Freshly ground black pepper
Pistachio Gremolata
- ¼ cup pistachios, finely chopped
- 2 tbsp fresh parsley, minced
- Zest of ½ lemon
- Pinch of flaky salt
Instructions
- Simmer farro like risotto
- Stir in beet purée near the end (beets + orange zest blended smoothly
- Finish with blood orange segments folded in gently
- Top with pistachio + parsley + lemon zest gremolata
It’s a whole-grain recipe that supports heart health
Warm Ricotta with Lemon, Olive Oil & Crushed Pistachio
Ingredients
- 1 cup Whole-milk ricotta
- 2 tablespoons Olive oil
- Half Lemon zest
- 4 tablespoons Pistachios, lightly crushed
- 1 teaspoon Flaky salt
- 1/2 teaspoon Black pepper
Instructions
- Warm the ricotta gently (microwave or low heat), spoon it into a bowl, drizzle olive oil, finish with lemon zest, pistachio, salt, and pepper.
- Serve with warm bread or crudités.
Saffron Honey Chickpeas with Spinach
Ingredients
- 1 Can of chickpeas, drained
- 2 tablespoons Olive oil
- Saffron threads (just a pinch)
- 1 tablespoon Honey
- 2-4 Garlic
- 1 cup Baby spinach
- Salt
Instructions
Bloom saffron in warm water, sauté garlic in olive oil, add chickpeas and saffron water, drizzle honey, and fold in spinach until wilted.
These recipes show how everyday cooking can become an act of self-care: gentle on digestion, kind to the heart, and joyful for the senses.