Veg Kheema can be termed as a ‘mock meat’ dish due to its resemblance tominced meat (Kheema) and so the name. Here is a vegetarian, gluten-free and,keto-friendly dish prepared with grated broccoli and mung bean sprouts.Being lowin fat, carbs, as well as cholesterol, this dish is healthy and light on thedigestive system. Veg kheema can be served with naans, rice, or eaten as itis with a salad. Ingredients 7-8 grated broccoli florets 7-8 chopped french beans 1/2 cup of mung bean sprouts 1 medium-size carrot ⅓ cup green peas boiled 2 medium-size tomatoes finely chopped (optional) 1 medium-size onion or half bunch of spring onions finely chopped 1 green chilli chopped ½ inch ginger and 2-3 garlic made into a paste 1 black cardamom 1 inch cinnamon 1 teaspoon coriander powder ½ teaspoon turmeric powder ½ teaspoon garam masala powder ½ teaspoon red chilli powder 1 to 2 tablespoons sunflower … Continue reading “VEG KHEEMA”

Quinoa, Seaweed and baby kale tabouli

Comprising healthy ingredients, this dish would be perfect to keep you cool during summer and after your workout. Also, it can revitalize your body while satisfying your taste buds! This can be used as a snack, side dish or a meal, and can help to balance Pitta. It has a calming effect, a good source of protein and good for your cardio vascular system. Find the recipe here: Ingredients 3 tbsp – Hemp seed2 cups– Kale1 cup– Kelp1 whole – Lemon1/4 cup– Mint1/4 cup-Olive oil1/4 cup- Parsley (fresh)3/4 cup– QuinoaHimalayan Pink salt- As required1 cup- Water Preparation Simmer quinoa in 1 and a half cups boiling water for about 20 minutes or until the liquid is absorbed Prepare the kale by removing from the stem and chopping finely. Add to a large salad bowl with cooked quinoa, chopped herbs, 3 tablespoon hemp seeds. Soak kelp sheets in water for 15 … Continue reading “Quinoa, Seaweed and baby kale tabouli”


Beetroot Pomegranate Juice is a detox drink that can keep you hydrated, healthy and cool during summer. It’s an ideal drink to strengthen the immune system and lower blood pressure. What’s more, it’s tasty and easy to prepare. Here is its recipe: Ingredients Beetroot – 2 peeled and cubed Pomegranate – 2 seeded Mint leaves – A handful Raw sugar/ honey/ Coconut sugar to taste Lemon Juice: from half lemon Instructions Peel and cube beetroot. Seed pomegranate and set aside. Blend both with mint in a juicer and extract the juice. Add sugar/ honey / coconut sugar and lemon juice to it Serve it cold Enjoy your detox drink!


Date pudding is an easy-to-make pudding comprising dates, one of the healthiest fruits, as the main ingredient. This pudding would be ideal to be consumed after your meal and it’s sure to indulge you in its taste. Let’s look at how it’s prepared. Ingredients 1 cup (150g) chopped dates 1 tablespoon unsalted butter/ ghee or vegetable oil 1 1/2 teaspoons baking soda 1 cup (200g) sugar or half a cup honey 1/4 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon ginger 1 cup boiling water 1/2 cup (60g) chopped walnuts or flax seeds (optional) 1 1/3 cups (156g) All-purpose flour or almond flour Preparation Preheat the oven to 350°F. Butter a 9″ round or an 8″ square pan. In a bowl, add boiling water to dates with baking soda and leave for 10-15 minutes. Give a gentle crush in a food processor and then add butter, sugar, salt and spices. Add … Continue reading “DATE PUDDING – THE MOUTH-WATERING PUDDING”

Red Lentil Lemongrass Soup

Spring, the time of renewal and growth. Also, spring is a time that may leave us feeling foggy and sluggish due tho the spring colds and coughs. So here is a delicious soup that you can add to your spring diet which will facilitate gentle cleansing and rejuvenation. Red Lentil Lemongrass Soup, the combination of lemongrass and pippali can boost the body’s natural capacity to cleanse and rejuvenate. Pippali, (Indian long pepper) being a rejuvenating force, balances the energy of both Kapha and Vata. It is also an ayurvedic remedy that enhances immunity and fortifies lungs. On the other hand, lemongrass uplifts the cleansing of the lymphatic system and is soothing to body and mind. Most importantly, it’s tasty! Ingredients 2 tablespoons sunflower oil 4 tablespoons ginger lemongrass paste ¼ teaspoon Himalayan salt 1 teaspoon organic pippali powder 2 plum tomatoes, peeled, chopped (optional can be swapped with shallots or … Continue reading “Red Lentil Lemongrass Soup”

Mixed Vegetable Curry

Mixed Vegetable Curry, commonly known as Aviyal, is a south Indian curry used as a side dish for the meals. It’s one of the vital side dishes of Kerala Vegetarian Platter known as Sadhya and without it, a Sadhya would be incomplete. This is a great way to add various vegetables- especially if you want them to be cooked- and traditionally this curry is made in the end, using any left over vegetables after making the other dishes. Comprising various vegetables, this is a healthy and in fact, it’s good for alleviating diabetes and weight loss. It’s rich in vitamins and minerals. What’s more, it’s delicious! Now, let us see how it’s prepared! Ingredients Mixed vegetables (carrot, cucumber, green beans, broccoli, asparagus or almost any fleshy vegetable) 500 g Turmeric powder: 1/2 tsp Grated Coconut: 1 cup Green chilly: 2 numbers (if needed) Cumin seeds: 1/2 tsp Yogurt : 1 … Continue reading “Mixed Vegetable Curry”

Roasted parsnip and carrot soup with kale crisps

Roasted parsnip and carrot soup is a delicious, creamy and gluten-free vegan soup which comprises a blend of various healthy vegetables. This soup is perfect to get you warmed up on evenings or mornings. The parsnips and carrots combine with onion, garlic and other ingredients that spice up the taste to give this soup a natural taste. The absence of refined ingredients makes this soup a healthy one. Ingredients:- 500g Parsnips 300g carrots 1 tbsp maple syrup 3 tbsp olive oil 150g pack kale stalks and leaves separated 2 onions, roughly chopped 2 garlic cloves, crushed (optional) 2 tsp ground cumin 500ml fresh vegetable stock 1-2 tbsp lemon juice 4 tbsp non-dairy yoghurt alternative Method: Preheat the oven to 200°C. Peel the parsnips and carrots, then cut into approximately 3cm pieces. Add maple syrup and 1 tbsp oil. Attach a parchment paper in the baking tray. Put the pieces of … Continue reading “Roasted parsnip and carrot soup with kale crisps”

Quinoa and Sweet Potato Kitchari

The word “kitchari” means “mix” and Quinoa and sweet potato deliver a perfect combination for the seasonal bowl. This acts as a magical dish for the Vata moments when you feel dry, rushing and rough. Quinoa is a great tridoshic pseudo-grain that makes a beautiful fluffy texture, while the sweet potato provides the needed grounding sweetness. Ingredients Quinoa 1 cup Yellow mung dal 1 cup (200g) Sweet potato 1 medium (peeled if the skin is tough and chopped into chunks) Ghee or coconut oil 2 tablespoon Water 4 cups (1 liter) or as needed 1/4 teaspoon each of: Black pepper, Ground coriander, Ground cumin, Sea salt 1 teaspoon or as needed 1/4 teaspoon each of: Black mustard seeds, Cumin seeds, Turmeric, Fennel seeds, Ground ginger or finely chopped fresh ginger Fresh coriander leaves, parsley leaves and/ or mint leaves: 2 tablespoon to garnish Optional: Curry leaves – add to the … Continue reading “Quinoa and Sweet Potato Kitchari”

Creamy and Delicious Spinach Coconut Soup

Spinach holds remarkable abilities to restore energy, increase vitality, and improve the quality of the blood. Including spinach in your diet stimulates Pitta and when used in moderation, it pacifies Vata and Kapha. Nutmeg grounds detoxify your body and make you feel positive, while cardamom and ginger boost up your circulation and makes you feel warm. Spinach combined with coconut boost your metabolism, while the coconut cream keeps you hydrated and lubricates your brain. Spinach helps strengthen your immune system and is great for your overall health. Collect and prepare: Spinach either fresh or frozen (chop or cut it into small pieces): 2 cups 1 teaspoon cumin seeds 1 teaspoon ghee (try goat ghee) or coconut butter (recommended only if you have a strong digestive fire as it is hard to digest) Nutmeg, cardamom and grated ginger: A quarter of a teaspoon each 3 tablespoons of coconut milk or 1.5 … Continue reading “Creamy and Delicious Spinach Coconut Soup”

Autumn Vegetable Soup with Cheesy Toast

Enjoy the healthy and delicious low-fat vegetable soup served with slices of toasted cheese-topped baguettes Ingredients:- 1 leek, chopped quite small 2 carrots, chopped quite small 1 sweet potato, chopped quite small 1 garlic clove, finely chopped 1 tbsp finely chopped fresh rosemary 425ml vegetable stock 1/2 tsp sugar 250 g of cherry tomatoes or 2 teaspoon lemon juice 400 g cooked chickpeas or mung beans 3 tbsp chopped fresh parsley FOR THE TOASTS 8 slices of baguette or sour dough or chappatti, cut into diagonal pieces1 garlic clove, cut in half50g Edam cheese (or a cheese that suits you) finely grated -optional Put the vegetables into a large saucepan with the garlic, rosemary, stock and sugar. Season well, stir, bring to a simmer and cover. Cook gently for 15 mins or until the vegetables are just tender. Heat the grill to high. Cook the tomatoes and whizz in a … Continue reading “Autumn Vegetable Soup with Cheesy Toast”