INGREDIENTS:-

SERVES 3

Soup Base

  • ¼ cup barley Dalia seeds
  • 1 cup torn lettuce leaves
  • ¾ cup torn spinach leaves
  • 1 cup chopped pumpkin
  • 1 cup chopped beetroot
  • 1 tablespoon lemon juice
  • 1 tablespoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon rock salt
  • ½ cup pomegranate

Mint Tahini Dressing

  • 3 tablespoons homemade tahini
  • 1 tablespoon lemon juice
  • ½ teaspoon rock salt
  • 1-inch green chili
  • ¼ cup mint leaves
  • ¼ cup water

Topping

  • ⅛ cup mint leaves, finely chopped
  • 1 tablespoon crushed pistachios
BARLEY BOWL

METHOD:-

  1. Boil the ¼ cup barley seeds with ½ cup water until all the water is absorbed and barley Dalia is cooked
  2. Steam the pumpkin and beetroot till soft
  3. Add the lemon juice, thyme, oregano, and salt to the steamed pumpkin and beetroot
  4. Mix the pomegranate with the cooked barley Dalia
  5. To make the mint tahini dressing, blend all the ingredients of the dressing together until smooth
  6. Mix the mint tahini dressing with the lettuce and spinach using a spatula
  7. In a serve bowling, serve the three components of the bowl separately i.e. the green leafy vegetables, the beetroot pumpkin, and the barley Dalia.
  8. In a serve bowling, serve the three components of the bowl separately i.e. the green leafy vegetables, the beetroot pumpkin, and the barley Dalia.

INGREDIENTS:-

SERVES 2

  • 2 small beetroot, peeled
  • 2 cups chopped spinach leaves
  • 1 cup chopped rocket leaves
  • 6 walnuts, soaked and crushed
  • ¼ cup grated coconut
  • ½ avocado, chopped (optional)

Middle Eastern Dressing

  • ½ cup chopped cucumber
  • 4 dates, seedless
  • ¼ cup coriander
  • 1½ tablespoon lemon juice
  • ¼ teaspoon cumin powder

Substitution In case rocket leaves are not available, replace them with spinach leaves.

BEET-ROCKET SALAD

METHOD:-

  1. Chop the beetroot and steam it until soft.
  2. Place the steamed beetroot into a large mixing bowl, along with the spinach, rocket, coconut, walnuts, and avocado (optional).
  3. To prepare the Middle Eastern Dressing, place all the dressing ingredients into a blender and blend until smooth.
  4. Pour the dressing over the salad, toss well and serve.

Tip: Add vegetable sprouts to the salad for maximum nutrition.

INGREDIENTS:-

SERVES 2-3, MAKES 1 ½ liter

Soup Base

  • 2½ cups fresh broccoli, roughly cut
  • 1½ cups potatoes, roughly cut
  • 3 cups water
  • 1½ teaspoons rock salt
  • 1-inch fresh ginger, grated
  • ¼ teaspoon black pepper  powder
  • 1 cup coconut milk

Topping

  • 1 cup fresh broccoli, roughly cut
  • ½ carrot, cut into circles
  • ¼ cup fresh coriander, chopped
  • 1 tablespoon pumpkin seeds
BROCCOLI POTATO SOUP

METHOD:-

SOUP BASE

  1. Heat a saucepan over medium heat. Add the broccoli, potato, and water. Cover the pot and let the vegetables cook for 20 minutes, or until the potatoes are fork-tender.
  2. Add the ginger to the saucepan and let it cook with the vegetables for another 3-4 minutes.
  3. Remove the pot from the stove and use an immersion blender to puree the vegetables.
  4. Add the salt and pepper and mix well.
  5. Right before serving, add the coconut milk.

TOPPING

  • Steam the broccoli and carrot until soft. Add to your soup, along with coriander and pumpkin seeds. Serve the soup warm.

 

INGREDIENTS:-

SERVES 2, MAKES 1 liter

Soup Base

  • 1 teaspoon cumin seeds
  • 1-inch coin of ginger, chopped
  • ½ teaspoon coriander powder
  • 2 cups chopped carrots
  • 1 cup cauliflower florets
  • 3 cups water
  • 1 bay leaf
  • 1 cups coconut milk
  • 2 teaspoons rock salt
  • ½ teaspoon black pepper

Topping

  • 2 tablespoons chopped coriander
  • 2 tablespoons chopped mint

PRE-PREPARATION:-

  • Prepare coconut milk
CARROT CUMIN SOUP

METHOD:-

SOUP BASE

  1. Heat a saucepan over medium heat. Add cumin seeds, ginger, and coriander powder. Stir well and cook for one minute, till the spices become fragrant.
  2. Add diced carrot and cauliflower florets to the saucepan and cook for 5 minutes while stirring occasionally.
  3. Pour in the water and add the bay leaf. Bring to a boil. Partially cover the pot with a lid, reduce the heat to medium and simmer for 20 minutes.
  4. Blend the ingredients in the saucepan using a hand-blender.
  5. Add salt and pepper. Stir well.
  6. Right before serving, add coconut milk and stir.
  7. Garnish with coriander, cashews, and cumin seeds. Serve warm.

INGREDIENTS:-

SERVES 2, MAKES 600 ml

  • 2 cups chopped carrots 
  • 3 cups chopped papaya
  • 2 oranges
  • 1 coin ginger

Substitution You can replace oranges with kinnow.

METHOD:-

  • Simply juice all the ingredients together and serve
CLEAN CARROT JUICE

INGREDIENTS:-

  • 140gm  Chickpeas
  • ½ cucumber
  • ½ tomatoes
  • ½ Pomegranate
  • Coriander leaf (Garnishing)
  • 1tsp jeera powder
  • ½ onion
  •  ½ capsicum
  • 1 tsp olive oil
  • ½ tsp black pepper
  • 1 tsp apple cider vinegar
  • Lemon juices

METHOD:-

  • Mix all the ingredients together and serve.
CHANA SALAD

INGREDIENTS:-

SERVES 2 AS MAIN MEAL

  • 3 cups shredded carrots
  • 1 cup homegrown vegetable sprouts (such as alfalfa, clover, radish)
  • 2 tablespoon finely chopped mint
  • ¼ cup soaked cashews, chopped
  • 3 tablespoons raisins
  •  

Tahini Dressing

  • 1 cup white sesame seeds or 4 tablespoons homemade tahini
  • ½ cup water
  • 4 dates, seedless
  • 2 tablespoons lemon juice
  • 1 tablespoon powdered jaggery
  • ¼ green chili
  • ½ teaspoon rock salt

PRE-PREPARATION:-

  • Prepare vegetable sprouts
CARROT RAISIN SALAD

METHOD:-

First, prepare the tahini

  1. To prepare tahini, add sesame seeds to a saucepan over medium heat and toast, stirring constantly until the seeds become fragrant and very lightly colored (not brown) for 3 to 5 minutes. Careful, sesame seeds can burn quickly.
  2. Once sesame seeds have completely cooled, add them to a small blender and blend until paste forms, about 30 seconds. The tahini should be extra smooth, not gritty.
  3. To prepare the tahini dressing, place 4 tablespoons of this homemade tahini into a blender, along with water, dates, lemon juices, jaggery, chili, and salt. Blend until smooth.
  4. Place the carrots, sprouts, mint, cashews, and raisins in a large mixing bowl. mix well. Pour the tahini dressing on top and serve.

INGREDIENTS:-

SERVES 2 AS MAIN MEAL

  • ½ cup cashews. soaked
  • ¼ cup coconut milk
  • ½ small green chili
  • 1 cup broccoli florets
  • 1 cup thinly sliced baby corn
  • 1 cup chopped red bell pepper
  • 1 cup chopped yellow bell pepper
  • 1 teaspoon rock salt
  • 1 tablespoon dried oregano  leaves

PRE-PREPARATION:-

  • Soak cashews in water for 6 hours.
  • Prepare coconut milk.
CHESSY SALAD

METHOD:-

  • Place the cashews, coconut milk, and green chili into a blender and blend until smooth.
  • Steam the broccoli and baby corn together for about 5 minutes.
  • Pour the blended mixture into a mixing bowl. Add red bell pepper, yellow bell pepper, steamed broccoli, steamed baby corn, salt, and oregano to the mixing bowl.
  • Mix well and serve.